Meatball ragout

Ingredients for 4 servings:

• 1 small onion(s)
• 1 garlic clove(s)
• 1 tsp mustard, medium hot
• 500 g minced meat, mixed
• Salt and pepper, white
• 750 g potatoes
• 2 m.-large zucchini
• 3 tbsp oil
• 100 g whipped cream
• 200 ml milk
• 2 tsp vegetable broth, but just enough (instant)
• 3 tbsp sauce thickener, light
• possibly oregano, for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the onion and garlic and chop very finely. Knead both with the mustard and minced meat. Season with salt and pepper. Form the minced meat mixture into about 30 meatballs. Wash, peel, and finely chop the potatoes. Trim, wash, halve, and slice the zucchini. Fry the meatballs in hot oil for about 5 minutes, turning occasionally, then remove. Fry the potatoes in the hot frying fat until golden brown, add the zucchini, and fry briefly. Deglaze with 400 ml of hot water, cream, and milk, bring to a boil, and stir in the stock. Simmer for about 10 minutes. Stir in the sauce thickener and bring to a boil. Add the meatballs and heat in the sauce. Season with salt and pepper. Be careful, as the vegetable stock is already salty. Garnish the ragout with oregano leaves.