45 min

One-Pot Meatballs au gratin

Name: One-Pot Meatballs au gratin
Cook time: 45 min
Yield: 4
Ingredients: 600.00 gr Charolais French Beef; Emmental de Savoie PGI; x 2.00 Cévennes Sweet Onion PDO; 3.00 cloves Drôme White Garlic PGI; 30.00 gr Charentes-Poitou Butter PDO; 1.00 glass Pays d'Auge Cider PDO; 300.00 gr Elbow pasta; x 1.00 Egg; 200.00 gr Tomato paste; 4.00 slices White bread; 1.00 glass Milk; Fresh herbs: rosemary, thyme, sage

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 hearty casserole recipe for the winter months!

Ingredients For

Charolais beef 21 oz
Emmental de Savoie PGI

See the article
Cévennes Sweet Onion PDO

x 2 See the article
Drôme White Garlic PGI

3 cloves See the article
Charentes-Poitou Butter PDO

1 oz See the article
Pays d'Auge Cider PDO

1 glass See the article
Elbow pasta 10.50 oz
Egg x 1
Tomate paste 7 oz
White bread 4 slices
Milk 1 glass
Fresh herbs: rosemary, thyme, sage

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Preparation

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..

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.

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.