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One Pot Veggie Meatball Supper

Juicy spiced beef meatballs simmered with potatoes, carrots, and bell pepper in a rich tomato sauce — all made in one pot for an easy, hearty dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Moroccan-inspired
Servings 4 servings
Calories 420 kcal

Ingredients
  

For the Meatballs:

  • 250 g beef mince
  • 1 onion grated
  • 1 egg
  • 2 slices stale bread soaked and drained
  • 1 tsp baking soda carbonate
  • 1 tsp cumin
  • ½ tsp black pepper
  • 1 tsp paprika red pepper powder
  • Salt to taste

For the Vegetable Base:

  • 1 tbsp butter
  • 3 potatoes peeled and chopped
  • 2 carrots peeled and sliced
  • 1 dried onion chopped
  • 1 bell pepper chopped
  • 1 tbsp tomato paste
  • ½ tsp black pepper
  • 1 tsp red pepper powder
  • Salt to taste
  • Water as needed

Instructions
 

  • Mix the meatball ingredients in a bowl and knead well until combined.
  • Shape the mixture into small, walnut-sized meatballs.
  • Fry the meatballs in a lightly oiled pan until golden brown. Set aside.
  • In the same pot, melt the butter and lightly fry the potatoes first.
  • Add the carrots, dried onion, and bell pepper. Cook for a few minutes.
  • Stir in the tomato paste, black pepper, red pepper powder, and salt.
  • Return the meatballs to the pot and add enough water to almost cover the ingredients.
  • Bring to a boil, then reduce heat, cover, and simmer on low for 20–25 minutes until vegetables are tender.
  • Serve warm.

Notes

Soak the bread fully and squeeze out excess water before mixing — this keeps meatballs tender without making them soggy.
Keyword beef meatballs with potatoes and carrots, meatball stew recipe, one pot meatball and vegetable stew, One Pot Veggie Meatball Supper