Pesto meatballs topped with cheese in a bed of vegetables

Time

Cooking or baking time: 30 min.
Total preparation time: 1 hr.

A vegetable frying pan always fits into the weekly schedule and together with potatoes and meatballs, on which the cheese runs, it becomes a hearty meal.

ingredients

  • 1 pound of small potatoes
  • TK vegetable mix Mexico or as here:
  • A few broccoli florets
  • 5-6 pieces of Brussels sprouts
  • 1 red pepper
  • a few cherry tomatoes
  • 2 spring onions
  • 1 zucchini

For the meatballs

  • 1 stale bread roll
  • 250 ml vegetable stock or water for soaking
  • 1 onion
  • 1 egg
  • 500 g minced meat half and half
  • 1 tsp mustard
  • 4 tablespoons of pesto genovese or any other variety, with olives, for example
  • Salt pepper
  • 1 tsp paprika sweet
  • 100 g Gouda
  • 200 g of sour cream
  • Oil for frying

preparation

  1. Boil potatoes with peel, drain, allow to cool slightly and peel
  2. Soak the bread in broth (for more flavor) or water
  3. Peel onions, dice
  4. Add egg, mustard, salt, pepper, paprika, 1 teaspoon pesto and the expressed bread roll to the hack
  5. Mix everything together and form medium-sized meatballs from the mixture
  6. Fry in the pan in hot fat from both sides, remove and put aside
  7. In the same fat, sauté the potatoes from all sides and, after they are browned, also take out
  8. Put the vegetables in the pan, fry for about 5 minutes, then reduce the temperature
  9. Add potatoes, season with salt and pepper
  10. Put the meatballs into the pan on the vegetables and spread cheese pieces or grated cheese on the meatballs
  11. Cover the pan until the cheese has run dry.
  12. Mix sour cream with the rest of the pesto and spread a few blobs on the vegetables
  13. Other sour cream for those who never get enough, to hand separately; o)

Enjoy it and let it taste you.

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