Potato and carrot stew with meatballs

Name: Potato and carrot stew with meatballs - Adriana C.
Ingredients: for meatballs 500 g veal meat parsley 1 yellow dried onion 1/2 cup rice 1 pinch of salt 2; 3 tablespoons olive oil 1 country egg for sauce 2; 3 tablespoons olive oil 1 bunch of green onions 2 thin stalks of green garlic 1 cup baby carrots 2 large potatoes 2 tablespoons broth 1 pinch of salt parsley

Children - Potato and carrot stew with meatballs by Adriana C. - Recipia

Potato stew with carrots and meatballs is one of those dishes I make when I want something filling and easy to share at the table. I usually choose fresh veal that I grind at home. The meatballs come out tender, and the sauce has a rounded taste of vegetables and tomato paste. The preparation part isn't exactly quick, but the result is worth it, especially if you want it to please the kids. Quick Info Total time: about 1 hour and 30 minutes Preparation: 30-40 minutes (cleaning, chopping, shaping meatballs) Cooking: 50-60 minutes (boiling meatballs + stew) Servings: 4-6 Difficulty: medium Recipe type: main course, suitable for family lunch or dinner Ingredients Meatballs: 500 g fresh veal, ground at home 1 bunch of fresh parsley 1 yellow onion 1/2 small cup rice 1 pinch of salt 2-3 tablespoons olive oil 1 egg Sauce: 2-3 tablespoons olive oil 1 bunch of green onions 2 thin green garlic stalks 1 small cup of baby carrots 2 large potatoes 2 tablespoons tomato paste 1 pinch of salt fresh parsley Preparation method 1. Wash the veal and grind it; I don’t use pre-ground meat. I clean and wash the vegetables: onion, parsley, green onions, garlic, potatoes, and baby carrots. I rinse the rice in several waters. 2. For the meatballs, I mix the ground meat with the finely chopped yellow onion and chopped parsley. I add salt, 2-3 tablespoons of olive oil, one egg, and the washed rice. I mix everything very well with my hands until the mixture holds together. 3. I form small meatballs with wet hands, about the size of a small walnut. 4. I bring 2 liters of water to a boil in a large pot. When the water starts boiling, I carefully add the meatballs one by one so they don’t stick together. I boil them for 10-15 minutes over medium heat until they rise to the surface. I add a pinch of salt to the boiling water. 5. After the meatballs are cooked, I take them out with a slotted spoon and let them cool slightly. I keep the broth; I don’t throw it away. 6. I heat 2-3 tablespoons of olive oil in a large skillet or pot. I add the chopped green onions and garlic, cut into thin rounds. I let them soften slightly over low heat, not too much. 7. I add the diced potatoes and baby carrots, also over medium heat. I sprinkle a pinch of salt. I stir occasionally to let the potatoes get a bit of color. 8. I put the meatballs over the vegetables. I start to gradually add the broth in which the meatballs were boiled – one ladle at a time, so they are not completely covered. I let it boil until the vegetables are almost done, checking with a fork. 9. After the vegetables have softened, I add the remaining broth (or as much as I deem necessary, depending on how much sauce I want). I add 2 tablespoons of tomato paste and let it boil a little longer, enough to reduce the broth and form a thick sauce. 10. I turn off the heat and sprinkle chopped fresh parsley on top. 11. The stew is served warm, alongside pickles – pickled cucumbers go well, especially if kids are eating too. Why I make this recipe often This stew doesn’t require complicated ingredients and is also easy to adapt if you have or don’t have baby carrots. The meatballs are quite neutral in taste and work well for picky kids. I can prepare everything in advance and just heat it up at mealtime. Tips and variations Tips Don’t add too much salt at the beginning – as the sauce reduces, the flavor intensifies. Homemade ground meat has the right texture for meatballs; it doesn’t come out dry. If the meatballs fall apart easily while boiling, check that you haven’t added too much rice or too little egg. Don’t fry the green onions and garlic too much, just let them soften. Substitutions If you can’t find baby carrots, regular carrots cut into rounds can be used. Veal can be replaced with chicken, but the taste will be different, and the boiling time will be slightly shorter. In the absence of green onions, use dried onion, but only half the amount. Variations Potatoes can be cut even smaller if you want them to cook faster. If you like a richer taste, add a pinch of sweet paprika with the vegetables, although the recipe doesn’t call for it. For a thicker sauce, boil a few minutes without a lid at the end. Serving ideas The stew goes best with pickled cucumbers or other simple pickles. It can also be eaten with fresh bread. It can be served in small bowls for individual portions, especially if there are kids at the table. Frequently asked questions Can I use pre-ground meat from the store? I don’t recommend it. Homemade ground veal has a better texture and doesn’t contain additives. If I add tomato paste from the beginning, does it change anything? Yes, it’s better to add the tomato paste after the vegetables and meatballs are almost done, so the flavor doesn’t become too sour. Can I make the meatballs in advance? Yes, they can be boiled and stored for 1 day in the refrigerator, but it’s best to use them the same day for better texture. Can new potatoes be used instead of old ones? Yes, but new potatoes may have a slightly different texture and don’t absorb as much of the sauce’s flavor. How can I tell if the meatballs are done? They rise to the surface, and if you cut one, the inside shouldn’t be pink. Nutritional values Estimate for one serving (out of 6): approximately 300-350 kcal. Protein: 18-22 g Carbohydrates: 25-30 g Fat: 12-15 g Values are indicative and may vary depending on the meat and the proportion of vegetables. The stew is not very fatty if you use lean veal. Storage and reheating It can be stored in the refrigerator, covered, for up to 2 days. The sauce may become thicker when cold. Reheat over low heat, adding a little water if needed. I do not recommend freezing; the meatballs lose their texture.

Potato and carrot stew with meatballs

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