Meatball stew

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68 min
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Tender, juicy meatballs simmered in a rich tomato and vegetable sauce until perfectly flavorful. A wholesome, home-style dish that brings warmth and satisfaction to every spoonful.
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4 Servings13 Items
Zlato Polje barley
80 g
Ground turkey
400 g
Bread (finely chopped)
50 g
Egg yolk
1
Salt
Black pepper
Chopped parsley
1 tablespoon
Olive oil
3 tablespoons
Onion
50 g
Carrots
2
Renzo chicken bouillon cube
1
kale
400 g
baby spinach
50 g

Recipe steps

Recipe steps
  1. Cook barley in boiling, salted water until softened.
  2. Add bread pieces, egg yolk, salt, ground black pepper and parsley to meat, and mix together well.
  3. Fry finely chopped onions in heated olive oil until translucent, and add carrot slices. Fry briefly, and add in 1 L hot water.
  4. When the water comes to the boil, add the Renzo chicken bouillon cube.
  5. Shape the meat mixture into small balls and add to pot. Wash and slice kale into strips and add to pot, and cook over low heat about 20 minutes.

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