Ratatouille meatball
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 Aubergine (approx. 250 g)
- 2 Courgettes (about 200 g each)
- 2 green peppers (about 200 g each)
- 200 g Tomatoes
- 2 medium-sized onions
- 2 TABLESPOONS Olive oil
- 1/2 Soup cubes (Valuable Clear soup with fine herbs)
- 7-10 Tbsp fresh rosemary
- 1 Garlic clove
- 400 g Beefsteak minced meat
- 2 TABLESPOONS Low-fat curd
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Rose peppers
- 1 TABLESPOON Oil
- 7-10 Tbsp Rosemary and parsley
- 4 discs Baguette
Directions
- 1
Clean, wash and chop the vegetables. Fry briefly in hot olive oil. Deglaze with 1/4 litre of water, bring to the boil and add the soup cubes. Season with rosemary. Cover and cook for 10-15 minutes. In the meantime, peel garlic and press it through the garlic press or chop it very finely. Mix minced meat, curd and garlic. Season to taste with salt, pepper and paprika. Form 4 meatballs. Heat the oil in a coated pan. Fry the meatballs on both sides. Then fry over medium heat for about 5 minutes. Season vegetables again. Arrange on plates garnished with rosemary and parsley. Delicious with baguette
- 2
Plate: Valkyrie
- 3
Scarf: Meyer Mayor
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