Vegetable stew with meatballs

Step-by-step cooking

1. Step 1:

   

   1. First we'll make meatballs. In a blender, finely chop the onion, put minced meat, salt, pepper to the onion and punch well. Add water to the minced meat, mix.

2. Step 2:

   

   Add breadcrumbs, mix.

3. Step 3:

   

   Break the egg there, mix well and knead the minced meat.

4. Step 4:

   

   From the resulting minced meat, stick meatballs the size of walnuts, roll them in flour.

5. Step 5:

   

   Fry meatballs (in small batches) in vegetable oil until golden brown

6. Step 6:

   

   Put on a dish with a paper kitchen napkin so that it absorbs all the excess oil.

8. Step 7:

   

   2. While the meatballs are being fried, you can prepare vegetables for stew (peel, slice) Heat butter and vegetable oil in a saucepan

9. Step 8:

   

   Save the onion.

10. Step 9:

    

    Add chopped carrots and Bulgarian red pepper to the onion.

11. Step 10:

    

    Fry until soft, about five minutes. Add tomato pulp (grate), hot water (boiled), salt, sugar, black pepper, rosemary, basil, grated garlic, mix everything, let it boil. Taste it, if necessary - add salt, pepper. Close the saucepan with a lid, and simmer the stew over low heat for 30 minutes.

12. Step 11:

    

    3. Then, put the meatballs to the vegetables and simmer for another 10 minutes. After the meatballs have already been cooked for 10 minutes, add the frozen green peas, a couple of pinches of saffron and simmer for another 10 minutes. At the end, add the chopped parsley and turn off the heat.

13. Step 12:

    

    While the stew is being prepared, you can boil potatoes for a side dish. Bon appetit!