Ingredients 500 g of minced meat
800 g of roasted pepper
50 g of peas
1 slice of bread
Salt and pepper
1 stalk of celery
2 cloves of garlic
Prepare everything. Soften the bread in a little bit of milk, slice the carrots and the celery, chop the onion, cut the pepper into bite size pieces.
In a big bowl add the meat, the egg, salt, and pepper, the peas, the bread but squeeze the milk out, dill and mix it by hand.
Form tiny meatballs with your hands and place them on a plate. Set them aside until you need them.
In a pan add some olive oil and then, add the onion, celery, and carrots and sweat them for 6-7 minutes. Season with salt and pepper.
Add the roasted peppers and garlic and sweat for 5 more minutes.
Place carefully the meatballs in the pan on a single layer and put the lid on. Let them simmer for 30 minutes until the meatballs are cooked through, but stir gently every 10 minutes and turn them upside down to cook evenly.