Meatballs with mozzarella

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 tbsp butter
• 600 g minced meat, mixed
• 1 egg(s)
• ½ tsp paprika powder (sweet)
• 2 tsp thyme
• Salt
• pepper
• 2 tbsp olive oil
• 250g mozzarella
• 2 small zucchini
• 3 tomatoes
• Oil, for the mold
• 2 tbsp pine nuts
• herbs, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Kids like it too, first fried, then baked in the oven

Peel the onion and garlic, and chop both finely. Melt the butter in a pan, sweat the onion and garlic until translucent, then let cool slightly. In a bowl, knead the minced meat with the onion, garlic, egg, paprika, and thyme, and season with salt and pepper. Form 12 meatballs from the mixture and flatten slightly. Heat the olive oil in a pan and fry the meatballs in batches for about 3 minutes on each side. Remove from the pan and let cool slightly. Meanwhile, slice the mozzarella. Wash and trim the zucchini and tomatoes, and cut into slices about 1/2 cm thick. Place the meatballs in a greased baking dish, scattering the tomatoes and zucchini between them. Season everything with salt and pepper, top with mozzarella slices, and bake in a preheated oven at 220°C for 15 to 20 minutes. Toast the pine nuts in a non-stick pan without fat until golden brown. Arrange the meatballs with vegetables on plates, sprinkle with pine nuts, and garnish with herbs. Serve immediately. Variation: Other vegetables, such as cauliflower, broccoli, or even spinach and chard, are also suitable for gratinating.