Roasted Meat Balls & Vegetables
60min
Easy
2
Ingredients
For the meatballs
2 Tbsp olive oil, plus extra for greasing
1 onion, finely chopped
375g-400g Beef mince
3 large sage leaves, finely chopped
1/4 cup crushed rosemary and oregano
Salt and freshly ground black pepper
1 egg beaten
For the vegetables
1 tbsp olive oil
1/2 tbsp red wine vinegar
2 tsp honey
2 garlic cloves, crushed
2 tsp cumin seeds
1 tsp smoked paprika
½ small pumpkin chunks
1 sweet potato, cut into 3cm/1¼in chunks
1 potato cut into thick wedges
1 red onion, cut into thick wedges
salt and freshly ground black pepper
Method
For the meatballs
Heat the olive oil in a large saucepan over a low heat. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat.
Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined.
Lightly grease a baking tray and, using wet hands, shape the meatballs into balls about 2½cm/1in in diameter and place on the prepared tray. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh).
For the vegetables
Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Add the meatballs to the tray.
When ready to cook, preheat the oven to 200C/180C Fan/Gas 6.Roast for 45 minutes, giving everything a shake and a mix halfway through cooking.
If you like the meat medium cooked , remove the meatballs half way through the cooking and let them rest.