Description
Saftige Hackbällchen mit goldbrauner Kruste treffen auf zart gegarte Kartoffeln, süße Möhren und würzige Zwiebeln. Mediterrane Kräuter und Paprika verleihen dem Ofengericht ein aromatisch-warmes, herzhaftes Aroma.
Ingredients
Scale
- 1 Beutel Fix für Hackbraten
- 2 TL Paprikapulver
- 1 TL Oregano, getrocknet
- 1 TL Thymian, getrocknet
- 1 TL Rosmarin, getrocknet
- 500 g Kartoffeln
- 100 g Möhren
- 50 g Zwiebeln
- 100 g grüne Paprika
- 300 g rote Paprikaschoten
- 3 EL Sonnenblumenöl
- 9 EL Wasser
- 500 g Hackfleisch, gemischt
Instructions
- Preheat your oven to 200°C (top/bottom heat) or 170°C (fan-assisted/convection) to ensure it is hot when you are ready to bake.
- In a medium bowl, combine the contents of one packet of ‚Fix für Hackbraten‘ seasoning mix with 2 teaspoons paprika powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Mix thoroughly so all spices are evenly distributed. Set this seasoning mix aside.
- Prepare the vegetables: Peel the potatoes and carrots, then wash them thoroughly. Cut the potatoes and carrots into thin wedges or slices. Peel the onion and cut it into thin wedges or slices as well. Wash the green and red bell peppers, remove the stems, seeds, and white membranes from the inside, then cut them into large cubes or chunks. Set all the prepared vegetables aside.
- In a large mixing bowl, combine 3 tablespoons of sunflower oil with 4 tablespoons of water and add half of the prepared seasoning mix. Stir the mixture well to create a seasoned oil. Add all the prepared vegetables (potatoes, carrots, onions, green and red peppers) to the bowl. Use your hands or a large spoon to toss the vegetables until they are evenly coated with the seasoned oil mixture.
- To prepare the meatballs, place 500 grams of mixed ground meat (beef and pork) into another bowl. Add the remaining half of the seasoning mix and 5 tablespoons of water to the meat. Use your hands or a spoon to thoroughly combine the meat with the seasonings and water until you have a well-mixed, cohesive mass.
- With wet hands, form the seasoned meat mixture into 16 evenly-sized meatballs. Try to keep the size uniform so that they cook evenly. Set the meatballs aside.
- Take a large baking sheet and line it with baking paper if desired for easier cleanup. Spread the seasoned vegetables evenly across the baking sheet, ensuring that they are in a single layer. Distribute the 16 meatballs evenly on top of or nestled among the vegetables on the baking sheet.
- Place the baking sheet in the preheated oven. Bake for 30 to 35 minutes, or until the potatoes are tender and golden and the meatballs are cooked through and browned. If needed, check the doneness of the vegetables and meatballs by piercing them with a fork or cutting one meatball open to ensure it is no longer pink inside.
- Once everything is cooked, remove the baking sheet from the oven. Serve the baked vegetables and meatballs hot, optionally accompanied by a fresh herb dip or sour cream on the side for dipping.
Notes
For a lighter version, you can use lean ground turkey or chicken instead of mixed ground meat. Feel free to add other vegetables like zucchini or cherry tomatoes for extra flavor and color. If you don’t have ‚Fix für Hackbraten‘, substitute with your favorite meatloaf seasoning or a blend of salt, pepper, garlic powder, onion powder, and a bit of paprika. Serve with a fresh salad and crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 150-250
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
