Rosenthaler Klopse – meatballs filled with cheese and vegetables

Ingredients for 3 servings:

• 250 g minced beef
• 1 large zucchini
• 2 small carrots
• 180 g Gouda or goat cheese
• 2 cloves garlic
• 1 large onion(s), red
• 50 g garden herbs, fresh
• some salt and pepper
• 400 g tomatoes, pureed
• 200 ml plant-based cream (plant-based cream cuisine) (rice cream), alternatively whipped cream or coconut milk
• some olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

well suited for children

Grate the zucchini, carrots, and cheese into a bowl. Add the ground beef, salt and pepper, a drizzle of olive oil, garden herbs, and 1 of 2 garlic cloves. Knead everything thoroughly, then weigh out meatballs (50-60 g), shape them, and place them on baking paper. Place the baking sheet with the meatballs in an oven preheated to 180°C (top/bottom heat). Meanwhile, prepare the sauce: Finely chop the onions and remaining garlic and sauté in a saucepan until translucent, then deglaze with the passata. Add the herbs and simmer briefly, covered. When the meatballs come out of the oven, place them one at a time in the sauce with a tablespoon and cook for another 5 minutes. Serve with basmati rice. Recipe video: https://www.youtube.com/watch?v=GnprtSIl9ok