Meatballs pan

Preparation: 30 minutes
Baking time: 30 minutes
3-4 servings


Ingredients for the meatballs:

  • 600 g ground beef (or mixed if you prefer)
  • 50 g rice
  • 1 potato
  • 1 onion
  • 2 clove garlic
  • salt, pepper
  • 1 tsp smoked paprika
  • 1 tablespoon each of frozen or fresh herbs (chives, parsley and basil)


Ingredients for the sauce:

  • 700 ml rustic or chunky tomatoes
  • 250 ml Cremefine or whipped cream
  • salt, pepper
  • 1 teaspoon paprika powder
  • 1 tablespoon each of herbs (chives, parsley and basil)
  • 2 scoops of mozzarella


  1. Peel and finely grate the potato and onions.
  2. Peel the garlic and chop finely.
  3. Add the minced meat with the rice, garlic and herbs/spices to the written potatoes and onions. Mix everything together well and form meatballs.
  4. Brush a pan with a little oil and heat. Fry the meatballs briefly on both sides so that they get some roasted flavor.
  5. Cut the zucchini and the bell bell pepper into small cubes and fry them briefly as well.
  6. Mix all ingredients of the sauce and season to taste.
  7. A casserole dish or a cast iron pan can be used. Here comes now the sauce with the vegetables purely.
  8. Then put in the meatballs.
  9. Cut the mozzarella into slices, 7-8 slices per ball and put them on the meatballs.
  10. Preheat the oven to 200 degrees!
  11. The meatballs then need 30 minutes.

It goes great with rice because it’s already in the meatballs, pasta or just a baguette.

*** The recipe was created in collaboration with Katrin | Food & BBQ. Feel free to check her out on Instagram and get inspired! ***

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