Romanian meatballs in tomato sauce

Method

1. 1

   Preparing the meat

   Soak the bread in water, then squeeze it out well. Thoroughly mix the minced meat with the bread, egg, finely chopped onion, garlic, parsley, sweet paprika, salt and pepper.

   10 min
2. 2

   Shaping the meatballs

   Using wet hands, roll the mixture into small balls about the size of a walnut. Set them aside to rest.

   10 min
3. 3

   Frying the meatballs

   Heat the oil in a frying pan and fry the meatballs until firm and browned all over. Remove them and set aside.

   10 min
4. 4

   Starting the sauce

   In the remaining oil, fry the finely chopped onion until soft, then add the tomato purée and the tinned tomatoes. Sweeten with a little sugar.

   5 min
5. 5

   Simmering

   Add water and the bay leaf, then add the meatballs. Cover and simmer gently for about 30 minutes, until the sauce has thickened.

   30 min
6. 6

   Serving

   Remove the bay leaf and serve the meatballs hot with the sauce, topped with a spoonful of sour cream.