Herbed Meatballs
Juicy herbed meatballs with a bright, fresh flavor, served with roasted eggplant and peppers. A simple, satisfying weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 lb ground beef
- ¼ cup chopped fresh mint
- 2 cloves minced garlic
- 1 medium, grated onion
- 1 medium, cubed eggplant
- 1 large, chopped bell pepper
- ½ cup crumbled feta cheese
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F. In a large bowl, combine 1 lb ground beef, 1/4 cup chopped mint, 2 minced garlic cloves, 1 grated onion, and 1/2 cup crumbled feta. Mix gently until just combined.
- 2
Shape the mixture into 12 equal meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
In a separate bowl, toss 1 cubed eggplant and 1 chopped bell pepper with 2 tbsp olive oil, salt, and pepper. Spread the vegetables around the meatballs on the baking sheet.
- 4
Drizzle the meatballs with the remaining 1 tbsp olive oil. Roast for 20-25 minutes, until the meatballs are browned and cooked through (internal temperature 160°F) and the vegetables are tender and caramelized.
- 5
Serve the meatballs and vegetables hot, garnished with extra mint leaves if desired.
Tools you’ll need
- Baking sheet
- Parchment paper
- Large bowl
- Mixing spoon
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