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🍽️ Aglio Olio Meatballs with Roasted Vegetables and Tomato Couscous

631 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Aglio e Olio spice 10 g
• Couscous 200 g
• Parsley, fresh 50 g
• Ketchup 2 tbsp
• Pepper, black ground pinch
• Balsamic vinegar, light 2 tbsp
• Beef mince 600 g
• Pepper, red 2 pcs
• Vine tomatoes 1000 g
• Onions, red 2 pcs
• Olive oil 8 tbsp
• Sugar pinch

Instructions

1. 1. Bring about 300 milliliters of salted water to a boil in a pot and cover it.
2. 2. Preheat the oven to 240 degrees Celsius (convection mode).
3. 3. Stir in a quarter of the Aglio Olio spice mix and the couscous into the boiling water.
4. 4. Remove the pot from the heat, keep the lid on, and let the couscous swell.
5. 5. Wash the parsley thoroughly and dry it.
6. 6. Remove the thick stems and chop the parsley finely.
7. 7. Add half of the chopped parsley, the remaining Aglio Olio spice mix, ketchup, two to three pinches of salt, two to three pinches of pepper, and one tablespoon of balsamic vinegar into a bowl.
8. 8. Add the minced meat and knead everything well together.
9. 9. Set the meat mixture aside.
10. 10. Rinse the bell peppers and the tomatoes.
11. 11. Halve the bell peppers, remove the core and the seeds.
12. 12. Cut the bell peppers into quarters.
13. 13. Remove the core from the tomatoes.
14. 14. Cut two tomatoes into eighths.
15. 15. Peel the onion and quarter it.
16. 16. Separate the onion layers.
17. 17. Place the bell peppers, onion, tomatoes, and two tablespoons of olive oil into a baking dish.
18. 18. Season the vegetables generously with salt and pepper.
19. 19. Form about 20 meatballs from the minced meat.
20. 20. Place the meatballs on top of the vegetables in the baking dish.
21. 21. Roast everything in the oven for about 15 minutes.
22. 22. Clean the bowl you used to prepare the meat mixture.
23. 23. Quarter the remaining tomatoes and chop them roughly into small pieces.
24. 24. Add the tomato pieces along with the cooking liquid into the cleaned bowl.
25. 25. Fluff up the couscous with a fork.
26. 26. Add the couscous to the tomatoes in the bowl.
27. 27. Mix everything with four tablespoons of olive oil, one tablespoon of balsamic vinegar, two pinches of sugar, and the remaining parsley.
28. 28. Season the couscous with salt and pepper to taste.
29. 29. Remove the baking dish from the oven.
30. 30. Plate the meatballs, the vegetables, and the tomato couscous.
31. 31. Serve the dish and enjoy your meal.

Nutrition per serving

• kcal: 631
• Protein: 36 g · Fett/Fat: 35 g · Carbs: 47 g