Altenessen potato pan with vegetables and meatballs

Ingredients for 3 servings:

• 1 kg potato(s), small waxy ones
• 2 small onions
• 1 clove(s) garlic
• 500 g minced meat, mixed
• salt and pepper
• 2 tbsp oil
• 1 zucchini (approx. 250g)
• 1 bunch of spring onions or a medium-sized leek
• 4 tomatoes
• 1 pack of tomatoes, pureed (500g)
• ½ tsp vegetable broth (also instant)
• Basil (fresh or dried)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Thoroughly scrub and wash the potatoes. Boil for about 15 minutes. Peel and finely dice the onions and garlic, and mix with the minced meat. Season with salt and pepper. Form into balls and fry in a large pan in hot oil for about 10 minutes. Clean and wash the vegetables. Slice the zucchini and dice the spring onions. Cut the tomatoes into eighths. Drain the potatoes, peel if necessary, and then halve them. (Leave the very small ones whole.) Remove the balls from the pan and fry the potatoes, spring onions, and zucchini in the frying fat. Briefly sauté the tomatoes. Add the passata and about 100-125 ml of water. Stir in the stock and bring to a boil. Add a little more stock powder if desired. Season with salt and pepper. Simmer everything for 5-8 minutes. Add the meatballs and heat through. Finely chop the fresh basil and sprinkle over the top. If you don’t like basil, you can also try chives or parsley. Serve with a cold beer, as is customary in the Ruhr region! Enjoy!