Homemade Meatballs and Vegetables: Rustic Meals

In this veggie meatball mix, each ingredient contributes a different flavor and texture, making it ideal for homemade meals. Cooking together plenty of garden vegetables in a rich and nutritious soup, this dish calls for juicy, seasoned meat.

For a quick night or a relaxing evening, this recipe provides a complete, healthy meal the whole family can enjoy. Each spoonful of rich tomato puree and the combination of herbs and spices provide a strong taste that enhances the unique flavor of the vegetable. 977 onions.
Some fresh parsley
Whole egg
Two tablespoons of flour
20 grams of cooking oil
Cut a medium-sized carrot.
Two potatoes cut; half a pepper
300 – 400 grams of ripe tomatoes; trimmed ends
Two tablespoons tomato paste
One cup dried mixed herbs or Herbes de Provence
INGREDIENTS
Mix ground meat, garlic, paprika, salt and pepper in a large bowl. Mix the flour, egg, oil and half the onion. Mix well and shape into meatballs.
Melt the butter in a large skillet over medium heat. Once the meatballs are cooked on both sides, set them aside.
Cook the remaining onion and carrot in the same pan until soft.
Cook potatoes, peppers, tomatoes and green beans until tender.
Return the meatballs to the pan.
Serve in tomato puree with Provencal herbs. Cook for 20 to 25 minutes, adding more water if necessary, until the meatballs are cooked through and the vegetables are tender. Serve with parsley as a garnish and season if necessary.
Thirty minutes of preparation; boil for twenty-five minutes; fifty-five minutes total.
Four servings of 650 calories each