Meatballs in vegetable sauce recipe for less than 3 euros

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Meatballs in vegetable sauce

Main dish




Meatballs in vegetable sauce


Time40 minutes


calories576 KCAL

meatballs is a traditional dish It is eaten at any time of the year. Their versatility means that they can be accompanied by innumerable sauces that give it that special touch. In addition, it allows you to take advantage of any rest in the fridge, be it chicken, pork or fish such as cod.

Another characteristic aspect of the dish is that it allows freeze it or take it to the office, being a life saver on some occasions. For this reason, we present these meatballs in vegetable sauce, a recipe with a great nutritional contribution and whose portion is per less than 3 euro.

Meatballs in vegetable sauce

Ingredients for the meatballs

2 cloves garlic Approximate price €0.36 (the head)

Bunch fresh parsley. Approximate price €0.70

600 g minced meat mix. Approximate price €4


1 egg. Approximate price €0.17

15 g of milk. Approximate price €0.84 / l

30 g finely chopped onion. Approximate price €1.35 / kg

Flour coat or olive oil smear. Approximate price €0.75 / kg (wheat flour)

Ingredients for the sauce

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100g onion

2 garlic cloves

180 g red pepper. Approximate price 0.81 / unit

90 g Italian green pepper. Approximate price €0.64 / unit

60 g leek (only the white part). Approximate price €2.42 / 900 g


180 g crushed natural tomato. Approximate price €0.70 / 400 g

1 bay leaf

120 g white wine. Approximate price €0.85 / l

100g water


1 teaspoon paprika

Preparation of meatballs

In a mortar, crush the garlic, parsley and salt, add to the meat, along with the pepper, egg, milk and chopped onion and mix well.

Subsequently, we form the meatballs by coating them with flour, and fry them in very hot oil, we will only seal the meat.

They can also be steamed, cooking them for about 18-20 minutes, counting from when the steam comes out. Once they are done we reserve.

Preparation of the sauce

Chop the small vegetables: onion, garlic, red and green pepper and leek. We fry in a pot until it is well poached and transparent.

Add the tomato and bay leaf, and fry for 5 minutes over medium heat.

Next, add the white wine, and bring to a boil to favor the evaporation of the alcohol.

Add the water, salt and paprika, remove the bay leaf and blend with the turmix, blender or whatever you have

Finally, we add the meatballs. If only the meat has been sealed with flour, cook in the sauce for about 15-20 minutes over low heat (add more water if necessary) and if they are steamed, just bring them to a boil.

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Collected by Cookingtom

Original Article

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