Feta meatballs in tomato cream sauce with Ebly

Ingredients for 3 servings:

• 400 g minced meat, mixed
• 200 ml cream
• 250 g cocktail tomatoes
• 2 cloves garlic
• some basil
• some dill
• 200 g feta cheese
• 1 small onion(s)
• some salt and pepper
• some thyme
• 2 cups of Ebly
• 1 egg(s), beaten
• e.g. breadcrumbs
• some tomato paste
• some parsley
• some oil (thyme or olive oil)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Simple and super delicious!

First, quarter the cherry tomatoes and press the garlic. Sauté them in a pan with a little thyme or olive oil, add the tomatoes and let them melt. Then bring to a boil with the cream for about 2 minutes over medium heat, adding a little tomato paste if desired. Add fresh basil and thyme. Season the sauce generously with salt and pepper. Meanwhile, boil two tubs of Ebly according to the package instructions with twice the amount of water, then toss in a little butter and add salt if desired. Finely chop the onions and mix with the minced meat. Add an egg and, if desired, loosen the mixture with some breadcrumbs (not absolutely necessary – it tastes good without). Crumble the feta and fold in. Season the mixture with salt, pepper, parsley, and dill. Form the minced meat mixture into small balls, approximately 3-4 cm in diameter. Place the meatballs in an ovenproof casserole dish and pour the tomato cream sauce over them. If you’d like more feta, you can also add it to the sauce at the end to coat it in the sauce. Bake in the oven at approximately 200 degrees Celsius for about 30 minutes, until the meatballs are cooked. Serve with Ebly. Alternatively, fry the meatballs in the pan for about 5-10 minutes, turning them frequently, until cooked through. This also works well with pasta, rice, spaetzle, or, for a low-carb dish, a cucumber salad.