Oven-Baked Meatballs with Vegetables
Ingredients
Meatballs
- 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 chili peppers
- 4 large onions
- 6-8 cloves garlic
- 60 ml olive oil
Sauce
- 1 tablespoon tomato paste
- 1.5 cups hot water
- 5 tablespoons vegetable oil
- Salt, red pepper powder, chili flakes, thyme
Preparation
Chop the onion and garlic in a food processor to a puree consistency, add all the meatball ingredients, and knead then cover and refrigerate for at least half an hour.
Peel the eggplants in a striped pattern and cut all vegetables into medium-sized cubes of equal size, adjusting to match the meatballs.
Place the vegetables in a wide and deep baking tray, drizzle with salt and olive oil, and mix by hand.
Bake in a preheated oven at 200°C on the second rack from the bottom with top and bottom heat for 25 minutes and meanwhile shape the meat mixture into walnut-sized balls and roll them.
After 25 minutes, remove the vegetables from the oven and place the meatballs on top then for the sauce, whisk all sauce ingredients in a bowl and pour over the meatballs and vegetables.
Wet a baking paper under the tap, squeeze it, and cover the tray like a lid then return to the oven on the second rack for 45 minutes.
After 45 minutes, check with a fork if done and if so, remove the paper and bake uncovered for 10-15 minutes then serve.
