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🍽️ Baked Lamb Meatballs with Tomatoes and Zucchini

376 kcal · 30 min · 4 servings

Baked Lamb Meatballs with Tomatoes and Zucchini Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel one clove of garlic and chop it very finely.
  2. 2. Wash the parsley, shake it dry, and chop it finely.
  3. 3. Place the minced meat, chopped garlic, two tablespoons of parsley, lemon zest, eggs, breadcrumbs, salt, and pepper into a bowl.
  4. 4. Knead the ingredients together by hand until you have a uniform meat mixture.
  5. 5. Let the meat mixture rest for one to two minutes.
  6. 6. If the mixture is too wet, knein in one or two more tablespoons of breadcrumbs.
  7. 7. Wet your hands with a little water.
  8. 8. Shape the meat mixture into small, uniform balls.
  9. 9. Peel one onion and the remaining garlic clove(s).
  10. 10. Finely chop the onion and the garlic.
  11. 11. Wash the zucchini and slice it into thick rounds.
  12. 12. Wash the cherry tomatoes and cut them in half.
  13. 13. Heat oil in a large frying pan.
  14. 14. Sauté the onion and garlic over low heat until they become translucent.
  15. 15. Add the zucchini slices to the pan.
  16. 16. Cook the vegetables together for one to two minutes.
  17. 17. Deglaze the vegetables with the broth.
  18. 18. Stir in the chopped tomatoes.
  19. 19. Bring the sauce to a boil.
  20. 20. Reduce the heat and let the sauce simmer for one to two minutes.
  21. 21. Remove the pan from the heat.
  22. 22. Season the sauce generously with salt, pepper, and freshly grated nutmeg.
  23. 23. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced).
  24. 24. Place the meatballs into a baking dish.
  25. 25. Spread the tomato and zucchini sauce evenly over the meatballs.
  26. 26. Add the halved cherry tomatoes to the dish as well.
  27. 27. Bake the meatballs in the oven for about 30 minutes.
  28. 28. Sprinkle the finished dish with the remaining fresh parsley.

Nutrition per serving