Rustic Meatballs with Vegetable Medley

This dish is more than just a meal; it’s a journey to a rustic countryside kitchen where every ingredient is cooked with care and love. The robust flavor of the meatballs combined with the freshness of the garden vegetables creates a comforting yet sophisticated dish that’s perfect for any gathering.

Embrace the simplicity and richness of homemade cooking with this Rustic Meatballs and Vegetable Medley. It’s a versatile recipe that encourages creativity in the kitchen, allowing you to add your personal touch to a meal that’s sure to satisfy everyone at the table.

Full Recipe:


  • 800-900 grams of minced meat (your choice)
  • Salt, to taste
  • Black pepper, to taste
  • 2-3 cloves of garlic, minced
  • 1 teaspoon of paprika
  • A selection of your favorite spices (think cumin, oregano, thyme)
  • 1 large onion, finely chopped
  • A handful of fresh parsley, chopped
  • 1 large egg
  • 1 tablespoon of all-purpose flour
  • 20 grams of butter, for cooking
  • 1 medium carrot, diced
  • 2 medium potatoes, cubed
  • 1/2 bell pepper, diced
  • 1 ripe tomato, chopped
  • 300-400 grams of green beans, ends trimmed
  • 2 tablespoons of tomato paste
  • 1 teaspoon of Herbs of Provence or a mix of dried herbs



  1. Prepare the Meatballs: In a large bowl, combine the minced meat with salt, pepper, minced garlic, paprika, and your chosen spices. Add half of the chopped onion, the parsley, egg, and flour. Mix until well combined. Shape the mixture into meatballs of your desired size and set aside.
  2. Cook the Meatballs: Melt the butter in a large skillet over medium heat. Add the meatballs, cooking in batches if necessary, and brown them on all sides. Once browned, remove the meatballs from the skillet and set aside.
  3. Sauté the Vegetables: In the same skillet, add the remaining chopped onion and diced carrot. Sauté until they start to soften. Add the cubed potatoes, diced bell pepper, chopped tomato, and green beans. Cook for a few minutes until the vegetables are just starting to soften.
  4. Combine and Simmer: Return the meatballs to the skillet with the vegetables. Stir in the tomato paste and Herbs of Provence. Add a splash of water if the mixture seems too dry. Cover and let simmer for about 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
  5. Final Touches: Taste and adjust the seasoning with more salt, pepper, or herbs as needed.
  6. Serve: Serve the meatballs and vegetable medley hot, garnished with additional chopped parsley if desired.

Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes

Kcal: 650 kcal | Servings: 4 servings

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