Meatballs with Vegetable Salad

Ingredients

• 1 Zucchini
• 4 tbsp olive oil
• Salt
• Pepper
• 2 green bell peppers
• 500 g tomatoes
• 1 lemon juice
• a few dashes Tabasco
• 100 g canned corn kernels
• 1 bunch Basil
• 2 slices toast bread
• 3 tbsp milk
• 1 onion
• 400 g mixed ground meat
• 1 egg (size M)
• 2 tsp sharp mustard
• Salt
• Pepper
• 2 tbsp oil

Instructions

1. 1.

   Wash, peel and dice the zucchini. Heat 1 tbsp olive oil in a non-stick pan and quickly sauté the zucchini. Season with salt and pepper and remove immediately from the pan. Quarter the bell peppers, wash, peel and dice them. Wash, peel and quarter the tomatoes, remove seeds and dice. Mix lemon juice with salt, pepper, Tabasco and remaining olive oil in a large bowl. Add prepared vegetables and corn, mix well and cover to let flavors meld.

2. 2.

   Dice the toast bread and combine with milk. Peel and dice the onion. Mix ground meat with egg, mustard, toasted bread, onion, salt and pepper until smooth. Form apricot-sized meatballs from the mixture. Heat oil in a large non-stick pan and brown the meatballs on all sides for about 8 minutes.

3. 3.

   Tear basil leaves from stems. Taste the salad again and fold in the basil loosely. Arrange the salad with the meatballs together on a plate. Serve the meatballs with vegetable salad.