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Grandma’s Secret Meatballs

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There’s something undeniably comforting about a dish that’s been passed down through generations, carrying with it the warmth and love of home. Grandma’s Garden Meatballs are a perfect example of such a dish. These meatballs are not just food; they’re a story, a memory of times spent in the kitchen with loved ones, learning the art of cooking from the heart. With every bite, you’re transported back to a simpler time, where the aroma of simmering sauce filled the air, and the anticipation of a family meal brought everyone together.

This recipe combines the rustic charm of garden-fresh vegetables and herbs with the hearty, satisfying texture of meatballs, all smothered in a rich, flavorful sauce and topped with melted cheese. It’s a dish that speaks to the soul, offering comfort and joy with each forkful. Whether you’re gathering around the table for a family dinner or looking for a dish to warm you on a chilly evening, Grandma’s Garden Meatballs are sure to fill your home with love, laughter, and the delicious promise of a meal cooked with care.

Full Recipe:

Ingredients:

  • 1/2 cup Rice
  • 1 cup Water (plus 1/2 cup if needed)
  • 500 grams Ground Beef
  • Salt, to taste
  • Ground Black Pepper, to taste
  • 1 tsp Sweet Paprika
  • Dill, finely chopped
  • 1 Onion, finely chopped
  • 1 Carrot, grated
  • 1-2 cloves Garlic, minced
  • Vegetable Oil, for frying
  • 1 Pepper, chopped
  • 1 Tomato, chopped
  • 1 cup Passata
  • 1 tsp Oregano
  • 1/2 cup Cabbage, shredded
  • 100 grams Cheese, grated

 

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Directions:

  1. Preheat your oven to 180ºC (356ºF).
  2. In a pot, combine the rice and 1 cup of water. Bring to a boil, then simmer until the rice is half cooked. Drain any excess water.
  3. In a bowl, mix the half-cooked rice with the ground beef, adding salt, ground pepper, sweet paprika, and dill. Let the mixture sit for 15 minutes to absorb the flavors.
  4. Heat vegetable oil in a skillet over medium heat. Sauté the onions, carrots, garlic, and pepper until soft.
  5. Add the chopped tomato and passata to the skillet. Season with salt, pepper, and oregano. If the sauce is too thick, add up to 1/2 cup water. Stir in the shredded cabbage and cook until it reduces in volume.
  6. Form the beef and rice mixture into meatballs. Place them in a baking dish.
  7. Pour the vegetable sauce over the meatballs. Bake in the preheated oven for 20 to 25 minutes.
  8. Sprinkle the grated cheese over the meatballs and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Prep Time: 35 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 10 minutes

Kcal: 450 kcal | Servings: 4 servings

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