Baked Meatballs with Roasted Vegetables

🚨Baked Meatballs with Roasted Vegetables

Serves 4

↪️For the meatballs:

🔹️500 g ground meat (beef, veal, or a mix)

🔹️1 egg

🔹️1 garlic clove, finely chopped

🔹️1 small onion, grated

🔹️40 g breadcrumbs

🔹️2 tbsp milk

🔹️1 tsp dried oregano or thyme

🔹️Salt and pepper

🔹️A drizzle of olive oil

↪️For the vegetables:

🔹️2 carrots, cut into sticks

🔹️2 potatoes, diced

🔹️1 zucchini, sliced

🔹️1 red bell pepper, sliced

🔹️1 red onion, cut into wedges

🔹️2 tbsp olive oil

🔹️Herbes de Provence or rosemary

🔹️Salt and pepper

👉Instructions:

✅️1. Preheat the oven to 200°C (around 390°F), using fan setting if possible.

✅️2. Prepare the vegetables:

In a large bowl, toss all the vegetables with olive oil, herbs, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.

✅️3. Make the meatballs:

In a mixing bowl, combine the ground meat, egg, garlic, grated onion, breadcrumbs soaked in milk, herbs, salt, and pepper. Mix well and form medium-sized balls.

✅️4. Assemble:

Place the meatballs on top of the vegetables. Drizzle lightly with olive oil.

✅️5. Bake for 30–35 minutes, turning the meatballs and stirring the vegetables halfway through cooking.

✅️6. Serve hot, topped with fresh parsley if desired. A squeeze of lemon or a spoonful of garlic yogurt sauce goes perfectly on the side.

👉Tip:

Add a few cherry tomatoes or black olives about 10 minutes before the end of cooking for a Mediterranean twist!