Chiftele: Meatballs in Tomato Sauce
Preparation time20 min
Cooking time70 min
Portions4
FromEurope
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.
Energy | Protein | Total Carbohydrate | Sugar | Fibre | Total fat | Saturated fat | Sodium |
---|---|---|---|---|---|---|---|
381.4 Kcal | 32.5g | 21.4g | 9.8g | 5.3g | 17.0g | 6.5g | 284.1mg |
The nutritionist's advice
Meatballs are a typical Eastern European dish. They can be made from minced leftover meat to reduce wastage.
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Last modified date: 4/1/2022