Pea Stew with Meatballs | Taste of Home
(0)
Under an hour
Sezamo
O mâncare tradițională românească plină de savoare, cu perișoare fragede din carne tocată și mazăre dulce scăzută într-un sos aromat de roșii și mărar proaspăt.
Ingredients
Preparation method
Preparing the meatballs
Finely chop half of the yellow onion and crush 1 clove of garlic. In a large bowl, combine the minced pork with the chopped onion, garlic, fresh egg, half a bunch of finely chopped dill, half a teaspoon of salt, and a little ground black pepper.
Mix the mixture well by hand until cohesive and firm. With hands slightly moistened in cold water, shape round meatballs about the size of a walnut and place them on a clean plate.
Cooking the sauce and peas
Finely chop the remaining yellow onion and slice the carrots into thin rounds. Crush the remaining 2 cloves of garlic. In a deep skillet or large pot, heat the sunflower oil over medium heat.
Chef's tip
For extra tender meatballs, moisten your hands well with cold water before shaping and do not overmix the mixture.
Fresh dill added right at the end, after turning off the heat, gives the dish the unmistakable flavor of traditional Romanian cuisine.
15 min
Under an hour
