Mix the ground meat with the onion, parsley, cumin, salt and black pepper until evenly combined.
2
With wet hands, shape patties the size of golf ball.
💡Wet hands don't stick to the mixture, and the patties come out smooth and even.
3
In a bowl, mix the tomatoes, olive oil and garlic.
⚙ Pan-fryingStoveFrying pan
4
Add and fry 3 minutes, until the peppers soften.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5
Add the tomato paste and stir about a minute, until fragrant.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6
Combine the meatballs and the sauce in the pot. Turn down the heat, cover and simmer 30 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.
449calories
24 gprotein
15 gcarbs
32 gfat
● protein 22%● carbs 13%● fat 65%
Per serving (323 g), of 4 servings
For the Meatball mix ·
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Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Tomato paste: measured in tbsp in this recipe: 1 tbsp = 16 g · 109 kcal per 100 g · More about Tomato paste →
🔧 Tools needed (4) · 🍳 2 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)
