Meatballs in Vegetable Sauce
·Chop the vegetables
Peel and wash the vegetables, then cut them into bite-sized pieces of your choice.
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.
Simmer the sauce
Pour in the stock and add the tomato purée. Cook over low heat.
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.
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.
Serve
Sprinkle with fresh parsley before serving, if desired. Serve with bulgur, rice or mashed potatoes.