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Mediterranean pot with Bay leaves

Apollonas Kapsalis
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Servings 8

Ingredients
  

Meatballs

  • 4 tbsp olive oil extra virgin
  • 2 tbsp goat butter alternatively, grass-fed cow's butter
  • 300 g (1.1/3 cup) ground veal grass-fed
  • 300 g (1.1/3 cup) ground lamb alternatively ground pork
  • 1 large egg
  • 1 tsp black pepper
  • 1/2 tsp cinnamon
  • 2/3 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp dried mint

Vegetable stew

  • 1 medium eggplant
  • 1 large zucchini
  • 1 medium tomato
  • 4 cloves garlic
  • 1 tsp oregano
  • 1 tsp red paprika powder
  • 4 medium laurel (bay) leaves
  • 1/2 tbsp sea salt
  • 1/2 tbsp dried basil

Instructions
 

  • Peel and cut all the vegetables into cubes and cut the garlic cloves in halves. Season the mixture with salt, oregano, red paprika and basil. Keep this mixture in the refrigerator while you are preparing the meatballs.
  • Mix all the ingredients for the meatballs with your hands and create approximately 16 medium meatballs.
  • In a deep pot, melt the butter and add olive oil. Fry the meatballs and keep rolling them until they are golden-brown from each side.
  • At this point, add all the cut vegetables, and stir gently. try not to destroy the meatballs. Cover the pot and reduce the heat to low. Cook for 40 minutes and occasionally stir. You can add some water during the process, but vegetable will release its juices so it's not necessary. 
  • Serve with sesame seeds and aged goat cheese. (Alternatively, serve with crumbled feta cheese)
Keyword Mediterranean pot