Meatballs and Potatoes in Vegetable Sauce

These meatballs and potatoes will win you over with how easy they are! A go-to everyday dish — and, best of all, really tasty.

Recipe author

Servings:

Beef

500

Pork

400

Onion

Eggs

Parboiled rice

Dry spices

Onion

Dry spices

Carrots

Potatoes

Bell pepper

Tomatoes

Bay leaf

Vegetable oil

Fresh herbs

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 9 g

Fats 33 % 8 g

Carbohydrates 29 % 7 g

136 kcal

GI: 86 / 0 / 14

Cooking method

Cooking time: 45 min

Step 1:

I gather the ingredients for the meatballs in tomato sauce.
Step 2:

Put the ground meat in a deep bowl, add the cooked rice, the onion blitzed in a blender, and the eggs. Season everything with salt and pepper and mix well.
Step 3:

Shape the mixture into medium-sized balls.
Step 4:

Wash, peel, and cut all the vegetables. I cut the carrot, onion, and bell pepper into matchsticks, peel the tomatoes and dice the flesh, and peel and cut the potatoes into large chunks. Finely chop the fresh herbs.
Step 5:

Lay the cut potatoes in the bottom of a pot and arrange the meatballs on top.
Step 6:

Gently cover with cold water, set the pot over low heat, and bring to a boil. Skim off the foam as it comes to a simmer.
Step 7:

Make the sauté base. Add vegetable oil to a skillet, heat it, and add the carrot. Sauté the carrot briefly, then add the onion and bell pepper and cook until golden.
Step 8:

Once the vegetables are golden, add the diced tomatoes and spices and cook for another 5 minutes.
Step 9:

Pour the finished sauté into the pot and let it cook for 5–10 minutes.
Step 10:

Near the end, season everything with spices, bay leaf, and fresh herbs.
Step 11:

Cover with a lid. Turn off the heat and let it rest, covered, for 5–10 minutes.
Step 12:

Plate up the finished dish, sprinkle with fresh herbs, and, if you like, some grated cheese. It's also nice with a spoonful of sour cream. Enjoy!