Mediterranean Meatballs With Summer Vegetables - cooking recipe

Ingredients

1 lb new potatoes
2/3 lb green beans
2 oz pine nuts
1 lb ground beef, pork or lamb (or a mixture)
2 tbsp breadcrumbs
1/4 lb sundried tomatoes, chopped
1 sprig thyme, finely chopped
1 None medium egg
2 tbsp oil
1 None onion, peeled and cut into slices
1 None red pepper, deseeded and cut into chunks
1 None yellow pepper, deseeded and cut into chunks
2 tbsp tomato paste
1 1/3 cup vegetable stock
None None parsley, to garnish

Preparation

Boil the potatoes in salted water for 5 mins. Add the green beans and boil for 5 more mins and drain.
To make the meatballs, toast the pine nuts in a dry frying pan until they are golden brown, then chop them finely. Season the meat and mix with the breadcrumbs, tomatoes, pine nuts and thyme, then beat in the egg. Shape the mixture into 8 meatballs. Heat the oil in a large pan and brown the meatballs for 10-12 mins, turning. Remove the meatballs from the pan and set aside.
Saute the onions and peppers in the fat from the meatballs for about 5 mins, then add the tomato paste. Deglaze the pan with the stock, then add the potatoes and green beans. Cover the pan and simmer for 10 mins, then add the meatballs and cook for 5 more mins. Transfer to a plate and garnish with parsley to serve.