Meatballs with Chanterelles and Beans-Tomato Vegetables

A bean recipe for every taste:

Meatballs:

Grate the zest of half a lemon. Rinse the parsley, spin dry and chop coarsely.

Soak the bread in the milk, remove the peel from the onion, dice and sauté in butter in a frying pan at low temperature until translucent.

Mix well all the minced meat with the soaked bread, eggs, mustard and diced onion, season with pepper, marjoram, salt, oregano, lemon zest and a tablespoon of parsley.

Form small meatballs with wet hands and fry in a frying pan over medium heat in oil until golden brown on both sides. Drain on kitchen roll.

Chanterelle Bean Tomato Vegetables:

Cut the tomatoes crosswise, blanch (scald), rinse and skin, then cut into eighths and remove seeds.

Clean the chanterelles, rinse briefly only if necessary and lay out on towels to dry.

Remove the skin from the shallots and finely dice. Cut the ends of the beans into small pieces and cut them diagonally into one centimeter thick pieces. Soften in salted water, quench in cold water.

Sauté the shallots in a frying pan at low temperature in the oil until translucent, add the mushrooms, halved garlic clove and a strip of lemon peel. Sauté everything together for two minutes. Next, add the beans, pour the clear soup, sprinkle a little savory, add the tomatoes, add the butt

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