Olive Stew with Meatballs | Homemade Romanian Classic
(0)
60 min
Under an hour
Sezamo
O mâncare tradițională de casă savuroasă și reconfortantă: chifteluțe fragede și rumenite de porc gătite domol într-un sos bogat de roșii cu măsline negre, vin alb sec, foi de dafin și felii proaspete de lămâie.
Ingredients
Preparation method
Preparing and browning the meatballs
Finely chop half of the yellow onion and crush 2 garlic cloves. In a large bowl, mix the minced pork with the onion, garlic, raw egg, dried thyme, 1 teaspoon of salt, and freshly ground black pepper. Knead the mixture well until smooth and well combined.
With lightly moistened hands, shape medium-sized round meatballs (about the size of a walnut). Heat 2 tablespoons of sunflower oil in a deep pot and brown the meatballs on all sides for 6-8 minutes, until they get an appetizing golden crust. Transfer them to a plate and set aside.
Preparing the aromatic olive sauce
In the same pot, add the remaining oil and sauté the other half of the finely chopped onion and the rest of the garlic cloves, thinly sliced, over medium heat for 3-4 minutes, until translucent.
Chef's tip
For a well-balanced sauce, scalding the olives is the secret: it removes the harsh brine and bitterness, allowing the tomato sauce and lemon to shine.
You can bake the meatballs in the oven on baking paper at 190°C for 20 minutes instead of frying them, for a lighter version.
27 min
Under an hour
