Oven-Baked Meatballs with Oat Bran and Sautéed Vegetables

Place the lightly seasoned beef mince into a deep kneading bowl. Add the grated and well-squeezed dry onion, crushed garlic, oat bran, egg white, finely chopped parsley, cumin, black pepper, sweet paprika, and salt. Knead for approximately 10 minutes until all ingredients are well combined and reach a paste-like consistency.

Break off walnut-sized pieces from the prepared meat mixture, roll them in your palm, and press down slightly to give them a flat meatball shape. Arrange the shaped meatballs on a baking tray lined with parchment paper, spacing them out.

Preheat the oven to 190 degrees and let it heat up. Place the meatballs in the preheated oven and cook for approximately 20 to 25 minutes until they release their own juices and the tops are beautifully browned.

While the meatballs are cooking in the oven, prepare the vegetable sauté. Julienne the zucchini and carrots, and cut the red capia pepper into thin, long strips.

Take 1 dessert spoon of olive oil into a wide wok pan and heat it. Add the carrots, peppers, and zucchini to the heated pan in order. Sauté by constantly stirring over high heat without softening the vegetables too much, keeping them firm and al dente.

Place the hot and fluffy baked meatballs onto the sautéed fiber-rich vegetables and transfer to a serving plate.