Altenessen Potato Pan with Vegetables and Meatballs
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg potato (s), small waxy ones
- 2 small onions
- 1 clove garlic
- 500 g minced meat, mixed
- salt and pepper
- 2 tablespoons oil
- 1 zucchini, (about 250g)
- 1 bunch spring onion (s) or a medium-sized stick leek
- 4 tomato (s)
- 1 packet tomato (s), strained (500g)
- 0.5 teaspoon ½ vegetable stock, (also instant)
- Basil, (fresh or dried)
Print Recipe
Pin Recipe Instructions
- Brush and wash the potatoes vigorously. Pre-cook for about 15 minutes.
- Peel the onions and garlic, dice finely and mix with the mince. Season with salt and pepper. Shape balls and fry in hot oil in a large pan for about 10 minutes.
- Clean and wash the vegetables. Cut the zucchini into slices and the spring onions into pieces. Eight tomatoes. Drain the potatoes, peel them if necessary and then cut them in half. (Leave very little ones entirely)
- Take the balls out of the pan and fry the potatoes, spring onions and zucchini in the frying fat. Briefly sauté the tomatoes. Pour in the tomatoes and about 100-125 ml of water. Stir in the broth and bring to the boil. You can also add a little more stock powder to taste. Season with salt and pepper. Stew everything for 5-8 minutes. Add meatballs and heat.
- Finely chop the fresh basil and sprinkle over it. If you don`t like basil, you can also try chives or parsley. And, as usual in the Ruhr area, a cold beer! Good Appetite!
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