Slovak Meatballs in Tomato Sauce

Name: Slovak Meatballs in Tomato Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 500 g ground pork; 1 pc egg; 4 tablespoons breadcrumbs; 1 pc onion; 2 cloves garlic; 1 teaspoon marjoram; 1 teaspoon salt; 1 pinch ground pepper; 1 tin peeled tomatoes; 2 tablespoons tomato paste; 1 pc onion; 3 cloves garlic; 1 teaspoon sweet paprika; 30 ml sunflower oil; 200 ml vegetable broth; 1 pc bay leaves; 1 teaspoon salt; 1 pinch ground pepper

Eduard LáskaPotSlovak Cuisine x se líbilo

Slovak meatballs in tomato sauce are a staple of home cooking across Slovakia. They are made from ground pork with egg, breadcrumbs and marjoram, browned until golden and simmered slowly in a thick sauce of tomatoes, onion and paprika. The sauce thickens and soaks up the juices from the meat. It smells of home and Sunday lunch. They are served with mashed potatoes or rice, which drink up the sauce beautifully.

Příprava: 20min

Vaření: 45min

CELKOVÝ ČAS: 1h 5min

Step by step process

Preparing the meatballs

1
For the Slovak meatballs, put the ground pork in a bowl and mix it with the egg, breadcrumbs, pressed garlic, finely chopped onion, marjoram, salt and pepper. Work the mixture with your hands until compact and smooth, about 2 to 3 minutes. If the mixture is too wet, add an extra tablespoon of breadcrumbs.
2
Dampen your hands with cold water to prevent sticking, and shape the mixture into golf ball sized meatballs. You should get about 20 pieces. Place them on a plate and chill in the fridge for 10 minutes to firm up and hold their shape.

Tomato sauce and browning

3
Heat sunflower oil in a large pot or deep pan over medium high heat. Brown the meatballs on all sides until golden, about 2 minutes per side. Do not turn them too early, let them release naturally from the pan. Transfer the browned meatballs to a plate.
4
In the same pot, using the remaining fat, saute the finely chopped onion until translucent, about 5 minutes. Add the pressed garlic and sweet paprika, stir and cook for a minute until fragrant. Stir in the tomato paste and cook for 2 minutes to mellow the raw flavor.

Braising and serving

5
Add the canned peeled tomatoes and crush them with a spoon into rough chunks. Pour in the vegetable broth, add the bay leaf, salt and pepper. Stir and bring to a boil.
6
Return the browned meatballs to the sauce, reduce to a gentle simmer and cover with a lid. Braise for 20 to 25 minutes, stirring gently now and then. The sauce should thicken slightly while the meatballs stay juicy. Serve with mashed potatoes, rice or fresh bread.