Italian-American Palócleves

Ingredients

In this Italian-American adaptation of Palócleves, we incorporate the flavors and ingredients commonly found in Italian-American cuisine. The traditional Hungarian dish is transformed by using a blend of ground beef, Parmesan cheese, and Italian herbs for the meatballs. The addition of bell peppers, onions, and garlic adds a distinct Italian-American flavor profile. The stew is also enriched with a touch of red wine, which is a common ingredient in Italian-American cooking. We alse have the original recipe for Palócleves, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, diced 2 bell peppers, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 cups beef broth 2 cups beef broth
• 1/2 cup red wine 1/2 cup red wine
• 1 bay leaf 1 bay leaf

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 14g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, oregano, basil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion, bell peppers, and minced garlic. Sauté until the vegetables are softened.
5. 5.
   Return the meatballs to the pot and add the crushed tomatoes, beef broth, red wine, and bay leaf. Stir well to combine.
6. 6.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the meatballs are cooked through and the flavors have melded together.
7. 7.
   Remove the bay leaf before serving.
8. 8.
   Serve the Italian-American Palócleves hot with crusty bread or over a bed of pasta.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for healthier meatballs. If you prefer a richer flavor, you can use a combination of lean and fatty ground beef.
• Parmesan cheese — For a stronger Parmesan flavor, use freshly grated Parmesan cheese instead of pre-packaged grated cheese.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed.

Tips & Tricks

• To enhance the flavor of the stew, you can add a splash of balsamic vinegar or Worcestershire sauce.
• If you prefer a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce.
• For a heartier meal, you can add cooked pasta or serve the stew with mashed potatoes.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Feel free to customize the vegetables in the stew based on your preferences. Mushrooms, carrots, or zucchini can be great additions.

Serving advice

Italian-American Palócleves is best served hot. Garnish each serving with a sprinkle of fresh parsley for a pop of color and freshness. Serve with crusty bread or over a bed of pasta to soak up the flavorful broth.

Presentation advice

When serving Italian-American Palócleves, use a deep bowl to showcase the meatballs and the vibrant colors of the stew. Drizzle a little olive oil on top and sprinkle some grated Parmesan cheese for an extra touch of indulgence.