- Minced meat - 350 Grams
- Garlic - 6 Teeth (3 - in balls, 3 - in sauce)
- Bread crumb - 35 Grams
- Spices for minced meat - - To taste (nutmeg, cinnamon, coriander)
- Egg - 1 piece
- Salt, pepper - - To taste
- Olive oil - - To taste
- Bow - 2 pieces
- White dry wine - 125 milliliters
- Tomatoes in own juice - 400 Grams
- Broth - 125 Milliliters
- Peas frozen - 80 Grams
Mix the minced meat, crumbs, 3 chopped cloves of garlic, spices for minced meat, salt and pepper. Thoroughly mix the stuffing with your hands. Cover the stuffing with food film and send it to the refrigerator for half an hour. In the meantime, fry in oil to a large, chopped onion. Then add the chopped garlic into the frying pan. Stir and cook another couple of minutes. We increase the fire. We pour the wine into the frying pan and begin to evaporate it. After 3-4 minutes add tomatoes, broth, salt and pepper to the frying pan. Stir and simmer for another 5 minutes on low heat. Finally, we add pea pods to the sauce (or you can simply frozen peas), mix and stew for another 10 minutes under the lid on a slow fire. At this time we will take out the mince from the refrigerator, form meat balls from it and fry them from all sides until ready. Finished meat balls put in sauce, mix and cook on low heat for another 5 minutes, no more. We remove from the fire and serve. Bon Appetit! :)
Servings: 3-4