Cacciatora-style Stewed Meatballs

• 1 serving worth Meatballs (See
• 1/2 Onion
• 50 grams Mushrooms (your choice of mushrooms)
• 50 grams Carrot
• 100 grams Asparagus (or green peppers, broccoli, snap peas, or green beans)
• 2 clove Garlic
• 8 to 12 Black olives
• 60 ml Wine (red, white, chicken bouillion, beef bouillion, or regular consomme
• 1 can Canned tomatoes (whole)
• 1 tbsp Tomato paste
• 3/4 tsp Salt
• 1 pinch Black pepper

1. Before making the meatballs, prepare a sheet of aluminum foil cut to the shape of your baking dish.
2. The dish will be too hot to use as a mold after baking.
3. For the meatballs, refer to.
4. Preheat the oven to 190C.
5. Thinly cut the onion, mushrooms, and garlic.
6. Chop the carrot into batons and the asparagus into diagonal slices.
7. Top the meatballs with the onions, carrots, mushrooms, asparagus, garlic, wine, mashed tomatoes, tomato paste, salt, and pepper.
8. Cover with aluminum foil and bake for 10 minutes.
9. 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.
10. Toss everything, cook in residual heat from the oven for about 10 more minutes, then serve.

worth meatballs, onion, mushrooms, carrot, green peppers, clove garlic, black olives, chicken bouillion, tomatoes, tomato paste, salt, black pepper

Taken from cookpad.com/us/recipes/156409-cacciatora-style-stewed-meatballs (may not work)