This dish can hardly be called amazing orfabulous, but without such recipes it is impossible to feed a large family deliciously. Moreover, cooking does not stand still and the familiar recipe for meatballs in tomato sauce has undergone changes and there are several original interpretations of it.

Meatballs in tomato sauce with potatoes

This dish allows you to cook it right away andjuicy meatballs, and a side dish of stewed potatoes in large wedges. This method allows you to kill two birds with one stone and save a lot of time. Ingredients:

• 500 gr. forcemeat
• 3 medium sized bulbs
• 500 gr. potatoes
• 100 gr. rice
• vegetable oil
• 3 tbsp. spoons of tomato paste
• salt
• pepper
• greenery

Method of preparation:Meatballs in tomato sauce with potatoes are prepared as follows. Boil rice until half-cooked. Chop onion and fry in vegetable oil until transparent. Finely chop greens: parsley, dill, basil. Boil rice, fried onion, greens are added to the mince. Mix everything, salt and pepper. Form meatballs the size of a chicken egg from the prepared mince, fry them on both sides in a very hot frying pan. Place the meatballs in a suitable stewing dish: a saucepan with a thick bottom or a sauté pan. Wash, peel and cut potatoes into large slices, lightly salt, pepper and place on the meatballs. Pour sauce over everything. To do this, dilute 3 tablespoons of high-quality tomato paste with 500 g of water. Stew over very low heat until excess liquid evaporates. The result is a lot of meatballs in tomato sauce and a ready-made side dish.

Traditional meatballs

These are good old meatballs - delicious and filling,as well as all food that is prepared, as they say, "home-style". For a family dinner, it is difficult to think of anything better than delicious meatballs with rice in tomato sauce. Ingredients:

• 500 gr. forcemeat
• 2 onions
• 1 carrot
• 1 cup of rice
• 2-3 tbsp. spoons of flour for breading
• 1 teaspoon of granulated sugar
• 2 tbsp. spoons of tomato paste
• vegetable oil
• Spices: bay leaf, peppercorns, ground pepper, coriander
• salt

Method of preparation:Rice is washed and boiled until half-ready or soaked for half an hour before cooking. If the rice is completely cooked, it will not absorb the delicious gravy and the meatballs will not be as wonderful as they should be. Carrots are washed, peeled, grated on a coarse grater and added to the mince. Onions are finely chopped and half of them are also added to the mince, salt and pepper are added. Round balls of about 5 centimeters in diameter are formed from the mince. They are rolled in flour and fried in a deep frying pan on both sides. The second part of the onion is placed between the meatballs and fried. The gravy is prepared as follows: tomato paste is diluted in 0.5 liters of water and granulated sugar is added, all this is poured onto the meatballs and bay leaf, peppercorns and coriander are added. It should be stewed over low heat for 35-40 minutes, then the meatballs should be left in the sauce for about 20 minutes. Sour cream is also served with meatballs in tomato sauce.

Italian meatballs with spinach

In Italian cuisine great importance is attachedsauces. They are usually complex and multi-component, but very tasty. This dish is no exception, the meatballs are served with a chic "Bolneza" sauce, with which the preparation of the whole dish begins. Ingredients: For meatballs:

• 500 gr. minced meat from veal
• 500 gr. spinach
• 100gr. cheese of hard varieties
• 1 egg
• olive oil
• nutmeg
• parsley
• pepper
• salt

For the Bolognese sauce:

• 500 gr. mixed stuffing of pork and beef
• 50-70 gr. butter
• 2 cloves of garlic
• 1 onion
• 1 carrot
• 720 gr. - can of tomatoes in their own juice
• 0.5 cups of dry white wine
• 1 glass of water
• 1 teaspoon of dry oregano
• pepper ground
• sugar
• salt

Method of preparation: Preparation of sauce:Heat butter in a large, deep frying pan and lightly fry chopped onion and carrot. The heat should be medium. Add minced meat to the onion and carrot and increase the heat. Fry the minced meat until golden brown, stirring constantly to avoid lumps. Then add wine to the pan and simmer over low heat for 5-7 minutes. Then add tomatoes with their juice, water, chopped garlic and oregano. Bring this mixture to a boil and simmer the sauce for about 20 minutes. Mash the tomatoes and turn the heat to very low and simmer the sauce for at least 50-60 minutes until thickened. Add sugar, salt and ground pepper at the very end. Cooking meatballs: While the sauce is reaching its desired consistency, cook the meatballs. The spinach is defrosted, and if it is fresh, it is washed and poured with boiling water, then the spinach is cut and minced meat, cheese grated on a coarse grater, egg, parsley, ground nutmeg, pepper, and salt are added to it. The mixture is mixed until smooth and then meatballs are formed, then they are breaded in flour. To prevent the minced meat from sticking to your hands, before forming the meatballs, your hands are dipped in cold water. The meatballs are placed in slowly boiling salted water. A tablespoon of olive oil is always added to the water. The meatballs are boiled for about 5-6 minutes. The moment when the meatballs float to the top will be a signal of readiness. Italian meatballs with spinach are served topped with Bolognese sauce and sprinkled with cheese grated on a coarse grater.

Fish meatballs in sour cream sauce

Without fish, the menu is always limited, so fish meatballs will add variety to the usual second courses for lunch. Ingredients: For meatballs:

• 800 gr. fish fillets
• 1 onion
• 100 gr. milk
• 100 gr. white bread
• 1/2 lemon
• 1 egg
• salt

For the sauce:

• 100 gr. fish broth
• 1 tbsp. a spoonful of butter
• 2 tbsp. spoons of flour
• 2 egg yolks
• 4 tbsp. tablespoons of sour cream
• 1 egg
• greenery

Method of preparation:White bread is soaked in milk. Mince is made from fillet, onion, and bread using a meat grinder. Beaten egg, lemon juice, and salt are added to it. Oblong meatballs are formed from the prepared mince. They are fried on both sides in a well-heated frying pan with vegetable oil. For the sauce, flour is fried in butter until light brown. Then broth, sour cream, egg yolk, a few drops of lemon juice, and a little salt are added. The sauce is brought to a boil and chopped greens are added. Fish meatballs are placed in the sauce and simmered over low heat under a lid for about 15 minutes. We recommend reading:

Comments

comments