How to prepare gratin of shots and balls with spinach recipe

Cooking time 15 min + 15 to 20 min in the oven

Serves 4


  • 600 g minced beef and pork (deep-frozen)
  • 600 g fresh spinach
  • 250 g cherry tomatoes
  • 2 fresh parsley sprigs
  • 600 g shots
  • 1 shallot
  • 1 garlic burst
  • 125 g fresh cream cheese herbs
  • 80 g grated gruyere
  • 2 dl light cream
  • 1 tablespoon butter
  • 1 egg
  • 2 tablespoon breadcrumbs
  • nutmeg
  • salt and pepper

Nutrition: per serving

  • kcal819
  • fat52.2 g
  • saturatesn/a
  • carbs42.1 g
  • sugarsn/a
  • fibren/a
  • protein44.9 g
  • saltn/a


How to prepare gratin of shots and balls with spinach recipe
Tested and delicious recipe for gratin of shots and balls with spinach recipe. Try it and we guarantee you will enjoy it.


Thoroughly thaw the mince. Cook the shots in shirt for about 20 minutes in boiling water. Drain and peel them. In the meantime, chop the shallot, garlic and parsley. Mix the mince with the shallot, garlic and parsley. Add the egg and breadcrumbs, salt and pepper. Make dumplings the size of a ping pong ball.
1 Preheat the oven to 180 ° C.
2 Melt the butter in a pan and brown the meatballs. In the meantime, roughly chop the spinach and mix with the light cream and the cream cheese. Salt, pepper and spice with nutmeg.
4 Arrange the shots, dumplings and cherry tomatoes in an oven dish and cover with spinach mixture.
5 Sprinkle grated Gruyère and drizzle 15 to 20 minutes in the oven


Wine Roodeberg – Western Cape – KWV – South Africa
The Cavalier-Roi – AOP Bordeaux

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