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:

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Roasted vegetables

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


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

Tomato sauce

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

How it's done

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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