Finely chop up the onions and carrots. Put some oil in a frying pan and sauté 100 g of the ground meat.
Put the rest of the ground meat in a bowl.
When the ground meat in the frying pan is cooked through, add half the chopped onion and carrot, and sauté.
Bring some water to a boil in a pan and boil the remaining chopped carrot. Drain and leave to cool.
Add the milk to the panko and leave until softened.
Put salt, pepper, nutmeg, the egg, the remaining chopped onion, the boiled carrot, and softened panko into the Step 2 bowl, and knead together well.
Put the canned tomatoes, the same amount of water, and the soup stock granules into the Step 3 frying pan.
Heat up a large pan. Put in the ketchup, sauce and the same amount of water, and bring to a boil.
Heat up a 2nd frying pan. Form the Step 7 meat mixture into balls and brown them on both sides. When they are browned, transfer them to the Step 9 pan.
When the Step 8 sauce is cooked, season with salt, pepper and soup stock granules.
Story Behind this Recipe
It was a holiday and everyone in the family was at home, but I only had time to cook in the morning! Then I thought that if I made two dishes with the same ingredients and the same prep work and made them at the same time, I could make lunch and dinner both at once. They are both meat dishes, but if you feel like it you can use quite a lot more vegetables, and no one will complain!
You can sauté the chopped onions and carrots if you want, but I didn't have time to let them cool down, so I use the onions uncooked and boiled the carrots. Adjust the ratio of ground meat and vegetables to your taste. You can use more meat, or more vegetables, but either way it will taste more or less the same in the end.