Meatball casserole in the Berlin style

Ingredients

• 1 onion
• 600 g of mixed ground meat (beef and pork)
• 1 egg
• 50 g of fresh or store-bought breadcrumbs
• oil paint for cooking
• 500 g of firm-fleshed, small apples
• 100 g of cherry tomatoes
• 1 container of crème fraîche (150 g)
• 150 ml of liquid cream
• 3 eggs
• 100 g of young Gouda, in pieces
• mild paprika
• 1 bunch of chives
• Freshly ground pepper
• salt

Peel the onion and chop it finely. Place the ground meat in a mixing bowl, add the chopped onion, breadcrumbs, and one egg. Season with salt and pepper, and mix well. Then, knead the mixture thoroughly.

Form 12 meatballs with the meat. Heat the oil in a pan and dredge the meatballs in flour on all sides.

Boil the potatoes in salted boiling water for almost 20 minutes, then cool them, let them drain, peel them, and cut them in half if necessary.

Wash and dry the cherry tomatoes. Arrange the meatballs, potatoes, and tomatoes in a large, shallow baking dish.

Wash, dry, and chop the chives. Place them in a bowl, add the sour cream, milk, eggs, salt, pepper, and paprika, and mix thoroughly.

Pour this sauce over the gratin and then grate the Gouda on top.

Preheat the oven to 180 °C. Place the dish on the lower rack and bake for 30 minutes.