Chiftele: meatballs in sauce

Ingredients

Meatballs

• 200 g minced beef
• 200 g minced lamb
• 1/2 onion
• 1 clove garlic
• 1/2 bunch dill
• 1/2 bunch parsley
• 1 large egg, lightly beaten
• 1 potato
• 1 carrot
• 1 stick celery
• 1/2 slice bread, soaked in water
• Salt, pepper
• 1 pinch nutmeg
• 2 tablespoons cold water 

Sauce

• 1 large fresh onion
• 1 clove garlic
• 3 fresh tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar
• 1/2 bunch parsley
• 1/2 green pepper
• 1/2 red pepper
• 1/2 green chili, sliced into rounds
• 100 ml water 

Instructions

• Grate the potato, carrot, and celery.
• In a mincer, mix the meats, the roughly chopped onion, the garlic, the dill, the parsley and the vegetables.
• Sprinkle with nutmeg, salt, and pepper.
• Mix in the bread, egg, and cold water. Mix by hand.
• Refrigerate for 20 minutes.
• Make hazelnut-sized balls. To make this easier, run your hands under water regularly.
• In an oiled ban, brown the meatballs all over.
• Dice the tomatoes finely. They can be peeled beforehand if preferred.
• Finely chop and brown the onions.
• Add the other ingredients.
• When the mixture boils, add the meatballs, simmer for 15 minutes and then on a low heat for 30 minutes. 

The nutritionist's advice