Minced meat and feta balls in creamy tomato sauce with oven-baked vegetables

Ingredients for 2 servings:

• 1 m.-large zucchini, yellow
• 1 m.-large zucchini, green
• 1 small fennel
• 2 carrots
• 1 large bell pepper(s), red
• 4 large mushrooms, brown
• 1 onion(s)
• 2 cloves garlic
• 1 egg(s)
• 300 g minced beef
• 150 g feta cheese
• 250 g tomatoes, pureed
• 1 shot of milk
• salt and pepper
• olive oil
• herbs, Italian, frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

low-carb

First, cut the zucchini, fennel, carrots, bell pepper, and mushrooms into bite-sized pieces and place them in a baking dish. Drizzle with the olive oil, a clove of crushed garlic, salt, pepper, and 1/2 tbsp of frozen herbs and mix well. Preheat the oven to 200°C (fan oven) and cook the vegetables for about 25 minutes. In the meantime, mix the minced meat with the egg, 1 tsp of frozen herbs, salt, and pepper. Cut the feta into 2 cm cubes and carefully coat them in the minced meat and egg mixture, then form them into balls. Mine have a diameter of about 7 cm. Heat the olive oil in a pan and fry the balls until golden brown. Meanwhile, chop the onion into small pieces. Remove the balls from the pan and fry the onions in the same oil until translucent. Add the garlic and let it roast a little. Add the passata, stir in a splash of milk, and season with spices and some herbs. After the 25 minutes of baking time, arrange the balls on top of the vegetables, pour the sauce over them, and bake for another 10-15 minutes. Tip: You can, of course, vary the vegetables according to your taste.