Homemade meatballs with vegetables in a deep, savory tomato sauce make a comforting family supper. The meatballs stay wonderfully juicy, while the bright vegetables and herbs bring freshness and balance. Serve them with rice, pasta, or creamy mashed potatoes — they are delicious in any pairing.
Ingredients
- Pork and beef mince — 500g (1 lb 2 oz)
- Egg — 1
- Onion, for the meat mixture — 1 small
- Garlic — 2 cloves
- Bread crumbs — 30g (1/4 cup)
- Sweet paprika — 1 tsp
- Salt — 1 tsp for the meat mixture and 1/2 tsp for the sauce
- Ground black pepper — 3/4 tsp total
- Vegetable oil — 2 tbsp
- Carrot — 1
- Sweet bell pepper — 1
- Zucchini — 1
- Tomato paste — 2 tbsp
- Tomato purée — 400ml (1 2/3 cups)
- Chicken stock or water — 300ml (1 1/4 cups)
- Sugar — 1 tsp
- Italian herbs — 1 tsp
- Bay leaf — 1
- Fresh parsley — 10g (1/4 cup)
Step-by-Step Instructions
- Finely grate or chop the onion, then crush the garlic with the flat side of a knife and mince it finely.
- In a bowl, combine the mince, onion, garlic, egg, bread crumbs, paprika, 1 tsp salt, and 1/2 tsp pepper. Mix just until evenly combined, without overworking the meat.
- With damp hands, shape the mixture into 16–18 small meatballs of even size.
- Heat the vegetable oil in a skillet over medium heat and brown the meatballs on all sides for 4–5 minutes. Transfer to a plate.
- In the same skillet, sauté the sliced carrot, bell pepper, and zucchini for 5 minutes, until slightly softened.
- Add the tomato paste, stir well, and cook for 1 minute to deepen the flavor.
- Pour in the tomato purée and stock, then add the sugar, Italian herbs, bay leaf, and a pinch of salt and pepper. Bring to a gentle simmer.
- Return the meatballs to the sauce, cover, and simmer for 12–15 minutes, until the meat is fully cooked.
- Remove the lid and reduce the sauce for 3–5 minutes, until it reaches your preferred consistency. Discard the bay leaf.
- Scatter over the chopped parsley and serve hot with your favorite side.
Nutritional Value per Serving
| Item | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 22 g |
| Fat | 18 g |
| Carbohydrates | 17 g |
| Fiber | 3 g |
| Sodium | 780 mg |
Serving and Storage
Ideal sides include fluffy rice, pasta, couscous, or soft mashed potatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of stock or water if needed. This dish also freezes well for up to 2 months: let it cool completely, portion it out, and pack it tightly.
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Tips and Variations
- For a lighter version, use turkey or chicken mince and reduce the amount of oil.
- For especially tender meatballs, add 2 tbsp milk to the mixture and let it rest for 10 minutes.
- Do not overcook them: the skillet step is only for colour, while the sauce finishes the cooking.
- Instead of tomato purée, you can use crushed peeled tomatoes; if the sauce tastes too sharp, balance it with a little sugar.
- Add a touch of heat with chilli flakes or smoked paprika.
Frequently Asked Questions
What can I use instead of bread crumbs in meatballs?
Soaked white bread, finely ground oats, or 1–2 tbsp semolina all work well. These options help trap the juices and keep the meatballs moist.
Can I make these meatballs with vegetables in the oven?
Yes. Place the sautéed vegetables and sauce in a baking dish, arrange the meatballs on top, and bake at 200°C (392°F) for 20–25 minutes, until cooked through.
How can I make the dish lighter?
Use lean poultry mince, brown the meatballs in a nonstick skillet with minimal oil or bake them in the oven, and add more vegetables to the sauce.