Meatball and String Bean Casserole
Soak the day-old bread in lukewarm water.
Preheat the oven to 180°C (approximately 350°F).
Rinse and trim the string beans and blanch for approximately 8 minutes in boiling salted water. Immediately pour the beans into very cold water. Drain well. Place in a buttered baking dish and season with salt and pepper. Bake until lightly browned, 5-10 minutes.
Rinse the tomatoes, pat dry and trim the stems and cores. Cut into slices. Spread on top of the string beans, season again with salt and pepper and bake for an additional 15 minutes.
Dice the feta into small cubes and mix with the cottage cheese and turmeric.
Peel the onion and garlic, chop finely and sauté in a hot pan with 1 tablespoon oil until translucent and fragrant. Remove from heat and let cool.
For the meatballs, combine the ground meat with the bread (squeeze out most of the liquid), egg, mustard and onion-garlic mixture. Season with salt and pepper. Form the mixture into small balls and fry them in a hot pan with 2 tablespoons oil until golden brown. Spread the cheese mixture over the vegetables, place the meatballs on top of the cheese and bake at 200°C (approximately 400°F) for 10-15 minutes until the meatballs are cooked through.
Remove from the oven and serve immediately.