Baked meatballs with oven vegetables and sweet potatoes

Name: Baked meatballs with oven vegetables and sweet potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 500 g mixed minced meat; 1-2 TEASPOONS Mustard; 1 egg (size M); 4 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Sweet potatoes; 1 small yellow and red peppers; 300 g Courgette; 100 g Shallots; 2 TABLESPOONS Olive oil; 2 Branches of rosemary; 7-10 Tbsp Oil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
500 g mixed minced meat
1-2 TEASPOONS Mustard
1 egg (size M)
4 TABLESPOONS Breadcrumbs
4 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Sweet potatoes
1 small yellow and red peppers
300 g Courgette
100 g Shallots
2 TABLESPOONS Olive oil
2 Branches of rosemary
7-10 Tbsp Oil

Directions

1
Peel onion and garlic and cut into fine cubes. Knead meat, onion and garlic, mustard, egg, breadcrumbs and milk. Season with salt and pepper. Form minced meat into meatballs and put them on an oiled baking tray.
2
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. In the meantime, peel the potatoes, quarter them lengthwise and cut into slices. Clean, wash and cut the peppers into thick strips.
3
Wash, clean and slice the zucchini. Peel shallots and cut them into slices. Season vegetables with salt and pepper. After about 20 minutes spread them on the meatball tray and drizzle with oil.
4
Wash the rosemary and shake dry. Pluck the needles from the twigs and chop them finely, except for a little garnish. Sprinkle rosemary over the vegetables about 5 minutes before the end of the baking time. Decorate with rosemary before serving.