Contents
Meatballs with rice in tomato sauce. Video recipe
Meatballs are a cozy and homemade dish. Even its very name is pronounced surprisingly comfortably. Meatballs differ from other “meatballs” by the obligatory presence of the second main ingredient and the method of preparation. One of the most successful “partners” of minced meat in meatballs is rice, and it just asks for a velvet tomato sauce.
Meatballs with rice: recipe
Italian housewives, famous lovers of luxurious, bright, spicy and hearty dishes, even turn meatballs into a culinary masterpiece. To prepare such a great dish, you will need: – 500 g of minced veal; – 300 g ricotta; – ½ cup uncooked long grain rice; – 1 cup freshly grated Parmesan cheese; – 2 large chicken eggs; – 1 tablespoon of salt; – 1/4 teaspoon ground nutmeg; – 1/4 teaspoon of ground black pepper; – vegetable oil; – flour for dusting. And also for tomato sauce, take: – 500 ml of canned mashed tomatoes; – 500 ml of chopped tomatoes preserved in their own juice; – ½ each sweet bell pepper of different colors (red, yellow, green); – 1 large red sweet onion; – 3 cloves of garlic; – 1 tablespoon of olive oil; – ¼ teaspoon of cinnamon; – a pinch of nutmeg; – 1 teaspoon of sugar; – ½ teaspoon fresh thyme leaves; – 1 cup dry red wine; – parmesan and basil for garnish.
Instead of sauce and tomato paste, you can use fresh meaty tomatoes, about 2 kg. You will have to remove the skin from the tomatoes, peel them of seeds, mash some, cut the other and boil everything together over low heat
10-12 hours before cooking meatballs, put the ricotta in cheesecloth, put in a colander and place it over a bowl, cover the ricotta with a small plate and place the load on it. Put it in the refrigerator. Boil rice until half cooked, drain and rinse. After the allotted time, in a large, wide bowl, combine the minced veal, rice, squeezed ricotta, eggs, salt, nutmeg and pepper. Knead the minced meat well with your hands, beat it off. Check for seasonings by boiling a small piece of minced meat in boiling water. Add spices as needed. Cover the bowl of minced meat with cling film and refrigerate for about an hour.
Roll the cooled minced meat into balls the size of a table tennis ball, dust the work surface with flour and roll the meatballs in it. Place the prepared meatballs on a baking sheet covered with foil, cover with cling film and refrigerate for another hour. While the meatballs are cooling, cut the peeled onions and peppers into neat small cubes. Fry in olive oil, add the peeled minced garlic. When it has a distinct aroma, let the mixture cool and puree in a blender. Pour the mashed and canned tomatoes into a wide, deep saucepan, add the spices and bring to a boil. In a deep, wide skillet, heat a layer of vegetable oil 2 to 3 centimeters deep. Fry the meatballs in hot oil in small batches. Put the blush balls on a dish. When all the meatballs are fried, transfer them to the sauce and simmer for 10-15 minutes. Deglaze the frying pan in which the meatballs were fried with boiled water, pour in the wine and wait for the alcohol to evaporate. Pour the wine sauce over the tomato sauce and cook for another 5 minutes. Serve hot, sprinkled with Parmesan and fresh basil leaves.
Deglaze – with the help of a liquid (wine, broth, boiled water), remove from the walls of the dishes in which the food was fried, the browned crispy crust
Lamb meatballs recipe with tomato gravy
Lamb meatballs are obtained with a unique rich meat taste. The combination of rice, lamb and tomatoes is a classic Mediterranean cuisine. You will need: – 600 g of large juicy tomatoes; – 1 medium head of onion; – salt and pepper, – 2 bay leaves; – olive oil; – 500 g minced lamb; – 1 glass of long-grain rice, boiled until half-cooked; – ¼ cup of almond flour; – a handful of finely chopped parsley; – 2 teaspoons of ground cumin; – 1 teaspoon of ground coriander.
Peel the onion and cut it into small cubes. In a roasting pan, heat the olive oil and saute the onions until transparent, add salt, pepper, bay leaf and put the tomatoes. Crush the tomatoes directly in the brazier with a crush. Cook the sauce over low heat, stirring occasionally. Hand mix the minced meat, rice, leftover spices and almond flour in a bowl. Make meatballs about the size of a ping-pong ball. Put them in tomato sauce and simmer until tender, turning the meatballs several times. Be sure to remove the bay leaf from the sauce before serving.
Recipe for meatballs with rice in a spicy tomato sauce
Fans of spicy and spicy dishes will like meatballs in tomato sauce with chili pepper. You will need: – 450 g of lean chopped lamb; – 150 g of boiled long grain rice; – 1 head of onion; – 1 teaspoon of ground cumin; – ½ teaspoon ground coriander; – ½ teaspoon ground cinnamon; – 1 tablespoon fresh parsley, chopped; – 50 g of pine nuts; – 1 tablespoon of olive oil; – 1 red chili pepper; – 2 cloves of garlic; – 700 g of chopped canned tomatoes in their own juice; – 1 teaspoon of sugar; – finely ground sea salt and freshly ground black pepper.
Place the chopped onion in half rings in a food processor and puree. In a bowl, combine lamb, pine nuts, rice, parsley, cumin, coriander, cinnamon and onion puree. Knead the dense minced meat with your hands and roll small meatballs out of it. There should be about 20 of them. Place them on a large kitchen board, cover with plastic wrap and refrigerate for 15–20 minutes. Preheat oven to 200 ° C. Put the cooled meatballs in a baking dish, drizzle with olive oil and shake slightly so that the oil covers their entire surface. Bake for 15-20 minutes until golden brown. Thoroughly remove the seeds and partitions from the chili pepper and chop it. Also chop the peeled garlic cloves. Place the tomatoes, chili, garlic and sugar in a bowl and season with salt and pepper. Stir and pour the meatballs with the resulting sauce. Cook the meatballs for about 30 minutes more, turning them over several times.