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

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.

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Chop the vegetables

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

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150 gram
Celeriac

220 gram
Carrot

220 gram
Yellow Onion
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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.

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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.

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500 milliliter
Beef Stock (Clear)

450 gram
Tomato Puree

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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
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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
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Serve

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

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1 teaspoon
Parsley Leaves

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

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Serve

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Meatballs in Vegetable Sauce

Ingredients — what you'll need

About this recipe

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