Meatballs Stewed with Potatoes and Peas
by Editorial Staff
Fast, simple, and delicious! Let’s try to cook lunch in half an hour! The meatballs, which we added couscous too, turn out to be interesting in taste, tender, and very juicy! I recommend trying this recipe!
Ingredients
- Potatoes – 3-4 pcs.
- Green peas – 1 glass
- Bulb onions – 1 pc.
- Sweet pepper – 1-2 pcs.
- Garlic – 1 clove
- Vegetable oil – for frying
- Tomato sauce – 1/2 cup
- Salt to taste
- Ground black pepper – to taste
For the meatballs:
- Minced meat – 300 g
- Couscous – 2 tablespoons
- Garlic – 1 clove
- Thyme (dry) – 1/2 teaspoon
- Ground red pepper (or paprika) – 1/4 teaspoon
- Salt to taste
- Flour (for rolling meatballs) – 2 tablespoons
Directions
- Pass the garlic through a press. In a separate cup, we collect all the ingredients for the meatballs: minced meat, garlic, salt, hot red pepper (or sweet paprika), couscous, and thyme. Mix well.
- We form the meatballs, lightly roll in flour, and quickly fry in a pan in a small amount of oil until half cooked.
- While the meatballs are grilling, chop all the vegetables. Diced onions and bell peppers. Potatoes – in medium pieces.
- Remove the meatballs from the pan. Add a little more oil to the pan, fry the garlic (passed through a press) for 30 seconds – let it give its aroma! Then fry the onion until golden. Then fry the pepper for a couple of minutes.
- Pour out the potatoes, fry them for 7-8 minutes, then return the meatballs.
- Add tomato sauce (today these are fresh grated tomatoes) and a little less than half a glass of boiling water – the potatoes should be very slightly covered with liquid. Add green peas there (I have ice cream; fresh or canned can be added at the end of cooking), salt, pepper. Stir, cover, reduce heat and simmer meatballs with potatoes and peas for about 20 minutes.
Bon appetit!
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