Romanian meatballs

Romanian meatballs

INGREDIENTS:
For the meatballs:
500 g minced meat (mixture of veal and pork)
1 onion
2 garlic cloves
1 boiled potato (average-sized)
1 egg
2-3 tablespoons breadcrumbs
3 tablespoons water
½ teaspoon cumin
½ teaspoon nutmeg
black pepper
salt
parsley
dill

all-purpose flour
sunflower oil for frying

For the sauce:
6 tomatoes or 800 g canned tomatoes (2 cans of 400 g each)
2 onions
4-5 garlic cloves
2 carrots
2 celery stalks
4-5 tablespoons olive oil
2 tablespoons tomato puree
1 teaspoon sugar
2 red peppers
2 yellow or green peppers
1 chili pepper
200 ml water
fresh parsley
black pepper
salt

PREPARATION:
Meatballs
Cut the onion and the garlic into small pieces. You can also grate the onion instead. Mix the minced meat with the onion, garlic, egg, mashed potato, breadcrumbs, water and the spices. Knead and leave it to rest covered with plastic wrap. Meanwhile prepare the sauce. Once it is ready form the meatballs by dredging them in flour and frying them in sunflower oil from all sides.

Sauce
Peel the onion, garlic, carrots and celery and cut them into small pieces. Wash and remove the seeds from the peppers and cut them into cubes. Peel the tomatoes and cut them into cubes as well. Fry in olive oil and in a deep pan the onion, garlic, celery and carrots. When the onion becomes transparent add the peppers and cook until they become soft. Add the tomatoes, sugar, tomato puree and the parsley. Cook for several minutes and add the water. Season with salt and black pepper and lower the heat. Cook like that for about 10 minutes until the sauce thickens. Serve in a plate some of the sauce with several meatballs and sprinkle with pieces of parsley.

Romanian meatballs

Romanian meatballs