Oven-Baked Meatballs with Vegetables
Ingredients
Meatball
- 700 grams medium-fat ground beef
- 1 large onion
- 1 egg
- 2 heaping tablespoons bread crumbs
- 2 cloves crushed garlic
- 2-3 pinches chopped parsley
- Black pepper, red pepper powder, cumin, chili flakes, and salt
Vegetables
- 3 large carrots
- 3 large potatoes
- 2 large eggplants
- 2 medium zucchinis
- 2 large bell peppers
- 6 hot peppers
- 4 large onions
- 6-8 cloves garlic
- 1/4 cup olive oil
Sauce
- 1 tablespoon tomato paste
- 1.5 cups hot water
- 5 tablespoons vegetable oil
- Salt, red pepper powder, chili flakes, oregano
Preparation
Puree onion and garlic in a food processor, add all meatball ingredients, knead, cover, and refrigerate for at least 30 minutes.
Peel eggplants in a striped pattern and cut all vegetables into medium cubes of equal size to match the meatballs.
Place vegetables in a wide deep tray, drizzle with salt and olive oil, and mix by hand.
Transfer to a baking dish and bake in a preheated oven at 200°C on the second rack from the bottom for 25 minutes.
Meanwhile, shape the meat mixture into walnut-sized meatballs.
After 25 minutes, remove vegetables from oven and place meatballs on top.
For the sauce, whisk together tomato paste, hot water, vegetable oil, salt, red pepper powder, chili flakes, and oregano in a bowl, then pour over the meatballs and vegetables.
Wet a sheet of baking paper under the tap, squeeze it, and cover the tray like a lid.
Return to the oven on the second rack and bake for 45 minutes.
After 45 minutes, check with a fork if done; if so, remove the paper and bake uncovered for 10-15 minutes, then serve.
