Potato pan for meatballs

Name: Potato pan for meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 2 Onions; 1 Garlic clove; 1 can(s) (425 ml) Tomatoes; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6-7 Stem(s) Basil; 650 g mixed minced meat; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Sunflower oil; 150 g Sweet peas; 1 collar Spring onions; 150 g cherry tomatoes; 125 g Mozzarella cheese; 8 TSP green pesto; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
2 Onions
1 Garlic clove
1 can(s) (425 ml) Tomatoes
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6-7 Stem(s) Basil
650 g mixed minced meat
1 egg (size M)
2 TABLESPOONS Breadcrumbs
4 TABLESPOONS Sunflower oil
150 g Sweet peas
1 collar Spring onions
150 g cherry tomatoes
125 g Mozzarella cheese
8 TSP green pesto
baking paper

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 15 minutes.
2
For the sauce, peel and finely chop 1 onion and garlic. Put the canned tomatoes in a high mixing bowl and puree. Heat 1 tablespoon of olive oil in a saucepan. Fry the onions and garlic for 2-3 minutes.
3
Deglaze with pureed tomatoes, bring to the boil and simmer for 6-7 minutes. Season to taste with salt, pepper and sugar.
4
Peel 1 onion and cut into fine cubes. Wash 4 stems of basil, shake dry and cut very finely. Knead minced meat, egg, breadcrumbs, onion and basil. Season with salt and pepper and form about 8 small meatballs.
5
Heat sunflower oil in a large frying pan. Fry the meatballs for 8-10 minutes at medium heat, turning them over. Drain the potatoes and let them drain well.
6
In the meantime clean, wash and halve the sugar snap peas. Clean, wash and cut spring onions into pieces of about 4 cm. Wash cherry tomatoes, grate dry and cut in half. Heat 2 tablespoons of olive oil in a second pan.
7
Fry the potatoes for about 10 minutes while turning. 3-4 minutes before the end of the frying time, add mangetouts and spring onions. Approx. 2 minutes before the end of the frying time, add the cherry tomatoes to the pan and flip them through briefly.
8
Season to taste with salt and pepper.
9
Remove the meatballs from the pan and place them on a baking tray lined with baking paper. Drain the mozzarella, place it between kitchen paper and squeeze it lightly so that the liquid escapes.
10
Cut mozzarella into 8 slices and place 1 slice on each meatball. Bake the meatballs in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 5-6 minutes.
11
Add tomato sauce to the vegetables and heat briefly. Wash the remaining basil, shake dry and cut into fine strips. Take the meatballs out of the oven and add 1 tsp. pesto each. Arrange 2 meatballs and 2 tomato vegetables on plates.
12
Sprinkle with basil.