Braised potatoes with meatballs
Description
The recipe won't take much time. Potatoes with meatballs is already a classic combination. But you can diversify it by adding an unusual sauce—specifically, tahini paste. I came across this paste in the store; it's made from sesame seeds and tastes absolutely delicious with lemon juice! Also, when preparing the stewed potatoes with meatballs, I recommend adding nutmeg, coriander, cumin, and other spices to the meat mixture. If you can't find tahini paste, you can easily replace it with the familiar tomato paste—but then skip adding lemon juice. Serve hot.
Instructions
- 1
Step 1
First, prepare the meatballs. Finely chop the onion and greens. Add spices to taste, onion, and greens to the minced meat, mix well. Shape into small meatballs and place them in a pot.
- 2
Step 2
Cut the potatoes into quarters and fry them over high heat for a couple of minutes until golden brown. You can skip this step if you prefer, but the potatoes will taste much better if you don't. Pour half a cup of water into the cauldron and spread the fried potatoes evenly.
- 3
Step 3
Cover the pot with foil and place it in a preheated oven at 180°C for half an hour. The meatballs and potatoes should be ready, as shown in the photo.
- 4
Step 4
Then squeeze the lemon juice and add it to the tahini paste. Over low heat, stirring constantly, cook until thickened; the sauce should have the consistency of paste or sour cream. Add half a cup of water and mix well. Pour the sauce over the potatoes and meatballs, return to the oven, cover with foil, and bake for 15–20 minutes.
- 5
Step 5
The sauce should not completely cover the potatoes with the meatballs.
- 6
Step 6
If you prefer more liquid in your hot dish, then 20 minutes in the oven will be enough.
- 7
Step 7
The finished stewed potatoes with meatballs are perfectly fine without a side dish, but boiled rice won't be out of place.
- 8
Step 8
Fresh vegetables go best with stewed potatoes and meatballs.