Veggie Meatballs with Roasted Vegetables & Baby Potatoes
with Greek-style cheese, herb dressing & Middle Eastern spices- Melk (inclusief lactose)
- Haver
- Soja
- Tarwe
- Gerst
- Mosterd
- Selderij
- May contain traces of allergens
Roasting bell peppers in the oven deepens their flavour, pairing perfectly with fresh herbs and savoury spices!
Ingredients
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
Utensils
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.
- Meanwhile, crumble the cheese.
- Serve the roasted vegetables and veggie meatballs on plates.
- Top with the cheese and drizzle with the herb dressing to finish.
