Description
In the court of "Indian summer" - on the street gently warms the sun, the sky overhead clean and high — that's just in the air already smells of cold. And to say goodbye to the last warm days it was not so sad, nature arranges around the real festival of colors, generously USEPA trees and pavements of gold, crimson and ochre. In those days you want to cook something special. Offer to your attention a real autumn dish, this hearty and flavorful. Combined with a salad of fresh vegetables is very tasty! Go!
Ingredients
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300 g
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150 g
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1 piece
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150 g
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3 piece
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1 piece
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1 piece
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Cooking
Soak the beans overnight, boil until tender. At the end of cooking salt. Drain the liquid into a separate bowl. It will be useful to us for the sauce.
Stuffing (can be anything, I have in this case chicken) salt and pepper, add the egg, mix thoroughly.
Form small meatballs, roll them in breadcrumbs.
Fry meatballs in vegetable oil. I used a mix of sunflower and olive oils "IDEAL".
Prepare the sauce: Carrots to RUB on a large grater, onion cut into small dice. Fry in vegetable oil. Tomatoes cut in half, to RUB on a large grater (skins discarded). Put all in bowl of blender, add cream cheese (which melts easily) and the liquid in which the cooked beans. I love thick sauce, so I added quite a bit to about 0.5 cups. All carefully grind in a blender until smooth.
Pour the sauce on meatballs and stew for 10-15 minutes. Add the beans, stir and simmer for another 5-7 minutes. At the end sprinkle with herbs. Can be fed. Bon appetit!
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