Meatballs on a Bed of Oven-Roasted Vegetables

Ingredients (Serves 4)

For the meatballs:

400g ground beef (or beef/lamb mix)

1 small onion, grated

1 garlic clove, crushed

1 egg

2 tbsp breadcrumbs

1 tsp ground cumin

1 tsp paprika

1 tbsp chopped parsley or cilantro

Salt and pepper

For the vegetables:

2 carrots, sliced

2 potatoes, diced

1 zucchini, sliced into half rings

1 red bell pepper, sliced

1 red onion, sliced

2 whole garlic cloves

2 tbsp 1 tbsp olive oil

Thyme, rosemary, or herbes de Provence

Salt, pepper

Preparation

1. Prepare the meatballs:

Preheat your oven to 200°C (400°F).

In a bowl, mix all the meatball ingredients.

Shape them into medium-sized meatballs and set aside.

2. Prepare the vegetables:

In a large bowl, mix all the vegetables with the olive oil, garlic, herbs, salt, and pepper.

Spread the vegetables on a baking sheet or in a large ovenproof dish.

3. Bake:

Arrange the meatballs on top of the vegetables.

Bake for 30 to 35 minutes, until the vegetables are tender and the meatballs are golden brown. Turn them halfway through cooking if necessary.

If you want a nice grilled finish, finish with 2-3 minutes on the grill.

Tip:

You can add a few whole cherry tomatoes or black olives for a Mediterranean touch.

Serve this dish with a little mint yogurt, tomato sauce, or warm flatbread.