Spanish cauldron - a dish of a large variety of vegetables with the addition of a small amount of meat. It can be served as an independent dish and with a side dish.
Meatballs: mix minced meat with 3 cloves of crushed garlic and grated onion. Add crackers, seasonings, salt, form balls (about 10-11 pieces), moisten the surface lightly with water, roll in starch. Steam meatballs for about 10 minutes. The starch seals the surface and prevents the meatballs from falling apart. Cool down.
Prepare the sauce: fry the leek, cut into half rings, in olive oil, add the remaining crushed garlic, cauliflower disassembled into small inflorescences, pepper strips, sun-dried tomatoes, diced fresh tomatoes and fresh mushrooms cut into plates. Fry everything for about 10 minutes.
Then add canned chopped tomatoes, chopped or coarsely grated carrots. Try the stew for salt-seasoning. Whether to add tomato juice from a jar - decide for yourself, looking at the consistency of the stew. It shouldn't be too liquid, but it shouldn't be dry either. I added half of the juice in the jar.
Put the meatballs in a saucepan with vegetable sauce, carefully sinking them deep into, and cook everything for about 15 minutes. At the end add thyme. Serve with rice or eat without a side dish.