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🍽️ Mediterranean Vegetable Platter with Mini Meatballs and Rice

620 kcal · 30 min · 4 servings

Ingredients

• red bell pepper 1 pc.
• yellow bell pepper 1 pc.
• eggplants 500 g
• red onions 1 pc.
• garlic cloves 1 pc.
• fresh thyme 10 g
• pork mince 600 g
• eggs 1 pc.
• breadcrumbs 2 tbsp
• salt pinch
• black ground pepper pinch
• cinnamon pinch
• olive oil 3 tbsp
• long-grain rice 300 g
• curry powder pinch
• fresh parsley 20 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan circulation.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut the bell peppers in half.
4. 4. Remove the green stem and the seeds.
5. 5. Cut the flesh into thin strips.
6. 6. Wash the eggplants.
7. 7. Cut off the hard ends at the tips.
8. 8. Slice the eggplants into round slices.
9. 9. Cut the onion in half.
10. 10. Remove the outer dry skin.
11. 11. Cut the onion into thick wedges.
12. 12. Peel the garlic clove.
13. 13. Finely chop the garlic.
14. 14. Wash the thyme sprigs.
15. 15. Shake the leaves dry.
16. 16. Take a large bowl.
17. 17. Add the chopped garlic to the bowl.
18. 18. Add the minced meat.
19. 19. Add the egg.
20. 20. Add the breadcrumbs.
21. 21. Season with salt.
22. 22. Season with pepper.
23. 23. Add a pinch of cinnamon.
24. 24. Mix all ingredients well with your hands.
25. 25. Shape small balls from the meat mixture.
26. 26. Make sure the balls are about three centimeters in size.
27. 27. Line a baking tray with baking paper.
28. 28. Place the prepared vegetables on the tray.
29. 29. Add the fresh thyme sprigs.
30. 30. Drizzle some olive oil over the vegetables.
31. 31. Season the vegetables with salt.
32. 32. Season the vegetables with pepper.
33. 33. Place the meatballs on top of the vegetables.
34. 34. Put the tray into the preheated oven.
35. 35. Bake everything for about 30 minutes.
36. 36. Take a cooking pot.
37. 37. Put the rice into the pot.
38. 38. Pour in about 700 milliliters of water.
39. 39. Salt the water.
40. 40. Bring the water to a boil.
41. 41. Cover the pot with a lid.
42. 42. Set the stove to medium heat.
43. 43. Cook the rice for about 10 minutes.
44. 44. Check if the rice is tender.
45. 45. Season the rice with curry powder.
46. 46. Wash the parsley.
47. 47. Shake the parsley dry.
48. 48. Pluck the leaves from the tough stems.
49. 49. Finely chop the parsley leaves.
50. 50. Take the baking tray out of the oven.
51. 51. Remove the whole thyme sprigs.
52. 52. Distribute the rice onto the plates.
53. 53. Add the vegetables and meatballs.
54. 54. Sprinkle the chopped parsley over it.
55. 55. Serve the dish warm.

Nutrition per serving

• kcal: 620
• Protein: 36 g · Fett/Fat: 30 g · Carbs: 55 g