Ingredients:
800–900 grams of your choice of minced beef
Salt and black pepper to taste
Twice the amount of minced garlic cloves
1 teaspoon of paprika
Assorted herbs such as thyme, oregano, and cumin
1 large onion, coarsely chopped
Fresh parsley, chopped
1 whole egg
2 tablespoons of all-purpose flour
20 grams of butter for frying
1 medium carrot, diced
2 medium potatoes, chopped
1/2 bell pepper, diced
300–400 grams of ripe tomatoes, diced
2 teaspoons of tomato paste
1 sachet of mixed dry herbs or Provence herbs
Instructions:
In a large bowl, combine the minced meat, garlic, paprika, salt, and pepper. Add half of the flour, the egg, parsley, and onion. Mix well and shape into meatballs.
Heat butter in a large skillet over medium heat. Cook the meatballs until browned on both sides, then set aside.
In the same skillet, sauté the remaining onion and carrot until tender.
Add the potatoes, bell pepper, tomatoes, and green beans to the skillet. Cook until slightly softened.
Return the meatballs to the skillet. Stir in the tomato paste and Provence herbs. Simmer, covered, adding water if needed, until the meatballs are cooked through and the vegetables are tender, about 20 to 25 minutes.
Serve garnished with parsley and adjust seasoning to taste.
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings, approximately 650 calories each.