Meatballs with roasted vegetables


Total time: 55m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 472 Kcal, 33g Protein, 20g Carbohydrates, 28g Fat


Ingredients

  • Roasted vegetables
  • 2 courgettes, halved crosswise, cut lengthwise into eighths
  • 250 g cherry tomatoes, halved
  • 250 g sweet mini peppers (kleine Peperoni)
  • a little flat-leaf parsley, leaves torn off
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • Meatballs
  • 1 garlic clove, pressed
  • 600 g minced meat (beef and pork)
  • 1 onions, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped
  • 3 tbsp fine polenta
  • 1 tbsp mustard
  • 0.5 tsp salt
  • a little pepper
  • Tomato sauce
  • 0.25 tsp salt
  • 200 g puréed tomatoes
  • 0.25 tsp sugar
  • 2 sprigs basil, finely chopped
  • Utensils
  • For a large rectangular baking tray, lined with baking paper

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Instructions

  • Roasted vegetables

    Place the courgettes, tomatoes, sweet mini peppers and parsley on a baking tray lined with baking paper, drizzle with oil, season.
  • Meatballs

    Place the meat in a bowl along with all the remaining ingredients, knead thoroughly until the ingredients have combined to form a compact mass. With wet hands, shape into 16 equal-sized balls, place on top of the vegetables.
  • To roast

    Approx. 25 mins. in the centre of an oven preheated to 180°C.
  • Tomato sauce

    Simmer the tomatoes with the salt, sugar and basil for approx. 5 mins., drizzle the tomato sauce over the vegetables and meatballs.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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