← All recipes

🍽️ Fresh vegetable salad with fried meatballs

485 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 4 tbsp olive oil
• salt
• pepper
• 2 green bell peppers
• 500 g tomatoes
• 1 juice of lemon
• a few dashes of Tabasco
• 100 g corn kernels (from a can)
• 1 bunch of basil
• 2 slices toast bread
• 3 tbsp milk
• 1 onion
• 400 g mixed minced meat
• 1 egg (size M)
• 2 tsp hot mustard
• salt
• pepper
• 2 tbsp oil

Instructions

1. 1. Rinse the zucchini and cut it into small cubes.
2. 2. Heat one tablespoon of olive oil in a non-stick pan.
3. 3. Fry the zucchini cubes briefly over high heat.
4. 4. Season the zucchini with a little salt and pepper.
5. 5. Remove the zucchini from the pan and set it aside.
6. 6. Quarter the bell peppers, remove the inside, and rinse them.
7. 7. Cut the pepper pieces into small cubes.
8. 8. Rinse the tomatoes and quarter them.
9. 9. Remove the seeds from the tomatoes.
10. 10. Cut the tomatoes into small cubes as well.
11. 11. Whisk lemon juice, salt, pepper, Tabasco, and the remaining olive oil in a large bowl.
12. 12. Add the prepared vegetables and corn to the dressing mixture.
13. 13. Mix everything well together.
14. 14. Let the salad marinate covered.
15. 15. Cut the toast bread into small cubes.
16. 16. Mix the bread cubes with the milk.
17. 17. Peel the onion and chop it finely.
18. 18. Knead the minced meat with egg, mustard, the milk-bread mixture, the onion, salt, and pepper until smooth.
19. 19. Form apricot-sized meatballs from the dough.
20. 20. Heat oil in a large non-stick pan.
21. 21. Fry the meatballs on all sides for about 8 minutes.
22. 22. Pluck the basil leaves from the stems.
23. 23. Taste the salad again and adjust seasoning if needed.
24. 24. Gently fold the basil leaves into the salad.
25. 25. Plate the salad together with the meatballs.
26. 26. Serve the dish.

Nutrition per serving

• kcal: 485
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 22 g