This delicious dish of creamy meatballs with vegetables combines tender beef meatballs with a rich, creamy sauce full of flavorful vegetables like carrots and peas. The addition of processed cheese and beef stock creates a comforting, savory sauce that perfectly complements the meatballs. It’s a hearty meal that can be enjoyed with a side of potatoes, rice, or crusty bread.
Ingredients
Servings: 4-6 portions
Ground Beef: 450 g (1 lb)
Salt and Pepper: To taste
Sweet Paprika: 1 tsp (5 g)
Medium-Hot Mustard: 1 tsp (5 g)
Sunflower Oil: 2 tbsp (30 ml)
Onion: 1, diced
Garlic: 1 clove, minced
Carrots: 3, peeled and cut into sticks
Flour: 1 tbsp (8 g)
Beef Stock: 200 ml (¾ cup)
Cream: 200 ml (¾ cup)
Processed Cheese: 50 g (1.75 oz)
Frozen Peas: 150 g (5.3 oz)
Parsley: 2 sprigs, chopped
Preparation
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground beef with 1.5 teaspoons of salt, 1 teaspoon of pepper, sweet paprika, garlic powder, and medium-hot mustard. Mix the ingredients well until fully incorporated.
Once the mixture is well-seasoned, form it into 12-14 meatballs of equal size. Roll the meatballs gently between your palms to create even spheres that will cook uniformly.
Step 2: Cook the Meatballs
In a large pan, heat 2 tablespoons of sunflower oil over medium heat. Once the oil is hot, add the meatballs to the pan, making sure they are spaced apart. Fry the meatballs on each side for about 3-4 minutes until they are golden brown. Once the meatballs are browned, remove them from the pan and set them aside for later.
Step 3: Sauté the Vegetables
In the same pan used for the meatballs, add the carrots and sauté them for about 3 minutes until they begin to soften. Next, add the diced onion and minced garlic to the pan and continue sautéing for another 2 minutes until the onions become translucent and fragrant.
Step 4: Make the Creamy Sauce
Once the vegetables are sautéed, sprinkle 1 tablespoon of flour over the vegetables in the pan. Stir the flour into the vegetables and allow it to cook for 1-2 minutes, which helps to thicken the sauce.
Now, gradually pour in the beef stock and cream while stirring continuously. Bring the sauce to a boil, then reduce the heat to a simmer. Season with salt and pepper to taste.
Step 5: Add the Cheese and Meatballs
Add 50 g of processed cheese to the sauce, stirring until it completely melts and blends into the creamy mixture. Once the cheese has melted, return the meatballs to the pan, placing them gently into the sauce. Allow the meatballs to simmer in the sauce for 15-20 minutes, giving them time to absorb the rich flavors of the sauce.
Step 6: Add the Peas and Final Touches
In the last 5 minutes of simmering, add 150 g of frozen peas to the pan. Stir gently and let the peas cook in the sauce until they are tender but still bright green. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Step 7: Serve and Garnish
Once the meatballs are fully cooked and the vegetables are tender, remove the pan from heat. Sprinkle chopped parsley over the top for a fresh, herbal garnish.
Serve the creamy meatballs hot, accompanied by your favorite sides like mashed potatoes, rice, or a simple green salad. Enjoy!
Nutritional Information (per portion, approximate)
Calories: 480 kcal
Carbohydrates: 14 g
Protein: 24 g
Fat: 36 g
Fiber: 4 g
Sodium: 900 mg
This creamy meatballs with vegetables recipe is the perfect comfort food, with tender meatballs, a rich creamy sauce, and plenty of nutritious vegetables. It’s a crowd-pleaser that’s both satisfying and flavorful.
