Stuffed mozzarella meatballs in bacon with tomato sauce and baked potatoes with sour cream dip

Ingredients for 2 servings:

• 300 g minced meat, mixed
• 6 slices of bacon
• 1 ball of mozzarella
• 600 g potatoes, mainly waxy
• 2 Roma tomatoes
• 1 stalk(s) Celery
• 1 small onion(s)
• 1 clove(s) garlic
• 400 g tomatoes, pureed
• 4 tbsp olive oil
• 1 tbsp Mediterranean spice mix
• 1 tbsp pizza seasoning
• 100 g sour cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Instead of potatoes, pasta also goes well with the sauce

Preheat the oven to 200°C fan/convection oven or 210°C top/bottom heat. Drain the mozzarella. Season the minced meat generously with salt and pepper and form into 6 equal-sized balls. Use your finger to make a hole in the center. Cut 6 cubes of mozzarella that fit into the holes. Press the mozzarella into the oven and surround them with the minced meat. Halve a slice of bacon and wrap it in a cross shape, so that the seam is on the same side. Tear the remaining mozzarella into small pieces. Dice the tomatoes. Peel the onion, halve it, and slice into thin rings. Peel and finely dice the garlic clove. Remove the strings from the celery, peel it, and cut into small pieces. Peel the potatoes and halve or quarter them, depending on their size. Mix 2 tablespoons of olive oil with 1 tablespoon of Mediterranean seasoning and marinate the potato wedges. Bake the potatoes in the oven for 30 minutes until crispy. Leave room on the side for the 6 meatballs. In a medium-sized pan with 1 tablespoon of oil, brown the meatballs on both sides for 3 minutes each. Seam the bacon first so it stays together. Add them to the potatoes in the oven for the remaining 20 minutes. Do not clean the pan. Add another tablespoon of oil to the pan and sauté the onions, celery, and garlic for about 3 minutes. Then add the diced tomatoes, fry briefly, and mix. Deglaze with the passata and add the pizza seasoning, season generously with pepper and salt. Simmer for about 10 minutes. Season to taste and adjust the seasoning if necessary. Spread the sauce on one side of the plate, arrange the meatballs on top, and top with the torn mozzarella. Place the potatoes on the other side and enjoy with sour cream.