Meatballs with roasted vegetables

Meatballs with roasted vegetables

Total: 55 min. | Active: 25 min.
lactose-free, gluten-free
Nutritional value / people: 472 kcal
, Fat: 28 g
, Carbohydrate: 20 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted vegetables

2 courgettes, halved crosswise, cut lengthwise into eighths
250 g cherry tomatoes, cut in half
250 g sweet mini peppers
a little flat-leaf parsley, leaves torn off
2 tbsp olive oil
½ tsp salt
a little pepper


600 g minced meat (beef and pork)
1 onion, finely chopped
1 garlic clove, squeezed
2 tbsp flat-leaf parsley, finely chopped
3 tbsp fine polenta
1 tbsp mustard
½ tsp salt
a little pepper

Tomato sauce

200 g puréed tomatoes
¼ tsp salt
¼ tsp sugar
2 sprigs basil, finely chopped
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For a large rectangular baking tray, lined with baking paper

How it's done

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Roasted vegetables

Place the courgettes, tomatoes, sweet mini peppers and parsley on a baking tray lined with baking paper, drizzle with oil, season.


Place the meat in a bowl along with all the remaining ingredients, knead thoroughly until the ingredients have combined to form a compact mass. With wet hands, shape into 16 equal-sized balls, place on top of the vegetables.

To roast

Approx. 25 mins. in the centre of an oven preheated to 180°C.

Tomato sauce

Simmer the tomatoes with the salt, sugar and basil for approx. 5 mins., drizzle the tomato sauce over the vegetables and meatballs.


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