Meatball Lecho

Meatball Lecho


  1. Zucchini 200 g
  2. Bulgarian red pepper 1/2 pcs.
  3. Bulgarian pepper yellow or green 1/2 pcs.
  4. 1 carrot
  5. Onion 1 pc.
  6. Parsley finely chopped 1 tbsp.
  7. Tomato paste 1 tbsp
  8. Ground beef 100 g
  9. Green onion 1 pc.
  10. Corn starch 1 tsp
  11. Water optional
  • Main ingredients: Pepper, Zucchini, Zucchini
  • Serving 4 servings


Saucepan, knife, cutting board


Step 1: prepare the ingredients.

Zucchini, peppers, carrots and onions need to be cut into cubes of approximately the same size.
Stuffing mix with finely chopped green onions and corn starch, roll small meatballs (the size of a walnut) from it.

Step 2: stew the vegetables and cook the meatballs.

Send the vegetables to the pan, fill them with water, salt, pepper and simmer over medium heat until soft. At the very end, add tomato paste and fresh herbs to the vegetables.
At the same time, boil the meatballs separately in boiling salted water. Get ready meatballs out of the water with a slotted spoon.

Step 3: serve lecho with meatballs.

Once the lecho and meatballs are ready, put them in plates, sprinkle with herbs and serve. It is possible with sour cream, but for me it is delicious and so.
Enjoy your meal!