Pancake Meatball Tower

Ingredients

• 1 egg
• 250 ml milk
• 150 g flour
• 1 tsp salt
• 3 tbsp canola oil
• 1 onion
• 1 red bell pepper
• 1 apple (e.g., Boskop)
• 1 tbsp Lemon Juice
• 4 peppers (jarred)
• 2 tbsp olive oil
• 300 g mixed ground meat
• 1 tbsp Tomato Paste
• 100 ml meat broth
• Salt
• Pepper
• chili powder
• 100 g soft cheese (e.g., Brie)
• 100 g sheep cheese

Instructions

1. 1.

   Whisk the egg with milk, flour and salt into a smooth batter and let rest for about 20 minutes.

2. 2.

   For the filling peel and finely chop the onion. Wash, trim and dice the bell pepper. Wash the apple, remove the core and dice the flesh. Drizzle with lemon juice. Drain the jarred peppers; set aside two and cut the remaining ones small.

3. 3.

   Heat a little oil in a pan and cook four pancakes from the batter one after another. Brown each side for 1–2 minutes until golden. Stack them on a plate and set aside.

4. 4.

   Preheat the oven to 200 °C (Oven + fan). Lightly grease a round baking dish with some oil.

5. 5.

   In another pan heat olive oil and brown the ground meat crumbly. Add onion and tomato paste, cook for 2–3 minutes. Add bell pepper, apple and remaining peppers, pour in broth. Simmer gently for about 10 minutes until liquid evaporates. Season with salt, pepper and chili powder. Dice the cheeses.

6. 6.

   Place a pancake in the baking dish, spoon about one‑quarter of the meat mixture on top, sprinkle some cheese, then lay another pancake over it. Continue layering in this way, finishing with a pancake on top. Sprinkle remaining cheese over the final layer and bake for 10–15 minutes.

7. 7.

   Serve garnished with the leftover peppers.