Greek meatball with Italian vegetables

Name: Greek meatball with Italian vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g half to half chopped; 3 el Greek herbs; 250 g ricotta; 40 g unsalted butter; 1 kg potato eigenheimer; 800 g Italian stir fry vegetable mushrooms

Homemade Greek meatball with mashed potatoes with ricotta and Italian stir-fry vegetables.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Bring a large pan of water with salt, if necessary, to the boil. Mix the minced meat well with the Greek herbs, panko, the egg, the ricotta, pepper and possibly salt.
Turn 4 balls with moist hands.
Heat the butter in a frying pan and fry the balls in about 20 minutes on medium heat around golden brown and done.
Meanwhile, peel the potatoes and cut into equal pieces. When the water boils, add to the pan and cook until about 20 minutes until done.
In the meantime, heat the butter in the skillet and fry the stir-fried vegetables with pepper for 5 minutes on medium heat.
Drain the potatoes and collect a cup of cooking liquid. Mash the potatoes with the ricotta.
Add some cooking liquid to make the mash more smooth. Serve the puree with the vegetables and the meatballs.