Braised Mediterranean meatballs

Name: Braised Mediterranean meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g green beans; 500 g baby potatoes; 50 g Pine nuts; 100 g dried soft tomatoes; 3 Stem/s Thyme; 500 g mixed mince; 2 TABLESPOONS Breadcrumbs; 1 Egg (Gr. M); 7-10 Tbsp salt and pepper; 1 red and yellow pepper; 1 Onion; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1 TEASPOON Vegetable broth (instant)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

For the toasted flavour, first fry the meatballs, then finish stewing them with the vegetables

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g green beans
500 g baby potatoes
50 g Pine nuts
100 g dried soft tomatoes
3 Stem/s Thyme
500 g mixed mince
2 TABLESPOONS Breadcrumbs
1 Egg (Gr. M)
7-10 Tbsp salt and pepper
1 red and yellow pepper
1 Onion
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1 TEASPOON Vegetable broth (instant)

Directions

1
Clean the beans, wash them. Wash potatoes and cook in water for about 5 minutes. Add the beans and continue cooking for about 10 minutes. Drain both.
2
Roast the pine nuts in a pan without fat, take them out. Cut the tomatoes into small pieces. Wash thyme, chop finely. Chop pine nuts. Knead minced pine nuts, breadcrumbs, egg, thyme, pine nuts and tomatoes. Season with salt and pepper. Form approx. 8 meatballs from the mixture. Clean, wash and cut the peppers into pieces. Peel onion and cut into strips.
3
Heat the oil in a large pan with a lid. Fry the meatballs in it for about 4 minutes on each side, take them out.
4
Fry the bell pepper and onion in hot frying fat for about 5 minutes. Briefly sauté the tomato paste. Deglaze with 250 ml water. Bring to the boil. Add stock, potatoes and beans and braise covered for about 5 minutes. Put the meatballs on top and braise covered for about 5 minutes. Serve everything.