One pot photo
45 min
Average: 5 (1 vote)

One-Pot Meatballs au gratin

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

  • Emmental
    Emmental de Savoie PGI
  • 21 oz
  • Cévennes sweet onion
    Cévennes Sweet Onion PDO
  • White Garlic
    Drôme White Garlic PGI
  • x 1
  • 4 slices
  • 1 glass
  • Butter
    Charentes-Poitou Butter PDO
  • x 1
  • x 1
  • 1 glass
  • 7 oz
  • 10.50 oz

Preparation

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. 

The French touch you need in your inbox

Please complete this field
Your registration is confirmed