Mix the ground meat with the bread, onion, garlic, parsley, eggs, cumin, salt and black pepper until evenly combined.
2
With wet hands, shape patties the size of a small fist.
💡Wet hands don't stick to the mixture, and the patties come out smooth and even.
To assemble
3
Heat the oil in a pan and brown the meatballs 3–4 minutes per side.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
Combine the meatballs and the sauce in the pot. Turn down the heat, cover and simmer 25 minutes, until the meatballs are cooked and the sauce thickens.
⚙ SimmeringStovePotLid
💡Drop the meatballs into boiling sauce and don't stir at first: that way they firm up and keep their shape.
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5
Serve with plenty of chopped parsley and white rice.
506calories
29 gprotein
19 gcarbs
34 gfat
● protein 23%● carbs 15%● fat 61%
Per serving (339 g), of 4 servings
For the Meatball mix · To assemble ·
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Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Bread: measured in pieces: one ≈ 250 g · 264 kcal per 100 g · More about Bread →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (5) · 🍳 3 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
