Place a small piece of boiled egg and cheese inside each meatball, then carefully close the opening to seal the filling.
Heat vegetable oil in a skillet. Add chopped onion and sauté until golden brown. Remove and set aside.
In the same pan, fry sliced potatoes with salt, pepper, paprika, and rosemary until lightly browned. Transfer to a baking dish.
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.
Nestle the meatballs into the vegetable mixture. Top with sautéed onions.
In a small bowl, mix ketchup, Provençal herbs, paprika, and the diced tomato. Pour this sauce mixture over the meatballs and vegetables.
Sprinkle half of the grated cheese and spread 2 tablespoons of mayonnaise on top for a creamy finish.
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.
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.
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