Meatballs with vegetables delicious main course that is very tasty and flavorful, a simple and complete dish with a vegetable side. These meatballs with vegetables are soft and rich in taste, you can also prepare them in advance, in fact, resting will give them even more flavor. I used beef, but you can also use veal, chicken, or beef mixed with pork. I recommend also checking out other MEATBALLS WITH COOKED HAM, MEATBALLS WITH MORTADELLA IN SAUCE, MEATBALLS WITH MOZZARELLA HEART BAKED, MEATBALLS WITH MUSHROOMS and all my other meatball recipes where you will surely find many other recipes to try, including meatballs and other tasty ideas for every taste.
If you try the recipe, let me know
Barbara
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for preparing Meatballs with Vegetables
- 21.2 oz ground meat
- 1 egg
- 1 pinch salt
- 1 pinch oregano
- 1.8 oz breadcrumbs
- 1 tbsp chopped parsley
- 1 tbsp extra virgin olive oil
- 0.5 cup celery
- 0.6 cup carrot
- 3.5 oz cherry tomatoes
- 4.2 oz zucchini
- 6.3 oz red bell pepper
- 5.3 oz tomato purée
- 1.1 oz onion
- to taste salt
- to taste pepper
- vegetable broth (or water)
Preparation of Meatballs with Vegetables
Let’s start preparing the Meatballs with Vegetables, first clean the vegetables, wash the celery stalk and then slice it, also clean the carrot, scrape the outer part with a knife or a peeler, remove the ends and slice it. Clean the zucchini, remove the ends and slice it too. Take the stem off the bell pepper, remove the white internal filaments and seeds, then cut it into strips. Clean the onion as well and chop it finely. Keep all the vegetables aside.
Place the ground meat in a bowl, add the egg and incorporate it into the meat, also add the salt and a pinch of pepper, a tablespoon of chopped parsley, and two tablespoons of extra virgin olive oil. Mix all the ingredients well and crush the meat well with a fork to make it smooth and creamy.
Add the breadcrumbs and mix everything well first with a fork then with your hands to obtain a homogeneous mixture. Form the meatballs not too large, about the size of an apricot, and store them on a plate.
Pour into a pot the chopped onion, a few tablespoons of extra virgin olive oil, and let it brown for a few minutes, then add the remaining vegetables, the tomato purée, and cook for 10 minutes. Add the meatballs, a few glasses of broth or water, and season with salt and pepper. Put the pot on the stove and cook for 30 minutes, turning the meatballs occasionally and stirring the vegetables. If you see the sauce thickening, add vegetable broth or water as needed.
When the Meatballs with Vegetables are cooked, adjust the salt, if necessary adjust salt and pepper and serve hot.
