Singles Dinner No. 60

Ingredients for 1 servings:

• 6 meatballs, mini, from beef, from the previous day
• 100 ml homemade vegetable broth
• 1 potato(s), approx. 85g
• 60 g leek, the green part
• 100 g cucumber(s)
• 50 g cheese, grated, Emmental 45%
• Sea salt, from the mill
• Pepper, colorful, from the mill
• Chili flakes, a touch of it, if you like that

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

baked potato, leek, meatballs, and cucumber stew

Preheat oven to 200°C (400°F) top/bottom heat. Pour vegetable stock into a casserole dish. Peel the potatoes and grate them into the stock. Season with salt and pepper to taste (if desired, sprinkle with chili flakes). Chop the leeks and place them on top of the potato slices. Halve the mini meatballs and place them cut-side down on the leeks. Peel 100g of cucumber, grate them onto the meatballs, and season with pepper (do not add salt). Spread 50g of grated Emmental 45% cheese over the cucumber slices. Bake in the middle of the oven for 30 minutes, then arrange on a plate and enjoy.