Potato ratatouille with meatballs

Name: Potato ratatouille with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 1 kg small waxy potatoes; 1 big onion; 1-2 Garlic clove; 750 g mixed mince; 7-10 Tbsp salt, black pepper; 2-3 TABLESPOONS Oil (e.g. olive oil); 2 (approx. 250 g) Courgette; 1 collar spring onions or 1 medium sized stick of leek; 6-7 (approx. 450 g) Tomatoes; 1 package (500 g) strained tomatoes; 3/4 TEASPOON Vegetable broth (instant); 7-10 Tbsp Basil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

1 kg small waxy potatoes
1 big onion
1-2 Garlic clove
750 g mixed mince
7-10 Tbsp salt, black pepper
2-3 TABLESPOONS Oil (e.g. olive oil)
2 (approx. 250 g) Courgette
1 collar spring onions or 1 medium sized stick of leek
6-7 (approx. 450 g) Tomatoes
1 package (500 g) strained tomatoes
3/4 TEASPOON Vegetable broth (instant)
7-10 Tbsp Basil

Directions

1
Wash the potatoes and cook for about 15 minutes
2
Peel onion and garlic, dice finely and knead with mince. Season with salt and pepper. Form into balls and fry in a large pan in hot oil for about 10 minutes.
3
Clean and wash the vegetables. Cut the zucchini into slices and the spring onions into pieces. Cut tomatoes into eighths. Drain potatoes, peel if necessary and then cut in half
4
Remove the balls. Fry the potatoes, spring onions and zucchini in the frying fat. Sauté the tomatoes briefly. Add strained tomatoes and 200 ml water. Stir in broth, bring to the boil. Season with salt and pepper. Stew everything for 5-8 minutes. Add meatballs and warm up. Wash the fresh basil, cut it finely if necessary, add
5
Drink: mineral water