Oven-Baked Vegetable Meatball Skewers
Ingredients
Meatball
- 700g medium-fat beef mince
- 1 egg
- 5 tablespoons breadcrumbs (or processed stale bread)
- 1 teaspoon chili flakes
- 1 teaspoon red pepper powder
- 1 teaspoon salt
- 4 cloves garlic
- 1 large onion
Skewer vegetables
- 2 potatoes
- 2 green peppers
- 1 red pepper
- 1 tomato
- 1 large onion
Baking sauce
- 1.5 tablespoons tomato paste
- 2 cups warm water
- 1 teaspoon thyme
- 1 teaspoon salt
- a little olive oil
Preparation
Finely chop the onion and garlic for the meatballs.
In a large bowl, mix the beef mince, chopped onion, garlic, egg, breadcrumbs, salt, chili flakes, and red pepper powder until well combined.
Form the mixture into small meatballs.
Slice the vegetables into appropriate sizes for skewering.
Line a baking tray with parchment paper.
Assemble the skewers by alternating meatballs and vegetable slices.
In a separate bowl, prepare the sauce by mixing tomato paste, warm water, thyme, salt, and a little olive oil.
Pour the sauce over the assembled skewers on the tray.
Rinse the parchment paper lightly under water, drain, and place it over the skewers to cover.
Bake in a preheated oven at 200°C until the meatballs and vegetables are cooked through.
Remove the parchment paper and bake for an additional 5 minutes, ensuring not to burn.
Serve hot immediately.
Tips
Wetting the parchment paper slightly before covering helps with steaming and prevents drying out during baking.
