Roasted Pepper Stew with Meatballs | Homemade Tradition
(0)
50 min
Under an hour
Sezamo
O rețetă tradițională românească de toamnă, desăvârșită și plină de savoare: chifteluțe fragede din carne tocată de porc, rumenite și înăbușite la foc domol într-un sos bogat de roșii și fâșii dulci de ardei copți, aromate cu usturoi, cimbru și foi de dafin. Un preparat reconfortant cu gust autentic de acasă.
Ingredients
Preparation method
Preparing the mixture and shaping the meatballs
Peel the onion and garlic. Finely chop one yellow onion and crush 3 garlic cloves (reserving the rest for the sauce).
In a large bowl, combine the minced pork with the fresh egg, chopped onion, crushed garlic, half of the salt, and a pinch of ground black pepper. Knead the mixture by hand for 2-3 minutes until smooth and well combined.
With hands slightly dampened with cold water, shape round meatballs about the size of a small walnut and place them on a clean plate.
Chef's tip
If using jarred roasted peppers, drain them well before slicing into strips to keep the sauce thick and balanced.
For an even deeper smoky flavor, you can add a pinch of smoked paprika, or brown the meatballs in the oven on baking paper at 200°C for 15 minutes.
15 min
Under an hour
