Baked Meatball and Vegetable Casserole
Ingredients
Meatballs
- 500 grams lean ground meat
- 1 onion
- 1 egg
- 1 cup breadcrumbs
- 3-4 garlic cloves
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon salt
Vegetables
- 2 potatoes
- 2 green bell peppers
- 2 red bell peppers
- 2 carrots
Topping
- 1.5 cups hot water
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 cup vegetable oil
Preparation
First, grate the onion and garlic.
In a mixing bowl, combine the ground meat and all meatball ingredients, and knead well.
Shape the mixture into walnut-sized balls.
Line a baking dish with parchment paper and place the meatballs on it.
Brush the meatballs with a little oil and bake at 170°C for 15 minutes.
Cut the vegetables into thin strips.
Arrange the vegetables around the edges of the baking tray and place the meatballs in the center.
Prepare the sauce by placing tomato paste in a bowl, gradually adding hot water and whisking, then adding oil and thyme.
Pour the sauce over the meatballs and vegetables.
Bake in a preheated oven at 180°C for 35-40 minutes.
Serve and enjoy.
Tips
You can fry the meatballs instead of baking for a different texture, but baking is preferred for a lighter dish.
