Juicy Meatballs with Baked Vegetables and Creamy Cheese Filling

 

For the Meatballs:

• 500 grams minced meat
• 2 eggs
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon dried garlic
• 1 clove fresh garlic, minced
• 1 onion, finely chopped
• 1 tablespoon chopped parsley
• 2 tablespoons vegetable oil (for sautéing onion)

Instructions for the Meatballs:

1. In a pan, heat the vegetable oil and sauté the chopped onion until golden and soft. Set aside to cool.
2. In a large bowl, combine the minced meat, eggs, salt, pepper, dried garlic, minced fresh garlic, parsley, and the sautéed onion. Mix well until everything is evenly combined.
3. Take a portion of the mixture and flatten it in your hand. Add a cube of cheese (such as mozzarella or cream cheese) in the center, then fold the meat around it to form a ball. Repeat with the remaining mixture.
4. Place the meatballs in a baking dish or tray lined with parchment paper.

For the Baked Vegetables:

• 1 zucchini, sliced
• 1 bell pepper (any color), sliced
• 1 carrot, peeled and sliced
• 1 small potato, thinly sliced
• 1 small eggplant, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried herbs (e.g., oregano or thyme)

Instructions for the Vegetables:

1. Preheat your oven to 180°C (350°F).
2. In a bowl, mix all the vegetables with olive oil, salt, pepper, and dried herbs.
3. Arrange them around the meatballs in the baking dish.

Bake Everything Together:

1. Cover the dish with foil and bake for 30 minutes.
2. Remove the foil and bake for another 15–20 minutes or until the meatballs are fully cooked and slightly golden on top.
3. Optionally, sprinkle some grated cheese on top of the meatballs during the last 5 minutes of baking for an extra cheesy touch.

Serve hot and enjoy with a side of rice, bread, or salad!

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Let me know if you’d like it in a printable format or with nutrition info too.