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🍽️ Meatballs wrapped in zucchini with roasted vegetables

582 kcal · 30 min · 4 servings

Ingredients

• 3 Zucchini
• 4 Carrots
• 1 bunch Spring onions
• 1 Stale roll
• 1 Shallot
• 1 tbsp freshly chopped Parsley
• 4 tbsp Olive oil
• 600 g mixed minced meat
• 1 Egg
• 1 tbsp medium-hot Mustard
• Salt
• Pepper (from the mill)
• 2 Garlic cloves
• Chervil (for garnish)

Instructions

1. 1. Wash the zucchini and remove the tough ends.
2. 2. Slice one zucchini lengthwise into very thin slices.
3. 3. Cut the remaining zucchini into sticks about five centimeters long.
4. 4. Peel the carrots and cut them into five-centimeter-long sticks as well.
5. 5. Wash the spring onions and remove any dry tips.
6. 6. Cut the green part of the spring onions into thin rings.
7. 7. Cut the white part of the spring onions into small wedges.
8. 8. Soak the bread roll in lukewarm water.
9. 9. Peel the shallot and chop it finely.
10. 10. Heat one tablespoon of oil in a pan.
11. 11. Sauté the shallot in the hot oil until it becomes translucent.
12. 12. Add the parsley to the shallot and stir it in.
13. 13. Remove the pan from the heat.
14. 14. Squeeze the soaked bread roll well so that no water remains.
15. 15. Mix the minced meat with the egg and the mustard.
16. 16. Add the shallot-parsley mixture to the meat.
17. 17. Add the squeezed bread roll to the meat.
18. 18. Knead the ingredients into a homogeneous mass.
19. 19. Season the meat mixture with salt and pepper.
20. 20. Form small balls from the meat mixture.
21. 21. Wrap a thin zucchini slice around each meatball.
22. 22. Secure the zucchini slice with a toothpick.
23. 23. Preheat the oven to 200 degrees Celsius with top and bottom heat.
24. 24. Mix the zucchini and carrot sticks with the spring onions.
25. 25. Add the remaining oil to the vegetables.
26. 26. Peel the garlic and press it directly into the pan.
27. 27. Season the vegetables with salt and pepper.
28. 28. Grease an ovenproof dish with butter.
29. 29. Distribute the vegetables evenly in the dish.
30. 30. Place the meatballs on top of the vegetables.
31. 31. Place the dish in the preheated oven.
32. 32. Roast the balls and vegetables for 25 to 30 minutes.
33. 33. Turn the vegetables and balls occasionally during the cooking time.
34. 34. Garnish the finished balls with chervil leaves.
35. 35. Serve the balls together with the roasted vegetables.

Nutrition per serving

• kcal: 582
• Protein: 38 g · Fett/Fat: 37 g · Carbs: 24 g