Mediterranean tomato and mozzarella minced steak

Ingredients for 4 servings:

• 500 g minced meat
• 1 large onion(s)
• 4 tomatoes, dried
• 2 garlic cloves
• 1 chili pepper(s)
• 2 tsp pesto (basil pesto) from the jar
• 2 tbsp curd
• 1 egg(s)
• e.g. breadcrumbs
• salt and pepper
• Paprika powder
• Thyme
• 1 ball of mozzarella
• 8 slice(s) ham, not too thin
• 300 g tomatoes, chopped from the can
• 250 ml broth
• 1 large onion(s)
• salt and pepper
• 1 beefsteak tomato(s)
• 2 tsp pesto (basil pesto) from the jar
• e.g. breadcrumbs

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

For the minced steaks, finely chop the onion, tomatoes, chili pepper, and garlic clove and mix with the quark, egg, pesto, spices, and finally the minced meat. Then add enough breadcrumbs to achieve a firm consistency. Quarter the mozzarella. Shape the meat mixture into 4 minced steaks, filling each with the mozzarella. Then sear in a hot frying pan for 1 minute on each side. Remove from the pan and wrap with the ham strips. For the sauce, chop the onion, sear it, deglaze with the stock, and mix with the tomatoes. Season with salt and pepper and pour into a casserole dish with a grill insert. The sauce should be thin, as a lot of the liquid evaporates during cooking. Place the minced steaks on the grill insert. For the toppings, cut the beef tomato into approximately 1 cm thick slices and cut out the inside to create a 1 cm wide ring. Puree the cut-out tomato flesh with the pesto and mix with the breadcrumbs. Place the tomato ring on the minced steaks and fill with the mixture. Then bake in the oven at 180°C for 25 minutes. Serve with zucchini and potato parcels.