SW recipe: Meatball Gratin Parmentier

Ingredients:

Meatballs:

250g 5% fat pork mince
250g 5% fat beef steak mince
1 small onion, diced
1 teaspoon chimichurri rub
1 beef oxo cube
1 small egg, beaten

Tomato sauce:

250g passata
1 small onion, diced
2 cloves garlic, crushed
2 teaspoons Worcestershire sauce
1 tablespoon tomato puree
1 teaspoon  Italian rub – 0.5 syn

Cheesy bechamel sauce:

25g butter – 9 syns
25g plain flour – 4.5 syns
200ml whole milk – 6 syns
40g light mature cheddar –  6 syns
Salt & pepper
3 large potatoes
80g light mature cheddar –  12 syns

Method:

Preheat oven 180°C fan.
Boil the potatoes whole in lightly salted water until semi-soft, leave to cool.
Meanwhile make your bechamel sauce, warm the milk in the microwave until hot, in a heavy bottomed saucepan melt the butter over a medium heat, add in the flour to make a roux and keep stirring until smooth,

whisk in the milk gradually until you get a thick sauce (you may not need all the milk for now so leave any aside if it gets too runny). Stir in the cheese and bring to a steady simmer and simmer on a low heat for a few minutes continuously stirring, season with salt and pepper, taste and add extra if needed. Set aside.

Make the tomato sauce, add the onion and garlic to a pan and saute for a few minutes until soft, add all other ingredients to the pan and bring to the boil. Simmer for 5 – 10 minutes until thickened. Set aside.

In a bowl add all the meatball ingredients, apart from the egg and mix everything together with your hands.

Gradually add in the egg, just enough to bind it all together and make as many even sized meatballs as you can, roughly a mash potato scoop size. Fry for a few minutes in a pan just to brown the outside and seal the meatballs. Take off the heat.

Now to start assembling the dish.
Evenly slice the potatoes and line the bottom and sides of an oven proof dish, reserving some of the potato for later.
Arrange the meatballs on top of the potato, place the remaining potato slices between the meatballs.
Pour the tomato sauce evenly over each meatball then repeat with the bechamel sauce (whisk in a little more of the milk if any was left over if the sauce is too thick).

Scatter over the cheese and bake in the oven for 25 – 30 minutes until the meatballs are cooked, potato fully cooked and the cheese melted and golden.
Serve with a simple salad or some steamed vegetables.

Credits: hickmansslimkitchen.com


Warning: count(): Parameter must be an array or an object that implements Countable in /home/medf6070/public_html/bestslimmingworld.com/wp-content/themes/flex-mag-edit/single.php on line 230
Loading...
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Most Popular

To Top