Description
Mediterranean Meatballs with Roasted Vegetables is a flavorful, balanced dish featuring spiced meatballs and a vibrant mix of roasted vegetables, finished with herbs, olive oil, and optional feta cheese.
Ingredients
Units
Scale
- 1 lb ground beef or lamb
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1 egg
- 1/4 cup breadcrumbs
- 1 zucchini, chopped
- 2 bell peppers (assorted colors), chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2–3 tbsp olive oil
- 1–2 tbsp lemon juice
- 1/4 cup feta cheese (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix ground meat, garlic, onion, parsley, cumin, coriander, paprika, oregano, salt, pepper, egg, and breadcrumbs until well combined.
- Form mixture into small meatballs and place them on one side of the prepared baking sheet.
- Arrange zucchini, bell peppers, red onion, and cherry tomatoes on the other side of the sheet. Drizzle vegetables with olive oil, season with salt and pepper, and toss to coat.
- Bake for 20–25 minutes, turning meatballs halfway through, until meatballs are browned and vegetables are tender.
- Drizzle with lemon juice and top with crumbled feta cheese if using before serving.
Notes
- Use ground turkey or chicken for a leaner option.
- Add eggplant or sweet potatoes for more variety.
- Serve with couscous, rice, or quinoa for a complete meal.
- Tzatziki or tahini sauce pairs well with this dish.
- Meatballs can be cooked on the stovetop or frozen for later.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg