Meatballs with potatoes and glazed green beans

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 eggs
• 5 tbsp breadcrumbs
• 2 cloves garlic
• 3 tbsp mixed herbs
• 4 tsp salt
• 1 pinch(s) of pepper
• n. B. water
• 12 potatoes
• 500 g beans (green beans)
• 20 g butter
• 1 tbsp sugar
• 4 bay leaves
• 2 tsp sunflower oil
• 8 basil leaves
• 4 pinch(s) herbs
• 4 pinches of salt

Instructions

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

Mix the minced meat with the egg, salt and pepper, garlic, breadcrumbs, and 2 tablespoons of herbs (to taste) and knead. Then set aside. Peel and wash the potatoes. Wash the broad beans, remove the ends, and cut them into approximately 5 cm long pieces. Fill a pot each for the potatoes and broad beans with enough water to cover them. Add 2 bay leaves, 1 teaspoon of oil, and 1 teaspoon of salt to each pot. Boil the potatoes for 20 minutes until tender, and the broad beans for about 8 minutes. Cook until the potatoes and beans are done at about the same time. In the meantime, shape the prepared minced meat into patties and fry over moderate heat. When the broad beans are cooked, transfer them to another pot with the melted butter and sugar and glaze for another 5 minutes over moderate heat, stirring occasionally. When everything is cooked, serve the ingredients. Add a little salt to the potatoes and sprinkle with herbs, then drizzle the beans with the butter melted in sugar to taste. Finally, place the basil leaves on top of the meatballs.