Homemade meatballs with vegetables make for a hearty, cozy one-pan dinner. The secret to their juiciness is simple: onion, herbs, and tomato paste are blended into a fragrant purée that is mixed into the meat. The meatballs are then quickly seared until golden and simmered with potatoes, bell pepper, and carrots in tomato sauce — thick, vibrant, and deeply satisfying.
Ingredients
- Ground beef or mixed ground meat — 1.1 lb | 500 g
- Yellow onions — 2 medium
- Fresh herbs (parsley, dill, cilantro) — 1 small bunch
- Tomato paste — 2 tbsp | 2 tbsp (1 tbsp in the meat mixture, 1 tbsp in the sauce)
- Potatoes — 1.1 lb | 500 g
- Bell pepper — 1
- Carrot — 1
- Vegetable oil — 1–2 tbsp | 1–2 tbsp
- Ground paprika — 1 tsp | 1 tsp
- Salt and black pepper — to taste
- Garlic — 1–2 cloves (optional)
- Water — 1 2/3 cups | 400 ml (about 7 tbsp | 100 ml for the meat mixture, 1 1/4 cups | 300 ml for the sauce)
Step-by-Step Recipe
- Purée for the meat: in a blender, process the onion, herbs, 1 tbsp tomato paste, and 100 ml water until smooth.
- Mixing: combine the ground meat with the fragrant purée, then season with salt, pepper, and paprika. Work the mixture for 1–2 minutes until uniform and slightly elastic. Let stand for 5 minutes.
- Shaping: moisten your hands and form evenly sized meatballs.
- Searing: heat the oil in a wide deep skillet over medium heat and brown the meatballs on all sides until golden, 5–7 minutes.
- Vegetables: add the potatoes cut into 3/4–1 1/4 inch | 2–3 cm cubes, the carrot cut into half-moons, and the bell pepper cut into strips. Gently toss to combine.
- Sauce: mix 1 tbsp tomato paste with 1 1/4 cups | 300 ml hot water, add the crushed garlic if using, and season lightly with salt and pepper. Pour into the skillet so the liquid comes about two-thirds of the way up the ingredients.
- Simmering: cover and cook over medium heat for 20–30 minutes, until the potatoes are tender and the meatballs are cooked through. Taste and adjust seasoning at the end.
- Serving: scatter with fresh herbs and serve hot.
Nutritional Value per Serving
| Calories | ≈ 400 kcal |
|---|---|
| Protein | ≈ 25 g |
| Fat | ≈ 18 g |
| Carbohydrates | ≈ 33 g |
| Fiber | ≈ 5 g |
| Sodium | ≈ 800 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- For even juicier meatballs, add 1–2 tbsp | 1–2 tbsp ice-cold water to the mixture.
- Adjust the heat with paprika and a pinch of chili flakes.
- Any ground meat works: beef, mixed, turkey, or chicken. For poultry, add 1 tbsp | 1 tbsp oil to the mixture.
- If you prefer a thicker sauce, uncover and simmer for 3–5 minutes at the end.
- Baking option: arrange the browned meatballs and vegetables in a baking dish, pour over the sauce, and bake at 356°F | 180°C for about 30 minutes.
What to Serve With It
- A light salad of fresh cucumbers and herbs.
- Homemade pickles or sauerkraut for contrast.
- Sour cream, yogurt sauce, or spicy adjika for extra kick.
- Crusty bread or lavash to scoop up the rich sauce.
FAQ
What if the sauce turns out too thin?
Remove the lid and simmer over medium heat for 3–5 minutes. Or stir 1 tsp | 1 tsp starch into 2 tbsp | 2 tbsp cold water, add to the sauce, and heat until thickened.
What can I use instead of tomato paste?
Use 3/4 cup | 200 ml tomato juice or purée and simmer for 3–4 minutes so the flavor becomes more concentrated. Pulped peeled tomatoes also work well.
How do I freeze meatballs and reheat them?
Raw: freeze shaped uncooked meatballs on a tray first, then transfer to a bag — store for up to 2 months. Cooked: cool, portion, and freeze for up to 2–3 months. Reheat in a skillet with the sauce under a lid or in the microwave.