Baguette with meatballs in tomato sauce gratinated with Henri Willig Gouda cheese
- Brunch Dishes
- Young Cheese
- 1 pers
- 40 min
- gr Henri Willig mature cheese
- grams of minced meat
- cloves of garlic, finely chopped
- teaspoon dried oregano
- teaspoon dried basil
- teaspoon paprika
- 1 can of diced tomatoes (400 g)
- tablespoons tomato puree
- tablespoon of olive oil
- Salt and pepper to taste
A delicious recipe with meatballs and lots of cheese is easy to make:
Preheat the oven to 180 degrees Celsius.
Mix the minced meat, egg, onion, garlic, oregano, basil, paprika, salt and pepper in a bowl. Knead everything well together.
Form small meatballs from the mixture. You can decide how big you want the meatballs to be.
Heat the olive oil in a large frying pan over medium-high heat. Fry the meatballs in the pan until browned on all sides.
Add the diced tomatoes and tomato puree to the pan. Stir everything well and bring the sauce to a boil. 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!
Cut open your baguette, place the meatballs inside and sprinkle with grated Gouda matured by Henri Willig. Put in an oven at 180 degrees for another 7 minutes so the cheese melts.
You could also use the airfryer, in which case the baking time will be shorter.