Ingredients :
°30 ml (2 tablespoons) olive oil
°1 red onion cut into thin slices
° 2 carrots, cut into pieces
° 2 zucchini, cut into slices
° 3 sweet pepper
°Jar of marinara sauce ° 16-60 ml
+ To prepare the meatballs:
°450gm lean ground beef
°450 g (1 lb) Italian sausage
°250 ml of parmesan cheese
°1/4 cup plain rusk
°30 ml of onion powder
°10ml garlic powder
°2 teaspoons (10 ml) chopped fresh thyme
°2 eggs
°Salt and pepper to taste
° for service:
° Fresh chopped parsley, to taste
* Methods :
Preheat oven 190°C (375°F).
In a bowl, mix the meatball ingredients. Form 40 meatballs using about 30 ml (2 tablespoons) of the mixture.
In a large skillet, heat half of the olive oil over medium heat. Fry a few meatballs at a time for 2-3 minutes on all sides. Reserve on a plate.
In the same skillet, heat the olive oil over high heat. Cook the onions for one to two minutes.
Add carrots, zucchini, and sweet pepper to the skillet. Keep cooking for 2 to 3 mn.
Adding marinara sauce also meatballs. Season with salt & pepper and stir.
Transfer the mixture to a baking dish and bake for 20 to 25 minutes, until the meatballs inside are no longer visible.
We take it out of the oven, let it cool, and then put it in the fridge.
Cover the dish with plastic wrap, then with aluminum foil. Put it in the freezer.
The day before the meal, let the dish thaw in the refrigerator.
When you’re ready to eat, preheat the oven to 180°C (350°F).
Remove the foil and plastic wrap from the pan. Put the foil back on the board.
Heat the casserole in the oven for 30 to 40 minutes.
When ready to serve, garnish with parsley.
Enjoy!