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