MEATBALLS with VEGGIES in an OVEN – GEORY KAVKAZ

1. INGREDIENTS (Serves 4–6)

• 600 g ground meat (beef, lamb, pork, or a mix)
• 1 large onion, finely chopped
• 2–3 garlic cloves, minced
• 1 egg (for binding)
• 50–70 g breadcrumbs
• 1 tsp salt, ½ tsp black pepper, 1 tsp paprika (optional)
• 2–3 tbsp vegetable oil (for searing meatballs and coating vegetables)
• 3–4 potatoes, cut into thick wedges or chunks
• 2 carrots, cut into thick rounds
• 1–2 bell peppers, cut into strips
• Optional garnish: chopped parsley or dill

2. PREP THE MEATBALL MIX

1. In a bowl, combine ground meat, chopped onion, garlic, egg, breadcrumbs, salt, pepper, and paprika (if using).
2. Mix with your hands until evenly combined—avoid overworking.
3. Shape into roughly 6–8 meatballs, about the size of a tennis ball.

3. SEAR & BUILD THE OVEN DISH

1. Preheat your oven to 200 °C (390 °F).
2. Heat oil in a skillet over medium-high heat.
3. Sear the meatballs for 2–3 minutes per side until golden brown; remove and set aside.
4. Drizzle remaining oil into a large roasting dish and toss in potatoes, carrots, and peppers. Season with salt and pepper.

4. BAKE EVERYTHING TOGETHER

1. Place seared meatballs on top of the vegetables.
2. Cover the dish tightly with foil.
3. Bake for 35–40 minutes, until vegetables are tender and meatballs are cooked through.
4. Remove foil and bake for an additional 10 minutes to allow light browning on top.

5. FINISH & SERVE

1. Remove from oven and let rest for 5 minutes.
2. Season to taste if needed, and garnish with fresh parsley or dill.
3. Serve hot—either directly from the baking dish or on a serving plate.

✅ TIPS

• Searing first locks in juices and adds caramelized flavor to the meatballs.
• One-pan simplicity keeps everything rustic, hearty, and flavorful.
• Cooking covered then uncovered ensures both tender interiors and crispy exteriors.
• Feel free to mix vegetables—zucchini, tomatoes, or mushrooms work great too.