Meatball casserole with mozzarella

Ingredients for 2 servings:

• 350 g minced beef
• 40 g low-fat curd cheese
• salt and pepper
• 2 garlic cloves
• ½ onion(s)
• 480 g beans, white, from the can
• 2 tbsp olive oil
• 500 g tomatoes, chopped, from the can
• 1 ball(s) of mozzarella
• basil leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

First, preheat the oven to 180 degrees (top/bottom heat). Knead the minced meat with the quark, salt, and pepper. With moistened hands, form into cherry-sized balls. Peel and press the garlic. Peel the onion and dice it finely. Drain the beans in a sieve. Heat the olive oil in a pan. Fry the balls on all sides for about 5 minutes, then remove. Lightly fry the onion and garlic in the pan, then add the tomatoes and beans. Bring to a boil briefly and add the meatballs back in. Simmer for 10 minutes. Season everything with salt and pepper, and if desired, a pinch of sugar. Now transfer everything to a baking dish. Drain the mozzarella, tear it into large pieces, and spread it on the casserole. Return the casserole to the oven for 10 minutes, until the cheese has melted slightly. Finally, sprinkle with fresh basil. Tastes great with fresh baguette.