German Baked Meatballs with Vegetables Recipe
These are small, juicy meatballs made from ground meat, baked together with vegetables in a single dish. In Germany, such oven dishes are popular for family lunches because you can prepare them in advance and simply slide them into the oven. The flavor is gently herby, and the vegetables soak up the meat juices and become wonderfully aromatic.
Everything bakes together in one dish, so you get juicy meatballs and flavorful vegetables with minimal effort and washing up – ideal for a comforting, family-style meal.
Chef's tips
Don’t skip the step of soaking the roll in milk – it keeps the meatballs soft and juicy. When forming the meatballs, lightly moisten your hands with water or oil so the mixture doesn’t stick.
How to serve
Serve with mashed or boiled potatoes, rice, or crusty bread and a simple green salad. A spoonful of mustard or a light yogurt dip also goes well on the side.
Ingredients
- ground meat - 500 g
- wheat roll - 1 piece
- milk - 80 ml
- egg - 1 piece
- onion - 1 piece
- garlic - 1 piece
- carrot - 2 pieces
- bell pepper - 1 piece
- zucchini - 1 piece
- oil - 2 tablespoons
- sweet paprika - 1 teaspoon
- thyme - 0.5 teaspoons
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with oil.
- Cut the roll into pieces, pour the milk over it and set aside for 10 minutes until completely softened.
- Finely chop the onion and press the garlic through a garlic press. Peel the carrot and cut into half-moons, cut the bell pepper and zucchini into larger cubes.
- In a large bowl combine the ground meat, roll squeezed of excess milk, egg, onion, garlic, 0.5 teaspoon salt, half of the pepper, the sweet paprika and thyme. Knead with your hand for a few minutes until the mixture is uniform and slightly sticky.
- Form small meatballs from the meat mixture, about the size of a walnut, and place them in the baking dish.
- In a separate bowl mix the carrot, bell pepper and zucchini with the oil and the remaining salt and pepper. Scatter the vegetables around the meatballs in the dish.
- Cover the dish with aluminum foil or a lid and place in the oven for 20 minutes.
- After 20 minutes remove the foil and bake for another 10 minutes, until the meatballs are lightly browned and the vegetables are tender but not overcooked.
- After taking the dish out of the oven, wait 5 minutes before serving so the juices in the meat can settle.
Storage
Store cooled meatballs with vegetables in an airtight container in the fridge for up to 2 days, or freeze for longer storage. Reheat gently in the oven or in a covered pan with a splash of water or stock so they don’t dry out.
