The temperature had dropped overnight and the house had cooled down. There has been a lovely breeze all day and thus I dared to turn on the oven.
Meatballs and roasted vegetables are on the menu this Friday evening (last night). This is my very own meatball recipe and a light version of fries roasted in oven with carrots and red onions. The meal is quite easy and quick to make. You have some preparations and the oven takes care of the most.
We often discuss cooking over lunch at work and I’ve learnt to bake my meatballs in the oven from my colleagues who are chefs training future kitchen professionals. The baking does not take any greasy fats and you are saved from standing by the stove turning the meatballs. The oven gives the meatballs the same lovely colour as butter and a frying pan would.
This recipe is for four.
400 g minced meat
1 egg, 1 dl breadcrumbs, 1 dl water
handful of herbs (sage, roquette/rucola,parsley, lovage, chives, thyme)
1 crushed garlic clove, 1 tbsp tomato paste, 1 large anchovy fillet
4 large potatoes, 2 – 3 carrots, 1 large red onion, 3 tbsp olive oil
1 Let the meat settle for a half an hour before starting to mix the meatball dough. Turn the oven to 175 C.
2 Mix the breadcrumbs, herbs, tomato paste, garlic, egg and water in a large bowl and let settle while you prepare the fries. If I don’t have that much fresh herbs I use a seasoning mix with thyme, salt and garlic.
3 Wash and cut the vegetables into wedges and place them on a greased oven pan. Sprinkle with olive oil and season with salt. Place on the lowest level in the oven.
4 Chop the anchovy fillet and mix it in and add also the minced meat.
5 Take another oven pan and cover it with paper. Make small meatballs and place them on the pan. Wet your fingers with cold water if the dough sticks to your fingers.
6 Place the meatballs in the middle rack in the oven and bake for half an hour.
Serve with green salad and yoghurt dressing (natural yoghurt, chopped herbs, dash of lemon).