Making baguette with granny meatballs in tomato sauce gratinated with cheese

Brunch Dishes
Lunch Dishes
Main Courses
Young Cheese
2 pers
40 min

Looking for comfort food with a touch of nostalgia? Our meatballs in tomato sauce, topped with melting cheese, taste as if they came lovingly from grandmother's kitchen. This dish will not only warm your heart, but also your taste buds.

Ingredients

Persons-+

80gram Henri Willig Gouda mature cheese

1 baguette
300 grams of minced meat
1 egg
1 onion
2 cloves of garlic, finely chopped
1 teaspoon of dried oregano
1 teaspoon dried basil
0,5 teaspoon paprika
1 can of diced tomatoes (400 g)
2 tablespoons of tomato puree
1 tablespoon of olive oil
salt and pepper to taste

smullenmetloes gehaktballetjes in tomatensaus gegratineerd met kaas

Preparation

1
Preheat the oven to 180 degrees Celsius.
2
Mix the minced meat, egg, onion, garlic, oregano, basil, paprika, salt and pepper in a bowl. Knead everything well together.
3
Form small meatballs from the mixture. You can decide how big you want the meatballs to be.
4
Heat the olive oil in a large frying pan over medium-high heat. Fry the meatballs in the pan until browned on all sides.
5
Add the diced tomatoes and tomato puree to the pan. Stir everything well and bring the sauce to a boil.
6
Simmer for about 10 minutes to allow the flavours to mix well. Add any extra salt and pepper to taste.

Meanwhile, grate the cheese -about 60 to 100 grams- but more is always possible!

8
Slice open your baguette put the meatballs in it and sprinkle with grated Gouda matured by Henri Willig.

Put the whole thing in a 180-degree oven for another 7 minutes so that the cheese melts. You could also use the airfryer, in which case the baking time will be shorter.

How do I make sure my meatballs stay nice and firm during baking?

For firm, perfectly round meatballs, a good balance is important. Use plenty of binder such as egg and breadcrumbs, and make sure the mixture is not too wet. Knead everything well until cohesive - but not too long, or the balls will become tough. Tip: let them rest in the fridge for a while before baking. This way they will keep their shape better and won't fall apart in the pan.

How did the recipe turn out?

Let us know what you think!

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Looking for more tasty cheese recipes?

Check out Henri Willig's delicious recipes below.

Smokey Gouda Meal Salad

2 pers

30 min

Ingredients 100g Smokey Gouda cheese 2 cloves&garlic 100g haricots verts string beans 150g (baby) chestnut mushrooms 250g baby potatoes 1/2 cabbage lettuce (washed) Raw vegetables: Red onion 3 baby cucumbers 100g cherry tomatoes 8 radishes Dressing: 1 tbsp honey 1/2 tbsp mustard 10 ml olive oil 1 shallot Pepper and salt Recipe Smokey Gouda Meal Salad 1. Preheat the oven to 160 degrees. 2. Bring a medium pan of water to the boil and cook the garlic cloves with it. 3. If necessary, cut the baby potatoes into equal parts. 4. Remove the tips (top and bottom) from the haricots verts, then cut in half. 5. Cook the baby potatoes al dente for about 7 minutes. Rinse with cold water to avoid overcooking. 6. Cook the haricots verts for approx. 6 minutes until al dente. Rinse with cold water to avoid overcooking. 7. Grate the Smokey Gouda. 8. Cut the stalks off the mushrooms and fill the cavities with the grated cheese. Place the mushrooms on a plate with baking paper and grill for about 12 minutes. Afterwards, remove them from the oven to cool down for a while. This will give the melted cheese the opportunity to harden and crisp up. 9. Cut the vegetables for the raw vegetables into small pieces. 10. Mix the honey, mustard, olive oil and chopped shallot with a whisk to make a smooth dressing. Season with salt and pepper. 11. Mix the sliced raw vegetables, baby potatoes, haricots verts with the dressing. 12. Divide the head lettuce on the plate and top with the dressed salad and finish with the stuffed cheese mushrooms. This recipe is gluten-free - all our cheese is prepared with vegetarian rennet and therefore suitable for vegetarians.

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