Make your life (and dish washing!) easier with our one-pot meatballs au gratin recipe, with delicious Charolais French Beef, Emmental cheese and Normandy cider. A great casserole recipe for the winter months!
Ingrédients Pour
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600 gr
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300 gr
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x 1
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200 gr
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4 slices
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1 glass
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Préparation
1
The meatballs
Start by soaking the bread slices in the milk. Peel and mince one onion, garlic and herbs.
Combine the minced beef, garlic, onion, bread (wrung dry) and herbs in a bowl. Shape the preparation into large walnut-sized balls.
Add a knob of butter and splash of olive oil to a cast-iron pan. Once the butter has melted, sauté the meatballs for about 10 minutes, stirring regularly. Set aside..
2
The elbow pasta
Mince the onion. Sauté in a knob of butter. Add the thyme and rosemary and then the pasta. Sauté for several minutes, then add the cider, milk and tomato paste. Combine thoroughly and cook for 10 minutes, uncovered, stirring regularly.
3
The final touches
Preheat the oven to 190°C. Once the pasta is cooked, add the meatballs to the top. Grate a large amount of cheese over the top and place back in the oven for 5 minutes until the cheese melts and forms a crust.
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