Vegetable stew with meatballs
6 servings
35 minutes
Vegetable stew with meatballs is a true embodiment of cozy French cuisine, combining the tenderness of vegetables and the juiciness of meatballs. This recipe originated in the provincial regions of France, where simplicity and flavor always go hand in hand. Potatoes and zucchini absorb the aroma of spices, while onions and carrots sautéed to a golden color create a rich base for the dish. The addition of sour cream gives the sauce a creamy texture, and the meatballs simmering in this rich flavor make the stew particularly hearty. A delicate combination of fresh parsley and paprika completes the composition, offering an exquisite aroma. Vegetable stew with meatballs is perfect for family dinners, warming and delighting with soft flavors infused with French home traditions.
1
Cut the potatoes and zucchini into large cubes. Place in a pot, cover with water (slightly above the vegetables), and put on the heat.
- Potato: 8 pieces
- Baby courgettes: 2 pieces
- Water: 1.5 glass
2
Slice 2 onions into half rings, carrots into rings, and fry in oil until golden, add chopped tomatoes and fry for another 4-5 minutes. Add to the pot, stir, and after 5-10 minutes add sour cream.
- White onion: 3 heads
- Carrot: 1 piece
- Tomatoes: 2 pieces
- Sour cream 20% fat: 30 g
- Salt: to taste
- Spices: to taste
3
We make minced meat: grind pork and onion in a machine, add egg, parsley, salt, and pepper.
- Meat: 150 g
- White onion: 3 heads
- Chicken egg: 1 piece
- Chopped parsley: 20 g
- Salt: to taste
- Spices: to taste
4
Make meatballs from minced meat and place them on vegetables 15-20 minutes before cooking is done. There should be enough water to cover the meatballs. Add parsley.
- Chopped parsley: 20 g
- Water: 1.5 glass
