Description
A simple dish, low in calories, but extremely flavorsome. I tasted a similar dish during my ski holiday in Austria last year. This reminds me of that trip, but with my innovations this time around.
Ingredients
- 4 teaspoons Cold-Pressed Extra Virgin Olive Oil, Divided
- 3 Shallots, Finely Chopped
- 1 Carrot, Chopped Into Small Cubes
- 5 cloves Garlic, Finely Chopped
- ½ teaspoons Salt
- ½ teaspoons Dried Thyme
- ½ teaspoons Freshly Ground Black Pepper, Divided
- 550 grams Minced Pork
- ½ teaspoons Cinnamon Powder
- 3 cups Water
- 5 sprigs Fresh Thyme
- 3 leaves Fresh Laurel
Preparation
Add 1 1/2 teaspoons of olive oil to the pan. Add chopped shallots, carrots and garlic. Sprinkle in a little bit of salt.
When garlic starts to change its color slightly, stir and add dried thyme and a pinch of black pepper. Sauté for 2 minutes. Remove from pan and set aside.
Roll the minced meat into small balls using your hands. Add remaining 2 1/2 teaspoons of olive oil to the pan and place the balls in the pan over medium to high heat. Cover and cook for 4–5 minutes. Remove pan from heat and flip the meatballs carefully so that they do not break. Cover and cook for another 3 minutes.
Add the carrot mixture to the meatballs. Cook over medium heat. Add cinnamon and sauté for 1 minute. Add water. All the meatballs should be submerged halfway.
Season with remaining salt and pepper. Add fresh thyme and laurel leaves. Stir. Cover and cook over medium heat for 25–30 minutes.
