Traditional Chirpan-Style Meatballs (Kyufteta po Chirpanski)

In a mixing bowl, combine 130 gr Minced meat mixture with finely grated ¹/₄ head Onions, 10 gr Breadcrumbs (fine), 1 tbsp Savory Dried, ¹/₂ tsp Ground cumin, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder.

Knead the meat mixture vigorously until thoroughly blended, form into 6 round meatballs with moistened hands, and place them on a clean plate to rest for 10 minutes.

During the resting time, wash, peel, and chop all stew vegetables and aromatics so everything is prepared before turning on the heat.

Heat 1 ¹/₄ tbsp Sunflower oil in a deep pot over medium heat, then add the diced ¹/₄ head Onions and sliced 50 gr Carrots and cook for 3 to 4 minutes until they begin to soften.

Add the chopped 50 gr Red Peppers and minced 1 clove Garlic to the pot and sauté for 2 minutes until fragrant.

Stir in 1 tsp Red pepper powder and 10 gr Tomato Puree, then immediately add 100 gr Canned Diced Tomatoes, the cubed 130 gr Potatoes, 4 leaves Bay Leaves, 130 ml Water, ¹/₂ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder, bringing the mixture to a simmer.

Carefully place the meatballs into the simmering vegetable sauce in a single layer, cover the pot with a lid, and cook over low heat for 25 to 30 minutes until the meatballs are thoroughly cooked and the potatoes are tender.

Uncover the pot, stir in finely chopped 5 gr Parsley, remove from the heat, let the dish rest for 5 minutes so the sauce thickens, and serve warm.