Spinach cream gratin with meatballs
A tasty Dutch recipe. The main course contains the following ingredients: meat, duopak potato slices (700 g, ready to cook, chilled), leaf spinach ((450 g, frozen), thawed), garlic (finely chopped), whipped cream (125 ml), grated old cheese, half-round - half-chopped (400 grams), mustard (spicy), egg (whipped), breadcrumbs and butter.
- 1 business suit potato slices 700 g, ready to cook, cool fresh
- 1 business suit leaf spinach (450 g, freezer), thawed
- 1 toe garlic finely chopped
- 1 cup whipped cream 125 ml
- 50 g grated old cheese
- 2 x 250 g half to half chopped packaging 400 grams
- 2 el mustard feisty
- 1 egg beaten
- 2 el bread crumbs
- 25 g butter
Preheat the oven to 200 ° C.
Place the potato slices in the baking dish, spread the spinach over them and sprinkle with salt and pepper.
Stir the garlic through the whipped cream and pour over the dish.
Sprinkle with grated cheese.
Fry the spinach cream gratin in 20-25 minutes until golden brown.
Meanwhile, mix the ground beef with 1 tbsp mustard, egg, breadcrumbs and pepper and salt to taste and form 4 meatballs.
Fry them in the butter on high heat around brown.
Turn down the heat and fry the meatballs in 20 min.
With the lid on the pan gently cooked.
Take them out of the pan and keep them warm under aluminum foil.
Stir the rest of the mustard through the shortening and add a dash of water.
Stir in the cakes and season the gravy with salt and pepper.
Serve the meatballs with the gravy and spinach cream gratin..
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