Meatballs in Italian sauce
Photo: Dmitry Bayrak / dbstudio Cooking time: 1 hour. Caloric value: 379 kcal per 1 serving. 4–6 servings: 2 slices of white bread, 0.5 cups of milk, 0.5 kg of mixed beef, 1 egg, 1 onion, 2 cloves of garlic, 1 tsp. dried Italian herbs, a pinch of allspice, salt, pepper. For the sauce: 1 onion, 40 g butter, 100 g champignons, 0.5 cups dry red wine, 400 g tomatoes in its own juice, 1 tsp. paprika, bay leaf, salt, pepper. With the bread we cut off the crusts, pour the crumb with milk. After 5 minutes, knead the bread and lay out with the milk in the stuffing. Add the egg, finely chopped onion and garlic, dried herbs and spices. Thoroughly knead. Sculpt small meatballs from the mixture. We spread on a greased baking sheet greased with vegetable oil and set for 5–7 minutes in a well heated oven. Cooking sauce. Onions cut feathers and passeraem in butter. Add the sliced mushrooms, and when they are lightly browned, wine. Give him half a boil and lay out the chopped tomatoes along with the juice. Season with paprika, salt, pepper and pour the meatballs with this sauce. Add a bay leaf. We bake at 180 degrees for 20 minutes or until cooked. Instead of bread, you can put boiled rice in the mince, and pickled instead of fresh mushrooms.
