From time immemorial, pork has been considered the main meat for cooking in Russia. For cooking, choose mainly pork loin parts, which do not differ in fat content.
Ingredients:
- 500 g minced pork pulp;
- 2 onions;
- 2-3 fresh tomatoes;
- Green and red pepper;
- Olive oil - 6-7 tablespoons;
- Vegetable broth - 1 glass;
- Oregano - 1 tsp;
- Salt pepper;
- 1 garlic clove;
- Parsley - 1 bunch;
- 2 chicken eggs;
- 2 tbsp ground bread crumbs;
- ½ tsp ground sweet pepper.
Preparation:
- Let's start with vegetables. The onions need to be peeled and diced. Then scald the tomatoes. After peeling them off, cut them into four lobes or finer. It is better to cut sweet peppers into strips, after rinsing and drying them.
- Now you can fry part of the onion and bell peppers in a pan with the addition of vegetable oil. Prepare the vegetable broth in parallel and pour it over the vegetables in the pan. Close the lid and simmer for 5-6 minutes.
- After darkening the vegetables, add tomatoes and oregano to them. At this stage, you can salt and pepper the dish and leave it on low heat to simmer for at least 15-20 minutes.
- While the vegetables are stewing, peel the garlic and chop it finely (you can chop it through a garlic press), chop the parsley finely.
- Heat vegetable oil in a skillet and sauté the rest of the onion with the parsley and garlic. Saute for 1 minute, then set aside the mixture to cool.
- Cooking minced meat for meatballs. Mix soft minced meat with half a mixture of parsley, garlic, onion and add a raw egg, ground crackers. Knead the minced meat thoroughly, saturating it with oxygen, so that it becomes more airy and tender.
- From the finished minced meat, you need to form small balls and fry them for 10 minutes in oil.
- Place the meatballs on a plate along with the cooked vegetables and sprinkle with fresh parsley. You can also serve several types of sauces with this dish: cheese with herbs, sauce based on olive oil with paprika, or sour cream sauce with garlic.
