์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Moldovan Parjoale
Meatballs in Tomato Sauce
Flavorful, flat meatballs (parjoale) simmered in a rich tomato sauce with aromatic spices. A comforting and classic Moldovan dish.
๐ง ์ฌ๋ฃ
- 1 lb Ground pork
- 0.5 lb Ground beef
- 1 medium Onion(finely minced)
- 3 cloves Garlic(minced)
- 1 slice Bread(soaked in milk and squeezed dry)
- 1 large Egg
- 3 tbsp Fresh parsley(chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil(for frying)
- 28 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 1/2 cup Water
- 1 Bay leaf
- 1 tsp Paprika
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large bowl, combine ground pork, ground beef, minced onion, minced garlic, soaked bread, egg, chopped parsley, salt, and pepper. Mix well until thoroughly combined.
- 2
Shape the mixture into flat, round patties (parjoale). They should be about 1/2 inch thick.
- 3
Heat olive oil in a large skillet over medium-high heat. Fry the parjoale for about 3-4 minutes per side, until browned. Work in batches if necessary. Remove from skillet and set aside.
- 4
In the same skillet, add the crushed tomatoes, tomato paste, water, bay leaf, and paprika. Stir to combine.
- 5
Bring the sauce to a simmer. Gently place the browned parjoale into the sauce.
- 6
Cover the skillet and simmer for 25-30 minutes, or until the meatballs are cooked through and the sauce has thickened.
- 7
Remove the bay leaf before serving. Serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a smoother sauce, you can blend the crushed tomatoes and tomato paste before adding them to the skillet.
- โIf you don't have fresh parsley, dried parsley can be used (use about 1 tablespoon).
- โThese meatballs are also delicious served with mashed potatoes or mฤmฤligฤ (polenta).
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Some recipes include finely grated carrots in the meatball mixture for added moisture and flavor.