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Beef meatballs with mixed vegetables

A very colorful and flavorful dish.

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Energy: 312 kcal / serving

Instructions

  • 1.   Prepare the vegetables:
    Dice the carrot and zucchini (I use a mandoline)
    Slice the onion and shallot.
    Cut the tomatoes in half.
    Peel the garlic cloves.
    Chop the basil.
  • 2.   In a sauté pan, brown the onion, shallot, and zucchini for 10 minutes in half of the olive oil.
  • 3.   Add the carrots, garlic, and cherry tomatoes.
    Continue to brown gently for 5 minutes.
  • 4.   Add the veal stock, herbs de Provence, salt, and pepper, and pour a glass of water.
    Let it cook for 5 minutes.
  • 5.   Prepare the meatballs:
    Mix the meat with the shallot, garlic, and basil.
    Season with salt and pepper.
    Form 8 or 10 small meatballs. Brown them in a pan with the remaining olive oil for about ten minutes.
  • 6.   Serve the meatballs on top of the vegetables, accompanied if desired by rice or another starch.

Ingredients for servings

  • 200 g of ground beef 5%
  • 1 onion
  • 2 small shallot
  • 1 carrot
  • 1 zucchini
  • 1 handful of cherry tomato
  • 2 garlics
  • 2 teaspoon of veal stock
  • 10 leaf of fresh basil
  • 2 tablespoon of tomato pulp
  • 4 teaspoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    312 kcal
    16 %
  • Fat
    15,56 g
    22 %
  • of which saturated
    4,23 g
    21 %
  • Carbohydrates
    11,61 g
    4 %
  • of which sugar
    8,26 g
    9 %
  • Protein
    28,53 g
    57 %
  • Fibers
    3,88 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.