This Stuffed Meatball and Vegetable Bake with Fresh Avocado Salad is one of those recipes that perfectly blends hearty comfort food with a touch of freshness. Imagine juicy, flavorful meatballs stuffed with cheese and egg, resting on a bed of tender roasted vegetables, all baked to golden perfection with herbs, spices, and just the right amount of creaminess from ketchup and mayonnaise. To balance the richness, a light and refreshing avocado salad is served on the side, adding a crisp and tangy contrast. It’s a complete meal that feels both indulgent and wholesome, ideal for family dinners, gatherings with friends, or simply treating yourself to something homemade and satisfying. The recipe combines classic European-style baked dishes with fresh salad elements reminiscent of Mediterranean flavors, making it both comforting and vibrant at the same time.

Full Recipe

Ingredients

• 500 g minced meat

• 2 eggs (1 for meat mixture, 1 boiled for stuffing)

• Salt, to taste

• Black pepper, to taste

• Dried garlic powder, to taste

• Fresh parsley, chopped

• 3 cloves fresh garlic, minced

• 2 tbsp vegetable oil (for frying)

• 1 onion, finely chopped

• 4–5 medium potatoes, sliced

• 1 tsp paprika

• ½ tsp dried rosemary

• 1 carrot, sliced

• 1 bell pepper, sliced

• 300 g cabbage, chopped

• 3 tbsp ketchup

• 1 tsp Provençal herbs

• 1 large tomato, diced

• 100 g cheese, grated (reserve half for topping)

• 2 tbsp mayonnaise

• 2–3 spring onions, chopped

For the avocado salad:

• 1 ripe avocado, diced

• 1 small red onion, finely chopped

• 2 tomatoes, diced

• 1 bell pepper, diced

• Fresh lettuce leaves

• 1 tbsp lemon juice

• 1 tbsp olive or vegetable oil

• Salt and black pepper, to taste

Cooking Directions

1. In a mixing bowl, combine minced meat, 1 raw egg, salt, black pepper, dried garlic powder, parsley, and half of the minced garlic. Mix well until all ingredients are incorporated.

2. Shape the mixture into 4 equal-sized meatballs. Using your thumb, make a well in the center of each one.

3. Place a small piece of boiled egg and cheese inside each meatball, then carefully close the opening to seal the filling.

4. Heat vegetable oil in a skillet. Add chopped onion and sauté until golden brown. Remove and set aside.

5. In the same pan, fry sliced potatoes with salt, pepper, paprika, and rosemary until lightly browned. Transfer to a baking dish.

6. Add carrot slices, bell pepper, and chopped cabbage to the pan with a drizzle of oil. Season with salt and pepper, then fry for 5–7 minutes. Layer these vegetables on top of the potatoes in the baking dish.

7. Nestle the meatballs into the vegetable mixture. Top with sautéed onions.

8. In a small bowl, mix ketchup, Provençal herbs, paprika, and the diced tomato. Pour this sauce mixture over the meatballs and vegetables.

9. Sprinkle half of the grated cheese and spread 2 tablespoons of mayonnaise on top for a creamy finish.

10. Bake in a preheated oven at 180°C (356°F) for 30 minutes until the meatballs are cooked through and the cheese is melted and golden.

11. While the bake is in the oven, prepare the salad. In a bowl, combine diced avocado, red onion, tomatoes, bell pepper, and lettuce leaves. Drizzle with lemon juice and oil, season with salt and pepper, and toss gently.

12. Remove the baked dish from the oven, sprinkle with remaining cheese and chopped spring onions. Serve hot with the fresh avocado salad on the side.

Nutrients (per serving, approx.)

• Calories: 420 kcal

• Protein: 28 g

• Carbohydrates: 25 g

• Fat: 22 g

• Fiber: 4 g

• Vitamin C: High (from peppers, cabbage, and salad vegetables)

• Calcium: Moderate (from cheese and mayonnaise)

Why You’ll Love This Recipe

This recipe has everything: rich, cheesy meatballs, layers of tender roasted vegetables, and a refreshing side salad that brightens the meal. You’ll love how well the textures and flavors complement each other—savory, hearty, and comforting on one side, crisp and tangy on the other. It’s filling but not heavy, making it perfect for dinner when you want a complete, balanced plate.

The Origins and Inspiration Behind the Dish

The stuffed meatball concept is inspired by European and Middle Eastern traditions, where meat is often combined with eggs, cheese, or vegetables for extra flavor and surprise. The vegetable bake element resembles rustic casseroles that families would prepare using seasonal produce, while the avocado salad draws from Mediterranean influences that highlight freshness and balance. Together, it creates a meal that feels both homey and modern.

Ingredient Spotlight

• Minced Meat: Lean ground beef or pork works well, but you can also use chicken or turkey.

• Cheese: A semi-hard cheese like mozzarella or gouda melts beautifully inside the meatballs.

• Potatoes and Cabbage: These provide bulk and balance to the dish, making it hearty.

• Avocado: Creamy, nutrient-rich, and perfect for a refreshing contrast to the baked dish.

Storage and Reheating Tips

The baked meatball dish can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 160°C (320°F) until hot. The avocado salad should be prepared fresh, as avocado tends to brown quickly. If you want to store salad ingredients, keep the avocado separate and add it just before serving.

Common Variations to Try

• Swap mayonnaise with sour cream or Greek yogurt for a lighter topping.

• Use chicken or turkey mince instead of beef for a leaner version.

• Replace cabbage with zucchini or eggplant for a summer twist.

• Add a little chili powder or fresh chili to the sauce for heat.

• For a Mediterranean touch, mix olives into the salad.

Pairing Recommendations

Serve this dish with crusty bread or flatbread to soak up the sauce and juices. A glass of red wine, like Merlot or Shiraz, pairs wonderfully with the baked meatballs. For a non-alcoholic option, try sparkling water with lemon to complement the freshness of the salad.

Health Benefits

This dish is balanced with proteins from meat and eggs, fiber from vegetables, and healthy fats from avocado. Cabbage and bell peppers provide vitamin C, while parsley and spring onions add antioxidants. Avocado contributes heart-healthy monounsaturated fats. It’s a filling yet nutritious meal when enjoyed in moderation.

Conclusion

The Stuffed Meatball and Vegetable Bake with Fresh Avocado Salad is a beautiful combination of comforting and refreshing elements on one plate. It’s rich, flavorful, and family-friendly, while still providing the balance of fresh vegetables. This recipe is perfect for those days when you want something that feels like a feast but is still approachable and simple to make. With its hearty base and crisp salad, it’s a dish that will surely find its way into your regular dinner rotation.