Potato ratatouille with meatballs

Name: Potato ratatouille with meatballs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g baby potatoes; 7-10 Tbsp Salt; 1 Onion; 1 Garlic clove; 500 g mixed minced meat; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 250 g Courgette; 350 g Tomatoes; 1 collar Spring onions; 1 package (500 g) strained tomatoes; 100 ml Vegetable broth (instant); 1 Pot of basil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g baby potatoes
7-10 Tbsp Salt
1 Onion
1 Garlic clove
500 g mixed minced meat
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
250 g Courgette
350 g Tomatoes
1 collar Spring onions
1 package (500 g) strained tomatoes
100 ml Vegetable broth (instant)
1 Pot of basil

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for 15 minutes. In the meantime, peel and finely dice onion and garlic. Knead minced meat, onion and garlic. Season with salt and pepper.
2
Form small balls from the mince and fry them in hot oil for ten 10 minutes. Remove and put aside. Clean and wash the vegetables. Slice the zucchini, cut the tomatoes into eighths and chop the spring onions.
3
Drain the potatoes and let them drip off. If necessary, cut in half or quarter them. Fry the potatoes, spring onions and zucchini in the cooking fat. Add tomatoes and steam briefly. Pour in the strained tomatoes and stock and cook for five to eight minutes.
4
Season to taste with salt and pepper. Add meatballs and warm up. Wash basil, dab dry and cut leaves into strips. Sprinkle over the ratatouille.