Chicken Meatball Casserole

Ingredients

Chicken (fillet) 200 g

Eggs 4

Breadcrumbs 1 tsp

Vegetable oil

Milk 400 ml

Salt

Butter 1 tsp

Onion 1

Ground black pepper

Wheat bread 1 slice

Garlic 1 clove

Potatoes 4

Leeks 1 stalk

Frozen vegetable mix 300 g

Boil the washed potatoes in their skins and drain. Once cool, peel them. Soak stale bread in milk (2 tablespoons) and grind it together with the chicken fillet in a meat grinder. Add salt and pepper to the minced meat, mix well, and form small balls (approximately 3 cm in diameter).

 Defrost the vegetable mixture, squeeze out the excess liquid, add salt and pepper, and stir. Place in a buttered and breadcrumb-sprinkled baking dish. Place the meatballs on top.

Next, add the chopped onion and garlic, then the meatballs again, followed by the sliced leeks. Beat the eggs with milk and salt, pour over the vegetables, and then the meatballs.

Bake for half an hour at 200 degrees Celsius (400 degrees Fahrenheit). Meanwhile, slice the boiled potatoes and fry in vegetable oil on both sides until golden brown. Cut the finished casserole into portions and arrange on plates, garnishing with the potatoes.

Bon appétit!