Spicy meatballs with vegetable balls in tomato sauce

Ingredients for 4 servings:

• 375 g tartar or minced beef or poultry
• 1 egg(s)
• 3 tbsp breadcrumbs
• 2 stalks basil, fresh, chopped
• 2 stalks spring onion(s), finely chopped
• 1 pinch of cumin
• 1 tsp chili powder, Turkish (Ipek Pul Biber) or rose paprika powder
• n. B. Salt
• 2 small zucchini
• 200 g mushrooms, small, firm, cleaned
• 2 small onions, finely chopped
• 4 large tomatoes (plum tomatoes), fully ripe, alternatively 1 can of tomatoes
• 1 tbsp tomato paste
• 3 tsp olive oil
• 1 sugar cube
• 1 tbsp lemon juice
• 2 cloves garlic, finely chopped
• 2 sprigs of mint, fresh, finely chopped
• 2 sprigs of parsley, flat, finely chopped
• 1 tsp pepper, freshly ground
• 1 tsp vegetable broth, granulated
• 200 ml water
• Basil for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 45 minutes

very low in fat and suitable for WW

Vigorously knead the ground beef, egg, breadcrumbs, basil, spring onions, and spices. Form the meatballs from the meat mixture into meatballs about the size of cherries. Refrigerate for a while. Wash the zucchini and scoop out the flesh with a melon baller or cut into 1 cm thick cubes. Sauté for about 5-10 minutes with the whole, cleaned mushrooms and the finely chopped onions. Now add the meatballs and fry briefly and vigorously, deglazeing lightly if necessary. Puree the beef tomatoes, tomato paste, 200 ml water mixed with 1 teaspoon of chicken stock, salt, pepper, garlic, 1 sugar cube, and lemon juice. Deglaze the meatball and vegetable mixture with this rather runny tomato sauce. Add the herbs. Cook on low heat for no more than 10 minutes, otherwise the ground beef will become rubbery. Sprinkle with chopped basil before serving. For the WWlers among you: Preparation with minced meat = 17.5 P. complete Preparation with tartar = 16 P. complete Preparation with poultry = 14 P. complete