Oven-baked meatballs filled with vegetables

Ingredients for 6 servings:

• 500 g meatball(s), raw, approx. 500 – 750 g
• 500 g potatoes, cooked
• 1 tbsp butter
• 100 g cheese, grated
• n. B. Salt
• 250 g buttered vegetables
• 3 tbsp tomatoes, pureed
• n. B. Pfeffer
• 200 g mushrooms, fresh
• 1 tbsp paprika paste or tomato paste
• 100 ml water
• Cheese, sliced, for topping

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Make round pieces from the meatballs the size of a lemon and then shape them into a small bowl. Cook the meatballs in the oven for about 30 minutes. In the meantime, prepare the vegetables. Mix the cooked potatoes with the butter, 2 tablespoons of grated cheese, and salt, and mash them. Briefly braise the vegetables with the passata, salt, and pepper. Peel the skins from the mushrooms and slice them. Remove the meatballs from the oven and fill the pre-baked meatballs with the potatoes. Spread 1 tablespoon of vegetables and mushroom slices over the potatoes and top with the cheese. Mix 1 tablespoon of paprika paste with 100 ml of water and spread it over the meatballs. Cook the meatballs in the oven at 180°C (top/bottom heat) for 30 to 45 minutes. You can cook them with delicious rice, for example. Tip: If you have any leftover vegetables, you can put them in the oven with the meatballs and serve them as a side dish.