White bean stew with browned meatballs | Homemade tradition
(0)
50 min
Under an hour
Sezamo
O mâncare tradițională românească de neegalat: boabe fragede de fasole albă scăldate într-un sos bogat de legume, pastă de tomate, cimbru și foi de dafin, completate desăvârșit de chifteluțe suculente de porc, rumenite apetisant.
Preparation method
Preparing and browning the meatballs
Finely chop half of a yellow onion and crush 2 garlic cloves. In a large bowl, mix the minced pork with the egg, breadcrumbs, chopped onion, garlic, half a teaspoon of thyme, fine salt, and ground black pepper to taste.
Mix the mixture well and, with damp hands, shape into medium-sized round meatballs (about the size of a walnut).
Heat half of the sunflower oil in a large pan and brown the meatballs over medium heat for 6-8 minutes, turning them on all sides until they develop a golden crust. Transfer them to a plate and keep warm.
Chef's tip
If you prefer a lighter version, you can bake the meatballs in the oven on a baking sheet lined with parchment paper at 200°C for 15 minutes before adding them to the stew.
For a thicker, richer sauce, mash a spoonful of cooked beans with a fork just before adding the meatballs to the pot.
15 min
Under an hour
