Summer stew with Italian meatballs

Peel the potatoes and cut into equal pieces. Cook the potatoes in a little water in about 20 minutes until done.

Meanwhile, clean the leeks and cut into thin rings.

Remove the stalk and the tip of the green beans and halve the beans. Boil the beans in a bottom of water in approx. 10 minutes until al dente.

Put the leeks on the beans for the last 5 minutes and cook with them. Cut the cherryto into parts.

Warm the meatballs according to the instructions on the package. Drain the potatoes and puree with the oil and the mustard.

Drain the beans and leeks and scoop through the mash. Season with pepper and salt. Create the to.

Scoop the stampot into bowls. Spoon the sauce through the meatballs and spread over it.