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Cooking
Meatballs in Vegetable Sauce
· 4 servings
Chop the vegetables
Wash and peel the vegetables, then cut them into pieces of any size.
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.
Simmer
Pour in the stock and add the tomato purée. Cook over low heat.
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.
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.
Serve
Before serving, sprinkle with fresh parsley if desired. Serve with bulgur, rice or mashed potatoes.