Meatballs with Onion and Bean Filling
Juicy and tender meat balls with a very delicate filling. This dish will please even those who usually do not like beans. Boiled beans can be replaced with canned ones. Potatoes or rice are recommended as side dishes. When serving, the dish can be complemented with the sauce it was simmered in.
- Total cooking time
- not set
- Number of servings
- 15
- Recipe difficulty
- 3 / 5
Ingredients
for 15 servings
- beans 100 g
- onion 150 g
- minced meat 500 g
- egg 1
- canned peeled tomatoes 700 g
- thyme sprig 5-6
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 14
Soak the beans in cold water for 3–4 hours.
Step 2 of 14
Boil the beans until done (cooking time is indicated on the package).
Step 3 of 14
Drain the water from the cooked beans and let them cool. Blend the mixture in a blender (or pass through a meat grinder).
Step 4 of 14
Finely chop the onion.
Step 5 of 14
Sauté it in vegetable oil until golden brown.
Step 6 of 14
Combine the beans with the onion. Add salt and pepper.
Step 7 of 14
Peel the tomatoes and blend them in a blender (together with the juice).
Step 8 of 14
Add an egg to the minced meat, salt, pepper, and mix.
Step 9 of 14
Form a small patty from the minced meat.
Step 10 of 14
Place the filling inside.
Step 11 of 14
Shape into a ball.
Step 12 of 14
Arrange in a baking pan (in one or two layers).
Step 13 of 14
Pour over the tomato mixture (it should cover the balls; if there is not enough juice, add water).
Step 14 of 14
Add herbs. Place in the oven without a lid. Bake at 180 degrees for 40–50 minutes.