Cauliflower Stew with Browned Meatballs | Homemade Tradition
(0)
50 min
Under an hour
Sezamo
O rețetă clasică românească de toamnă, reconfortantă și plină de gust: buchețele fragede de conopidă scăldate într-un sos bogat de roșii, aromate cu usturoi, cimbru și mărar proaspăt, alături de chifteluțe rumenite apetisant din carne de porc.
Ingredients
Preparation method
Preparing and browning the meatballs
Peel and finely chop half a yellow onion, then finely crush 2 garlic cloves. In a large bowl, combine the minced pork with the egg, breadcrumbs, chopped onion, crushed garlic, half a teaspoon of dried thyme, fine salt, and ground black pepper.
Knead the mixture with your hands until well combined and smooth. Moisten your hands and shape into round, walnut-sized meatballs.
Heat 20 ml of sunflower oil in a deep skillet 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
For a lighter version, you can bake the meatballs in the oven on a baking sheet lined with baking paper at 200°C for 15 minutes before adding them to the cauliflower sauce.
Do not overcook the cauliflower; added to the warm sauce and simmered gently under a lid, it will retain its pleasant texture and the shape of the florets.
15 min
Under an hour
