Name: Hearty Meatballs in Vegetable Sauce
Prep time: 25 min
Cook time: 73 min
Total time: 103 min
Yield: 4
Cuisine: Czech
Ingredients: 500 milliliter Beef Stock (Clear); 55 gram Chicken Eggs; 360 gram Beef Round; 220 gram Yellow Onion; 150 gram Celeriac; 6 gram Black Pepper; 10 gram Salt; 220 gram Carrot; 2 gram Fresh Thyme; 1 teaspoon Lemon Juice; 40 gram Whole Wheat Roll; 450 gram Tomato Puree; 50 gram Tomato Paste; 1 piece Bay Leaf; 2 gram Fresh Rosemary; 80 milliliter Fresh Semi-Skimmed Milk (1.5% Fat); 1 teaspoon Parsley Leaves; 25 gram Garlic; 2 gram Dried Thyme

Step-by-step method

Let’s cook

At a glance

You're building a hearty, homemade sauce with sautéed vegetables and simmering stock while your meatballs braise away—the longest part of this dish is the gentle cooking time of about 45–60 minutes, which means you'll have a flavorful, tender result with minimal effort once everything's in the pot.

1/6

Chop the vegetables

Peel and wash the vegetables, then cut them into bite-sized pieces of your choice.

For this step
0/3

150 gram
Celeriac

220 gram
Carrot

220 gram
Yellow Onion
2/6

Sauté the vegetables

In a large saucepan, sauté the onion first, then add the chopped carrot, celery and three cloves of garlic sliced thin. 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 the sauce

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 let it soften. 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 drop them into the sauce.

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40 gram
Whole Wheat Roll

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

360 gram
Beef Round

55 gram
Chicken Eggs

2 gram
Salt

2 gram
Black Pepper

2 gram
Fresh Thyme
5/6

Braise, covered

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

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2 gram
Salt

2 gram
Black Pepper

1 teaspoon
Lemon Juice
6/6

Serve

Sprinkle with fresh parsley before serving, if desired. Serve with bulgur, rice or mashed potatoes.

For this step
0/1

1 teaspoon
Parsley Leaves

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Step-by-step method

At a glance

Chop the vegetables

For this step

Sauté the vegetables

For this step

Simmer the sauce

For this step

Shape the meatballs

For this step

Braise, covered

For this step

Serve

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Made it? Tell us how it went.

Meatballs in Vegetable Sauce

Ingredients — what you'll need

About this recipe

Want a recipe like this every Thursday?

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