Meatballs with zucchini and eggplant in sauce
Description
The recipe won't take much time. Chicken meatballs with zucchini and eggplant are an extremely healthy and delicious dish, especially during summer. It's very simple to prepare, although it does require some time. First, prepare the minced meat—I'm using chicken. Then place all the vegetables in a pot, add tomato paste and spices. Simmer the vegetables for 20 minutes, then add the meatballs and cook for another 25 minutes. If you omit pepper and spicy seasonings, this dish is suitable for both dietary and children's meals. Serve hot.
Instructions
- 1
Step 1
Prepare the meat mixture for the meatballs. Wash the chicken fillet. Soak the white bread or roll in cold boiled water and squeeze after 7-8 minutes. Peel and wash one small onion. Pass the chicken, onion, and bread through a meat grinder.
- 2
Step 2
Season the minced meat with salt to taste and mix thoroughly until homogeneous. You can add pepper and any dried herbs.
- 3
Step 3
Peel one onion, wash it, and slice into half-rings. Place in a heavy-bottomed pot.
- 4
Step 4
Peel, wash, slice the carrots and add them to the onion in the saucepan. Fry the onion and carrots, stirring, for 7-8 minutes in refined sunflower oil.
- 5
Step 5
Wash the zucchini, slice it into rounds, and add it to the pot.
- 6
Step 6
Wash the eggplant, slice into rings, and coat in flour. Place in a pot with the vegetables. Add salt, sugar, and tomato paste.
- 7
Step 7
Pour water until it reaches the middle of the vegetables. Place the pot on the stove, cover with a lid, and simmer over low heat for 20 minutes.
- 8
Step 8
Form meatballs from the prepared minced meat and place them in a pot on top of the vegetables. Add bay leaf.
- 9
Step 9
Cover the pot with a lid again and simmer for another 20-25 minutes until done.
- 10
Step 10
The aromatic, healthy, and delicious dish is ready.