Meatballs with vegetable sauce and caramelized onions

Name: Meatballs with vegetable sauce and caramelized onions - Gina D.
Ingredients: I used for the sauce: 1 bunch of broccoli; 1 carrot; 1 root celery; 2 celery stalks; 1 fennel; 1 clove of garlic; half a leek; 1 potato; salt; harissa; turmeric; 2 tablespoons of butter; 1/2 can of peeled tomatoes (organic). For the meatballs: 1 kg of minced pork and beef; 2 cloves of garlic; 2 eggs; dried cilantro; 2 tablespoons of breadcrumbs; turmeric; allspice; ground ginger; salt; chili. For the caramelized onions: 6 red onions; salt; sugar.

Meat - Meatballs with vegetable sauce and caramelized onions by Gina D. - Recipia

Meatballs with vegetable sauce and caramelized onions I was never a huge fan of meatballs with tomato sauce when I was a kid, but since I started making them with more vegetables and caramelized onions, things have changed. I've tested this version a few times – sometimes with what I had in the fridge, other times sticking closely to the ingredient list. It works for lunch, is not hard to make, and the combination of vegetable sauce with meatballs and onions makes the dish much more interesting. Quick Info Total time: approx. 1 hour 45 minutes Preparation time: 40-50 minutes (chopping vegetables, forming meatballs) Cooking time: 45-60 minutes (depending on how quickly everything goes) Servings: 6-8 people Difficulty: medium Recipe type: hearty lunch, suitable for a family meal Ingredients For the vegetable sauce: 1 small head of broccoli 1 carrot 1 small root of celery 2 stalks of celery 1 fennel 1 clove of garlic half a leek 1 potato salt to taste harissa turmeric 2 tablespoons of butter 1/2 can of peeled tomatoes (approx. 200g) For the meatballs: 1 kg minced meat mix (pork and beef) 2 cloves of garlic 2 eggs dried coriander 2 tablespoons of breadcrumbs turmeric allspice ground ginger salt chili For the caramelized onions: 6 red onions salt sugar Preparation method 1. Preparing the meatballs: Put the minced meat in a large bowl. Add the eggs, finely chopped garlic, breadcrumbs, dried coriander, and spices: salt, turmeric, allspice, ground ginger, chili. Mix well with your hands. When the mixture is homogeneous, form meatballs (not too large), flatten them slightly to fry faster and evenly. Heat a bit of oil in a pan, fry the meatballs over medium heat until browned on both sides. Do not overcrowd the pan; I make them in several batches and place them on a plate. 2. Vegetable sauce: Bring salted water to a boil in a pot. Meanwhile, peel the celery and carrot, wash them, and cut them into suitable pieces. When the water starts to boil, add the celery root and carrot. After they soften a bit (about 10-15 minutes), add the broccoli florets. Towards the end, chop the leek, fennel, and potato into cubes and add them to the pot. Sauté the vegetables until all are cooked, not mushy, just tender enough for a fork to go in easily. Strain the vegetables and keep some of the cooking water. Place them in a blender along with the half can of tomatoes. Blend, adding a little of the cooking water to bind everything until you get a smooth sauce. Transfer the sauce to a pot, put it back on the heat, and let it boil for 2-3 minutes. Finally, mix in the spices (salt, harissa, turmeric) and the 2 tablespoons of butter. 3. Caramelized onions: Peel the red onions and slice them thinly. Place them in a pan with a little heated oil, starting on high heat to get color. When they start to soften, lower the heat, add salt. Stir occasionally. When the onions are soft and glossy, sprinkle a handful of sugar over them and let them caramelize on low heat until they turn golden and slightly sticky. 4. Assembly: Place the vegetable sauce on a plate, add the meatballs on top, and then the caramelized onions. It goes well with a simple salad of leaves, tomatoes, cucumbers, baby spinach, wild garlic – whatever green you have on hand. Why I make this recipe often I like that it's a lighter version of classic meatballs in sauce, with more hidden vegetables in the blended sauce. It works for multiple servings, is easy to share, and if there are leftovers, it's actually good reheated the next day. Plus, the vegetables in the sauce can vary depending on what I have at home. Tips and variations Tips If I have a good blender, the sauce turns out smooth. Otherwise, with an immersion blender, there will be some chunks, but it doesn’t bother me. For the meatballs, I don't measure everything to the gram, but I try not to put too much breadcrumbs, just enough to bind the mixture. The onions need to be stirred frequently while caramelizing; otherwise, they can burn on the edges. Substitutions Broccoli can be replaced with cauliflower. If I don't have fennel, other root vegetables work (like parsnip, for example). Harissa can be omitted or replaced with a dash of hot paprika. Variations You can use only pork, only beef, or even chicken if you prefer something leaner. If I don't feel like frying, the meatballs can be baked in the oven, but the texture will be different. Instead of red onion, yellow onion can also be used, but the taste will be slightly different. Serving ideas Alongside a salad with green leaves, tomatoes, and cucumbers is the quick option. I’ve also served some meatballs alongside mashed potatoes for those wanting something more filling. The vegetable sauce also works as a base for pasta, separate from the meatballs. Frequently asked questions 1. What do I do if the vegetable sauce is too thick? I gradually add some of the water in which the vegetables were boiled until it reaches the desired consistency. If I want it thinner, I add a little more water. 2. Can I freeze the meatballs? Yes, the meatballs can be frozen after they are fried. I let them cool, then place them in bags or containers. They can then be reheated in a pan or oven. 3. Can the butter in the sauce be omitted? Yes, the butter can be eliminated or replaced with a little olive oil, but the texture will be slightly different. 4. What type of meat is best? The mix of pork and beef provides a more balanced flavor, but they can also be made with just one type of meat, depending on preference. 5. How long does caramelized onion last? It keeps in the fridge in a closed container for 2-3 days, but it’s best fresh. Nutritional values Estimate for one serving (1/8 of the recipe): approx. 320 kcal, 22g protein, 17g fat, 18g carbohydrates. The values are approximate and can vary depending on the amount of oil used for frying and how much sauce/onion you put when serving. The vegetable sauce provides fiber and micronutrients, while the meatballs ensure the protein part. Storage and reheating Meatballs with sauce and caramelized onions last in the fridge for two days in covered containers. The vegetable sauce and meatballs can be reheated together on low heat or in the oven. The caramelized onions remain good but tend to soften after the first day. If I want to keep them for more days, I prefer to store the sauce and meatballs separately and assemble the portions when serving.

Meatballs with vegetable sauce and caramelized onions

Tags

Categories