Bean – tomato – potato – pot with minced meat balls

Ingredients for 4 servings:

• 500 g minced meat (beef)
• 1 egg(s)
• 4 tbsp breadcrumbs
• 1 small onion(s), finely chopped
• salt and pepper
• n. B. Spice mix Indian style
• 750 g potatoes
• 1 large onion(s), finely chopped
• 500 g beans, green
• 1 liter vegetable broth
• 6 large tomatoes
• oregano
• Thyme

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

To make the meatballs, mix the minced meat with the egg, breadcrumbs, and the small chopped onion, and season generously with the spices. Form the meatballs into small balls (about the size of a walnut) and place them on aluminum foil. Heat a little olive oil in a pan and fry the balls evenly in batches. Remove from the pan and place on kitchen paper to drain. Peel the potatoes and cut into pieces. Peel and finely chop the large onion. Trim and halve the beans. Heat a little olive oil in a large pot and sauté the onion and beans. Deglaze with the vegetable stock. Add the potato pieces and simmer with the lid on for about 20 minutes. Add a little more vegetable stock if necessary. Meanwhile, blanch the tomatoes in hot water and peel them. Cut into small pieces and add to the beans and potatoes. Season with pepper, thyme, and oregano. Add the meatballs to the vegetables and let them heat through for a few minutes. Stir gently occasionally. Serve hot.