Green Beans with Rosemary Potatoes and Meatballs

5 from 4 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 111 kcal


Prepare beans

  • 500 g Green beans
  • 2 Garlic cloves
  • 1 tsp Salt
  • 2 tbsp Rapeseed oil
  • 1 tsp Summer Savory
  • 500 ml Water

Rosemary Potatoes

  • 3 Medium potatoes
  • 1 large Roughly cut the onion
  • 1 stem Rosemary
  • 50 g Breakfast bacon
  • 1 Garlic clove crushed
  • 3 tbsp Rapeseed oil
  • Pepper and salt


Prepare beans

  • Crush the garlic clove with a little oil and sauté savory, put the beans in the saucepan, deglaze with water and season with salt. Cook for 12 to 15 minutes, but do not miss the bite test, strain.
  • Heat the oil in a pan, glaze the Knofi and roll the beans in it, pepper and season with a little salt.

Rosemary Potatoes

  • Mix the diced potatoes and onions in a bowl with the oil, rosemary and Knofi. Mix in the bacon. Season to taste with pepper and salt. Attention: Potatoes need a little more salt.
  • Preheat the oven to 200 °, distribute the potatoes evenly on a baking sheet. Bake in the fan for about 35 minutes.


Serving: 100gCalories: 111kcalCarbohydrates: 2.3gProtein: 1.1gFat: 11g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Salty Pastries with Peanuts and Cheese

Lamb Curry Madras Style