Step-by-step method

At a glance

You're making tender meatballs simmered in a savory vegetable sauce—a cozy, hearty dish that takes about an hour and a half from start to table. The main time investment goes into the braising step, while the hands-on work upfront involves chopping vegetables and shaping the meatballs by hand. This is pure comfort food that pairs perfectly with bulgur, rice, or mashed potatoes.

1/6

Chop the vegetables

Wash and peel the vegetables, then cut them into pieces of any size.

For this step
0/3

150 gram
Celeriac

220 gram
Carrot

220 gram
Yellow Onion
2/6

Sauté in a pan

In a large saucepan, sauté the onion first, then add the chopped carrot, celery and three cloves of garlic sliced into rounds. Sauté the vegetables gently, then after a while stir in the spices and tomato paste.

For this step
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25 gram
Garlic

50 gram
Tomato Paste

6 gram
Salt

2 gram
Black Pepper

1 piece
Bay Leaf

2 gram
Fresh Rosemary

2 gram
Dried Thyme
3/6

Simmer

Pour in the stock and add the tomato purée. Cook over low heat.

For this step
0/2

500 milliliter
Beef Stock (Clear)

450 gram
Tomato Puree

4/6

Shape the meatballs

Soak the wholegrain bread in milk and leave it to absorb. Mince the meat and combine it with the soaked bread, then add the egg, salt, pepper and thyme, working it together by hand. Shape the mixture into small balls and add them to the sauce.

For this step
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40 gram
Whole Wheat Roll

80 milliliter
Fresh Semi-Skimmed Milk (1.5% Fat)

360 gram
Beef hindquarter

55 gram
Chicken Eggs

2 gram
Salt

2 gram
Black Pepper

2 gram
Fresh Thyme
5/6

Braise with the lid on

Cover and braise for about 45–60 minutes. Season the sauce to taste with salt, pepper and, if you like, a little lemon juice.

For this step
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2 gram
Salt

2 gram
Black Pepper

1 teaspoon
Lemon Juice
6/6

Serve

Before serving, sprinkle with fresh parsley if desired. Serve with bulgur, rice or mashed potatoes.

For this step
0/1

1 teaspoon
Parsley Leaves

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Meatballs in Vegetable Sauce

Name: Hearty Meatballs in Vegetable Sauce
Prep time: 10 min
Cook time: 77 min
Total time: 107 min
Yield: 4
Cuisine: Czech
Ingredients: 500 milliliter Beef Stock (Clear); 150 gram Celeriac; 10 gram Salt; 6 gram Black Pepper; 80 milliliter Fresh Semi-Skimmed Milk (1.5% Fat); 360 gram Beef hindquarter; 2 gram Dried Thyme; 40 gram Whole Wheat Roll; 450 gram Tomato Puree; 55 gram Chicken Eggs; 220 gram Carrot; 220 gram Yellow Onion; 25 gram Garlic; 50 gram Tomato Paste; 2 gram Fresh Thyme; 1 teaspoon Parsley Leaves; 1 teaspoon Lemon Juice; 1 piece Bay Leaf; 2 gram Fresh Rosemary

stob

Prep 10 min Cook 1 h 17 min

19 Ingredients

6 Steps

Medium Difficulty

Equipment

What you'll need besides the ingredients.

Meat grinder

What's in it?

369 kcal

Calories

35 g

Carbohydrates

15 g

Fats

27 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This recipe has been certified with the "vím, co jím" ("I know what I'm eating") quality seal.

Beef Main Course Comfort food Hearty & filling Warming & cozy High-protein

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Step-by-step method

At a glance

Chop the vegetables

For this step

Sauté in a pan

For this step

Simmer

For this step

Shape the meatballs

For this step

Braise with the lid on

For this step

Serve

For this step

How it went

Nobody has tried this recipe yet

Meatballs in Vegetable Sauce

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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