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Meatballs with Roasted Vegetables: A Hearty British Classic

As the autumn chill begins to settle in, comfort food takes centre stage in our kitchens. One dish that never fails to deliver warmth and satisfaction is meatballs accompanied by a medley of roasted vegetables. This delightful combination is not only hearty but also nourishing, making it a perfect choice for family dinners or cosy gatherings.

The Essence of Meatballs

Meatballs have been cherished in various cuisines around the world, with each country boasting its own unique take. In Britain, these morsels are often made using minced beef or pork, seasoned with a variety of herbs and spices. The beauty of meatballs lies in their versatility; they can be enjoyed in a rich tomato sauce, served with spaghetti, or even tucked into a warm bread roll.

For a wholesome twist, we’ll transform this classic dish by pairing it with an array of roasted vegetables. The roasting process enhances the natural sweetness of the vegetables, bringing out rich flavours that perfectly complement the savoury meatballs.

Ingredients

For the Meatballs:

• 500g minced beef or pork (or a mixture of both)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 large egg
• 100g breadcrumbs (preferably fresh)
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and black pepper to taste
• Olive oil for frying

For the Roasted Vegetables:

• 1 large carrot, sliced
• 1 red bell pepper, diced
• 1 courgette, sliced
• 1 red onion, cut into wedges
• 250g cherry tomatoes
• 2-3 tbsp olive oil
• Salt, pepper, and mixed herbs for seasoning

Method

Preparing the Meatballs:

1. In a large mixing bowl, combine the minced meat, chopped onion, minced garlic, egg, breadcrumbs, parsley, oregano, salt, and pepper. Use your hands to mix everything thoroughly until well combined.

2. Once mixed, take small portions of the mixture and roll them into balls, roughly the size of a golf ball. Set them aside on a plate.

3. Heat a drizzle of olive oil in a large frying pan over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Fry them for about 5-7 minutes, turning occasionally until they are browned all over. Once cooked, transfer them to a baking dish or tray.

Roasting the Vegetables:

1. Preheat your oven to 200°C (180°C fan)/gas mark 6.

2. In a large bowl, toss together all the prepared vegetables with olive oil, salt, pepper, and mixed herbs. Make sure each vegetable is evenly coated.

3. Spread the vegetables out on a baking tray lined with parchment paper. Roast in the oven for about 25-30 minutes, or until they are tender and slightly caramelised, stirring halfway through.

Bringing It All Together:

While the vegetables are roasting, you can finish cooking the meatballs. Once they are placed in the same roasting dish, you can let them cook in the oven for an additional 10-15 minutes to allow the flavours to meld together. For an added touch, throw in a handful of fresh basil or parsley just before serving to brighten the dish.

Serving Suggestions

Serve the meatballs and roasted vegetables in generous portions on a plate. For a true British twist, you may also consider accompanying this dish with a hearty portion of mashed potatoes or crusty bread. A fresh green salad on the side can also add a refreshing contrast to the rich flavours of the meatballs and vegetables.

Conclusion

Meatballs with roasted vegetables is a comforting, wholesome dish that warms both the body and the heart. It showcases the wonderful ingredients of the season while allowing for creativity in the kitchen. Whether it’s a weeknight meal or a Sunday feast, this dish is certain to impress and satisfy those gathered around your table. So, don your apron and delight in the simple pleasure of cooking and sharing good food with loved ones.

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