Romanian Meatball Stew

This recipe was automatically translated from Romanian. View original here
Romanian Meatball Stew

I have been planning to make a meatball stew recipe for a long time. You can do more to make it a more uniform sauce, or to make some pieces of tomatoes and onions, everything is according to your preferences. If you use tomato puree the sauce will be smoother, I put canned chopped tomatoes and the sauce was denser.


Grinded meat
1 kg
Bread crumbs
4 tbsp
1 cup
1 piece
2 tsp
in meat and sauce, put according to preferences and taste
Fresh parsley
2 tbsp
+ other spices and herbs as desired
Tomato puree
500 g
or chopped tomatoes
Tomato paste
1 tbsp
I used sweet red pepper paste
Laurel leaves
2 pieces
Whole black pepper
5 pieces
I prefer to put it ground
White onion
1 piece
Garlic cloves
4 pieces
2 in meatballs and 2 pieces in sauce
1 tsp
Sunflower oil
50 ml

Step by step


We make the meatballs first:

In a small bowl, mix the breadcrumbs with milk and let it swell for about 10 minutes.


The minced meat (I recommend chopping the good meat of your choice at home) is placed in a larger and deeper bowl.

Add the egg, breadcrumbs, chopped beef, salt, pepper to taste and 2 cloves of crushed garlic.


Mix well with your hands, even insisting that the mixture be as uniform as possible.


Moisten your hands with water and form the meatballs, about the size of a walnut.

Arrange them on a bottom along the way.


Heat the oil well in the pan and brown the meatballs well on all sides.

I fried them for 2 rounds, depending on the size of the pan, the meatballs and the amount of meat.


When they are ready, take them out on a plate.


Now we prepare the sauce:

In the remaining oil in the pan, harden the onion and garlic, all finely. Do not brown too much, just heat a little and leave the flavor.


Then add the mashed tomatoes and tomato paste.

Mix well and leave until it starts to boil.


If the tomato sauce is thicker, add enough water to thin it. However, after boiling the water evaporates so it will not confuse the taste.

Optionally, after boiling the sauce (about 10 minutes on low heat) you can pass it through a sieve to be as fine and uniform as possible, I did not do it.


After cooking, season with salt, add sugar, bay leaves, pepper and other herbs / spices as desired.


Add the meatballs, stir.

Note , even if the sauce initially seems a little sour and more fragrant, after adding the meatballs and boiling in the sauce - it will completely change its taste, for good.


Now you have 2 options:

- let the pan simmer on low heat for about 10-15 minutes.

- or transfer the composition to a deep baking tray, or toss and bake for 30-40 minutes.

I chose the version with the pan, faster and more convenient for me at that time.


Serve hot, with lots of appetite and fresh bread :)

Good appetite!

Quantity: 1 kg (3-4 servings)
Prep time: 20 min
Difficulty: easy
Ready in: 60 min
Publish date:


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