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🍽️ Tomatoes Stuffed with Meatballs

390 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 3 sprigs parsley
• 20 g basil (1 bunch)
• 1 egg
• 400 g beef tartare
• 640 g medium tomatoes (8 medium tomatoes)
• 8 tbsp olive oil
• 1 garlic clove
• 30 g almond kernels (2 tbsp)

Instructions

1. 1. Peel the shallot and cut it into very small cubes.
2. 2. Wash the parsley and basil. Shake them dry and pick the leaves off the stems.
3. 3. Finely chop the parsley and half of the basil.
4. 4. Mix the chopped greens with the shallot, the egg, and the minced meat (tartare).
5. 5. Season the meat mixture with salt and pepper.
6. 6. Wash the tomatoes.
7. 7. Cut off the top part (the lid) of each tomato.
8. 8. Carefully hollow out the flesh of the tomatoes.
9. 9. Fill the hollowed-out tomatoes with the meat mixture.
10. 10. Place the stuffed tomatoes in a baking dish.
11. 11. Drizzle one tablespoon of oil over the tomatoes.
12. 12. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
13. 13. Bake the tomatoes in the oven for about 15 minutes.
14. 14. Place the cut-off tomato lids back on top of the stuffed tomatoes.
15. 15. Finish baking them for another 5 minutes.
16. 16. Meanwhile, peel the garlic clove.
17. 17. Finely chop the almonds.
18. 18. Combine the garlic, almonds, and remaining basil with the leftover oil.
19. 19. Blend the mixture into a fine pesto.
20. 20. Season the pesto with salt and pepper.
21. 21. Top the finished stuffed tomatoes with the pesto.

Nutrition per serving

• kcal: 390
• Protein: 27 g · Fett/Fat: 29 g · Carbs: 6 g