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!

Summary

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

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Instructions

1. 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.

   

2. We form the meatballs, lightly roll in flour, and quickly fry in a pan in a small amount of oil until half cooked.
3. While the meatballs are grilling, chop all the vegetables. Diced onions and bell peppers. Potatoes – in medium pieces.
4. 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.
5. Pour out the potatoes, fry them for 7-8 minutes, then return the meatballs.

   

6. 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!