Mediterranean Meatballs With Summer Vegetables

Name: Mediterranean Meatballs With Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb new potatoes; 2/3 lb green beans; 2 oz pine nuts; 1 lb ground beef, pork or lamb (or a mixture); 2 tbsp breadcrumbs; 1/4 lb sundried tomatoes, chopped; 1 sprig thyme, finely chopped; 1 None medium egg; 2 tbsp oil; 1 None onion, peeled and cut into slices; 1 None red pepper, deseeded and cut into chunks; 1 None yellow pepper, deseeded and cut into chunks; 2 tbsp tomato paste; 1 1/3 cup vegetable stock; None None parsley, to garnish

Servings: persons

1 lb new potatoes
2/3 lb green beans
2 oz pine nuts
1 lb ground beef, pork or lamb (or a mixture)
2 tbsp breadcrumbs
1/4 lb sundried tomatoes, chopped
1 sprig thyme, finely chopped
1 None medium egg
2 tbsp oil
1 None onion, peeled and cut into slices
1 None red pepper, deseeded and cut into chunks
1 None yellow pepper, deseeded and cut into chunks
2 tbsp tomato paste
1 1/3 cup vegetable stock
None None parsley, to garnish

1
Boil the potatoes in salted water for 5 mins. Add the green beans and boil for 5 more mins and drain.
2
To make the meatballs, toast the pine nuts in a dry frying pan until they are golden brown, then chop them finely. Season the meat and mix with the breadcrumbs, tomatoes, pine nuts and thyme, then beat in the egg. Shape the mixture into 8 meatballs. Heat the oil in a large pan and brown the meatballs for 10-12 mins, turning. Remove the meatballs from the pan and set aside.
3
Saute the onions and peppers in the fat from the meatballs for about 5 mins, then add the tomato paste. Deglaze the pan with the stock, then add the potatoes and green beans. Cover the pan and simmer for 10 mins, then add the meatballs and cook for 5 more mins. Transfer to a plate and garnish with parsley to serve.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb new potatoes, 2/3 lb green beans, 2 oz pine nuts, 1 lb ground beef, pork or lamb (or a mixture), and more.

Yes, Mediterranean Meatballs With Summer Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!