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