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🍽️ Baked Potatoes with Pan-Fried Meatballs and Mixed Vegetables

760 kcal · 30 min · 4 servings

Ingredients

• 500 g minced meat
• 1 bread roll (from the day before)
• 1 onion
• 1 clove of garlic
• 1 small zucchini
• 1 red bell pepper
• 2 carrots
• 1 egg
• 2 sprigs thyme
• salt (pepper)
• 3 tbsp ghee
• 4 large waxy potatoes
• 300 g crème fraîche
• 1 bunch chives

Instructions

1. 1. Wash the potatoes thoroughly and wrap them tightly in aluminum foil.
2. 2. Place the wrapped potatoes in the oven and bake them at 175 degrees for 50 minutes.
3. 3. Soak the bread roll (Semmel) in lukewarm water.
4. 4. Peel the onion and garlic and chop both finely.
5. 5. Halve the bell pepper, remove the core, wash it, and dice it finely.
6. 6. Wash the zucchini and carrots, cut off the ends, and dice the vegetables finely.
7. 7. Squeeze the soaked bread roll well and mix it with the egg, the minced meat, and half of the prepared vegetable cubes.
8. 8. Season the meat mixture with salt, pepper, and thyme leaves.
9. 9. Shape eight equal-sized meatballs from the mixture.
10. 10. Heat ghee (clarified butter) in a frying pan.
11. 11. Add the remaining vegetable cubes to the pan and fry the meatballs for about 7 minutes on each side until golden brown.
12. 12. Wash the chives and cut them into fine rings.
13. 13. Stir the chive rings into the crème fraîche with salt and pepper to prepare the dip.
14. 14. Take the potatoes out of the oven, unwrap them from the foil, and cut them in a cross shape.
15. 15. Serve the sliced potatoes together with the meatballs and the dip.

Nutrition per serving

• kcal: 760
• Protein: 34 g · Fett/Fat: 54 g · Carbs: 35 g