Perișoare in tomato sauce with capers and olives

Name: Perișoare in tomato sauce with capers and olives
Ingredients: 300 g ground beef and pork; 1 medium onion (150 g); 4 tablespoons round-grain rice; 1 egg; 1 teaspoon iodized salt; 1/2 teaspoon freshly ground pepper; 1 teaspoon sweet paprika; 1 jar tomato sauce with capers and green olives (300 g); 3 cups serpentine pasta; 1½ cups water; 1 teaspoon iodized salt

Diverse - Perișoare in tomato sauce with capers and olives by Iulia N. - Recipia

Perișoare in tomato sauce with capers and olives are Romanian meatballs served with Băneasa Serpentine pasta. They hold together when the mixture is well bound. The red sauce coats them, and the separately cooked pasta brings pasta with meatballs to mind, with the rice mixed right into the meatballs. I prefer to leave the mixture slightly sticky before shaping them. Preparation: 20 minutes. Cooking: 70 minutes. Total time: 90 minutes. Servings: 2. Approximately 1150 kcal and 45 g protein per serving.

Ingredients

For the perișoare

300 g ground beef and pork
1 medium onion (150 g)
4 tablespoons round-grain rice
1 egg
1 teaspoon iodized salt
1/2 teaspoon freshly ground pepper
1 teaspoon sweet paprika

For the sauce

1 jar tomato sauce with capers and green olives (300 g)

For serving

3 cups serpentine pasta
1½ cups water
1 teaspoon iodized salt

Preparation

1. Peel and finely chop the onion. Mix it well with the ground meat, rice, egg, 1 teaspoon salt, paprika and pepper, until the mixture holds together. 2. Pour the tomato sauce with capers and green olives into the Philips Multicooker pot. Choose the BOIL function for 10 minutes and press START; the sauce will begin to bubble gently. 3. Shape the meat mixture into perișoare and place them in the sauce. Set the STEW function for 40 minutes and press START. When done, the perișoare should be cooked through. 4. Remove the perișoare and sauce from the pot, then empty, clean and dry the pot. 5. Put the pasta in the pot with the water and 1 teaspoon salt. Close the lid, choose the STEW function for 20 minutes and press START. The pasta should be tender and the water absorbed. 6. Unplug the appliance and plate everything as you like.

Notes

Leftover perișoare and pasta keep in closed containers in the fridge for up to 3 days; stored together, the pasta soaks up some of the sauce. For a gluten-free version, replace the pasta with gluten-free serpentine pasta, using the same amount of 3 cups; the perișoare contain egg, while regular pasta contains gluten. I start the appliance an hour and a half before the meal so I’m not caught out by the pasta program at the end. Capers and olives can make the sauce salty, so taste it before adding more salt; with large perișoare, check that they’re cooked through in the middle. Serve with a simple green salad.