Meatballs with meat and vegetables
8 servings
90 minutes
Meat and vegetable meatballs are a true embodiment of the coziness of European cuisine. Their origin is rooted in traditional recipes where meat combines with aromatic vegetables to create a tender, juicy flavor. Beef, turkey, and chicken fillet are mixed with onion, celery, and carrot, enriching the dish with depth of flavor and the natural sweetness of vegetables. Baked in the oven, these meatballs remain soft inside while being covered with an appetizing golden crust outside. The versatility of the dish allows it to be served with various sides—potatoes, pasta or fresh vegetables. This simple yet exquisite classic warms the soul and fills the home with the aroma of traditional cuisine.
1
Prepare all the products.
2
Clean and chop the leek and celery stalks into large pieces.
- Leek: 125 g
- Celery: 250 g
3
Wash the meat, clean it from membranes, cut into pieces.
- Beef: 400 g
- Turkey breast: 400 g
- Chicken thigh fillet: 300 g
4
Peel the carrot and grate it on a fine grater.
- Carrot: 450 g
5
Peel the onion, chop it coarsely, cut the garlic cloves, and remove the core.
- Onion: 100 g
- Garlic: 3 cloves
6
Grind the leek and celery in a meat grinder, transfer to a sieve, and squeeze out the juice.
- Leek: 125 g
- Celery: 250 g
7
Grind the meat, onion, and garlic.
- Beef: 400 g
- Turkey breast: 400 g
- Chicken thigh fillet: 300 g
- Onion: 100 g
- Garlic: 3 cloves
8
Add grated carrots, squeezed celery and leek, eggs, salt, pepper, vegetable oil, and spices to the minced meat.
- Carrot: 450 g
- Celery: 250 g
- Leek: 125 g
- Chicken egg: 2 pieces
- Ground black pepper: to taste
- Salt: to taste
- Vegetable oil: 25 ml
9
Mix the minced meat well and pound it on the table.
10
Line the baking tray with foil, form meatballs slightly larger than a walnut with wet hands, and place them tightly on the tray, as they will shrink in size while baking.
11
Bake in a preheated oven at 190 degrees for 20-25 minutes.
12
Serve with any side dish, sauce, and fresh vegetables.