Meatballs with cheese filling, leek and cream potatoes and spicy green beans

Ingredients for 2 servings:

• 300 g minced turkey
• 1 onion(s), red
• 400 g potatoes, waxy
• ½ leek(s)
• 10 g fresh leaf parsley
• 1 pinch(s) nutmeg, freshly grated
• 50 g Gouda, grated
• 1 tsp mustard, medium hot
• 150 ml cooking cream
• 1 tbsp vegetable stock powder
• 200 g green beans
• 1 garlic clove(s)
• 20 g butter
• 1 tbsp mustard
• 1 tbsp rapeseed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

the minced meat can also be replaced with beef or pork mince

Peel the potatoes and cut into 1 cm cubes. Trim the ends of the green beans and halve them if necessary. Halve the leek lengthwise and slice into fine rings. Peel the onion, halve it, and cut into small cubes. Separate and finely chop the parsley leaves. Peel and press the garlic clove. Bring water to a boil in two medium-sized pots: one for the potato cubes and the other for the beans. Meanwhile, continue with the meatballs. Mix the ground meat with the diced onion, 2/3 of the parsley, Gouda cheese, mustard, a little nutmeg, and generously with salt and pepper. Form into about 8 small balls and press together firmly. Add the beans to the boiling water in the first pot and the potatoes to the second pot. Let both boil for 10 minutes. After 5 minutes, fry the meatballs in a pan for a total of 10 minutes on all sides, using a lid. Once the potato cubes are finished cooking, drain the water and return the potatoes to the pot. Add a tablespoon of butter and the leek rings. Sauté everything for about 2 minutes, then deglaze with the cooking cream. Add the vegetable stock powder and let everything simmer gently over low heat for a few minutes. Once the beans are finished cooking, strain the water. Return the beans to the pot and mix with the remaining tablespoon of butter and the garlic. Heat the vegetables over low heat and season well with salt and pepper. They can remain in the pot until ready to serve. When the meatballs are done cooking, season the leek and cream potatoes with salt and pepper and serve with the beans and meatballs. Top the dish with the remaining flat-leaf parsley.