Stir together the minced meat, garlic, paprika, salt, and pepper in a large bowl. Toss in half of the flour, egg, parsley, and onion. Blend well and form into meatballs.
In a big skillet set over medium heat, melt butter. Once both sides of the meatballs are cooked, put aside.
Sweat the remaining onion and carrot in the same pan until tender.
Cook the potatoes, bell pepper, tomato, and green beans just until they begin to soften.
Return the meatballs to the skillet.
Tip in the tomato paste and Provence herbs. Simmer, covered, with water added if necessary, until meatballs are cooked and veggies are soft, 20 to 25 minutes.
Ezoic
Serve with parsley garnish and seasonings adjusted as appropriate.
Thirty minutes for preparation; twenty-five minutes for cooking; fifty-five minutes total.
Four servings at 650 calories each
