Meatballs with Sauce

Name: Meatballs with Sauce - Violeta P.
Ingredients: 1 kg minced meat (beef + pork mix); 100 g rice; 1+1 onion; 2 eggs; salt and ground pepper; to taste; 2 tablespoons tomato paste; 2 tablespoons pepper paste; 3 bunches of dill; 2 tablespoons oil; 300 ml meat broth; 5; 6 peppercorns; 1 bay leaf.

Diverse - Meatballs with Sauce by Violeta P. - Recipia

Rice is the main ingredient of this recipe and serves as the perfect base for the delicious meatballs we are about to prepare. The first step is to choose quality rice, ensuring it is clean and free of impurities. After selecting the rice, we wash it in several cold waters to remove excess starch, which will help us achieve a less sticky texture. While the rice drains, we take care of the necessary vegetables and greens. A fresh onion is carefully peeled, then washed under a stream of cold water and finely chopped. The aroma of the onion will add a special flavor to the meatballs, so feel free to use a larger onion if you want an extra touch of taste. A bunch of fresh dill is chosen, well washed, and finely chopped. The dill will give an unmistakable fragrance to our dish. In a large bowl, we combine the minced meat with the onion, washed rice, beaten eggs, salt, and ground pepper to taste, along with the chopped dill. We mix all the ingredients well, ensuring that the rice is evenly distributed in the mixture. With wet palms, we shape equal-sized meatballs, which we place on a moistened plate to prevent sticking. To cook the meatballs, we bring a pot of water to a boil. When the water is boiling, we add the meatballs and let them cook until they rise to the surface, which takes about 3-4 minutes. These are the signs that they are cooked correctly. Using a slotted spoon, we remove the cooked meatballs and place them on a clean plate to cool slightly. In another pan, we sauté the other finely chopped onion in a little heated oil, adding a cup of meat broth to enhance its flavor. When the onion becomes glassy and starts to release its aromas, we add the pepper paste and tomato paste, which we dissolve in the broth. We also add a few peppercorns and a bay leaf for extra flavor. We simmer the mixture for about 5 minutes, allowing the flavors to combine. Then, carefully, we add the cooked meatballs to the aromatic sauce. We gently stir so that the meatballs are evenly coated with the sauce. Finally, we adjust the salt and let it simmer together for a few more minutes to blend all the flavors. The meatballs are ready to be served, alongside a side of polenta or a fresh salad, turning the meal into a true culinary delight.

Ingredients

1 kg minced meat (beef + pork mix)
100 g rice
1+1 onion
2 eggs
salt and ground pepper
to taste
2 tablespoons tomato paste
2 tablespoons pepper paste
3 bunches of dill
2 tablespoons oil
300 ml meat broth
5
6 peppercorns
1 bay leaf.

Meatballs with Sauce

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