Beef and Veggie Balls in a Creamy Tomato Sauce

(mydeliciousmeals.com)
These meatballs have a great flavor of stuffed cabbage with a hint of stuffed peppers and are loaded with healthy vegetables (green cabbage, cauliflower, carrot, onion, garlic and bell pepper). Getting that many veggies in to your family will definitely make you feel good ;) Moreover, these beef and veggie balls make a complete meal that doesn’t take much effort to create but is so comforting. And you’ll like the flavor of the creamy tomato sauce. Easy-to-make, healthy, and family-approved… just how I like it!
Beef and Veggie Balls in a Creamy Tomato Sauce

Ingredients

  • 1 pound ground beef
  • 2 cups green cabbage (finely chopped, densely packed)
  • 1 cup cauliflower (riced, I use frozen)
  • 1 carrot (grated)
  • 1 onion (finely chopped)
  • 1 bell pepper (chopped, I used red)
  • 3 cloves garlic (minced)
  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon coriander
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon avocado oil
  • Sauce:
  • 6 ounces tomato paste (I had one small can)
  • 3/4 cup sour cream
  • 1 1/2 cup water
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Yield:
meatballs
Prep time:
20 minutes
Cook time:
50 minutes
Total time:
1 hour, 10 minutes
Yield: 12 meatballs | Prep time: 20 minutes | Cook time: 50 minutes | Total time: 1 hour, 10 minutes

Instructions

1. Add all the sauce ingredients to your blender (I used an immersion blender), blend until smooth and set aside.

2. Heat oil in a large deep pan over medium heat (we will use the same pan to cook meatballs). Add grated carrot and chopped onion, cook for 3 minutes. Add finely chopped garlic and cook for another 2 minutes. Turn off the heat.

3. In a large bowl, combine ground beef, finely chopped cabbage, cauliflower rice, carrot and onion mixture, egg, salt, coriander, paprika and Italian seasoning (everything except bell pepper). Use your hands to thoroughly mix the ingredients.


4. Shape the meat and veggie mixture into balls (mine were about 2 1/2-inch each).

5. Pour the sauce into the pan (previously used to cook carrot, onion and garlic). Bring to a simmer. Add meatballs and chopped bell pepper.

6. Cover, bring to a boil, reduce the heat and simmer for 20 minutes. Turn each meatball upside down, cover and cook for another 25 minutes. Enjoy!

Products I recommend for this recipe

Coriander

Coriander
Paprika

Paprika
Italian Seasoning

Italian Seasoning
Avocado Oil

Avocado Oil
Tomato Paste

Tomato Paste
Sour Cream

Sour Cream
Organic Cabbage

Organic Cabbage
Bell Pepper

Bell Pepper
Onion

Onion
Carrots

Carrots
Garlic

Garlic
Eggs

Eggs

Note: This post may contain affiliate links for products I like. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ;) Thank you for supporting My Delicious Meals!

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