Authentic home cooking from Spain, with US measurements. 
Chicken and Turkey Meatballs with Vegetables
Not to make anyone jealous, but I'm going on a trip for a few days with my mother-in-law and sister-in-law, and this is one of the meals I made so I could leave a container for my husband. Today, the two of us had it for lunch and I froze a portion, but with these amounts, it could easily serve four people as a main course, or more if served as a side.
Chicken and Turkey Meatballs with Vegetables
Not to make anyone jealous, but I'm going on a trip for a few days with my mother-in-law and sister-in-law, and this is one of the meals I made so I could leave a container for my husband. Today, the two of us had it for lunch and I froze a portion, but with these amounts, it could easily serve four people as a main course, or more if served as a side.
Open in Cookpad AppSteps
- 1
Pour a generous splash of olive oil into a wok and cook the meatballs over medium heat until browned.
- 2
While the meatballs are cooking, peel and finely dice the onion. Wash the mushrooms, pat dry, and cut into 2-3 pieces each. Peel the carrot and slice into half-moons.
- 3
Once the meatballs are browned, add the vegetables and sauté for 5 minutes.
- 4
Add the tomato and minced garlic, mix well, and cook for another 5 minutes.
- 5
Add the water, beef bouillon concentrate, a pinch of salt, bring to a boil, then simmer for 10 minutes.
- 6
Plate the dish, sprinkle with parsley, and serve with bread to soak up the sauce.
- 7
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