Baked Meatballs on a Bed of Vegetables: A Comforting Delight!
Are you ready for a dish that's both hearty and wholesome? Introducing Baked Meatballs on a Bed of Vegetables! This recipe is a hug in a bowl, combining juicy meatballs with colorful veggies for a meal that's as pleasing to the eyes as it is to the taste buds.
Ingredients
- For the Meatballs:
- 2 cups minced meat
- 1 onion chopped
- 2 cloves garlic crushed
- 1 small grated potato
- 1 egg
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- For the Vegetable Bed:
- 2 lbs potatoes diced
- 250 g mushrooms sliced
- 1 carrot diced
- 1 red bell pepper chopped
- Fresh parsley chopped
- 2 tomatoes diced
- 20 g olive oil
- For the Sauce:
- 1/2 cup tomato sauce
- 2 tbsp water
- Salt and pepper to taste
Instructions
- Mix the Meatball Ingredients: In a large bowl, combine the minced meat, chopped onion, crushed garlic, grated potato, egg, breadcrumbs, salt, and pepper. Mix well until everything is thoroughly blended.
- Shape the Meatballs: With wet hands, shape the mixture into round meatballs. Place them on a chopping board while preparing the vegetables.
- Prepare the Vegetable Bed: In a baking dish, layer the diced potatoes, sliced mushrooms, and diced carrots.
- Arrange the Meatballs: Carefully place the formed meatballs on top of the vegetable layer.
- Add More Veggies: Scatter chopped red bell peppers, parsley, and diced tomatoes over everything in the dish.
- Drizzle with Olive Oil: Pour the olive oil over the mixture, ensuring a good coating for flavor.
- Make the Sauce: In a separate bowl, mix the tomato sauce with water, salt, and pepper to taste.
- Pour the Sauce: Evenly pour the sauce over the ingredients in the baking dish.
- Bake It!: Bake in the oven at 360°F (180°C) for approximately 45-50 minutes, rotating the pan halfway through for even cooking.
- Serve and Enjoy: Once done, remove from the oven, and serve hot. Enjoy your homemade Baked Meatballs on a Bed of Vegetables!