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Homestyle Meatball and Vegetable Stew: A Rustic Culinary Delight

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    With this Meatball Veggie Medley, which has each component contributing a distinct taste and texture, embrace the coziness of home-cooked meals. With a plethora of fresh garden veggies cooked together in a flavorful stew that is both nourishing and filling, this dish calls for juicy, spice-infused meatballs.

    For those hectic weeknights or relaxed weekend evenings, this recipe provides a filling and healthful supper that the whole family may enjoy. Every spoonful of the rich tomato paste and the combination of herbs and spices produces a strong flavor that enhances the inherent flavors of the veggies.

    INGREDIENTS

    Ingredients: 800–900 grammes of minced beef your choice
    Salt to taste
    Black pepper to taste
    Twice as much minced garlic cloves
    A tsp paprika
    Your selection of herbs thyme, oregano, cumin
    Chop one big onion coarsely.
    Some chopped fresh parsley
    One whole egg
    Two tablespoons of all-purpose flour
    20 grammes butter for frying
    Dice one medium carrot.
    Two medium potatoes chopped; half a bell pepper
    300 –400 grammes of diced ripe tomatoes; ends cut
    two teaspoons tomato paste
    One sachet of mixed dry herbs or Provence herbs

    INSTRUCTIONS

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    Stir together the minced meat, garlic, paprika, salt, and pepper in a large bowl. Toss in half of the flour, egg, parsley, and onion. Blend well and form into meatballs.
    In a big skillet set over medium heat, melt butter. Once both sides of the meatballs are cooked, put aside.
    Sweat the remaining onion and carrot in the same pan until tender.
    Cook the potatoes, bell pepper, tomato, and green beans just until they begin to soften.
    Return the meatballs to the skillet.
    Tip in the tomato paste and Provence herbs. Simmer, covered, with water added if necessary, until meatballs are cooked and veggies are soft, 20 to 25 minutes.
    Ezoic
    Serve with parsley garnish and seasonings adjusted as appropriate.
    Thirty minutes for preparation; twenty-five minutes for cooking; fifty-five minutes total.
    Four servings at 650 calories each

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