meatballs with rice in tomato sauce This dish is hardly surprising orfabulous, but without such recipes it is impossible to eat a tasty meal for a large family. Especially since cooking does not stand still and all the familiar meatball recipe in tomato sauce has undergone changes and there are several of its original interpretations.

Meatballs in tomato sauce with potatoes

This dish gives the opportunity to cook immediately and juicy meatballs, and garnish - stewed with large slices of potatoes. This method allows you to immediately 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

Cooking method: Meatballs in tomato sauce with potatoes are prepared as follows. Rice cook until half cooked. Onion is cut and fried in vegetable oil until it is clear. Greens: parsley, dill, basil finely chopped. Add boiled rice, fried onions, greens to the stuffing. Everyone mix, salt and pepper. From the prepared forcemeat form meatballs the size of a chicken egg, they are fried on both sides in a very hot frying pan. The meatballs are folded into a suitable dish for stewing dishes: a pan with a thick bottom or a saucepan. Potatoes, washed, cleaned and cut into large slices, lightly salted, peppered and spread on meatballs. All is poured with sauce. To do this, 3 tablespoons of quality tomato paste diluted 500 gr. water. Stew on very low heat until the 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 hearty, likeand all the food that is cooked, which is called "home-style." For a family dinner it's hard to come up with something better than appetizing 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

Cooking method: The rice is washed and boiled until half cooked or soaked for half an hour before cooking. If the rice is cooked completely, it will not absorb the delicious gravy and the meatballs will not be as wonderful as they should be as a result. Carrots are washed, cleaned, rubbed on a large grater and put in minced meat. Onions are finely chopped and half are also put in minced meat, salt and pepper are added. From the stuffing round balls form about 5 centimeters in diameter. They are floundered in flour and fried in a deep frying pan on both sides. Between the meatballs put the second part of onions and fry. The filling is prepared as follows: tomato paste is bred in 0.5 l. water and add the sugar, all this is poured to the meatballs and add bay leaf, bell pepper and coriander. Stew should be on a slow fire for 35-40 minutes, then it is also necessary to let the meatballs lie down in the sauce for about 20 minutes. To the meatballs in the tomato sauce additionally served sour cream. meatballs in tomato sauce

Italian meatballs with spinach

In Italian cuisine, great importance is given tosauces. They are usually complex and multicomponent, but very tasty. This dish - not an exception, to the meatballs serve a chic sauce "Bolnese", from which they start cooking the whole dish. 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 Bolognese sauce:

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

Preparation: Preparation of sauce: In a large and deep frying pan, heat the butter and lightly saute the sliced ​​onion and carrots. In this case, the fire should be average. Add onion and carrots minced meat and fire increase. Stuff the flesh until golden, so that lumps do not form, they stir it all the time. After that, add wine to the frying pan and simmer on a small fire for 5-7 minutes. Then add the tomatoes along with the juice, water, chopped garlic and oregano. This mixture is brought to a boil and the sauce is extinguished for another 20 minutes. Tomatoes after that knead, and I make a very small fire and the sauce should still be stewed at least 50-60 minutes before thickening. At the very end, add sugar, salt and ground pepper. Preparation of meatballs: While the sauce comes to the standard, the meatballs are prepared. Spinach is defrosted, and if it is fresh, it is washed and poured with boiling water, then spinach is cut and mincemeat, cheese, grated egg, parsley, ground nutmeg, pepper, salt is added to it. The mixture is kneaded to a homogeneous mass and then the meatballs are formed, then they are panied in flour. So that the minced meat does not stick to your hands, before you form meatballs, your hands are dipped in cold water. The meatballs are put in slowly boiling salted water. A tablespoon of olive oil is added to the water. Cook meatballs about 5-6 minutes. The ready signal will be the moment when the meatballs will float up. To the table, Italian meatballs with spinach are served with Bolognese sauce and sprinkle them with cheese on top of a large grater.

Fish meatballs in sour cream sauce

Without a fish menu is always limited, so fish meatballs will give variety to the usual second course 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 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

Cooking method: White bread soaked in milk. From the fillet, onion, bread with mincers make minced meat. Add the beaten egg, lemon juice and salt. From the prepared forcemeat form meatballs of the oblong form. They are fried on both sides in a well-heated frying pan in vegetable oil. For sauce in butter, fry the flour until light brown. Then add the broth, sour cream, egg yolk, a few drops of lemon juice and a little salt. The sauce is brought to a boil and the cut greens are added. Fish meatballs are spread in sauce and stewed on low heat under the lid for about 15 minutes. We advise you to read: