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Meatballs with Sauteed Vegetables Recipe
SERVES HOW MANY
for 5 people
PREPARATION TIME
30 minutes
COOKING TIME
45 minutes

It's one of the different forms of meatballs. It is not as plain as grilled meatballs, but as rich as sour meatballs. But it's just as delicious.

Meatballs cooked on the grill or in an oil-free pan and sautéed vegetable cubes come together on the same plate. Rice or pasta has no role.

 
Ingredients for Meatballs with Sauteed Vegetables Recipe

For the meatballs:

  • 800 grams of ground beef
  • 200 grams medium fat lamb mince
  • 1 large size onion
  • 2 cloves of garlic
  • 10 grams of baking soda
  • 1/2 teaspoon salt

For the sautéed vegetable mixture:

  • 2 medium sized potatoes
  • 1 medium sized eggplant
  • 1 medium size carrot
  • 100 grams of green beans
  • 4 tablespoons of olive oil
  • 1/2 teaspoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili pepper

How to Make Meatballs with Sauteed Vegetables Recipe?

  • Put the mixture of minced meat prepared from beef breast meat and medium-fat lamb meat into the mixing bowl. Grate the onions with the fine part of the grater and squeeze out the juice.
  • Minced meat; Add grated onion, baking soda and salt and knead for 10-15 minutes. Keep the meatball mixture you prepared in a closed container in the refrigerator.
  • For the sautéed vegetable mixture; Peel the eggplant in various shapes and cut it into cubes. Leave it in salt water to remove the bitterness. Chop the peeled potatoes and carrots into sizes compatible with the eggplants.
  • Cut the green beans into large pieces, removing the ends and removing the bones. Boil the other vegetables you have chopped, except the cubed eggplants, in boiling water for a short time. After draining and rinsing the eggplants that have been kept in salt water, dry them with a paper towel.
  • Heat the olive oil in a wide-based pan and start roasting the eggplants. After boiling and draining the water, add the other vegetables you have dried and continue the frying process.
  • Season the sautéed vegetables that have started to brown with tomato paste and spices. Add a very small amount of hot water and let it boil over low heat.
  • Take the meatball mixture you prepared out of the fridge. Knead the meatball mixture, which you kept at room temperature for about 10 minutes, one last time and roll it out on wax paper into a long, thin rectangle.
  • Cut it into long thin rectangles (fingers) with the help of a sharp knife. Fry upside down in a hot pan over medium heat.
  • Divide the sautéed vegetable mixture among serving plates. Place the cooked meatballs on top and serve hot.