Meatballs with lasagna
Entrée - Sweden
You'll need:
400 g | minced beef |
80 g | mashed potato * |
1 | diced, fried onion |
2 tablespoons | breadcrumbs |
4 tablespoons | cream |
1/2 bunch | finely chopped parsley |
1 | egg |
Salt and pepper | |
200 g | lasagna |
3/4 L | tomato juice |
9 leaves | gelatine, soaked in cold water |
2 | finely diced shallots, scalded with hot water and drip-dried |
1/2 bunch | finely chopped estragon |
1/2 bunch | finely chopped parsley |
1 pinch | Cayenne pepper |
Salt and pepper |
Our tip
The terrine can of course be prepared with other types of pasta. It is also ideal with fried fish, breast of chicken or salad.
Preparation
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Step 1
Mix the beef, mashed potato*, onion, breadcrumbs, cream, parsley and egg and season with salt and pepper.
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Step 2
Form meat balls and fry in oil for 6-7 minutes at medium heat, turning over regularly.
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Step 3
Cook the lasagna in salted water with 1 tablespoon of oil and then cool in iced water and allow to drip onto a cloth. (Tip: place the portions of lasagna separately into the pot).
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Step 4
Season the tomato juice with shallots, herbs, Cayenne pepper and salt and pepper.
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Step 5
Squeeze out the gelatine, dissolve in 6 tablespoons of hot water and add it, while stirring, to the tomato juice.
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Step 6
Place the lasagna and tomato juice into a terrine and chill for 3-4 hours.
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Step 7
Serve with the warm meat balls.