This hearty and comforting dish combines juicy, cheese-topped meatballs with roasted vegetables and a refreshing avocado salad. Perfect for family dinners, this recipe offers a balanced meal that’s both satisfying and nutritious.
Ingredients
For the Meatballs
- Ground meat: 500g (1.1 lbs)
- Eggs: 3 large
- Onion: 1 medium, finely chopped
- Garlic: 1 clove, minced
- Fresh parsley: 2 tablespoons, chopped
- Salt and pepper: to taste
For the Vegetable Base
- Potatoes: 4-5 medium (600g/21oz)
- Carrot: 1 large
- Red pepper: 1 medium
- Cabbage: 1 small head (about 500g/17.6oz)
- Tomato: 1 large
- Spring onions: 2-3 stalks
- Rosemary: 2 sprigs
For the Sauce
- Tomato sauce: 60g (4 tablespoons)
- Mayonnaise: 60g (4 tablespoons)
- Cheese: 80g (2.8oz), grated
For the Avocado Salad
- Avocado: 1 ripe
- Red onion: 1 small
- Cherry tomatoes: 5
- Lettuce leaves: 1 head
- Lemon juice: from 1/2 lemon
- Salt and spices: to taste
- Olive oil: 2 tablespoons
Instructions
- Prepare the Meatballs
- Mix ground meat with 1 beaten egg
- Add finely chopped onion, garlic, and parsley
- Season with salt and pepper
- Form into 8-10 equal-sized balls
- Refrigerate for 30 minutes
- Prepare the Vegetables
- Peel and cube potatoes
- Slice carrot and red pepper
- Shred cabbage
- Dice tomato
- Chop spring onions
- Layer vegetables in baking dish
- Cook the Meatballs
- Brown meatballs in oil over medium-high heat
- Transfer to baking dish with vegetables
- Make the Sauce
- Mix tomato sauce with mayonnaise
- Beat remaining 2 eggs
- Combine with sauce mixture
- Pour over meatballs and vegetables
- Bake
- Preheat oven to 180°C (350°F)
- Cover with foil and bake for 30 minutes
- Remove foil, add cheese
- Bake additional 15-20 minutes until golden
- Prepare the Salad
- Slice avocado and onion
- Halve cherry tomatoes
- Tear lettuce leaves
- Combine with lemon juice and olive oil
- Season to taste
Nutritional Information
(Per serving – serves 6)
- Calories: 520
- Protein: 28g
- Carbohydrates: 35g
- Fat: 32g
- Fiber: 8g
- Sodium: 680mg
Timing:
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 95 minutes
Cooking Tips and Tricks
- Use 80/20 ground beef for juicier meatballs
- Chill meatballs before cooking to maintain shape
- Don’t overmix the meat mixture
- Par-boil potatoes for faster cooking
- Grate cheese while cold for better melting
Variations and Substitutions
- Use ground turkey for a leaner option
- Swap potatoes for sweet potatoes
- Use Greek yogurt instead of mayonnaise
- Add mushrooms to vegetable mix
- Try different cheese varieties
- Use ground chicken or lamb
Common FAQs
Q: Can I freeze this dish?
A: Yes, freeze before adding cheese for up to 3 months.
Q: Can I make it ahead?
A: Prepare components up to 24 hours ahead, assemble before baking.
Q: How do I know when it’s done?
A: Meatballs should reach 160°F (71°C) internal temperature.
Q: Can I skip the mayonnaise?
A: Replace with sour cream or Greek yogurt for creaminess.
Storage and Make-Ahead Tips
- Store leftovers in airtight container for up to 3 days
- Reheat in oven at 350°F (180°C) for 15-20 minutes
- Make meatballs ahead and freeze raw
- Store prepared salad separately
- Let cool completely before refrigerating
- Don’t freeze the avocado salad
