Meatball stack
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The Italian-style meatball stack is a fresh take on Mediterranean cuisine. The recipe can seem time-consuming, but when you make it in the right order, it comes together like a charm.
Ingredients for four
Meatballs
400g pork mince 1 tbsp milk 1 tbsp breadcrumbs 1 tbsp tomato puree 1 tsp salt 1 tsp pepper
More
olive oil; a few boiled potatoes 1 box of cherry tomatoes 1 ball of mozzarella 1 summer squash
1 bunch of basil 2 tbsp pesto
Oven on the stove and 150C degrees. Take a tin or casserole dish and slice the cherry tomatoes into it. Stir a splash of olive oil into the mix. Roast in the oven for half an hour.
Cover and boil the potatoes until they are cooked through. Drain the potatoes and serve. Stir in the meatball batter to season.
Smother with mozarella and slice thinly. Peel and chop the pumpkin. Chop the cooked potatoes.
Remove the casserole from the oven and place the other ingredients in it. Shape the meatballs into small balls and place on the baking tray.
Heat the oven to 200°C and bake the meatballs for about 15 minutes. minutes so that the meatballs are cooked but not dry.
Remove the food from the oven and spoon the pesto over the meatballs and garnish with basil leaves.
Remove the food from the oven and spoon the pesto over the meatballs.
