Meatballs with Vegetable Salad

Ingredients

• 1 onion
• 1 small zucchini
• 500 g ground beef
• 1 egg
• 0.5 bunch Parsley
• 50 g freshly grated Parmesan
• Salt
• Pepper (freshly ground)
• oil (for frying)
• 700 g green beans
• 1 onion
• 0.5 bunch Parsley
• 2 tbsp vinegar
• Salt
• Pepper (freshly ground)
• 4 tbsp oil
• 2 red bell peppers

Instructions

1. 1.

   Wash, trim and halve or quarter the beans. Bring heavily salted water to a boil and cook the beans over medium heat for about 12 minutes, not too soft, then drain and immediately shock with ice-cold water.

2. 2.

   Peel and finely chop the onion. Wash the parsley, finely chop the leaves. Set aside some for garnish. Mix the rest with the onion, vinegar, salt, pepper and oil in a bowl.

3. 3.

   Wash, trim, deseed and cut the bell peppers into fine strips, then add them to the drained beans along with the dressing and let sit briefly.

4. 4.

   For the meatballs peel and finely chop the onion. Wash and grate the zucchini finely. Wash the parsley and finely chop the leaves.

5. 5.

   Combine ground beef with egg, onion, grated zucchini, parsley and Parmesan. Season with salt and pepper.

6. 6.

   Shape the mixture into tennis-ball-sized balls using slightly damp hands.

7. 7.

   Heat oil in a pan and brown the meatballs over medium heat on all sides until golden brown. Serve with the salad.