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🍽️ Oven Meatballs with Spicy Paprika and Ginger Vegetables

487 kcal · 30 min · 4 servings

Ingredients

• 500 g ground beef
• 1 piece ginger (approx. 2 cm piece)
• 1 spring onion
• 1 garlic clove
• 2 eggs
• 6 tbsp breadcrumbs
• 0.5 tsp chili powder
• 0.5 tsp cumin
• 0.5 tsp ground coriander
• salt
• pepper (from the mill)
• 1 onion
• 1 red bell pepper
• 1 yellow bell pepper
• 1 garlic clove
• 3 tbsp sesame oil
• 2 tbsp soy sauce
• 4 tbsp sweet chili sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Peel the ginger and the garlic clove.
3. 3. Finely chop the ginger and the garlic.
4. 4. Wash the spring onions and trim the ends.
5. 5. Finely chop the spring onions as well.
6. 6. Place the minced meat into a large bowl.
7. 7. Add the egg, the breadcrumbs, and the spices.
8. 8. Add the chopped spring onions, ginger, and garlic.
9. 9. Mix all ingredients thoroughly together.
10. 10. Season the mixture to taste with salt and pepper.
11. 11. Shape small balls from the meat mixture.
12. 12. Line a baking tray with baking paper.
13. 13. Place the meatballs onto the tray.
14. 14. Bake the balls in the oven for about 15 minutes.
15. 15. Check if the meatballs are cooked through.
16. 16. Wash the paprika and cut it in half lengthwise.
17. 17. Remove the seeds and the white inner walls of the paprika.
18. 18. Cut the paprika into thin strips.
19. 19. Peel the onion and cut it in half lengthwise.
20. 20. Slice the onion into thin strips.
21. 21. Peel the second garlic clove and slice it into thin strips as well.
22. 22. Heat oil in a large frying pan.
23. 23. Add the garlic to the hot pan.
24. 24. Fry the paprika and onions briefly.
25. 25. Season the vegetables with salt, pepper, and soy sauce.
26. 26. Deglaze the vegetables with rice vinegar and broth.
27. 27. Stir the sweet chili sauce and honey into the vegetables.
28. 28. Warm a serving plate.
29. 29. Spread the paprika vegetables on the plate.
30. 30. Place the cooked meatballs on top of the vegetables.
31. 31. Garnish the dish with fresh coriander if desired.

Nutrition per serving

• kcal: 487
• Protein: 33 g · Fett/Fat: 29 g · Carbs: 23 g