Sheet pan meatballs with chickpeas and vegetables

Step 1/4

• ½ onion
• ½ clove garlic
• 250 g ground meat
• 20 g panko breadcrumbs
• 1½ tbsp milk
• ¾ tbsp harissa
• salt
• pepper

• knife
• cutting board
• garlic press
• bowl (large)

Finely dice the onion. Crush the garlic with a garlic press. In a bowl, combine onion, garlic, ground meat, panko breadcrumbs, milk, and half of the harissa paste. Season generously with salt and pepper. Dampen your hands with some water and form golf ball-sized meatballs.

Step 2/4

• ½ red bell pepper
• ½ yellow bell pepper
• 1 red onions
• 200 g canned chickpeas (drained)
• ¾ tbsp harissa
• 1½ tbsp olive oil

• oven
• bowl (large)

Preheat the oven to 200°C/390°F. Wash and deseed bell peppers, then slice both into strips. Cut each red onion into 8 parts. Combine bell peppers, onions, and chickpeas in a bowl, then add remaining harissa paste, olive oil, salt, and pepper. Stir to combine.

Step 3/4

• baking sheet

Spread the vegetables on a baking sheet and bake for approx. 10 min. After 10 min., scatter the meatballs on top of vegetables and bake for approx. 15 – 20 min. more.

Step 4/4

• 50 g feta cheese
• 5 g mint
• 1 tbsp olive oil

• bowl

Meanwhile, dice feta cheese. Roughly chop mint. Combine feta, mint, and remaining olive oil in a bowl. Add feta-mint mix to the meatballs before serving. Enjoy!

Enjoy your meal!