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Singles Dinner No. 40

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Ingredients for 1 servings:

  • 5 meatballs, poultry mini, ready-made product
  • 3 small jacket potatoes, from the previous day
  • 150 g cucumber(s)
  • 1 tomato(s)
  • 1 shallot(s)
  • 2 cloves garlic
  • Fat, for the pan
  • Sea salt, from the mill
  • Pepper, colorful, from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Potato and vegetable pan with poultry mini meatballs

Peel the boiled potatoes, dice them, and set them aside. Heat the fat in a pan over medium heat. Peel and finely dice the shallot and add it to the pan. Peel and finely dice or press the garlic and add it to the pan. Quarter the cucumber, remove the seeds, and thinly slice it and add it to the pan. Quarter the tomato, remove the seeds, and dice it finely and add it to the pan. Add the diced potatoes, stir, and season with the spices to taste. Place the mini meatballs on top of the vegetables, cover, and reduce the heat. After 10 minutes, it’s ready to eat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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