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Hearty Vegetable Stew with Meatballs

5 from 8 votes
Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 8 people

Ingredients
 

Hearty vegetable stew:

  • 1 Kg Potatoes (triplets)
  • 2 tsp Salt
  • 2 tsp Ground turmeric
  • 800 g Carrots
  • 400 g Celery / trimmed 310 g
  • 300 g Leek
  • 100 g 1 parsnip
  • 200 g 3 onions
  • 4 piece Garlic cloves
  • 1 piece Ginger approx. 20 g
  • 1 Red chilli pepper
  • 2 tbsp Sunflower oil
  • 2,5 liter Vegetable stock (3 instant stock cubes, 10 g each)
  • 3 tbsp Maggi wort
  • 1 tbsp Salt
  • 1 tbsp Dark soy sauce
  • 2 tsp Mild curry powder
  • 1 tsp Ground colored pepper
  • 1 big cup Sliced ​​parsley

Mettballs: (44 pieces!)

  • 500 g Beef meat
  • 1 bun from yesterday
  • 100 g 1 Onion
  • 1 Egg
  • 2 tsp Salt
  • 1 tsp Sweet paprika
  • 1 tsp Mild curry powder

Serve:

  • Parsley for garnish

Instructions
 

Hearty vegetable stew:

  • Wash the triplets, cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes, drain and peel off. Peel the carrots with the peeler, halve lengthways and slice diagonally. Clean the celery, first cut into slices and then into small diamonds. Peel the parsnip with a peeler, cut lengthways into strips and slice diagonally. Clean and wash the leek, halve lengthways and cut into rings, peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a large saucepan and fry the vegetables (garlic clove cubes + ginger cubes + chili pepper cubes, onion cubes, carrot slices, celery lozenges, leek rings and parsnip slices) vigorously. Deglaze / pour in the vegetable stock (2.5 liters). Season with salt (1 tbsp), dark soy sauce (1 tbsp), Maggi seasoning (3 tbsp), mild curry powder (2 tsp) and ground colored pepper (1 tsp). Cook all with the lid closed for about 25 minutes. Finally fold in the chopped parsley.

Mettballs:

  • In the meantime, prepare the meatballs. Soak the rolls in water and squeeze them out well. Peel onion and chop finely. Put all ingredients (500) beef meat, 2 squeezed rolls, onion cubes, 1 egg, 2 teaspoons salt, 1 teaspoon sweet paprika and 1 teaspoon mild curry powder) in a bowl and mix / knead well with your hands. Shape small meatballs with moistened hands. Here: 44 pieces!

Hearty vegetable pot with sea balls:

  • Halve the jacket potato triplets or, depending on the size, quarter them and put them in the pan with the meatballs. Let everything simmer for 5 - 6 minutes and serve hot, garnished with parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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