Potato pan for meatballs

1.

Peel the potatoes, wash them, cut them in half and pre-cook them in boiling salted water for about 15 minutes.

2.

For the sauce, peel 1 onion and garlic and chop finely. Put canned tomatoes in a tall mixing bowl and puree. Heat 1 tablespoon of olive oil in a saucepan. Sauté the onions and garlic for 2-3 minutes.

3.

Deglaze with the pureed tomatoes, bring to the boil and simmer for 6–7 minutes. Season to taste with salt, pepper and sugar.

4.

Peel 1 onion and cut into fine cubes. Wash 4 basil stalks, shake dry and cut very finely. Knead the mince, egg, breadcrumbs, onion and basil. Season with salt and pepper and shape into approx. 8 small meatballs.

5.

Heat sunflower oil in a large pan. Fry meatballs in it, turning, over medium heat for 8-10 minutes. Drain the potatoes and drain well.

6.

In the meantime, clean, wash and halve the snow peas. Clean and wash the spring onions and cut into pieces approx. 4 cm long. Wash cherry tomatoes, grate dry and cut in half. Heat 2 tablespoons of olive oil in a second pan.

7.

Fry the potatoes for about 10 minutes while turning. Add the snow peas and spring onions 3–4 minutes before the end of the frying time. Approx. Add the cherry tomatoes to the pan 2 minutes before the end of the roasting time and toss briefly.

8.

Season with salt and pepper.

9.

Remove the meatballs from the pan and place on a baking sheet lined with baking paper. Drain the mozzarella, place between kitchen paper and squeeze gently so that the liquid comes out.

10.

Cut the mozzarella into 8 slices and place 1 slice on each meatball. Bake meatballs in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for 5–6 minutes.

11.

Add the tomato sauce to the vegetables and heat briefly. Wash the rest of the basil, shake dry and cut into fine strips. Take the meatballs out of the oven and add 1 teaspoon of pesto to each. Arrange 2 meatballs and 2 tomato-vegetables on plates.

12.

Sprinkle with basil.