Veggie Meatballs with Roasted Vegetables
over mash with fresh herbs & Grana Padano
Bell peppers bring a vibrant crunch to this dish, adding both colour and a subtle sweetness. Roasting them in the oven deepens their flavour, pairing perfectly with fresh herbs and savoury spices.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Potatoes
½ piece
Courgette
½ piece
Onion
½ piece
Garlic
125 g
Red cherry tomatoes
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh basil & oregano
10 g
Grana Padano flakes DOP
(Contains Egg, Milk)
½ piece
Bell pepper
5 piece
Unbelievaballs from the Vegetarian Butcher
(Contains Oats, Soy, Wheat, Barley May be present Mustard, Celery)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ tablespoon
Balsamic vinegar
¼ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Wash or peel the potatoes and cut into rough pieces, then transfer to a pot or saucepan and submerge with water. Boil the potatoes for 12 - 15 minutes until done, covered. Reserve some of the cooking liquid, then drain and set aside.
Slice the onion into thin rings and crush or mince the garlic. Cut the bell pepper into thin strips and thinly slice the courgette.
In a bowl, combine the bell pepper and courgette with half of the olive oil. Season with salt and pepper, then transfer to a parchment-lined baking sheet. Transfer the garlic, onion, cherry tomatoes, balsamic vinegar and honey to an oven dish. Mix well to combine. Roast everything in the oven for 10 - 12 minutes.
Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the veggie meatballs for 5 - 6 minutes or until done, then set aside to keep warm until serving, covered.
Finely chop the basil and oregano leaves. Mash the potatoes with the butter, a splash of the reserved cooking liquid and two thirds of the fresh herbs. Add the Sicilian-style herbs and season to taste with salt and pepper, then stir in the bell pepper and the courgette.
Serve the mash on deep plates. Top with the roasted cherry tomatoes and the veggie meatballs. Garnish with the Grana Padano and the rest of the fresh herbs.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!