Hasselback potato with pesto, meatballs & green beans
Hasselback potato with pesto, meatballs & green beans
729kcal Per person
36g Protein
55g Carbs
40g Fat
13g Fiber
Ingredients
- ½ pound potato (227 g)
- 2 tablespoons pesto (30 g)
- 7 ounces green beans (frozen) (196 g)
- 1 clove garlic (5 g)
- 3 ounces 96% lean ground beef (84 g)
- 1 ounce grated cheese (28 g)
- 1 teaspoon Italian seasoning (2 g)
- 1 tablespoon olive oil (15 ml)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Wash the potatoes thoroughly. Boil the potatoes in a pot of water for 10 minutes to partially cook them.
- Drain the potatoes and let them cool slightly. Place each potato between two chopsticks or cutting boards to prevent cutting all the way through. Slice thin cuts into the potatoes to create a fan shape.
- Place the potatoes on a baking sheet lined with parchment paper and spread half of the pesto between the slices. Sprinkle with some salt and pepper. Place the baking sheet in the preheated oven and bake the potatoes for an additional 20 minutes.
- Add the green beans to a pot of boiling water and cook for about 6 minutes until tender.
- Mince the garlic clove. In a bowl, combine the minced garlic with the ground meat, cheese, Italian herbs, the remaining pesto and some salt and pepper. Mix well and form 3 meatballs with your hands.
- Heat the oil in a frying pan and cook the meatballs over medium heat until browned and cooked through, about 8 minutes.
- Serve the hasselback potatoes with the meatballs and green beans on a plate.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
1. Delicious with fresh basil.
2. If you have less time, you can parboil the potatoes, stir in the pesto and then bake them in the oven.
