Meatballs with Vegetables

by Editorial Staff

My son loves meatballs with vegetables very much. Especially with Brussels sprouts. Meatballs can be made with pork, or with chicken. I will describe both options here.

Cook: 40 minutes

Ingredients

  • Pork (pulp) – 350 g
  • Rice – 40 g
  • Onions – 60 g
  • Carrots – 140 g
  • Bulgarian pepper – 120 g
  • Green peas (canned) – 50 g
  • Brussels sprouts (frozen) – 150 g
  • Egg – 1 pc.
  • Greens (dill) – 10 g
  • Salt, pepper, dried mixture “Italian herbs” – to taste

Directions

  1. Pour the rice with boiling water. Cut the onion into small pieces, grate half of the carrots on a fine grater. Fry the onions and carrots in vegetable oil for a few minutes, then add water and simmer over medium heat until the onions become soft and transparent.
  2. Pass the meat and carrots with onions through a meat grinder (preferably a coarse grind). Add rice, egg, chopped greens to the resulting minced meat, salt, and pepper, season with dried herb, and mix well.
  3. Grate the other half of the carrots on a coarse grater. Cut the bell pepper into large strips. Fry for a few minutes in vegetable oil.
  4. Form small meatballs from the minced meat, fry in vegetable oil for several minutes, and put in a saucepan over the vegetable mixture. Add water and simmer meatballs with vegetables after boiling over low heat for 35 minutes. Add the green peas and Brussels sprouts 10 minutes before the end.
  5. By the way, if you replace the pork with chicken and do not add rice, you will get slightly different meatballs with vegetables. But tasty too.

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