Meatballs with Roasted Vegetables
- 750g small potatoes
- 750g carrots
- 2-3 cloves of garlic
- 5-6 tbsp of olive oil
- fine sea salt
- 30g of pine kernels
- 6-8 sprigs of thyme
- 1 onion
- 500g of mixed mince meat
- 1 medium sized egg
- 50g soft porridge oats
- 8 slices of breakfast bacon
- basil leaves and thyme for decoration
- oil for greasing the baking tray
Thoroughly wash the potatoes and quarter them lengthwise. Peel the carrots, wash them and cut them into small pieces. Peel the garlic cloves and halve them. Place the potatoes, carrots and garlic in a bowl. Add 4-5 tbsp of olive oil, sea salt and pepper to the vegetables and mix them up thoroughly. Spread them across a greased baking tray and bake them in a preheated oven for 45 minutes (electric oven: 200 ° C / hot air oven: 175 ° C / Gas: level 3).
Roast the pine kernels in a pan without adding any oil. Take them out and let them cool. Wash the thyme, pat it dry and pick off the leaves. Peel the onions and dice them finely. Roughly chop the pine kernels. Mix the mince meat with the onions, egg, porridge oats, pine kernels and thyme and season with sea salt and pepper. Form eight meatballs and wrap each one into a slice of bacon.
Heat 1 tbsp of olive oil in a big, non-stick pan. Fry the meatballs on each side for 2-3 minutes, then take them out. Add them to the vegetables 10-15 minutes before the vegetables are fully cooked. Serve on plates and decorate with basil leaves and thyme. Basil pesto sauce and creme fraiche will taste great with this.