Homestyle Meatball and Vegetable Stew: A Rustic Culinary Delight

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With this Meatball Veggie Medley, which has each component contributing a distinct taste and texture, embrace the coziness of home-cooked meals. With a plethora of fresh garden veggies cooked together in a flavorful stew that is both nourishing and filling, this dish calls for juicy, spice-infused meatballs.

For those hectic weeknights or relaxed weekend evenings, this recipe provides a filling and healthful supper that the whole family may enjoy. Every spoonful of the rich tomato paste and the combination of herbs and spices produces a strong flavor that enhances the inherent flavors of the veggies.

INGREDIENTS

    • Ingredients: 800–900 grammes of minced beef your choice

    • Salt to taste
    • Black pepper to taste
    • Twice as much minced garlic cloves

    • A tsp paprika
    • Your selection of herbs thyme, oregano, cumin
    • Chop one big onion coarsely.

    • Some chopped fresh parsley
    • One whole egg
    • Two tablespoons of all-purpose flour

    • 20 grammes butter for frying
    • Dice one medium carrot.
    • Two medium potatoes chopped; half a bell pepper

    • 300 –400 grammes of diced ripe tomatoes; ends cut
    • two teaspoons tomato paste
    • One sachet of mixed dry herbs or Provence herbs

INSTRUCTIONS

    • Stir together the minced meat, garlic, paprika, salt, and pepper in a large bowl. Toss in half of the flour, egg, parsley, and onion. Blend well and form into meatballs.
    • In a big skillet set over medium heat, melt butter. Once both sides of the meatballs are cooked, put aside.
    • Sweat the remaining onion and carrot in the same pan until tender.

    • Cook the potatoes, bell pepper, tomato, and green beans just until they begin to soften.
    • Return the meatballs to the skillet.
    • Tip in the tomato paste and Provence herbs. Simmer, covered, with water added if necessary, until meatballs are cooked and veggies are soft, 20 to 25 minutes.
    • Serve with parsley garnish and seasonings adjusted as appropriate.
    • Thirty minutes for preparation; twenty-five minutes for cooking; fifty-five minutes total.
    • Four servings at 650 calories each

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