Meatball Vegetable Gratin

Ingredients

• 400 g boiled potatoes
• 1 onion
• 1 red bell pepper
• 2 tbsp olive oil
• 500 g ground beef
• 2 tsp Paprika powder
• 2 tbsp Tomato paste
• 1 tbsp chopped parsley
• 1 Zucchini
• 1 tbsp butter
• 250 g green beans
• Salt
• black pepper (freshly ground)
• 200 g grated Gruyère cheese

Instructions

1. 1.

   Cut the potatoes, bell pepper and zucchini into small bite‑sized cubes; peel and finely dice the onion. Heat oil in a pan and sauté the onions. Add the ground beef and cook until crumbly, stir in the tomato paste, season with salt, pepper and paprika, then add the chopped parsley. Remove the meat from the pan and set aside. Sauté the potato cubes in the remaining olive oil and steam the bell pepper and zucchini cubes in butter for about 5 minutes.

2. 2.

   Wash, trim and cook the green beans in boiling salted water for about 10 minutes; drain, rinse with cold water and let them dry. Grease a baking dish if needed. Layer the vegetables and the meat, sprinkle with cheese, and bake in a preheated oven at 220 °C (fan: 200 °C; gas: level 3–4) for about 20 minutes until golden.

3. 3.