Pulpety z ryżem w sosie pomidorowym is a traditional Polish dish consisting of tender meatballs made with ground meat, rice, and seasonings, cooked in a rich and flavorful tomato sauce. This comforting meal is often served with mashed potatoes and a side of fresh or pickled vegetables, making it a satisfying and wholesome dish.
This dish is a staple in Polish home cooking, beloved for its simplicity, affordability, and comforting taste. It’s a family-friendly meal that can easily be made in large batches, often evoking nostalgic memories of childhood and family dinners.
Ingredients
Meatballs:
- 150 g cooked rice
- 500 g ground meat
- 1 egg
- Salt and pepper, to taste
Sauce:
- 4-5 garlic cloves
- 300 g tomatoes
- A few basil leaves (optional)
- Salt and pepper, to taste
Instructions
1. Cook the Rice:
- Rinse the rice thoroughly under cold water to remove excess starch.
- Cook the rice according to the package instructions until tender.
- Once cooked, spread the rice out on a plate or tray to cool completely. This will prevent the mixture from becoming too wet.
2. Prepare the Meatball Mixture:
- In a large mixing bowl, combine ground meat, rice, egg and seasonings.
- Mix the ingredients thoroughly using a spoon or your hands until evenly combined.
- If the mixture feels too wet or doesn’t hold its shape, gradually add breadcrumbs until the desired consistency is achieved.
3. Form the Meatballs:
- Scoop about 1-2 tablespoons of the meat mixture and roll it between your palms to form small, round meatballs.
- Place the meatballs on a tray or plate and set them aside.
4. Prepare the Sauce:
- In a blender, combine tomatoes, garlic cloves and seasonings.
- Blend until smooth. Adjust seasoning to taste.
- Transfer the tomato mixture to a large pot and bring it to a gentle boil over medium heat.
5. Cook the Meatballs:
- Carefully place the meatballs into the simmering sauce, ensuring they are submerged.
- Reduce the heat to low, cover the pot with a lid, and let the meatballs cook for 10-15 minutes.
- Stir gently every few minutes to prevent sticking or breaking the meatballs.
6. Adjust the Sauce:
- If the sauce is too thin, simmer uncovered for a few minutes to reduce it.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the sauce and cook until it thickens.
- For a creamier sauce, stir in 1/4 cup of heavy cream after cooking.
7. Serve:
- Serve the meatballs warm with a side of mashed potatoes and a fresh salad. Garnish with chopped parsley if desired for extra flavor and presentation.
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