Pickled Cucumber Stew with Meatballs | Sweet and Sour Tradition
(0)
55 min
Under an hour
Sezamo
O mâncare tradițională românească de toamnă, plină de savoare și nostalgie. Chifteluțe rumenite și pufoase din carne de porc, scăzute la foc domol într-un sos bogat de roșii cu ceapă călită, cimbru, foi de dafin și rondele crocante de castraveți murați. Echilibrul perfect între dulce și acrișor, desăvârșit cu mărar proaspăt tocat.
Preparation method
Preparing the mixture and vegetables
Rinse the pickled cucumbers under cold running water if they are too salty or sour, then slice them into rounds of about 0.5 cm. Finely chop the yellow onion and fresh dill, and finely crush the garlic cloves.
In a large bowl, add the minced pork, fresh egg, breadcrumbs, one-third of the finely chopped onion, half of the crushed garlic, a pinch of dried thyme, salt, and ground black pepper. Mix the mixture well by hand until smooth and well combined.
Shaping and browning the meatballs
Moisten your hands with a little cold water and shape into walnut-sized round meatballs (about 16-18 pieces).
Chef's tip
If the pickled cucumbers are very salty, soak them in cold water for 15-20 minutes before slicing to balance the acidity and salt level in the dish.
The granulated sugar added to the sauce rounds out the flavors and tempers the acidity of the pickles and tomatoes, offering that unmistakable sweet-and-sour taste typical of traditional cuisine.
For a lighter version, you can bake the meatballs in the oven on a baking sheet lined with parchment paper at 200°C for 15-18 minutes before transferring them to the sauce.
15 min
Quick
