Skillet Meatballs with Vegetables

Cooking method

1. Step 1:

   

   How do you make skillet meatballs with vegetables? First, gather all your ingredients. Here I used a bag of mixed frozen vegetables, but you can absolutely make it with fresh vegetables from the garden or the store. Any ground meat works — chicken, a single kind, or a blend of several. You can swap the tomato sauce for tomato juice or ketchup.

2. Step 2:

   

   Peel and rinse the onion. Mince half of it as finely as you can and add it to the ground meat. Season with salt to taste, add your favorite dry spices, and mix everything thoroughly. Let the meat rest for about 10–15 minutes.

3. Step 3:

   

   Roll the meat into small meatballs.

4. Step 4:

   

   Heat 2 tbsp of vegetable oil in a skillet. Add the meatballs and cook until they're nicely browned all over.

5. Step 5:

   

   Heat the remaining oil in a skillet. Finely chop the other half of the onion and lightly sauté it. Add the rest of the vegetables to the onion. Cook, stirring, for about 5–10 minutes.

6. Step 6:

   

   Pour the tomato sauce and half a cup of boiling water over the vegetables, season with salt to taste, and stir. Add the meatballs to the vegetables. Gently stir so the meatballs settle into the flavorful sauce. Cover the skillet and reduce the heat to just below medium. Let the meatballs and vegetables simmer until everything is fully cooked — it took me about 20–25 minutes (depending on the size of your vegetables and meatballs).

7. Step 7:

   

   Sprinkle the finished dish with finely chopped fresh herbs — dill, parsley, or green onion all work well. Add pepper if you like.

8. Step 8:

   

   Serve hot on its own, or alongside cooked grains, mashed potatoes, or pasta.