Veggie Meatballs with Roasted Vegetables & Baby Potatoes

Name: Veggie Meatballs with Roasted Vegetables & Baby Potatoes with Greek-style cheese, herb dressing & Middle Eastern spices
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 50 g Greek-style cheese; 1 piece Bell pepper; 1 piece Eggplant; 1 piece Red onion; 400 g Pre-cooked halved baby potatoes [skin-on]; 1 sachet(s) Middle Eastern spice mix; 2 piece Garlic; 10 piece Unbelievaballs from the Vegetarian Butcher®; 10 g Fresh flat leaf parsley & mint; 2 tablespoon Olive oil; 2 tablespoon Extra virgin olive oil; 4 teaspoon Honey [or plant-based alternative]; 4 teaspoon White wine vinegar; 2 tablespoon Water; to taste Salt and pepper

with Greek-style cheese, herb dressing & Middle Eastern spices

4.1

(154)

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Roasting bell peppers in the oven deepens their flavour, pairing perfectly with fresh herbs and savoury spices!

Tags:

Calorie Smart

•Veggie

•Extra Veggies

•Family

Allergens:

Melk (inclusief lactose)

•Haver

•Soja

•Tarwe

•Gerst

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time40 minutes

DifficultyMedium

Ingredients

Serving amount

25 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

½ piece

Bell pepper

½ piece

Eggplant

½ piece

Red onion

200 g

Pre-cooked halved baby potatoes [skin-on]

½ sachet(s)

Middle Eastern spice mix

1 piece

Garlic

5 piece

Unbelievaballs from the Vegetarian Butcher®

(Contains: Haver, Soja, Tarwe, Gerst May be present: Mosterd, Selderij)

5 g

Fresh flat leaf parsley & mint

(May be present: Selderij)

Not included in your delivery

1 tablespoon

Olive oil

1 tablespoon

Extra virgin olive oil

2 teaspoon

Honey [or plant-based alternative]

2 teaspoon

White wine vinegar

1 tablespoon

Water

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2827 kJ

Calories676 kcal

Fat35.1 g

Saturated Fat8.3 g

Carbohydrate61.5 g

Sugar18.9 g

Dietary Fiber16.2 g

Protein23.6 g

Salt2.1 g

Potassium99.9 mg

Calcium22.8 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Baking Sheet with Baking Paper

•Small Bowl

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 200°C.
Quarter the onion and chop the bell pepper into thin strips.
Slice the eggplant into thin crescents. Crush or mince the garlic.
Transfer all of this to a large bowl. Add the baby potatoes and the Middle Eastern spices and drizzle with half of the olive oil. Season to taste with salt and pepper, then toss well to combine.

Transfer to a parchment-lined baking sheet and roast in the oven for 30 - 40 minutes or until done, tossing halfway.
Finely chop the fresh herbs and transfer to a small bowl.
Add the extra virgin olive oil and half each of the honey and white balsamic vinegar. Season to taste with salt and pepper, then mix well to combine.

Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.

Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the veggie meatballs for 5 - 6 minutes, tossing regularly.
Add the water, along with the rest of the honey and white wine vinegar (see pantry for amounts).
Mix well and allow to reduce for 1 minute.