Potato Casserole with Broccoli, Tomatoes and Meatballs

Ingredients

• 500 g cooked potatoes
• 250 g broccoli florets
• Salt
• 2 carrots
• 250 g Cherry Tomatoes
• 400 g mixed ground meat
• 1 egg
• 1 tbsp freshly chopped parsley
• 1 tsp lemon zest
• 2 tbsp breadcrumbs
• Salt
• black pepper (freshly ground)
• butter (for the dish)
• 2 Eggs
• 300 ml whipping cream
• nutmeg
• 150 g grated cheese (e.g., Gouda)
• parsley (for garnish)

Instructions

1. 1.

   Peel and slice the potatoes. Wash the broccoli and blanch in salted water for 1-2 minutes, then shock and drain. Peel the carrots and cut into thin slices. Wash the tomatoes.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   For the meatballs mix the ground meat with the egg, parsley, lemon zest and breadcrumbs in a bowl, season with salt and pepper, and knead well. Form small balls from the mixture.

4. 4.

   Place the vegetables and meatballs in a buttered casserole dish. Whisk the eggs with the cream and season with salt, pepper and nutmeg. Pour over the vegetables and sprinkle with cheese. Bake in the oven for about 30 minutes until golden brown and serve garnished with parsley.