Ground Meat Balls with Zucchini and Carrots

Ingredients

• 3 zucchini
• 4 Carrots
• 1 bunch spring onions
• 1 stale roll
• 1 Shallot
• 1 tbsp freshly chopped parsley
• 4 tbsp olive oil
• 600 g mixed ground meat
• 1 egg
• 1 tbsp Medium-hot mustard
• Salt
• Pepper (freshly ground)
• 2 Garlic cloves
• chervil (for garnish)

Instructions

1. 1.

   Wash, trim the zucchini; slice one lengthwise into very thin rounds and cut the rest into 5 cm long sticks. Peel the carrots and cut them into 5 cm long sticks as well. Wash the spring onions, trim them, cut the green parts into rings and the white parts into slivers.

2. 2.

   Soak the stale roll in lukewarm water for the meatballs.

3. 3.

   Peel the shallot, finely chop it, and sauté it in 1 tbsp hot oil until translucent. Add the parsley, mix well, and remove from heat.

4. 4.

   Combine the ground meat with the egg, mustard, shallot mixture, and the well-extracted roll; knead and season with salt and pepper.

5. 5.

   Shape small balls from the mixture, wrap each ball with a zucchini slice, and secure with a toothpick.

6. 6.

   Preheat the oven to 200°C (Oven + fan).

7. 7.

   Mix the zucchini and carrot sticks with the spring onions and remaining oil. Peel the garlic cloves, squeeze them in, season everything with salt and pepper, and spread in a buttered, oven-safe dish. Place the meatballs on top and bake for 25-30 minutes, turning the vegetables and balls occasionally.

8. 8.

   Garnish the balls with chervil leaves and serve with the vegetables.