Asparagus (or green peppers, broccoli, snap peas, or green beans)
8 to 12
Wine (red, white, chicken bouillion, beef bouillion, or regular consomme
Canned tomatoes (whole)
1 can (400 g)
Before making the meatballs, prepare a sheet of aluminum foil cut to the shape of your baking dish. The dish will be too hot to use as a mold after baking.
For the meatballs, refer to Recipe ID: 493649.
Preheat the oven to 190°C.
Thinly cut the onion, mushrooms, and garlic. Chop the carrot into batons and the asparagus into diagonal slices.
Top the meatballs with the onions, carrots, mushrooms, asparagus, garlic, wine, mashed tomatoes, tomato paste, salt, and pepper.
Cover with aluminum foil and bake for 10 minutes.
Take out of the oven, remove the aluminum foil, add the black olives, return the baking dish to the oven, and after baking for 10 more minutes, turn off the oven.
Toss everything, cook in residual heat from the oven for about 10 more minutes, then serve.
Story Behind this Recipe
I wanted to make tomato stew with meatballs.
The cooking time depends on your oven, so adjust accordingly. You could also use a frying pan. Feel free to use whatever seasonal vegetables you have. Covering the ingredients with aluminum foil will quicken the cooking time.