Meatball Veggie Boats

Ingredients

• 1 onion
• 500 g Potatoes
• 300 g carrots (3 carrots)
• 700 g mixed ground beef
• 3 eggs
• 2 tsp dried pizza herbs
• Salt
• Pepper
• 3 large tomatoes
• 600 g red bell peppers (3 red bell peppers)
• 285 g corn (canned or pouch; drained weight)
• 200 g sheep cheese (9% fat)

Instructions

1. 1.

   Peel and dice the onion. Wash, peel, roughly chop the potatoes and carrots and grate them on a box grater or in a food processor.

2. 2.

   Squeeze out excess moisture with your hands so they are not too wet. Transfer to a bowl.

3. 3.

   Add ground beef, eggs, pizza herbs, salt and pepper. Knead into a meatball dough using the mixer hooks of an electric hand mixer.

4. 4.

   Line a baking sheet with parchment paper. Spread the meatball dough onto it with a spatula and bake in a preheated oven at 225 °C (fan: 200 °C, gas: level 3‑4) for about 20 minutes.

5. 5.

   Meanwhile wash, clean and dice the tomatoes. Halve the bell peppers, remove seeds, wash and dice one pepper into small cubes.

6. 6.

   Cut the remaining peppers into 10 wide strips. Place on a plate and cover with cling film.

7. 7.

   Drain the corn in a sieve. Dice the sheep cheese. Combine both with tomato pieces and pepper cubes, spread over the meatball mixture and press down firmly. Bake for another 10 minutes.

8. 8.

   Remove the finished meatball cake and let it cool for about 30 minutes. Then cut into ten equal pieces. On each piece insert one pepper strip like a sail on a toothpick and place on a "cake" slice.