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.