Juicy meat muffins with round zucchini

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 250 g grated cheese (e.g. Gouda or Emmental)
• 2 pointed peppers, red
• 2 eggs
• 2 small onions
• 2 cloves garlic
• 1 chili pepper(s)
• 1 bunch of flat-leaf parsley
• 1 tbsp mustard, medium hot
• 1 tbsp tomato paste
• 1 some salt and pepper, black
• 500 g sweet potatoes
• some butter
• some fried onions
• 1 zucchini, round, approx. 400 g
• 2 tsp broth, granulated
• some salt, coarse

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Wash the onions, garlic, chili pepper, pointed peppers, and half of the parsley and chop as finely as possible (e.g., using a food processor). Knead everything with the minced meat, eggs, grated cheese, mustard, and tomato paste to form a dough. Season with salt and pepper and fill buttered muffin tins. Bake in a preheated oven at 160°C fan/convection oven or 180°C top/bottom heat for about 30 minutes on the middle rack, until the desired degree of browning is achieved. Tip: If you don’t have a muffin tin, you can also form meatballs and fry them in a pan. Peel the sweet potato and cut them into cubes. Boil them in salted water. Drain the water and, just before serving, combine them with a knob of butter, fried onions, and the remaining parsley. Bring a pot of water, salt, and broth to a boil. Place the zucchini in the water (the water should cover the zucchini completely if possible) and cook for about 10 minutes. Don’t cook for too long, or the zucchini will become mushy. Slice the cooked zucchini and serve, sprinkling with a little coarse salt.