Potato and bean casserole with meatballs

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 800 g beans, green
• 8 m.-sized jacket potatoes
• 200 g cheese (to taste)
• 1 pinch of salt
• 3 tbsp oil
• 3 eggs
• 400 ml sour cream
• 100 ml water
• 3 tbsp vegetable broth, instant
• pepper
• Paprika powder

Instructions

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

Brush a baking dish with oil. Peel the potatoes and dice them into eighths. Arrange them evenly on the bottom of the dish. Cook the beans in 500 ml of boiling water for about 12 minutes, then drain and spread them evenly over the potatoes. Season the minced meat with salt, pepper, and paprika and form into small balls. Arrange these on top of the beans. Dice the remaining potatoes and scatter them between the balls. Dissolve the vegetable stock powder in the cream and water mixture, whisk with the eggs, season lightly, and spread over the casserole. Sprinkle with grated cheese and bake at 180°C for about 30 minutes.