Autumn Vegetable Stew with Meatballs | Taste of Home
(0)
Under an hour
Sezamo
O mâncare tradițională reconfortantă de toamnă, ce îmbină legumele proaspete de sezon – vinete, dovlecei, ardei kapia și morcovi – cu perișoare fragede din carne de porc, fierte lent într-un sos bogat de roșii și cimbru.
Ingredients
Preparation method
Preparing the meatballs
Finely chop 1 yellow onion and crush 1 clove of garlic. Rinse the rice in several changes of cold water and drain well. In a large bowl, combine the ground pork with the rice, finely chopped onion, crushed garlic, fresh egg, half a bunch of finely chopped parsley, half a teaspoon of salt, and a pinch of ground pepper.
Mix and knead the mixture by hand until well combined and smooth. With hands moistened in cold water, shape round meatballs about the size of a walnut and place them on a clean platter.
Preparing the autumn vegetables
Cut the eggplant and zucchini into bite-sized cubes (about 2 cm). Cut the kapia peppers into medium pieces, peel the carrots and cut them into rounds, and finely chop the second onion. Crush the remaining 3 cloves of garlic.
Chef's tip
For an even more flavourful stew, you can transfer the pot to the oven (at 180°C) for the last 15 minutes of cooking, uncovered, so the vegetables and meatballs can brown slightly on top.
The meatballs will stay incredibly tender if you do not overwork the mixture and let them simmer gently over low heat.
25 min
Under an hour
