Description
Herzhafte Hackbällchen mit würzigen Kräutern auf einem Bett aus goldbraunen Kartoffeln, zarten Möhren und saftigen Zwiebeln – aromatisch gebacken, knusprig außen, saftig und vollmundig im Biss.
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 and bottom heat) or 170°C (fan-assisted). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with a bit of oil to prevent sticking.
- In a medium bowl, combine the Fix für Hackbraten powder with 2 teaspoons paprika powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Stir well to create a uniform spice mixture.
- Prepare the vegetables: Wash and peel the potatoes and carrots. Cut both into thin wedges or slices so they cook evenly. Peel the onions and slice them into thin strips. Wash the green and red bell peppers. Remove the stems, seeds, and white membranes from the peppers, then cut them into large, bite-sized cubes.
- In a large mixing bowl, whisk together 3 tablespoons of sunflower oil with 4 tablespoons of water and half of the prepared spice mixture. Add all the prepped vegetables (potatoes, carrots, onions, green and red peppers) to the bowl. Toss everything together thoroughly so the vegetables are well coated with the oil and spices.
- In a separate bowl, place the ground meat. Add 5 tablespoons of water and the remaining half of the spice mixture. Mix everything together well using clean hands or a spoon until the seasoning is evenly distributed and the mixture is smooth.
- With damp hands, form the meat mixture into 16 evenly sized meatballs. Try to make them all the same size to ensure even cooking.
- Spread the seasoned vegetables evenly over the prepared baking sheet. Nestle the meatballs among the vegetables, arranging them so they are not touching each other to allow even browning.
- Place the baking sheet in the preheated oven and bake for 30 to 35 minutes. Halfway through the baking time, use a spatula to gently turn the vegetables and meatballs so they brown evenly. The dish is ready when the potatoes are fork-tender and the meatballs are cooked through with a golden-brown exterior.
- Remove the baking sheet from the oven and let everything rest for a few minutes. Serve the baked vegetable and meatball mixture hot, optionally garnished with fresh herbs. This dish pairs wonderfully with a fresh herb dip or sour cream on the side.
Notes
For extra flavor, you can add a few cloves of garlic to the vegetable mixture or sprinkle some freshly chopped parsley or chives over the finished dish. Adjust the mix of vegetables according to your preference or what is in season. If you prefer, you can use all beef or all pork for the meatballs. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven or microwave.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache 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
