Bean ragout with meatballs

Name: Bean ragout with meatballs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g green beans; 7-10 Tbsp Salt; 250 g Noodles (e.g. rolled mussels); 1 Garlic clove; 1/2 bunch Thyme; 3 TABLESPOONS Oil; 300 ml Vegetable broth (instant); 150 g Whipped cream; 7-10 Tbsp grated rind of 1 untreated lemon; 1-2 TABLESPOONS sauce thickener; 400 g mixed minced meat; 2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Tomato paste; 7-10 Tbsp black pepper; 300 g cherry tomatoes; 7-10 Tbsp Lemon peel

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g green beans
7-10 Tbsp Salt
250 g Noodles (e.g. rolled mussels)
1 Garlic clove
1/2 bunch Thyme
3 TABLESPOONS Oil
300 ml Vegetable broth (instant)
150 g Whipped cream
7-10 Tbsp grated rind of 1 untreated lemon
1-2 TABLESPOONS sauce thickener
400 g mixed minced meat
2 TABLESPOONS Breadcrumbs
1 TABLESPOON Tomato paste
7-10 Tbsp black pepper
300 g cherry tomatoes
7-10 Tbsp Lemon peel

Directions

1
Clean the beans, wash them and cut them once. Cook in boiling, lightly salted water for 15-20 minutes. In the meantime, cook pasta in boiling salted water for 11-13 minutes. Peel garlic and put it through the garlic press. Wash thyme, dab dry, remove leaves and chop finely.
2
Fry both in 1 tablespoon of hot oil, deglaze with stock and cream. Add lemon zest and thicken with sauce thickener. Knead minced meat, breadcrumbs, tomato paste, salt and pepper and roll approx. 20 balls out of it. Fry in 2 tablespoons of hot oil, turning frequently for 6-8 minutes. Wash and halve the tomatoes. Drain beans and noodles. Add beans and tomatoes to the sauce and cook briefly. Season to taste with salt and pepper. Serve ragout with noodles and meatballs.
3
Wash and halve the tomatoes. Drain beans and noodles. Add beans and tomatoes to the sauce and cook briefly. Season to taste with salt and pepper. Serve ragout with noodles and meatballs. Sprinkle with lemon peel as desired