Meatballs with Vegetable Garnish: A Quick Lunch Recipe That Will Become Your Favorite
Perhaps even housewives without many years of experience know how to cook meatballs.
Today we suggest you “cook up” a meat dish with a vegetable side dish to quickly finish preparing lunch or dinner and get the long-awaited freedom from household chores.
To do this, you will need to cut half an onion, which is probably lying around in the refrigerator, and do the same with the carrots - the pieces can be of any shape.
Fry the chopped vegetables in a frying pan with 2-4 tablespoons of vegetable oil.
While the onion and carrot are frying, start chopping the white cabbage – it should be shredded into cubes approximately 2 by 2 cm in size, and add it to the frying pan.
It is also worth adding a little tomato paste, which, if necessary, can be replaced with tomato juice, fresh or frozen tomatoes, and stew everything together for about 10 minutes.
Now line a baking dish with foil, place a layer of vegetables on the bottom, and meatballs made from any type of minced meat on top.
You can put zucchini, green beans, bell peppers or garlic shoots between the meatballs. Or you can put nothing – it will still be delicious.
Now throw a “blanket” of the remaining stewed vegetables, pour in a small amount of boiled water and cover with foil, after which the future culinary masterpiece can be put in the oven for 40-50 minutes at a temperature of 210 degrees.
