Mediterranean meatballs on summer vegetables

Name: Mediterranean meatballs on summer vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g green beans; 500 g small new potatoes; 7-10 Tbsp Salt; 50 g Pine nuts; 100 g dried soft tomatoes; 1 Stalk Thyme; 500 g mixed minced meat; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 red and yellow pepper; 1 Onion; 250 ml Vegetable broth; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g green beans
500 g small new potatoes
7-10 Tbsp Salt
50 g Pine nuts
100 g dried soft tomatoes
1 Stalk Thyme
500 g mixed minced meat
2 TABLESPOONS Breadcrumbs
1 egg (size M)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 red and yellow pepper
1 Onion
250 ml Vegetable broth
2 TABLESPOONS Tomato paste
7-10 Tbsp Parsley

Directions

1
Green beans wash, clean. Wash potatoes thoroughly, cook in boiling salted water for about 10 minutes. Add the beans to the potatoes about 5 minutes before the end of the cooking time. Drain potatoes and beans and drain well
2
Meanwhile, roast the pine nuts in a small pan without fat until golden brown, take them out. Cut tomatoes into small pieces, wash thyme, shake dry and chop finely. Chop the pine nuts. Knead minced meat, breadcrumbs, egg, thyme, pine nuts and tomatoes, season with salt and pepper. Form approx. 8 meatballs from the mixture
3
Wash, clean and cut the peppers into pieces. Peel the onion and cut into narrow strips. Heat the oil in a large frying pan. Fry the meatballs for about 10-12 minutes, turning them, take them out and put them aside. Fry the pepper and onion in the meatball fat for about 5 minutes, add the tomato paste and fry lightly. Deglaze with stock. Add potatoes and beans, mix everything. Cover and simmer for about 15 minutes.
4
Put the vegetables on the plates. Place the meatballs on top and garnish with parsley