Meatballs with tomato-zucchini-vegetables (diabetics)

Name: Meatballs with tomato-zucchini-vegetables (diabetics)
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 320 g medium-sized potatoes; 7-10 Tbsp Salt; 1 small cleaned onion; 160 g mixed minced meat; 1-2 TABLESPOONS Low-fat curd; 1/2 bunch Chives; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2-3 TABLESPOONS Oil; 360 g cleaned zucchini; 2 (60 g each) small cleaned tomatoes; 1 TEASPOON Tomato paste; 250 ml Vegetable broth (instant); 7-10 Tbsp Parsley and chives

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

320 g medium-sized potatoes
7-10 Tbsp Salt
1 small cleaned onion
160 g mixed minced meat
1-2 TABLESPOONS Low-fat curd
1/2 bunch Chives
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2-3 TABLESPOONS Oil
360 g cleaned zucchini
2 (60 g each) small cleaned tomatoes
1 TEASPOON Tomato paste
250 ml Vegetable broth (instant)
7-10 Tbsp Parsley and chives

Directions

1
Brush the potatoes vigorously under running water. Cook in boiling salted water for about 20 minutes, drain. Finely dice onion. Knead minced meat, onion and curd. Cut chives into small rolls.
2
Season mince with salt, pepper and paprika. Knead in half of the chives. Form 2 flat meatballs and fry in 1 tablespoon of oil in a coated pan. Fry over a low heat for about 15 minutes, turning over. Cut the zucchini into thin slices and the tomatoes into small slices. Peel potatoes if necessary, cut in half lengthwise. Heat the rest of the oil in a pan. Fry potatoes, zucchini and tomatoes briefly. Stir in tomato paste, deglaze with vegetable stock. Season with salt and pepper.
3
Heat the rest of the oil in a pan. Fry potatoes, zucchini and tomatoes briefly. Stir in tomato paste, deglaze with vegetable stock. Season with salt and pepper. Cover and stew for about 5 minutes. Season again and arrange in portions with the meatballs. Serve garnished with the rest of the chives and possibly some parsley