Medium

Garden-style meatballs

Name: Garden-style meatballs
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6 servings
Cuisine: Spanish, Home-style
Ingredients: 300 g Minced beef; 200 g Minced pork; 100 g Breadcrumbs; 100 ml Milk; 100 g Egg (2 eggs); 6 g Garlic; 12 g Parsley; 500 g Potato; 100 g Carrot; 100 g Green pepper; 150 g Peas; 180 g Onion; 250 g Tomato (crushed); 500 ml Beef stock; 50 g Plain flour; 350 ml Extra virgin olive oil (for frying; estimated absorption 70 ml); 1 g Black pepper; 8 g Salt

Total time1 h 30 min Preparation and possible waiting 40 min · Cooking 50 min

Preparation and possible waiting: 40 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Breadcrumbs, Plain flour. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Milk. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Beef stock, Plain flour.

Rating Not yet rated

Tender meatballs in a tomato sauce with peas, carrot and green pepper.

Jump to steps

40 minpreparation and possible waiting

50 mincooking

6servings

3.074 kcalwhole recipe

512 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 30 min Preparation and possible waiting 40 min · Cooking 50 min

Preparation and possible waiting: 40 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Stew 1 to 2 hours Spanish

Allergens

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

StewMain course

Meal

Lunch

Preparation

StewingBakingSautéingBoiling

Appliances

Frying panCasseroleOven

Cuisine

SpanishHome-style

Season

All year round

Occasion

For the whole familyFreezer-friendly

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Stew · Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Peel the potatoes, cut into 2 cm cubes and toss with 20 ml oil and 2 g salt.
Preheat the oven to 200°C. Roast at 200°C for 30–35 minutes, turning halfway, until tender and golden.
Mix the minced beef and minced pork, breadcrumbs, milk, eggs, chopped garlic and parsley, 4 g salt and the pepper. Rest in the fridge for 15 minutes.
Shape about 24 meatballs, 3 cm across, coat in the flour and brown in batches in a small pan with 300 ml oil at about 175°C. Drain.
Sauté the chopped onion, pepper and carrot in the remaining 30 ml oil for 10 minutes.
Add tomato and cook for 8 minutes.
Add stock, meatballs and peas and add the remaining 2 g salt, allowing for the stock, and simmer for 12–15 minutes until the meatballs reach 71°C in the centre. Serve with the roasted potatoes.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.