Minced Meat Feta Balls in Creamy Tomato Sauce with Oven Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- Zucchini 1 m., Yellow
- 1 medium zucchini, green
- 1 small fennel
- 2 carrot (s)
- 1 large red pepper (s)
- 4 large mushrooms, brown
- 1 onion (s)
- 2 cloves garlic
- 1 egg (s)
- 300 g round beef
- 150 g feta cheese
- 250 g tomatoes, passed
- 1 dash milk
- salt and pepper
- olive oil
- Herbs, Italian, TK
Print Recipe
Pin Recipe Instructions
- First cut the zucchini, fennel, carrots, bell peppers and mushrooms into bite-sized pieces and place in a baking dish. Spread the olive oil, a clove of squeezed garlic, salt, pepper and 1/2 tablespoon frozen herbs over the top and mix well.
- Preheat the oven to 200 ° C and cook the vegetables in it for about 25 minutes.
- In the meantime, mix the minced meat with the egg, 1 teaspoon frozen herbs, salt and pepper. Cut the feta into approx. 2 cm cubes and carefully coat with the minced meat and egg mixture and shape into balls. For me they have a diameter of about 7 cm. Heat the olive oil in a pan and fry the balls until golden brown.
- Meanwhile, cut the onion into small pieces. Remove the balls from the pan and fry the onions in the same oil until translucent. Add the garlic and roast a little. Add the tomatoes, stir in a dash of milk and season with spices and herbs.
- After the 25 minutes of baking, spread the balls on the vegetables, pour the sauce over them and bake for another 10-15 minutes.
- Tip: Of course you can vary the vegetables depending on your taste.
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