Stuffed Ground Beef Meatballs
Start by placing the ground beef in the small glass containers.Join 2 containers together to form a meatball.Transfer these small glass containers to a large skillet over medium heat with boiling water and cook for 10 minutes.After this time has passed, remove from the heat and make a shallow cut in each meatball.Next, add 2 tomato slices to each cut and set aside.In a large skillet over medium to low heat, add a drizzle of olive oil.Add the onions cut into strips, the mushrooms cut into smaller pieces and sauté until slightly softened.Season with the salt, the black pepper and sauté for another 3 minutes.In a large pot over medium to low heat, add the butter and stir until melted.Add the wheat flour and stir to incorporate.Next, add the chicken broth and stir.Add the milk, the mozzarella, the mustard, the salt, the black pepper and stir everything very well until you have a smooth and even cream.In a large baking tray, add the potatoes cut into slices.Season with the salt and the black pepper.Add the sautéed mixture we prepared earlier, the meatballs, grated mozzarella cheese on top and the cream we prepared.Place in a preheated oven at 180° C (350° F) and bake for 40 minutes.Serve.
Ingredientes
- 800g of Ground Beef
- 12 Small Glass Containers
- 12 Tomato Slices
- Olive Oil
- 2 Onions
- 100g of Mushrooms
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
Creamy Sauce
- 40g of Unsalted Butter
- 40g of Wheat Flour
- 300ml of Chicken Broth
- 200ml of Milk
- 100g of Grated Mozzarella Cheese
- 1 Tablespoon of Mustard
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
Assembly
- 3 Potatoes
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
- 100g of Grated Mozzarella Cheese
Modo de Fazer
Start by placing the ground beef in the small glass containers.
Join 2 containers together to form a meatball.
Transfer these small glass containers to a large skillet over medium heat with boiling water and cook for 10 minutes.
After this time has passed, remove from the heat and make a shallow cut in each meatball.
Next, add 2 tomato slices to each cut and set aside.
In a large skillet over medium to low heat, add a drizzle of olive oil.
Add the onions cut into strips, the mushrooms cut into smaller pieces and sauté until slightly softened.
Season with the salt, the black pepper and sauté for another 3 minutes.
In a large pot over medium to low heat, add the butter and stir until melted.
Add the wheat flour and stir to incorporate.
Next, add the chicken broth and stir.
Add the milk, the mozzarella, the mustard, the salt, the black pepper and stir everything very well until you have a smooth and even cream.
In a large baking tray, add the potatoes cut into slices.
Season with the salt and the black pepper.
Add the sautéed mixture we prepared earlier, the meatballs, grated mozzarella cheese on top and the cream we prepared.
Place in a preheated oven at 180° C (350° F) and bake for 40 minutes.
Serve.
