Mettballs in tomato sauce

Name: Mettballs in tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Pork sausage; 4 TABLESPOONS Oil; 750 g Potatoes; 1 Rosemary branch; 7-10 Tbsp Salt; 1 Vegetable Onion; 2 Garlic cloves; 350 g Courgette; 1 can(s) (850 ml) peeled tomatoes; 200 ml Vegetable broth; 2 Bay leaves; 1/2 bunch Thyme; 100 g black olives; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Pork sausage
4 TABLESPOONS Oil
750 g Potatoes
1 Rosemary branch
7-10 Tbsp Salt
1 Vegetable Onion
2 Garlic cloves
350 g Courgette
1 can(s) (850 ml) peeled tomatoes
200 ml Vegetable broth
2 Bay leaves
1/2 bunch Thyme
100 g black olives
7-10 Tbsp Pepper

Directions

1
Form ground pork into small balls. Fry in 2 tablespoons of hot oil for about 10 minutes. Peel and wash the potatoes. Cut into slices. Pluck rosemary needles from the branch.
2
Fry the potatoes and one half of the rosemary in the remaining oil while turning for about 20 minutes. Season with salt. Peel onion and cut into large cubes. Peel garlic and cut into slices. Wash the zucchini, rub dry and cut into coarse pieces. Remove the meatballs from the pan. Fry onion, garlic and zucchini in the frying fat. Chop the tomatoes in the tin. Pour over the zucchinis. Add broth, bay leaves, remaining rosemary needles and thyme leaves, bring to the boil and cook over a low heat for 10 minutes.
3
Fry onion, garlic and zucchini in the frying fat. Chop the tomatoes in the tin. Pour over the zucchinis. Add broth, bay leaves, remaining rosemary needles and thyme leaves, bring to the boil and cook over a low heat for 10 minutes. Add the meatballs and olives and heat. Season to taste with salt and pepper. Add rosemary potatoes