Description
Delicious meatballs in a roasted vegetable sauce, perfect for a comforting meal.
Ingredients
Scale
- 500g ground beef
- 1 cup breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, chopped
- 2 cups diced tomatoes
- 1 teaspoon dried oregano
- Fresh basil for garnish
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 inch in diameter. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped red bell pepper, zucchini, and eggplant. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the diced tomatoes and dried oregano to the skillet. Stir well to combine and let simmer for 10 minutes.
- Carefully add the meatballs to the vegetable sauce. Cover the skillet and let cook for another 15-20 minutes, or until the meatballs are cooked through.
- Once cooked, garnish with fresh basil and serve warm.
Notes
- For added flavor, let the meatball mixture rest for 10 minutes before shaping.
- Feel free to substitute any vegetables according to your preference.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Albóndigas, Meatballs, Roasted Vegetables, Comfort Food, Easy Recipe