- Small potatoes 400 g
- Sweet potatoes of medium size 1 pc
- Mini pepper 300 g
- Broccoli 200 g
- Blue onion 3 pcs
- Cocktail tomatoes 200 g
- Stuffing Eat me at 1 pack
- Chopped parsley 2 tbsp
- Mustard yellow 2 tsp
- Oil 3 tbsp
- Mustard yellow 1.5 tbsp
- Mustard with grains 1.5 tbsp
- Honey 3 tsp
- Garlic 2 cloves
- Lemon juice 1 \ 2 pcs
Wash and boil the potatoes for 15-20 minutes until almost fully cooked (this can be done in advance), cool and cut in half.
Wash vegetables. Cut sweet potatoes into small pieces (with peel), disassemble the broccoli into inflorescences, remove the core from the pepper and cut in half, peel the onion and cut into 4-6 pieces.
To prepare the marinade, grate the garlic. Combine all ingredients.
To prepare meatballs, mix minced meat with greens and mustard. Form meatballs the size of about a walnut (you will get 10-12 pieces).
Mix the vegetables with the marinade and place on a parchment-lined baking sheet together with the meatballs.
Bake at 200 ° C for 25 minutes + 10 more under the grill.
Additional condiment can be served with meatballs.