Chiftele: Meatballs in Tomato Sauce

Ingredients

Meatballs

• 200g minced beef
• 200g minced lamb
• ½ onion
• 1 clove of garlic
• ½ bunch of dill
• ½ bunch of parsley
• 1 large egg, lightly beaten
• 1 potato
• 1 carrot
• 1 stick of celery
• 1/2 slice bread, soaked in water
• Salt, pepper
• 1 pinch of nutmeg
• 2 tbsp cold water 

Sauce

• 1 large fresh onion
• 1 clove of garlic
• 3 fresh tomatoes ( or a tin of chopped tomatoes)
• 2 tbsp tomato paste
• ½ tsp sugar
• ½ bunch of parsley
• ½ green pepper
• ½ red pepper
• ½ green chili, sliced into rounds
• 100ml water 

Instructions

• Grate the potato, carrot, and celery.
• In a large bowl, mix the meats, the roughly chopped onion, the garlic, the dill, the parsley and the vegetables.
• Sprinkle with nutmeg, salt, and pepper.
• Add in in the bread, egg, and cold water. Mix by hand.
• Refrigerate for 20 minutes.
• Make walnut-sized balls. To make this easier, run your hands under water regularly.
• In an oiled pan, brown the meatballs on all sides.
• Dice the tomatoes finely. They can be peeled beforehand if preferred.
• Finely chop and brown the onions.
• Add the other ingredients.
• When the sauce comes to a boil, add the meatballs, simmer for 15 minutes and then reduce the heat and cook for a further 30 minutes. 

The nutritionist's advice