Meatballs with vegetable ragout

Ingredients:

Meatballs:
minced beef — 500 grams.
onions — 1 pc.,
egg — 1 pc.,
breadcrumbs — 50 grams.
water — 50 ml.,
salt — 1 — 1.5 tsp,
freshly ground black pepper — to taste
meal — meatballs for breading.
Vegetable oil — for frying meatballs

Vegetable stew:
onions — 1 pc.,
large tomatoes — 2 pcs. (or 1 cup of pulp of fresh tomatoes)
large carrots — 1 pcs.
bell pepper (red) — 1 pcs.
Garlic — 2 tooth.,
salt — 1-1.5 tsp
sugar — 1 tsp
freshly ground black pepper — to taste
dry rosemary — 1 tsp
Dry basil — 1 tsp
Saffron — a couple of pinches,
water — 500 ml.
butter — 2 tablespoons,
vegetable oil — 1 tbsp
fresh parsley — a small bunch.

Preparation:

1. First make the meatballs.
In a blender, finely chopped onion, put a bow beef, salt, pepper and a good punch. Add minced water mix. Add the breadcrumbs and mix. Split to the same egg, mix well and knead stuffing.
From the resulting minced meatballs to stick the size of a walnut, roll them in flour.
Meatballs (small parties) fry in vegetable oil until golden brown, put on a plate with paper kitchen towel so that it absorbed all the excess oil.
2. While the fried meatballs, you can prepare the vegetables for stew (clean, cut)
In a skillet heat the butter and oil, spassirovat onions.
To add chopped onions carrots and red bell pepper. Sauté until soft, about five minutes.
Add tomato pulp (rub on a grater), hot water (boiling), salt, sugar, black pepper, rosemary, basil, grated garlic and mix everything to a boil. Taste, if needed — dosolit, doperchit. A saucepan lid, and simmer the stew on low heat for 30 minutes.
3. Then put the vegetables meatballs and simmer another 10 minutes.
After 10 minutes, the cook had the meatballs, add the frozen peas, a couple of pinches of saffron and simmer another 10 minutes.
At the end, add the chopped parsley and turn off the fire.
While preparing the stew, served with boiled potatoes can be.meatballs-with-vegetable-ragout

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