Oriental meatballs with grilled potatoes

Name: Oriental meatballs with grilled potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 2 discs Toast; 2 (approx. 600 g) Courgette; 1 Onion; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Cinnamon; 1 coated Tsp Cumin; 3 Stem(s) Thyme; 1–2 Garlic cloves; 25 g Butter; 2-3 TABLESPOONS Olive oil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
2 discs Toast
2 (approx. 600 g) Courgette
1 Onion
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Cinnamon
1 coated Tsp Cumin
3 Stem(s) Thyme
1–2 Garlic cloves
25 g Butter
2-3 TABLESPOONS Olive oil

Directions

1
Wash potatoes thoroughly and cook in boiling water for 18-20 minutes. Drain, rinse and drain well. Soak bread in water. Clean, wash and slice the zucchini.
2
Peel and finely chop the onion. Squeeze the bread well. Put minced meat, egg, onion, bread, 1 teaspoon salt, pepper, cinnamon and cumin in a bowl and knead well. Form 8 oval flat meatballs from the minced meat mixture.
3
Grill the meatballs for 4-6 minutes on each side. Wash thyme, shake dry and pluck leaves from the stalks. Peel garlic and chop very finely. Melt the butter in a pan and fry the potatoes for 5-6 minutes over a low to medium heat, turning them over.
4
After half the frying time, add the garlic. Season with salt. Heat the oil in a large pan and fry the courgettes for 4-5 minutes while turning. Season with salt and pepper, add thyme.
5
Arrange meatballs, potatoes and courgettes. Crème fraîche tastes good with it.