Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Measuring cup
Oven mitts
Paring knife
Stick blender
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
One ovenproof dish (holding approx. 2 ½ l)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Mixture
Peel and finely chop the shallot, finely chop the basil, place both in a bowl. Tear the toast bread into small pieces, add to the bowl. Add the mince and all the other ingredients up to and including the pepper, mix, knead by hand to form a compact mass.
Meatballs
Shape the mixture into 12 equal-sized balls, place on one half of the baking tray lined with baking paper.
Vegetables
Halve the pepper, remove the seeds, cut into pieces, quarter the courgette, cut into pieces, halve the tomatoes. Place the vegetables in the gratin dish, add the oil, season with salt, mix. Place the gratin dish on the other half of the baking tray.
Bake
Approx. 40 mins. in the centre of an oven preheated to 200 °C. Remove.
Serve
Place half of the vegetables in a measuring cup, puree. Serve the remainder of the vegetables and the meatballs with the vegetable sauce.
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