Meatballs in carrot and zucchini sauce

 

Meatballs in carrot and zucchini sauce

When one does not know what to prepare to eat, the meatballs always seem a good alternative. We can make them out of red meat, of chicken, cuttlefish or even vegan, like the ones that we will propose in a few weeks, and accompany them with sauces of all kinds. These meatballs in carrot and zucchini sauce are just one of the many alternatives we have.

We have made these meatballs in a traditional way with a beef and pork mix. Adding to the dough a little onion, an egg and bread soaked in milk to make them juicier. As for the sauce, we couldn't like it more! The idea of ​​combining carrot and zucchini could not be more successful.

The sauce is so rich We reserve part of it to make ourselves some starry eggs one night, nothing is thrown away here! It is a sauce with a lot of color, with a lot of flavor and very healthy as you will see when you see the list of ingredients. Do you dare to prepare this dish? Copy the ingredients list and go shopping!

The recipe

 

Meatballs in carrot and zucchini sauce
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

Preparation time: 
Cooking time: 
Total time: 

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.

 


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