Creative One-Pot Dish from the Dutch Oven
Sometimes the best dishes come from whatever the fridge has to offer. This leftover pan is an uncomplicated, affordable Dutch oven recipe, perfect for vegetable scraps. Juicy meatballs provide heartiness – and the Dutch oven does the rest.
Ideal for 3–4 people (e.g., in a 4.5QT–6QT Dutch oven).
Ingredients (for 3–4 people)
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500 g minced meat (beef or mixed)
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1 packet onion soup (powder)
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500 g strained tomatoes
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approx. 600–800 g vegetables of choice
Spices for the meatballs:
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1 tsp paprika powder (sweet)
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½ tsp black pepper
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1 tsp salt
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1 tsp dried herbs (e.g., oregano or thyme)
Optional:
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1 egg for more binding
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2 tbsp breadcrumbs
Suitable vegetables (examples)
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Zucchini
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Carrots
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Bell peppers
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Onions
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Leek
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Tomatoes
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Mushrooms
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Broccoli
Preparation in the Dutch Oven
1. Preparation
Wash, clean, and cut vegetables into bite-sized pieces.
Mix minced meat with paprika powder, pepper, salt, and herbs.
Optionally knead in egg and breadcrumbs.
Form small meatballs.
2. Layering in the Dutch Oven
Distribute vegetables evenly on the bottom of the Dutch oven.
Lightly salt and pepper.
Place meatballs on top of the vegetables.
Stir strained tomatoes with onion soup and pour over everything.
3. Cooking
With briquettes:
- 4–5 briquettes on the bottom
- 8–10 briquettes on top
- approx. 180 °C
Cooking time:
About 60–75 minutes, until vegetables are tender and meatballs are cooked through.
Check occasionally if there is enough liquid.
Add some broth or water if necessary.
Serving
Goes well with:
- Baguette
- Rice
- Noodles
- Potatoes
💡Tip
The longer the dish simmers, the more intense the flavor. Perfect for preparing in advance.
A simple, honest dish that shows: Great things can come from leftovers.
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