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🍽️ Raclette with Meatballs and Tomatoes

663 kcal · 30 min · 4 servings

Ingredients

• 1 stale roll
• 1 shallot
• 1 tbsp ghee
• 500 g mixed minced meat
• 1 egg
• 1 tsp mustard
• salt
• pepper (from the mill)
• 2 tbsp ghee
• 300 g cherry tomatoes
• 250 g raclette cheese (sliced)

Instructions

1. 1. Soak the bread roll in some water.
2. 2. Peel the shallot and chop it finely.
3. 3. Sauté the shallot in hot butter until translucent.
4. 4. Squeeze the soaked bread roll well to remove excess water.
5. 5. Mix the minced meat with the bread roll, the egg, the shallot, and the mustard.
6. 6. Season the mixture with salt and pepper.
7. 7. Knead everything into a firm meat dough.
8. 8. Form ball-sized meatballs (about the size of a ping pong ball).
9. 9. Heat butter in a pan.
10. 10. Fry the meatballs in batches in the hot fat.
11. 11. Fry them for about 8 minutes until golden brown on all sides.
12. 12. Wash the tomatoes thoroughly.
13. 13. Cut the tomatoes in half.
14. 14. Season the tomato halves with salt and pepper.
15. 15. Preheat the raclette grill.
16. 16. Distribute the meatballs and tomatoes into the small raclette pans.
17. 17. Top everything with cheese.
18. 18. Broil the pans under the grill until the cheese has melted.
19. 19. Serve the raclette with lamb's lettuce.

Nutrition per serving

• kcal: 663
• Protein: 42 g · Fett/Fat: 51 g · Carbs: 9 g