Welcome to a recipe that redefines comfort food! Frikadelki are beloved meatballs popular across Eastern Europe, often pan-fried and served in a creamy sauce. This version, however, offers a healthier yet equally delicious twist. We're baking tender chicken meatballs until golden and juicy, then smothering them in a vibrant, velvety gravy made entirely from fresh vegetables. This method not only reduces fat but also deepens the flavors, creating a dish that's both wholesome and incredibly satisfying. Perfect for a cozy family dinner, this recipe is sure to become a new favorite in your home.
Baked meatballs with vegetable gravy
For the meatballs:
- 800 g chicken fillet
- 100 g onion
- 50 g green onions
- 100 g white bread loaf
- 60 ml milk
- salt, pepper
For the gravy:
- 300 g zucchini
- 80 g onion
- 80 g carrots
- 100 g bell pepper
- 200 g tomatoes
- 30 ml sunflower oil
- salt, granulated sugar, paprika
How to Make Baked Meatballs with Vegetable Gravy
Starting with the Meatball Mixture
Place finely chopped chicken fillet, onion, and green onions into a food processor. The green onions will give the mixture a light green tint, but the color intensity will fade during cooking. Next, add a white bread loaf, crusts removed and soaked in milk, and season with salt and freshly ground black pepper to taste. Blend the ingredients until smooth and then chill the mixture in the refrigerator for 15 minutes.
Preparing the ground meat for the meatballs
Grease a baking sheet and your hands with cooking oil. Form small, round frikadelki (small meatballs), about the size of a ping-pong ball. Arrange them on the baking sheet with a little space between each one. If you shape the meatballs with wet hands, the water will splatter and hiss on the hot baking sheet, whereas oil will coat the meatballs in a thin layer, helping them develop a beautiful golden crust.
Forming meatballs from the mixture and placing them on a baking sheet
Place the baking sheet with the meatballs into an oven preheated to 200°C (400°F) and bake for about 12 minutes. If you are using a gas oven, you may need to turn the meatballs once during baking.
Baking the meatballs in the oven at 200°C (400°F) for 12 minutes
Now, Let’s Make the Gravy
Peel the zucchini and remove the seeds, then dice it. Finely chop or grate the carrots. Coarsely chop the tomatoes and bell pepper. Slice a small onion into half-rings.
Place the zucchini, carrots, bell pepper, tomatoes, and onion into a deep sauté pan.
Chopping zucchini, carrots, bell peppers, tomatoes, and onions into a sauté pan
Pour in the sunflower oil, and add granulated sugar and salt to taste. Sprinkle in the ground sweet paprika.
Adding vegetable oil, salt, sugar, and paprika to taste
Cover the sauté pan with a lid and simmer for 30 minutes, until the vegetables are very soft.
Stewing the vegetables until they become soft
Blend the stewed vegetables with an immersion blender until smooth. Taste and adjust the salt and sugar if needed.
Blending the stewed vegetables
Pour the gravy over the meatballs on the baking sheet and return it to the hot oven for another 10 minutes.
Pouring the gravy over the meatballs on the baking sheet. Placing the sheet in the oven for 10 minutes
Serve the meatballs hot, garnished with fresh herbs just before serving.
Baked meatballs with vegetable gravy
And there you have it—perfectly tender baked meatballs in a rich, nutritious vegetable gravy! This dish is a testament to how simple ingredients can create something truly special. The beauty of these frikadelki lies in their versatility; serve them over creamy mashed potatoes, fluffy rice, or hearty buckwheat for a complete and comforting meal. Don't hesitate to experiment with the gravy by adding your favorite vegetables or a pinch of herbs like thyme or oregano. Enjoy this wonderful taste of home-cooked goodness with your loved ones!
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