John Myers
Ingredients for 3 servings:
- 500 g potatoes
- salt and pepper
- 350 g green beans
- 1 tbsp barbecue seasoning
- 5 tbsp oil
- 2 onions, red
- 400 g minced meat, mixed
- 1 egg(s)
- 40 g Parmesan, freshly grated
- 2 tbsp breadcrumbs
- ½ bunch parsley
- ½ bunch of dill
- 100 g sour cream
- 75 g whole milk yogurt
- 1 tbsp tomato paste
- 1 tsp mustard
- 1 tsp honey, liquid or sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Peel and wash the potatoes, cut into wedges, and boil in salted water for 10 minutes, then drain and let cool slightly. Mix the barbecue seasoning with 4 tablespoons of oil and mix with the potato wedges. Cook the beans in boiling salted water for about 5 minutes, then drain and refresh. Peel the onions and cut into wedges. Knead the minced meat with the egg, Parmesan cheese, and breadcrumbs, and season with salt and pepper. Form small balls and fry in a pan in the remaining oil for about 10 minutes until golden brown. Remove from the pan and set aside. Add the potatoes to the pan and fry over medium heat for about 10 minutes, seasoning lightly with salt. Add the onions, beans, and meatballs, and fry everything for about another 5 minutes. Finely chop the herbs, mix with the sour cream, yogurt, tomato paste, mustard, and honey, season the dip with salt and pepper, and serve with the cowboy pan.
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