savoury delights

vegetables & meatballs

by beyond my kitchen

I like vegetables roasted on a baking tray in my oven with just some herbs and olive oil.

However, when I realized that there wasn’t enough stuff in my fridge for a standard oven session I decided to throw together all the rests in a casserole and to add some canned Italian tomatoes as well as some meatballs. The mix went into the oven and … a delicious dinner dish was ready rather soon.

A side dish?
Just grab some fresh bread, French bread … it’s fine with the vegetables and the meatballs.

… and – it’s enough for 4 people. My better half & I indulged in the soft mess and stored the rest in the fridge for another dinner.

Enjoy!

Print Recipe
vegetables & meatballs
An oven baked casserole filled with vegetables and meat – fine with French bread, pasta, rice …
Servings: 4
ingredients:
for the meatballs:
  • 400 g minced meat (organic beef)
  • 2 eggs
  • 1 clove of garlic (smashed or pressed)
  • 1 tsp dried Italian herbs (oregano, thyme, rosemary …)
  • salt & pepper (to taste)
  • a splash of olive oil
for the vegetables:
  • 1 red onion (about 150 g)
  • 1 courgette (about 250 g)
  • 2 – 3 red peppers (about 200 g)
for the sauce:
  • 1 can peeled Italian tomatoes (400 g)
  • 1 can tomato paste (70 g)
  • 100 – 200 g mashed Italian tomatoes
  • 1 – 2 cloves of garlic (smashed or pressed)
  • 1 tsp dried Italian herbs
  • a splash of honey
  • a splash of olive oil
  • 1 – 2 tbsp Parmesan (finely grated)
  • salt & pepper (to taste)
on top:
  • 100 g Emmental cheese (roughly grated)
Equipment:
  • casserole (25 cm diameter / about 6 cm high)
  • a frying pan
how to:
  • Grate the Parmesan finely – or rely on ready-to-use grated Parmesan from your trusted food store.
  • Grate the Emmental cheese roughly – or rely on ready-to-use grated Emmental cheese also from your trusted food store.
  • Put a splash of olive oil in a frying pan.
  • Mix the minced meat with the rest of ingredients and knead carefully – with your hands. Form small balls (3 – 4 cm). Fry the meat balls until brown – they need not roasted thoroughly. Set aside
  • Clean and trim the vegetables. Cut the courgette into thick disks, the peppers in long strips and the onion in thick slices. Set aside.
  • Mix the ingredients for the sauce and cut the canned tomatoes into smaller pieces. Pour the sauce in the casserole and add the vegetables. Also add the meatballs.
  • Sprinkle the grated Emmental cheese all over the mess – it’ll get crispy!
  • Put it in the oven for about 40 min at 160° C fan. If the vegetables seem not soft enough at the end … just add another 5 or 10 min.
  • Serve at once.
Storing:
  • Leftovers may be stored in the fridge for some days.