Meatballs in tomato sauce. Video recipe
Meatballs are a favorite dish of many. It is not for nothing that they have recently been called the fashionable term “comfortable food”. This definition is suitable for such tasty and aromatic food that awakens pleasant childhood memories. Agree that all this fully applies to meatballs. Tomato sauce, which gives the dish a certain piquancy, can be prepared with various additives, and you can choose different meat for the meatballs.
Meatballs in tomato sauce
Beef meatballs in tomato sauce
For simple beef meatballs you will need: – 500 grams of minced meat; – 1 head of onion; – 1 clove of garlic; – 50 grams of bread crumbs; – 25 grams of cheddar cheese; – 2 tablespoons of chopped parsley; – 1 large chicken egg ; – 2 tablespoons of olive oil; – salt and ground black pepper.
For the sauce: – 1 head of onion; – 1 clove of garlic; – 120 ml of dry white wine; – 800 grams of chopped tomatoes, canned in their own juice; – 100 ml of filtered water; – 2 teaspoons of powdered sugar.
For meatballs you need minced meat of medium fat content, the flesh from the thigh of the animal is best suited
Peel and chop the garlic and onion for the sauce and meatballs, divide into two equal parts. Start cooking the Meatballs. Place in a bowl the ground beef, half the onion and garlic, add the crackers, grated cheese, lightly beaten egg and chopped parsley, season with salt and pepper and knead well.
Heat some olive oil in a skillet, make a small meatball, fry and taste for a balance of salt and pepper. Adjust the seasoning in the minced meat if necessary. Form 16–20 meatballs with wet hands, place on cutting boards or trays, cover with plastic wrap and refrigerate. Make a sauce.
Heat the olive oil in a deep frying pan, reduce heat to medium and fry the remaining onions and garlic until transparent. Increase heat and pour in wine, boil liquid in half and add canned tomatoes, water and powdered sugar, stir and season with salt and pepper. Simmer over low heat for 10-15 minutes.
While the sauce is simmering, pour the olive oil into a large wide saucepan, heat slightly and add the chilled meatballs, fry, turning, for 7-10 minutes, until the meatballs are browned. Pour in the sauce and simmer for another 10-15 minutes, serve sprinkled with fresh parsley.
The taste of tomato sauce will become brighter and richer if you add caraway seeds, ground dried paprika, basil and thyme, a little apple cider vinegar to it
In the East, meatballs are often made from mutton or tender lamb. For such a dish, take: – 750 grams of minced mutton or lamb; – 3 teaspoons of dried paprika; – 2 teaspoons of ground cumin; – 1 clove of garlic; – 1 head of onion; – salt.
Peel and chop the garlic and onion. Put the minced meat in a bowl, add vegetables and spices, knead the mass thoroughly. Fry one small cutlet and taste it to balance the flavors. Use wet hands to sculpt meatballs about 3 to 4 centimeters in diameter. Put them in the refrigerator.
Prepare the sauce. Take: – 1 tablespoon of finely chopped rosemary leaves; – 4 peeled garlic cloves; – 2 finely chopped onion heads; – 800 grams of chopped canned tomatoes; – salt and pepper; – vegetable oil.
Fry the onions until transparent in vegetable oil in a deep saucepan with a thick bottom, add the garlic and rosemary and fry for another 2 minutes. Pour in the tomatoes, season with salt and pepper and simmer for 10 minutes. During this time, fry the chilled meatballs, put them in the sauce and simmer for another 10-15 minutes. Serve finished products sprinkled with fresh spicy herbs – thyme, parsley, cilantro.