Greek bean stew à la Heike

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 stale roll
• 1 egg(s)
• 1 tbsp paprika powder, sweet
• some salt and pepper from the mill
• 1 tbsp parsley, chopped
• 1 onion(s)
• 80 g feta cheese
• 750 g beans, green
• 1 onion(s)
• some oil
• salt and pepper
• 1 can tomato(s), chunky (pizza tomatoes)
• 1 tsp oregano, dried
• 80 g feta cheese
• 1 can of dough (Knack & Back Sunday rolls)
• some butter
• possibly jacket potatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

To make the meatballs, soak the bread roll in water, then squeeze out excess water. Peel and dice the onion. Chop the parsley. Combine all ingredients except the feta cheese in a bowl and mix together. Dice the feta cheese. Form the minced meat into small balls and place a cube of feta cheese into each one. Place the meatballs on a baking sheet lined with baking paper and bake in the oven at 200°C for approx. 25-30 minutes. Wash, trim, and slice the beans. Peel and finely dice the onion. Add a little oil to a pot and sauté the diced onion. Add the beans, season with salt, pepper, and oregano. Stir in the pizza tomatoes and cook the beans until al dente. Add the meatballs to the beans and transfer everything to a casserole dish. If desired, you can also add a few small, diced potatoes. Halve the canned dough rolls and line the sides of the baking dish with them. Distribute small knobs of butter on the rolls. Spread the feta cheese over the casserole. Bake in the preheated oven for about 20 minutes, until the rolls are golden brown.