Vegetable Stew with Meatballs

A delicious vegetable stew that works as a side or a meal on its own!

Recipe author

Servings:

Ground meat

500

Onion

Egg

Breadcrumbs

Water

Salt

1.5

Ground black pepper

Flour (for dredging the meatballs)

Onion

Water

500

Salt

Ground black pepper

Tomatoes (large)

Carrot

Bell pepper

Garlic

Butter

Vegetable oil

Parsley

Rosemary

Basil

Saffron (optional)

Green peas (frozen)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 57 % 12 g

Carbohydrates 19 % 4 g

148 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:
1. Start with the meatballs. Finely chop the onion in a blender, then add the ground meat, salt, and pepper and blitz well. Pour in the water and mix.
Step 2:

Add the breadcrumbs and mix.
Step 3:

Crack in the egg, mix well, and knead the meat mixture.
Step 4:

Roll the mixture into walnut-sized meatballs and dredge them in flour.
Step 5:

Fry the meatballs in vegetable oil in small batches until golden brown.
Step 6:

Transfer them to a paper-towel-lined plate to soak up the excess oil.
Step 7:
1. While the meatballs fry, prep the vegetables for the stew (peel and chop). Heat the butter and vegetable oil in a saucepan.
Step 8:

Sauté the onion until soft.
Step 9:

Add the chopped carrot and red bell pepper to the onion.
Step 10:

Cook until softened, about five minutes. Add the tomato pulp (grate the tomatoes), hot boiling water, salt, sugar, black pepper, rosemary, basil, and grated garlic. Stir everything together and bring to a boil. Taste and adjust the salt and pepper if needed. Cover the pan and simmer the stew over low heat for 30 minutes.
Step 11:
1. Add the meatballs to the vegetables and simmer for another 10 minutes. After those 10 minutes, add the frozen green peas and a couple of pinches of saffron, and simmer 10 minutes more. At the end, stir in the chopped parsley and turn off the heat.
Step 12:

While the stew cooks, you can boil some potatoes for a side dish. Enjoy!