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- Oven-baked meatballs with peas and carrots
Oven-baked meatballs with peas and carrots
Nutrition facts per serving:
- Energy in kcal about 505
- Fat about 23g
- Carbohydrates about 37g
- Protein about 31g
This is needed
This is needed
for 4 people
Meatballs
- 1 onions
- 400 g minced meat (beef and pork)
- 1 egg
- 0.5 tbsp mustard
- 1 tsp salt
- a little pepper
Vegetables
- 800 g carrots
- 1 garlic clove
- 5 sprigs thyme
- 350 g frozen peas, defrosted
- 2 tbsp white flour
- 2.5 tbsp olive oil
- 1.5 tsp salt
- 100 g wholegrain bread
- a little pepper
Tools
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- Apron, baking paper, Baking tray, Bowl, Garlic press, Knife, Oven mitts, Paring knife, Peeler, Plate, Tablespoon, Teaspoon, Timer, Cutting board, Kitchen scales
And that's how it's done
And that's how it's done
Shape the mixture into 12 balls, cover and chill on a plate.
Meatballs
Peel and finely chop the onion, place in a bowl along with the mince, egg and mustard, season. Knead well by hand until the ingredients form a compact mass.
Vegetables
Peel the carrots and cut into batons. Mince the garlic, remove the thyme leaves, spread on a baking tray lined with baking paper along with the peas, add the flour and oil, season, mix. Tear the bread into small pieces, place on top of the vegetables.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove, place the meatballs on top of the vegetables, return to the oven for approx. 15 mins.
How-tos
