Baked Meatballs with Bell Pepper, Zucchini and Cherry Tomatoes

Juicy beef meatballs baked in the oven with bell pepper, zucchini and cherry tomatoes make an aromatic sheet-pan dish with few carbohydrates and plenty of protein. Serve fresh with arugula and lemon.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 300 g beef mince
• 1 Stück egg
• 40 g Parmesan, freshly grated
• 1 Stück garlic clove
• 1 TL sweet paprika powder
• 1 TL oregano, dried
• salt
• pepper
• 2 Stück red bell pepper
• 1 Stück zucchini
• 250 g cherry tomatoes
• 2 EL olive oil
• 50 g arugula
• 0.5 Stück lemon, juice
• 0.5 Bund flat-leaf parsley

Method

1. Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
2. Finely chop the garlic clove, rinse the parsley and chop it finely.
3. Knead the mince in a bowl with the egg, Parmesan, garlic, paprika powder, oregano, salt and pepper until well combined, and shape about 12 small balls from it.
4. Remove the seeds from the bell pepper and cut it into rough pieces, slice the zucchini into rounds or half-moons, and halve the cherry tomatoes.
5. Toss the vegetables with 1 tbsp olive oil, salt and pepper and spread them out on the baking tray.
6. Place the meatballs on the vegetables and bake the tray in the oven for 20 to 25 minutes, until the meatballs are cooked through and the vegetables are tender.
7. Rinse the arugula and dress it with the remaining olive oil, the lemon juice, salt and pepper.
8. Arrange the meatballs with the vegetables and parsley, and serve the arugula alongside.