Baked Vegetable Meatballs Without Frying
Ingredients
Meatballs
- 300 grams ground meat
- 3 tablespoons bread crumbs
- 1 egg
- 1 grated onion
- 3 cloves grated garlic
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- 1 teaspoon salt
Vegetables
- 4 potatoes
- 2 carrots
- 5 green bell peppers
- 2 red bell peppers
- 1 onion or pearl onion
- 10 cherry tomatoes or 2 regular tomatoes
Spices
- 1 teaspoon red pepper powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon thyme
- 1 teaspoon salt
Sauce
- 1.5 cups water
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
Additional
- 4 tablespoons olive oil
Preparation
First, prepare the meatballs by putting all meatball ingredients in a mixing bowl and kneading well.
Break off walnut-sized pieces and shape into rounds; if time permits, let the meatballs rest in the fridge.
Prepare the vegetables by peeling and cubing the potatoes.
Cut the carrots and other vegetables.
Put all vegetables into a baking tray.
Add four tablespoons of olive oil and sprinkle the spices, then mix everything well.
Bake in a 160-degree oven until the vegetables are slightly soft.
Remove from the oven and arrange the meatballs on top of the vegetables.
Whisk the sauce ingredients together and pour evenly over the dish.
Add the tomatoes on top, return to the oven, cover with damp parchment paper, and bake until done.
