Fennel and Meatballs Gratin
I prepared a fennel tajine for the first day of Ramandhan that I forgot to take pictures of once cooked. As I still had some fennel left I wanted to eat a gratin as a change from tajines. My friend Nawel suggested to me this recipe that looks like my recipe for a courgette gratin (recipe here) and which is different from the gratin of fennel that I usually prepare. A gratin with both béchamel and the tomato sauce that was very appreciated by the entire family. A treat ... ....
Thanks Nawel .
Cook the fennel in a steamer
Mix the minced meat with the egg. Season and roll into balls.
Cook the meatballs in the tomato sauce.
Arrange the fennel in a baking dish.
Put the meatballs and tomato sauce in the middle of the dish.
Coat each fennel with the béchamel sauce.
Sprinkle with grated cheese .
Cook in a moderate oven.