When you're stuck for ideas on what to cook, meatballs always seem like a good option. You can make them with beef, chicken , cuttlefish , or even vegan, like the ones we'll be sharing with you in a few weeks, and serve them with all sorts of sauces . These meatballs in carrot and zucchini sauce are just one of the many possibilities.
We made these meatballs in the traditional way with a mixture of beef and pork . We added a little onion, an egg, and bread soaked in milk to the mixture to make them juicier. As for the sauce, we absolutely loved it! The idea of ​​combining carrot and zucchini was brilliant.
The sauce is so delicious that we saved some to make fried eggs one night—nothing goes to waste here! It's a colorful, flavorful, and very healthy sauce, as you'll see from the ingredient list. Are you tempted to make this dish? Copy the ingredient list and head shopping!
The recipe
- 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
- 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
- Chop the onion very well and mix all the meatball ingredients (except the flour) with your hands.
- Afterwards, we shape the meatballs and batter them in flour very lightly.
- 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.
- 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.
- Then, add the zucchini into small cubes, season and cook for four more minutes.
- After time, we pour in the tomato and the broth, mix well to cook the whole for 8-10 minutes.
- 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.
- 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.