gratinated meatballs with mozzarella with zucchini-tomato vegetables and pine nuts

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Wash and clean the zucchini and tomatoes. Halve the zucchini, quarter lengthwise and cut into 1 cm thick pieces. Cut the tomatoes into pieces. Peel and finely chop the onion.

2. 2

   Squeeze the buns. Knead minced meat, bread roll, half onion and egg. Season with salt and pepper. Form 8 flat meatballs from the minced meat mixture. Roast the pine nuts in a pan without fat, take them out.

3. 3

   Cut mozzarella into 8 slices. Heat 2 tablespoons of oil in a frying pan, fry the meatballs for 8-10 minutes over medium heat, turning them over, and cover with cheese. Cover and fry until the cheese has melted.

4. 4

   Heat 1 tablespoon of oil in a second pan and sauté the remaining onion cubes in it. Fry the prepared vegetables for about 5 minutes, turning them over. Pluck the basil and thyme from the stalks and chop them, except for a little to garnish.

5. 5

   Stir vinegar into the vegetables and season with salt, pepper, sugar and herbs. Bring to the boil and simmer for about 5 minutes. Arrange tomato-zucchini vegetables with meatballs, sprinkle with pine nuts and garnish with thyme and basil.

Nutrition Facts

KCAL
650 kcal

CARBS
16 g

FATS
48 g

PROTEINS
39 g