Baked meatballs with vegetables
by Tavolino
Juicy meatballs baked and then cooked in a fresh vegetable sauce, offering a lighter and healthier alternative to the traditional fried version.
Ingredients
- Meatballs 16 units
- White onion 0.5 unit
- Red bell pepper 0.5 unit
- Green bell pepper 1 unit
- Mushrooms 2 units
- Zucchini 1 piece
- Water 2 cups
- Salt 1 pinch
- Olive oil 1 drizzle
Preparation
- 1
Preheat the oven to 180 ºC with top and bottom heat.
- 2
Chop the 0.5 unit of white onion into strips, and the 0.5 unit of red bell pepper and 1 unit of green bell pepper into small squares.
- 3
Cut the 1 piece of zucchini into cubes and the 2 units of mushrooms into slices.
- 4
Place the 16 units of meatballs on a baking sheet and drizzle them with a splash of olive oil.
- 5
Bake the meatballs for 15 minutes, turning them halfway through cooking so they brown evenly.
- 6
Heat a splash of olive oil in a pot and sauté the onion until it takes on color.
- 7
Add the red bell pepper and green bell pepper to the pot and sauté for 5 minutes.
- 8
Incorporate the zucchini into the mixture and continue sautéing for another 5 minutes.
- 9
Add the mushrooms, season with 1 pinch of salt, and sauté briefly.
- 10
Pour the 2 cups of water into the pot and wait for it to reach a boil.
- 11
Lower the heat and add the baked meatballs to the sauce.
- 12
Cook over low heat for 30 minutes until the sauce reaches the desired consistency.