Meatballs in carrot and zucchini sauce
 
Preparation time
Cooking time
Total time
 
These meatballs with carrot and zucchini sauce are a great dish at any time of year and will last up to three days in the fridge.
Author
Recipe type: Meat
Rations: 3
Ingredients
For the meatballs (15 units):
  • 480g. minced meat (beef and pork)
  • ½ white onion
  • 1 egg L
  • The crumb of a loaf slice soaked in milk
  • 10 g. breadcrumbs
  • Sal Island
  • Pepper
  • Flour to coat
For the sauce
  • 3 tablespoons of extra virgin olive oil
  • 1 cebolla
  • 2 large carrots
  • 1 Zucchini
  • Sal Island
  • Pepper
  • 100 g. fried tomato
  • 100 ml of vegetable stock
Preparation
  1. Chop the onion very well and mix all the meatball ingredients (except the flour) with your hands.
  2. Afterwards, we shape the meatballs and batter them in flour very lightly.
  3. Next, we heat the 3 tablespoons of oil in a saucepan and fry the meatballs until they are well browned (they will finish cooking in the sauce). As they brown, take them out and reserve on a plate.
  4. In the same oil (you may have to add a tablespoon more) we now fry the onion and carrot well chopped for 8 minutes as the base of the sauce.
  5. Then, add the zucchini into small cubes, season and cook for four more minutes.
  6. After time, we pour in the tomato and the broth, mix well to cook the whole for 8-10 minutes.
  7. Next, we crush the sauce and put it back on the fire, placing the meatballs in the sauce. Cook for five minutes with the lid on, turning the meatballs halfway through cooking and turn off the heat.
  8. We serve the meatballs in hot carrot and zucchini sauce and store the remaining ones in an airtight container, taking them to the fridge once they are tempered.
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/albondigas-en-salsa-de-zanahoria-y-zucchini/