Rated 4.2 stars by 13 users
A hearty meatball recipe that incorporates flavours of the Mediterranean. Easy to prep, set and forget, this balanced family meal incorporates plenty of vegetables.
250g minced beef
250g minced pork
8 tsp Gewürzhaus Mama’s Meatball Blend
1/3 cup panko breadcrumbs
2 tsp sweet paprika
2 tsp smoked paprika
2 Gewürzhaus bay leaves
4 tsp white wine vinegar
2 tsp sugar
1/2 tsp Gewürzhaus Pyramid Flake Salt
1/2 tsp Gewürzhaus Peppercorn Australian Black, ground
1/2 brown onion, peeled and finely chopped
2 cloves garlic, peeled and minced
3 tbsp olive oil
1 eggplant, diced
2 potatoes, diced into 1cm chunks
1 capsicum, cut into large chunks
400g diced tomatoes
3/4 cup black olives
2 tbsp chopped parsley, plus extra to serve
1 tbsp olive oil, for drizzling
Preheat oven to 180 degrees, fan-forced.
In a large, baking pan, combine paprikas, bay leaves, vinegar, sugar, salt, pepper, onion, garlic and olive oil. Mix until well combined.
Add the vegetables, olives and parsley to the tray and stir so that they are well coated. Set aside.
For the meatballs, place all ingredients in a large bowl, starting with the mince. Using a fork, carefully combine all ingredients, making sure not to compress the mixture.
Form small meatballs with your hands, working them only until they are just formed.
Place the meatballs evenly on top of the vegetables in the tray.
Drizzle olive oil over the meatballs.
Bake in the oven for 30-35 minutes, or until the meatballs are golden brown and the vegetables tender.
Serve with warm, crusty bread and a sprinkle of parsley.
This has become a family favourite. We can’t get enough of these meatballs.
This is the most delicious meatballs I’ve had. And you could feed an army on them.
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