Stewed meatballs in tomato sauce. Meatballs in tomato sauce

Fragrant meatballs in tomato sauce - perfect for dinner. Cook with pork, veal, chicken with rice and garlic!

We offer to cook delicious meatballs in tomato sauce.

Minced meat - 400 gr.,
Eggs - 1 pc.,
Salt - a pinch
Black pepper - a pinch
Semolina - 3 tbsp. spoons,
Onion - 1 pc.,
Carrots - 2 pcs.,
Tomato juice - 1 glass,
Sour cream - 3 tbsp. spoons,
Vegetable oil

Cooking meatballs in tomato sauce will consist of several stages. At the first stage, you need to prepare minced meat for meatballs. On the second - to make meatballs out of it. Ready meatballs fry until cooked. On the third - prepare the sauce and stew the meatballs in it. Let's start with minced meatballs. Grate the peeled onion on a fine grater. Defrost minced meat if necessary. Transfer to a bowl.

Add onion puree to it.

Salt and pepper.

Stir the mince.

Beat in an egg.

Stir.

Pour the required amount of semolina into the minced meat.

Stir it.

For the tomato sauce, finely grate the carrots,

and cut the onion into cubes.

Now you can start making meatballs. With wet hands, roll the minced meat into small balls.

Fry meatballs in vegetable oil over low heat.

In another pan, sauté the onions and carrots.

Pour in the tomato juice.

You can use ketchup or tomato sauce instead of tomato juice in this recipe. Add 150 ml. tomato sauce or ketchup and pour the same amount of water. Simmer the tomato sauce for another 10 minutes, stirring occasionally. During this time, the onions and carrots should become soft. Add sour cream to tomato sauce. Thanks to it, the sauce will turn out to be more beautiful in color and acquire a creamy taste.

Tomato sauce for meatballs is almost ready. It remains to salt it and add spices.

After adding salt and spices, keep it on the stove for another 2-3 minutes. Put the fried meatballs into the tomato sauce.

Spoon sauce over them.

Cover the pan with a lid. Turn the heat down to low so nothing burns. Leave meatballs with semolina to stew in tomato sauce for 5-7 minutes. Serve ready-made meatballs with gravy along with the main side dish and salads. Good appetite. As you can see, it is very easy to cook delicious meatballs in tomato sauce in a pan.

Recipe 2: Meatballs with Gravy in Tomato Sauce

Meatballs in tomato sauce are closely related to meatballs. However, they are more elegant, harmonious and self-sufficient. If all kinds of vegetables and cereals are added to meatballs, which makes them more solid, then meatballs consist exclusively of minced meat or fish.

Pork - 600 grams
Onion - 1 pc.
Garlic - 1 clove
Sour cream - 1 tbsp.
Tomato paste - 1.5 tbsp.
Ground paprika - 1 tsp
Allspice peas - 6 pcs.
Bay leaf - 2 pcs.
Salt - to taste
Ground black pepper (in sauce) - to taste
Vegetable or other oil - for frying

Ready minced meat can be purchased at the supermarket, but it is better to cook it yourself. To do this, install a sieve with small holes for fine grinding in a meat grinder and pass meat, garlic and onions through it.

Salt the minced meat, pepper and put any spices. I really like to use ground nutmeg and a pinch of red pepper. Well, you can add herbs, spices or finely chopped greens to your taste to enrich the taste.

Stir the minced meat well and beat it a little, this will give it elasticity, airiness, lightness and uniformity. The more uniform the minced meat, the tastier the meatballs will turn out.

Form small meatballs. As a rule, they are made a little larger than cherries, so that it is convenient to eat them whole. It is most comfortable to form them with wet hands, then the minced meat will not stick to your hands, and the meatballs will turn out smooth.

The semi-finished product is ready, start frying it. To do this, pour vegetable or other oil into the pan and heat well.

Put all the meatballs in the pan and fry them for about 10 minutes over medium heat, turning occasionally.

In the meantime, meatballs are fried, take care of the sauce, which will give the dish a special piquancy. Put the tomato paste, sour cream, bay leaf, ground wig, peppercorns, salt and black pepper into the pan.

Fill everything with water.

Place the pan on the stove and simmer the sauce for about 10 minutes.

Then pour the meatballs in the tomato sauce, cover the pan with a lid, make a slow fire and simmer the meatballs in the tomato sauce, about 20 minutes.

Serve ready-made meatballs to the table warm, as an independent dish. You can also use meatballs in tomato sauce as an addition to mashed potatoes, boiled rice or spaghetti.

Recipe 3: meatballs in tomato sauce in the oven

Minced meat - 500 g (beef / pork)
Onion - 2 heads
Butter - 20 g
White bread - 1 pc. (better humpback)
Milk - ½ cup
Tomato paste - 3 tablespoons
Flour - 2 tablespoons
Broth - 0.5 l (or water)
Salt - to taste
Ground black pepper - to taste

Soak bread in milk. In a deep bowl, mix minced meat, finely chopped onion (1 head), loaf soaked in milk, salt, pepper.

Form meatballs a little larger than a walnut (it is better to form them with your hands dipped in water). Place the meatballs on a baking sheet lined with parchment paper or foil. Bake meatballs in the oven at a temperature of 200 C degrees for 15 minutes at an average level.

While the meatballs are baking, prepare the tomato sauce. Peel the onion, chop finely, fry in butter until translucent.

Add flour, stir, fry for about 1 minute.

Then add tomato paste, fry for another 3-4 minutes, stirring occasionally.

Pour the broth (or water), salt, black pepper in a thin stream, mix. Cook, stirring for 5 minutes, until lumps dissolve.

Put the finished meatballs into the tomato sauce. Simmer under a closed lid over low heat for 10-15 minutes. Serve at the table with a side dish. Bon Appetit!

Recipe 4: Meatballs in a pan in tomato sauce

Meatballs in tomato sauce is a dish prepared with slight variations throughout Italy, in addition to being offered as a main course, it can also be used as an accompaniment to various types of pasta and spaghetti.

Olive oil - 2 tbsp. l.
Garlic - 3 tooth.
Tomatoes in own juice (mashed) - 500 g
Tomato - 250 g
Minced meat (beef) - 500 g
Bulb onion (medium) - 1 pc.
Breadcrumbs / Breading (a glass of 200 grams) - 1 stack.
Chicken egg - 2 pcs
Parsley - 15 g
Basil - 15 g
Salt - 1.5 tsp.

Cut tomatoes into small pieces.

For the sauce, heat the olive oil in a saucepan over medium heat. Saute minced garlic for 1 minute until soft.

Add crushed tomatoes to the garlic.

And chopped tomatoes.

For this dish, I used pureed Pomi tomatoes. Since they are made from natural, SUN-RIPENED tomatoes, they have an excellent taste, which we have already missed over the winter, as they offer us in the markets and in stores completely tasteless and watery.

Boil. Cook, covered, over low heat for 30 minutes.

Allow to cool slightly and add 0.7 tsp. salt Using an immersion blender, blend the sauce until smooth.

Chop onion with parsley.

Lightly beat the eggs.

Combine minced meat, chopped onions and parsley, breadcrumbs and eggs. Add 0.8 tsp. salt. Mix everything well.

Make balls out of stuffing.

Heat the oil in a large frying pan and fry the meatballs for 10 minutes until they turn a nice golden color.

Transfer the finished meatballs to a separate container.

Pour the sauce into the pan where the meatballs were fried and heat over medium heat.

Add the meatballs to the sauce and simmer over medium heat for 15 minutes, covered.

Chop the basil.

And add to meatballs. Turn off the fire and leave the dish to reach under the lid for 10 minutes.

The dish is ready. can be served at the table. Bon Appetit! The dish is meaty and has a rich taste, therefore, it is recommended to serve with intense red wines.

Recipe 5, step by step: fish meatballs in tomato sauce

We made these tender tasty tilapia meatballs, but you can use any white fish for them.

700-800 g tilapia fillet (cod, lemonema, haddock, pike perch, etc.)
1 onion smaller than medium
40-45 g oatmeal (or 4-5 slices of white loaf)
4-6 art. tablespoons of milk (water)
1-1.5 teaspoons turmeric
white pepper (or a mixture of peppers), salt
2-3 tbsp. tablespoons chopped parsley

1 can of canned tomatoes, 400 g (or 450 g fresh)
1.5-2 tbsp. spoons of sugar
1 medium onion
2-3 garlic cloves
0.5 tsp turmeric
2 tbsp. tablespoons of vegetable oil
2 tbsp. butter spoons

Recipe 6: Meatballs with Rice in Tomato Sauce (Step by Step)

For meatballs:

minced pork or pork-beef 400g
rice 300gr
eggs 3pcs
bow 1pc
vegetable oil
flour for breading

For sauce:

carrot 1pc
bow 1pc
tomato paste 2 tbsp
vegetable oil
spices (red pepper, black pepper, garlic)

To decorate the dish:

greens (dill, parsley, green onion)

Put rice, minced meat, eggs, finely chopped onion, salt and spices in a bowl.

Stir mince until smooth.

Make meat balls from minced meat, roll them in flour.

Lightly fry meatballs in vegetable oil.

Finely chop the onion (I used overgrown onion feathers) and carrots.

Fry onions and carrots until golden brown (2-3 minutes), add tomato paste, salt and spices, mix, simmer for 5 minutes.

Put the fried meatballs into the finished tomato frying.

Add enough water to almost cover the rice balls.

Stew meatballs under a closed lid for 45 minutes or an hour over low heat. Add water during cooking if necessary.

Put the finished meatballs on a side dish, pour over the side dish and meatballs with tomato sauce, decorate the dish with herbs.

Recipe 7: Chicken Meatballs in Tomato Sauce (with photo)

Minced chicken meatballs in tomato sauce are incredibly tender and tasty. Garnish can be anything: pasta, mashed potatoes, various cereals. A wonderful dish to serve for lunch or dinner. Prepare simply and quickly!

minced chicken - 400 g
onion - 2 pcs
carrots - 1 pc.
sour cream - 2 tbsp
tomato paste - 1 tbsp
broth or water - 200 ml
salt, ground black pepper - to taste
vegetable oil - 2 tbsp.
bay leaf - 1 pc.
garlic - 1 tooth.
flour - for breading

Add ground black pepper and salt to taste to the minced chicken. Mix well. For juiciness and better mixing, pour a little water into the minced meat.

Peel and finely chop one onion. Add to the minced meat and mix thoroughly with your hands, hitting the minced meat against the walls of the bowl (this is done so that the minced meat is saturated with oxygen and acquires a uniform consistency). Form small meatballs. Roll them in flour and place them in a saucepan with hot vegetable oil.

Put sour cream in a small bowl, add tomato paste.

Salt a little and mix well until smooth.

Fry meatballs on all sides until golden brown, along with chopped second onion and carrots (cut or grated). Add sour cream and tomato sauce and immediately pour in the broth (chicken or vegetable) or boiled water. Salt and pepper. Stir thoroughly so that all meatballs are covered with sauce.

Simmer the meatballs over low heat, turning them several times until cooked - 15-20 minutes under a closed lid. If sauce thickens, add more broth or water. At the end of the stew, add the bay leaf and chopped garlic. Turn off the gas after 5 minutes. Serve hot with garnish.

Recipe 8: Veal Meatballs in Tomato Sauce

Meatballs in tomato sauce are perfect for any dinner. Even on the festive table, such delicious meat balls cooked at home using tomatoes will look very appropriate. What will be unusual in our meatballs is that we will add grated parmesan to the minced meat. This product will make the meat balls more dense and tender in taste. The flavor of the dish will give the sauce, it will also emphasize its taste. That is why we will not use additional spices.

A step-by-step recipe for cooking meatballs is presented with a photo in the form of a very clear and convenient instruction. She will tell you in detail about the preparation of each stage, as well as all the necessary details in cooking meatballs in tomato sauce.

And, finally, a couple more words: we will use fresh basil leaves as a decoration for the dish. The meatballs themselves, first of all, bake in the oven and only then boil them in tomato sauce.

veal - 500 gr
chicken egg - 2 pcs
parmesan cheese - 100 gr
garlic - 2 cloves
vegetable oil - 1 tbsp.
basil

Soak slices of bread in cold water in advance, and after they swell, squeeze them out and put in a deep bowl. Rinse the meat in cold water, chop with a meat grinder and send to the bread. Grate Parmesan on the smallest grater, transfer it to a bowl, send 2 chicken eggs and salt to taste there. If desired, you can add a little onion and ground black pepper to the minced meatballs.

Thoroughly knead the minced meat until a homogeneous dense mass. All ingredients should be evenly distributed. Minced meat can also be beaten off a little.

Choose the right roasting dish for the meatballs. Form neat round shapes from minced meat and immediately lay them out in a mold so that they do not touch each other.

We heat the oven to 200 degrees, bake the meatballs in it for 20 minutes until the meat is ready.

During this time, prepare the tomato sauce. Put two cloves of peeled garlic crushed with the flat side of a knife into a saucepan. Pour the garlic with a tablespoon of olive oil, heat the garlic so that it gives off its taste and aroma. We take out the garlic with a slotted spoon, and pour the tomato paste into the saucepan to the oil. We cook the sauce for 20 minutes, then in portions cook meatballs already baked in the oven in this sauce. Within another 10 minutes, the dish will be ready.

We lay out the finished dish in portions, decorate with basil, serve hot to the table along with any side dish of vegetables. Meatballs in tomato sauce are ready!

Recipe 9: how to cook meatballs in a pan

Today we will cook amazingly delicious meatballs in tomato sauce in a pan. This is a daily dish for the whole family, because both children and adults like it. It is very tasty, and most importantly, it is prepared quickly and easily, especially if the meatballs are prepared in advance.

400-500 gr. minced meat
0.5 cups rice cooked until half cooked
1 medium onion
1 small carrot
2 tablespoons tomato paste
400-500 ml water
1 tablespoon flour
salt and pepper to taste

Add rice, salt, pepper and half a finely chopped onion to the minced meat.

Stir the mince until smooth.

Roll meatballs from minced meat and fry them on both sides until golden brown.

While the meatballs are frying, prepare the sauce. To do this, grate the carrot on a fine grater and finely chop the onion, fry until light gold.

Add tomato paste, flour, mix quickly. And then start adding a little water and mix thoroughly. You can even add flour to the water first, in general, do as you like.

Pour the meatballs with the resulting sauce, add bay leaf, herbs and simmer over low heat for 15-20 minutes.

Meatballs in tomato sauce are perfect with mashed potatoes. Bon Appetit!

Meatballs in tomato sauce will help to complement the first course or replace a hearty side dish - 5 best recipes that have conquered many with their simplicity and at the same time sophistication. Small meat balls were traditionally added to the soup to give the first course satiety and improve its taste. Now they are prepared as an independent dish, using various technologies and combining different products. What is the difference between meatballs and meatballs, how to cook them correctly - all this is in the best recipes from famous chefs.

Meatballs in tomato sauce - a classic recipe in the oven

Compared to meatballs, meatballs are called more elegant, harmonious and full-fledged.

Traditionally, meat balls are made from:

pork - 550 g;
onions - 2 small onions;
garlic - 2 cloves;
sour cream - 30 ml;
tomato paste - 45 ml;
ground paprika - 1 tsp;
allspice, salt and bay leaf;
vegetable oil.

From meat you need to cook minced meat, salt it, pepper to taste. A pinch of nutmeg will help to complement and improve the taste of the product. Minced meat must be thoroughly mixed and beaten a little, to give it elasticity, airiness, lightness and uniformity. This will positively affect the taste of the final product.

Small meatballs are formed from minced meat - their size should be no larger than a quail egg.

So that during the cooking process the meat does not stick to your hands, you need to constantly moisten your fingers in clean water.

Pour oil into a frying pan, heat it up and put meatballs in a container, frying them on both sides until a golden crust appears. While the product is being prepared, it is necessary to mix sour cream, pasta, spices in a separate container, pour them with clean water and simmer for 8 minutes. The finished sauce is then added to the meatballs, and they continue to stew for another 15 minutes. The cooked dish is served warm, as an independent dish or addition to any side dish.

Cooking chicken meatballs in a pan

Even a novice hostess can cook chicken meatballs in tomato sauce.

To prepare the product you will need:

minced chicken or fillet - 400 g;
onion - 1 pc.;
carrot;
round-grain rice - 100 g;
tomato paste - 2.5 tablespoons;
mushrooms - 250 g;
sour cream - 2 tbsp.

Rice must be cleaned of debris and washed under running water. Boil the cereal in boiling salted water until half cooked, cool, decant the excess liquid first. Add minced meat, ground onion and spices to the rice, mix everything and form meatballs. Fry them in a pan, previously rolled in flour.

In a separate pan, fry onions, chopped carrots, mushrooms. Then add sour cream, pasta and a little meat broth. Simmer for 10 minutes.

Add the sauce to the meatballs and cook, covered, for at least 25 minutes, reducing the heat. Serve to the table, garnished with greens.

From minced fish

For children and those who follow the figure, you can add minced fish meatballs to the menu.

They are prepared from the following products:

fillet of any fish (hake, catfish) - 350 g;
bitter onion - 2 pcs.;
butter - 35 g;
flour - 60 g;
salt, spices;
carrot;
parsley root;
dry white wine - ¼ cup;
lavrushka;
tomato paste - 25 g.

Carrots and parsley root should be chopped, fried in vegetable oil. Pour pasta diluted in water, wine, season with black pepper, parsley and simmer everything for 2-4 minutes.

Peel the fish fillet from the skin and small bones, twist it together with the onion through a meat grinder. Minced meat should be peppered, salted, add the right amount of oil, knead and proceed to the formation of meatballs. Fry the balls, rolling in flour, vegetable oil, then pour the sauce, simmer for 5-7 minutes. Serve to the table, adding parsley and dill.

Meatballs in tomato sauce in a slow cooker

In a slow cooker, a product beloved by many is prepared from:

ground meat - 500 g;
rice cereal - 100 g;
bulbs - 2 pcs.;
carrots - 1 pc.;
tomato paste - 1 tbsp;
homemade sour cream or cream - 40 ml;
sunflower oil, salt and spices.

First, minced meat is prepared - it is mixed with ground onions, spices and salt. After that, in a slow cooker, you need to prepare the sauce by frying the onions and carrots in oil in the “Frying” mode, add pasta, flour, and sour cream to them.

Form small balls from minced meat, add to the sauce, pour boiled liquid. Cook in the "Stew" program for 35 minutes, then add spices and simmer for another 10 minutes.

In tomato garlic sauce

You can cook tender and juicy meatballs from:

minced meat - 0.5 kg;
chicken eggs - 2 pcs.;
white stale bread - 120 g;
milk - 0.5 cups;
cheese - 120 g;
spices and salt to taste;
garlic - a couple of cloves;
tomato paste - 30 ml;
vegetable oil.

Grate the required amount of cheese, chop the greens, soak the bread in milk. Mix the minced meat in a bowl with eggs, bread, cheese, spices, herbs, form meatballs and put them on a baking sheet.

To prepare the sauce, it is necessary to fry onion and garlic in oil, previously finely chopped, pour them with pasta diluted in water, stew, add meatballs. Stew the meat balls under the lid for 30 minutes.

The right choice of garnish for the dish

Of course, meatballs can be served as an independent dish, supplementing it with vegetable salads or herbs. However, the right side dish will help to make the meal more satisfying, which is quite simple to prepare.

Spaghetti with meatballs in tomato sauce

Spaghetti with meatballs in tomato sauce is cooked in just over an hour. For cooking, you should take 300 ml of tomato sauce, a little olive oil, minced meat, onions, basil leaves, spaghetti, spices.

The dish is prepared as follows:

Small meatballs are prepared from minced meat, onions and spices.

From the ingredients you need to stock up:

paste - 250 g;
minced meat - 550 g;
onions, garlic;
sweet pepper;
parsley;
egg;
breadcrumbs;
sweet peppers, tomatoes;
olive oil;
salt and spices.

Minced meat is mixed with egg, chopped onion, spices. Balls are formed from the resulting mass, laid out on a tray and removed in the cold for about 15-25 minutes (this technique will help achieve a golden crust when frying).

Finely chopped garlic and pepper should be fried, add pre-blanched and ground tomatoes to them. Simmer for 10 minutes, add spices to taste.

While the sauce is being prepared, meatballs are fried separately in a pan, laid out in gravy and stewed for 15-20 minutes.

Calories: Not specified
Cooking time: Not specified

I am sure that every housewife at least once in her life cooked classic meatballs in tomato sauce. But the recipe for meatballs prepared in this way is familiar and not known to many. So today I am sharing it with you. Cooking this dish will take you quite a bit of time, but you will definitely enjoy it.

You can prepare meatballs in advance by freezing them in the freezer, and then, if necessary, cook the desired dishes from them. Although cooking fresh meatballs will not take you much time. Even after a hard day's work, their preparation practically does not take much time.
I chose a method of cooking a dish that is banally simple - frying and stewing in a frying pan. But they can also be baked in the oven or cooked in a slow cooker. I chose the classic sauce for this dish - tomato paste, to which I added a couple of tablespoons of sour cream. But you can cook meatballs in your own juice, in cream, or just in sour cream. All of these options are good, you just need to choose the most delicious for yourself. As a side dish for such a dish, you can serve anything - rice, spaghetti, and all kinds of cereals.
Meatballs stewed in tomato sauce - recipe of the day.

Ingredients:
- pork - 500 grams,
- onion - 1 pc.,
- garlic - 1 clove,
- tomato paste - 1 tbsp. l.,
- sour cream - 2 tsp,
- vegetable oil - for frying,
- salt,
- ground black pepper,
- Bay leaf,
- allspice peas,
- ground paprika.

Recipe with photo step by step:

Wash the pork and peeled onions and twist in a meat grinder through a medium sieve.

Squeeze the garlic into the minced meat through a press, salt, pepper and put ground paprika.

Mix the mince well.

Shape into medium-sized meatballs no larger than 2.5 cm in diameter.

Put the pan on the stove, pour in vegetable oil and heat.

Send the meatballs to the pan to fry. Fry them occasionally turning until golden brown.

Prepare the dressing in another skillet. Put tomato paste, sour cream, ground paprika, bay leaf and allspice peas.

Pour drinking water and put the pan on the stove.

Bring the dressing to a boil and simmer for about 5-7 minutes.

Then pour the meatballs with the prepared sauce. Cover the pan with a lid, reduce the heat to low and simmer them for about 35-40 minutes.

Put the finished meatballs in a serving dish with plenty of sauce.

Meatballs are a popular and ... mysterious dish.

Various sources describe their difference from meatballs in different ways, and there is a lot of confusion in the recipes themselves.

They only agree that “minced meat balls”, smaller than a walnut, are meatballs, anything larger is meatballs.

Still, perhaps, the difference is that meatballs are often used to increase the satiety of soups.

In our selection of recipes - meatballs, as independent meat and fish dishes.

Meatballs in Tomato Sauce - General Cooking Principles

Meatballs are made from minced meat or fish, you can buy it ready-made in the store, or you can grind it yourself with a meat grinder. Of course, it is faster to cook from store-bought minced meat, but the taste of the dish is significantly different.

If meatballs are cooked only from minced meat, they will turn out to be too dense and dry. Therefore, regardless of the type of meat or fish, to add juiciness and friability, browned or raw, twisted onions, cheese, boiled rice, breadcrumbs or stale white bread soaked in milk are added to the minced meat.

With hands slightly moistened in water, minced meat is formed into small balls, usually no larger than a walnut, and then they are cooked according to the recipe.

Tomato sauce is prepared on the basis of tomato puree, fresh tomatoes or tomato juice. In sauces for meatballs, you can add mushrooms, ground nuts into flour.

Sauces and minced meat are separately slightly salted and peppered a little. They also add, after chopping, greens, or sprinkle the dish on it when ready, before letting it brew.

You can cook meatballs in tomato sauce in a pan, in a saucepan, bake in pots or a mold, tightly covering them with a sheet of foil.

Fish meatballs in tomato sauce

Ingredients:

400 grams of silver hake;

Half a head of bitter onion;

30 grams of butter sandwich butter;

Flour - 2 tbsp. spoons, without a slide;

Salt, freshly ground pepper (black).

For tomato sauce:

Carrots - 1 pc.;

White bitter onion - 1 head;

Half a small parsley root;

50 ml "Rkatsiteli", "Aligote", or other dry white wine;

Lavrushka leaf;

30 gr. tomato puree.

Cooking method:

1. Peel the parsley root and carrots, grate with a coarse grater and fry in vegetable (vegetable) oil until lightly browned. Pour in the tomato puree diluted in one hundred milliliters of hot water, wine, season with spices and boil for three minutes.

2. Through a fine grate in a meat grinder, twist the skinned and boned fish fillets twice. For the second time, add chopped onion and sauteed until transparent.

3. Pepper the minced fish, salt a little, put softened sandwich butter, mix and knead the minced meat for meatballs well.

4. Form small meatballs from minced meat, roll them in flour and fry a little in heated sunflower oil.

5. Transfer to a deep frying pan, pour over the previously prepared tomato sauce and simmer under the lid for six minutes.

Meatballs in beef tomato sauce

Ingredients:

500 grams of beef pulp;

Medium sized bulb;

A glass (200 grams) of breadcrumbs, white;

Two chicken eggs;

A quarter cup of chopped parsley.

For sauce:

500 ml tomato, thick;

Half a glass of chopped basil;

Two full articles. tablespoons of pure, refined (can be olive) oil;

250 grams of tomatoes;

Garlic - 3 cloves.

Cooking method:

1. In a large saucepan, always with a thick bottom, heat the oil well “to a haze”. Add finely chopped garlic and sauté for about a minute until softened.

2. Pour in the tomato puree, add the tomatoes cut into small cubes. Bring the tomato mass to a boil, reduce heat and cook for 30 minutes.

3. Season with spices selected to your taste, salt and, after cooling slightly, beat the sauce until smooth with a blender or grind on a sieve.

4. Wash the whole piece of beef thoroughly and dry a little. Cut off excess films, veins and cut the meat into small pieces that can be easily removed into the meat grinder.

5. Peel the onion, cut into slices and twist together with pieces of beef through a fine grate in a meat grinder once.

6. Mix the minced meat with white breadcrumbs, dark ones are not suitable, they give the meatballs a specific taste and smell. Enter the eggs slightly loosened with a fork and, adding the parsley chopped with a knife, knead well. Don't forget to lightly salt the minced meat.

7. Prying the minced meat with a dessert spoon, form meatballs with your hands and fry them in small batches until a delicate golden brown crust is obtained. You need to fry quickly, over medium heat, after rolling the meat balls on all sides in flour.

8. Pour the prepared tomato sauce into the pan in which the meatballs were fried and heat it well over low heat. Drop the meatballs and simmer for 15 minutes.

9. Finely chop the basil, evenly sprinkle the finished dish with herbs and cover with a lid, set aside for 10 minutes to infuse.

Chicken meatballs in tomato sauce in pots

Ingredients:

450 grams of purchased minced chicken or breast (fillet);

Small bulb;

120 grams of round grain rice.

For sauce:

Tomato paste - 75 grams (3 tablespoons);

Two medium carrots;

A small head of bitter onion;

Mushrooms, fresh - 300 grams;

2 tbsp. spoons of 20% sour cream.

Cooking method:

1. From rice, select non-shelled, as well as damaged grains and rinse the cereal in running water under a tap. Dip the rice in boiling, slightly salted water and boil until half cooked over low heat. Rinse again by discarding the rice in a colander, and leaving it for a while, let all the water drain completely.

2. Combine minced chicken twisted with one onion and boiled rice, add ground pepper, a little salt and mix well. When using fillet, it should be chopped with a meat grinder twice, the second time also add onion.

3. Roll up the meatballs, and immediately fry them in a frying pan in vegetable oil, lightly bread the meat balls in flour before frying.

4. In a clean pan, fry the second onion chopped into small slices with coarsely grated carrots until lightly browned. Add mushrooms cut into small slices and, putting sour cream, simmer for up to 20 minutes. Two minutes before readiness, add tomato paste diluted in a quarter cup of water, stir and bring to readiness, lightly salt and pepper.

5. Transfer the mushrooms fried in sour cream into pots, put the meatballs on top. Pour everything with hot boiled water, you can take the broth, and put the filled containers in the oven. We cover the pots with lids and cook at 180 degrees for 40 minutes.

Meatballs in tomato sauce in the oven

Ingredients:

Half a kilo of any minced meat;

Two fresh chicken eggs;

A small piece, about 100 g, of stale white bread is better than a loaf;

100 ml of pasteurized milk;

120 gr. "Russian" cheese;

1/3 cup parsley, chopped.

For sauce:

Two small onion heads;

Three cloves of garlic;

50 grams of tomato paste;

One liter of tomato (thick) juice;

Four st. l. vegetable oil.

Cooking method:

1. Pour stale bread with milk and let it soften for ten minutes. Select the crumb, squeeze out the milk, the bread should not be too wet, almost dry.

2. Add the soaked crumb, eggs, finely chopped parsley, salt, a small pinch of pepper to the re-rolled minced meat. Grate the cheese coarsely and mix everything well. For juiciness, you can add a finely chopped onion sauteed in lean or ghee for juiciness.

3. Form balls from the prepared minced meat, put them in a deep baking dish and place in a preheated oven. Keep the meatballs in the oven for seven minutes at 200 degrees.

4. In vegetable oil, fry the garlic chopped into small pieces until softened, add the onion, chopped into slices of a slightly larger size, and fry everything together for about five minutes.

5. Boil the tomato juice in a small saucepan, add the roast, fine salt, let it boil again and pour the sauce into a mold for lightly baked meatballs and cover with a sheet of foil.

6. Put the meatballs back in the oven and cook at 190 degrees for about fifty minutes.

Meatballs in tomato sauce with nuts

Ingredients:

Fish or minced meat - 500 grams;

80 grams of stale white bread;

One egg;

A glass of milk;

White lettuce - 1 head.

For sauce:

200 grams of ketchup, variety of your choice;

A small clove of garlic;

A third cup of breadcrumbs;

A handful of walnut kernels.

Cooking method:

1. Pound the nut kernels in a mortar or grind with a coffee grinder into flour. Be sure to pre-dry the nuts, you can even fry them in a dry frying pan or oven and cool well.

2. Mix the nut flour with the breadcrumbs and fry until creamy in 2 tablespoons. spoons of butter. Add ketchup, stir and heat a little, no need to boil.

3. Fry the finely chopped onion until transparent and transfer, after cooling, to the minced meat. Add soaked milk and slightly squeezed bread, a small pinch of pepper, salt. Pour in a little beaten egg, knead the minced meat, divide and form small balls out of it - meatballs.

4. Fry the floured meatballs in vegetable oil until lightly browned and transfer them to the gravy.

5. Gently, so as not to crush, mix the meatballs with the sauce and boil over low heat for five minutes under the lid.

Meatballs in Tomato Sauce - Cooking Tricks and Useful Tips

Meat for minced meat and minced meat should be ground with a manual meat grinder through a large grate installed on it.

For tomato sauce, it is best to take fresh tomatoes, but if there are none, you can take canned in your own juice or a purchased tomato.

When using fresh tomatoes or tomato paste, add at least half a teaspoon of granulated sugar to the sauce, it will turn out much tastier.

Leave the finished dish for 15-20 minutes with the lid closed, brew. The gravy will thicken, and the meatballs will be better saturated with its taste and aroma.

To get a thicker gravy, add a little flour when sauteing the onion, mix well and only then add its liquid part.

Don't forget to serve the meatballs in sauce with a suitable side dish. Have you ever cooked?

Beef or pork 400 g
Smoked sausage or sausages 170 g approximately
White bread 2-3 slices
Hard cheese 25 g
Egg 1
1 tablespoon finely chopped parsley
Dried oregano 1 pinch
Grated nutmeg
Black pepper
Olive oil

For sauce:

Tomato paste 350 g
Water 50 g
Dried crushed oregano
Black pepper

Recipe

Start with white bread. Cut the crumb into pieces, put in a food processor, chop until crumbly.
Peel the sausage from the shell, cut into pieces, chop together with the meat until minced.
Then add oregano, a pinch of grated nutmeg and finely chopped parsley, grated cheese, breadcrumbs, raw egg.
Mix everything with your hands, add salt and pepper, mix until you get a homogeneous mixture.
Roll the minced meat into balls the size of a walnut. So that the stuffing does not stick to your hands, moisten them with slightly cold water.
Heat oil in a non-stick frying pan.
When the oil is hot, add the meatballs.
Fry over low heat on both sides for a few minutes.
Add water, season with salt and pepper, reduce heat, cook for 15-20 minutes.

Sprinkle the meatballs in tomato sauce with dried oregano and serve hot with any side dish or fresh bread.

You can store meatballs in tomato sauce in the refrigerator, covered with plastic wrap, for 2-3 days. You can also freeze the meatballs raw and use as needed. In this case, it is important that the ingredients are fresh and not thawed more than once.

Another delicious recipe? Try marinating pork ribs and then frying them in a pan. Incredibly delicious. Recipe .