French onion meatball casserole
|700 g||beef mince|
|1 cup||spinach — finely chopped|
|cloves||garlic — cloves, finely chopped|
|freshly ground black pepper — to taste|
|olive oil — for frying|
|4||onion — peeled, halved, sliced|
|1 tsp||dried mixed herbs — or fresh|
|1 cup||water — or beef stock|
|1 cup||mozzarella cheese — grated|
|spring onions — to garnish|
Mix everything together in a large bowl and form small meatballs, about the size of a ping-pong ball. Use an oven proof casserole, pot or pan and fry your meatballs in a little olive oil until golden brown, remove the meatballs from the pot and set aside.
Add the onions to the pot and fry in a little olive oil with the mixed herbs until the onions start to caramelize. Add the water or stock to your pot and add the meatballs. Cook on a slow to medium heat for 20 minutes until half of the liquid has cooked down and a natural sauce has been formed from the cooked onions.
Refill little by little with water if your onions start to cook dry during this process. Add the grated cheese on top and broil under your oven grill for a few minutes, garnish with spring onion and let it rest for 5 minutes before serving.
Tip: Add 1/2 cup of pouring cream half way through the cooking process for a creamier casserole.