Meatballs in Roasted Pepper Sauce | Tender and Creamy
(0)
45 min
Under an hour
Sezamo
Chifteluțe rumene și suculente din carne de porc, scăzută într-un sos catifelat și cremos de ardei copți și smântână fermentată. O mâncare caldă de toamnă, cu arome autentice de casă, perfectă alături de mămăligă sau piure de cartofi.
Preparation method
Preparing and browning the meatballs
Peel and finely chop the yellow onion, and finely mince 2 cloves of garlic. In a large bowl, combine the ground pork with the egg, breadcrumbs, chopped onion, minced garlic, finely chopped fresh dill, dried thyme, half of the salt, and a generous pinch of ground black pepper.
Mix the mixture thoroughly with your hands for 2-3 minutes until it holds together and becomes cohesive. With damp palms, shape into round meatballs about the size of a walnut (approximately 3-4 cm in diameter).
Heat one tablespoon of sunflower oil in a deep skillet or wide pot. Brown the meatballs over medium heat for 6-8 minutes, turning them on all sides until they develop an appetizing golden crust. Transfer them to a plate and keep warm.
Chef's tip
For an even smoother and silkier sauce, completely blend the roasted peppers together with the tomato purée and sour cream using an immersion blender before adding the meatballs.
If you prefer a lighter version, you can bake the meatballs on a baking sheet lined with parchment paper in a preheated oven at 200°C for 15 minutes before transferring them to the sauce.
27 min
Under an hour
