Preheat the oven to 225°C. Brush potatoes carefully and cut to halves or wedges. Cut eggplant, bell pepper and zucchini to cubes. Coat vegetables and potatoes generously with olive oil and pour on an oven tin lined with baking paper. Season with thyme. Roast in the oven for 20-25 minutes.
2 Fry onion
Peel and chop onion and garlic. Heat oil in a pan over medium-high heat and fry onion for 5 minutes until translucent. Add garlic paste and fry for 1 minute. Set aside to cool.
3 Make meatballs
In a bowl, combine beefmince, fried onion and garlic, bread crumbs, eggs, salt and black pepper. Massage well until the mixture becomes sticky. Form the meat mixture to small meatballs.
4 Add and bake
Take the tin out of the oven and add meatballs. Continue baking for 10 minutes. Season the potatoes and the vegetables with salt and pepper.
Tips for fussy eaters
Serve the roasted potato slices and meatballs with ketchup.
Cut the potatoes to thin sticks to shorten the cooking time.
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