We bring to your attention very tasty and juicy meatballs stewed in broth gravy, vegetables and black olives. They will become a decoration of the festive table.
Ingredients:
- 500 g combined minced meat;
- 600 ml of broth (vegetable or meat);
- 3 garlic cloves;
- 150 g ham;
- 100 g pitted olives;
- 1 egg;
- 2 ripe tomatoes;
- 1 onion;
- flour;
- sunflower oil;
- dill and parsley;
- ground black pepper and chili;
- salt.
Preparation:
- Rinse dill with parsley and chop with a knife. Peel the garlic cloves and chop with a press (garlic).
- Put the combined minced meat in a bowl and mash with a fork. Add egg, herbs, pepper, salt and garlic to the minced meat. Mix everything very thoroughly until smooth and beat off a little so that the minced meat thickens.
- Sift flour and pour into a deep plate, pour oil into a frying pan and heat.
- Form medium-sized meatballs with wet hands, roll them in sifted flour, dip in oil and fry from all sides, gently pumping along the bottom of the pan. Transfer the fried meatballs to any stewing container.
- Cut the tomatoes and ham into large cubes, cut the onion into small cubes. Combine the prepared ingredients in one container. Pour warm broth into them and add 1 spoonful of flour. Mix everything well so that there are no lumps left, and pour over the meatballs. Place on low heat, wait for a boil, boil for half an hour.
- After this time, add the olives and simmer for another 10 minutes.
- Turn off the Languedoc-style ready-made meatballs, insist a little, sprinkle on plates and serve with boiled rice or mashed potatoes. Note that these meatballs may well be an independent dish that does not require any side dish.
