Peka with stuffed meatballs – Croatian stew

Ingredients for 4 servings:

• 2 carrots
• 1 kg potatoes
• 2 peppers
• 1 zucchini
• 250 g mushrooms
• ¼ pumpkin(s)
• 2 spring onions
• 500 g minced meat
• 2 onions
• ½ bunch parsley, chopped
• 1 egg(s)
• e.g. breadcrumbs
• sheep’s cheese
• salt and pepper
• Paprika powder
• Vegeta
• 2 tbsp olive oil
• 1 jar white wine

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

can also be braised in a roasting pan or Roman pot

Clean the vegetables, potatoes, and mushrooms and chop into large pieces. Season the potatoes in a bowl with olive oil, paprika, and Vegeta, and toss to combine. First, add the potatoes to the peka dish, then layer the remaining vegetables. Mix the minced meat with finely diced onions, egg, breadcrumbs, and parsley, and season with salt and pepper. Cut the feta cheese into approximately 1 cm pieces. Flatten the minced meat in portions in your hand, place a cube of feta cheese on each one, and then seal them all around with the minced meat. Place the meatballs on the peka and pour in a little wine. Now place the peka dome on top and cover with the prepared embers. The cooking time depends on the quantity—usually at least 1 hour. Of course, you can also use different types of meat (classic peka) instead of the meatballs, such as lamb, beef, chicken, pork, rabbit, or even squid.