Rustic Meatballs with Vegetable Medley

Rustic Meatballs with Vegetable Medley is a hearty and flavorful dish that brings together tender meatballs with a variety of colorful vegetables. This comforting meal is perfect for a cozy family dinner or a gathering with friends.

Why Make Rustic Meatballs with Vegetable Medley

Rustic Meatballs with Vegetable Medley offers a delicious combination of protein-packed meatballs and nutritious vegetables, all cooked together in a savory sauce. It’s a versatile dish that can be customized with your favorite spices and herbs, making it suitable for any palate.

How to Make Rustic Meatballs with Vegetable Medley

Prepare the Meatballs:

1. In a large bowl, mix minced meat with salt, black pepper, minced garlic, paprika, assorted spices, half of the chopped onion, parsley, egg, and flour. Blend until well combined.
2. Shape the mixture into meatballs of your desired size and set aside.

Cook the Meatballs:

1. Heat butter in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove from skillet and set aside.

Sauté the Vegetables:

1. In the same skillet, add the remaining chopped onion and diced carrot. Sauté until softened. Add cubed potatoes, diced bell pepper, chopped tomato, and green beans. Cook until vegetables start to soften.

Combine and Simmer:

1. Return meatballs to the skillet with the vegetables. Stir in tomato paste and Herbs of Provence. Add a splash of water if the mixture seems dry. Cover and simmer for 20-25 minutes, until meatballs are cooked through and vegetables are tender.

Final Touches:

1. Taste and adjust seasoning with more salt, pepper, or herbs if needed.

Serve:

1. Serve hot, optionally garnished with additional chopped parsley. Enjoy with crusty bread or a simple salad.

Serving Suggestions

Rustic Meatballs with Vegetable Medley is delicious on its own or served over cooked pasta or rice for a more substantial meal. It pairs well with a side of crusty bread for dipping in the flavorful sauce.

Storage Info

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through before serving.

Some Techniques or Tips

• Make sure to brown the meatballs evenly on all sides for maximum flavor.
• Feel free to customize the vegetable medley with your favorite seasonal vegetables.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) during the simmering stage to thicken the sauce.

Variation

For a different flavor profile, you can experiment with different spices and herbs in both the meatballs and the vegetable medley. Try adding some crushed red pepper flakes for a spicy kick or fresh basil for a touch of freshness.

FAQs about Rustic Meatballs with Vegetable Medley

1. Can I use ground turkey or chicken instead of minced meat? Yes, you can substitute ground turkey or chicken for minced meat if you prefer a lighter option. Just adjust the cooking time accordingly as poultry may cook faster than beef or pork.
2. Can I freeze the leftovers? Yes, you can freeze leftover meatballs and vegetable medley in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
3. Can I make this dish in a slow cooker? Absolutely! You can transfer the browned meatballs and sautéed vegetables to a slow cooker, add the remaining ingredients, and cook on low for 4-6 hours or until the meatballs are cooked through and the vegetables are tender.

Rustic Meatballs with Vegetable Medley

Ingredients:

• 800-900 grams of minced meat (your choice)
• Salt, to taste
• Black pepper, to taste
• 2-3 cloves of garlic, minced
• 1 teaspoon of paprika
• Assorted spices of your preference (such as cumin, oregano, thyme)
• 1 large onion, finely chopped
• A handful of fresh parsley, chopped
• 1 large egg
• 1 tablespoon of all-purpose flour
• 20 grams of butter, for cooking
• 1 medium carrot, diced
• 2 medium potatoes, cubed
• 1/2 bell pepper, diced
• 1 ripe tomato, chopped
• 300-400 grams of green beans, ends trimmed
• 2 tablespoons of tomato paste
• 1 teaspoon of Herbs of Provence or a mix of dried herbs

Instructions:

Prepare the Meatballs:

1. In a large bowl, mix the minced meat with salt, black pepper, minced garlic, paprika, and your preferred spices. Incorporate half of the chopped onion, parsley, egg, and flour. Blend until thoroughly combined.
2. Shape the mixture into meatballs of your desired size and set them aside.

Cook the Meatballs:

1. Heat the butter in a large skillet over medium heat. Add the meatballs, cooking them in batches if necessary, until they are browned on all sides. Once browned, remove the meatballs from the skillet and set them aside.

Sauté the Vegetables:

1. In the same skillet, add the remaining chopped onion and diced carrot. Sauté until they begin to soften. Add the cubed potatoes, diced bell pepper, chopped tomato, and green beans. Cook for a few minutes until the vegetables start to soften.

Combine and Simmer:

1. Return the meatballs to the skillet with the vegetables. Stir in the tomato paste and Herbs of Provence. If the mixture appears too dry, add a splash of water. Cover and simmer for about 20-25 minutes, or until the meatballs are fully cooked and the vegetables are tender.

Final Touches:

1. Taste and adjust the seasoning with more salt, pepper, or herbs as needed.

Serve:

1. Serve the meatballs and vegetable medley hot, optionally garnished with additional chopped parsley. This dish is satisfying on its own or can be accompanied by crusty bread or a simple salad. Enjoy!