Meatballs with vegetable stew
4 servings
60 minutes
Meatballs with vegetable ragout are a harmony of rich flavors and aromas from French cuisine. Juicy meatballs infused with spices are browned to a golden crust and then combined with a delicate vegetable ragout filled with the freshness of tomatoes, sweetness of carrots, and a hint of spiciness from bell peppers. Slow cooking allows the ingredients to reveal their full flavor depth, creating a rich, warming, and cozy dinner. The added saffron gives the dish an elegant note, making it worthy of a festive table. This dish is perfect for family dinners as well as special occasions.
1
Finely chop the onion in a blender, add the minced meat, salt, pepper and blend well. Add water to the mixture and stir. Add breadcrumbs and mix. Crack an egg into it, mix well and knead the filling.
- Onion: 1 piece
- Ground beef: 500 g
- Salt: 1.5 teaspoon
- Ground black pepper: to taste
- Water: 500 ml
- Breadcrumbs: 50 g
- Chicken egg: 1 piece
2
From the minced meat, shape meatballs the size of a walnut and coat them in flour. Fry the meatballs (in small batches) in vegetable oil until golden brown, then place them on a plate with a paper towel to absorb excess oil. While the meatballs are frying, you can prepare vegetables for the stew (peel and chop).
- Wheat flour: pinch
- Ground beef: 500 g
3
In a saucepan, heat butter and vegetable oil, sauté the onion. Add chopped carrot and red bell pepper to the onion. Fry until soft (about five minutes). Add grated tomatoes, hot water (boiled), salt, sugar, black pepper, rosemary, basil, grated garlic; mix everything and bring to a boil. Taste and adjust salt and pepper if needed.
- Onion: 1 piece
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Tomatoes: 2 pieces
- Water: 500 ml
- Salt: 1.5 teaspoon
- Ground black pepper: to taste
- Rosemary: 1 teaspoon
- Dried basil: 1 teaspoon
- Garlic: 2 cloves
4
Cover the skillet with a lid and simmer the stew on low heat for thirty minutes.
5
Add meatballs to the vegetables and simmer for another ten minutes.
- Ground beef: 500 g
6
Add frozen green peas, a couple of pinches of saffron, and simmer for another ten minutes.
