Meat balls in tomato sauce - a very tasty, satisfying, nutritious dish. The main highlight of our recipe today is the aromatic gravy, which consists of tomatoes, tomato paste and dry ground tomatoes; we enrich the sauce with aromatic spices and herbs.

For the meatballs we use two types of meat, beef and chicken, the most important thing is that you don’t need to stuff the meat with bread or potatoes, as many are used to doing, we’ll just get by adding an egg and a pinch of salt.

You can serve this meat dish with potatoes or any porridge; it would also be nice to serve the meatballs with fresh vegetable salad and warm homemade pita bread. So today the site website trains meatballs with delicious gravy.

Cooking meatballs (meat with tomato sauce)

Grocery list:

• Chicken fillet - 200 grams;
• Beef - 200 grams;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Tomatoes - 5 pcs.;
• Tomato paste - 1.5 tbsp. spoons;
• Egg - 1 pc.;
• Bay leaf - 2 pcs.;
• Chili pepper - small pod;
• Vegetable oil;
• Dried tomatoes - 1.5 tsp;
• Dried garlic - 1.5 tsp;
• Turmeric - 0.5 tsp;
• Sweet paprika - 1 tsp. sweet paprika;
• Salt pepper.

1. First of all, grind two types of meat in a meat grinder with a fine grid. Wash the chicken breast and beef in advance under running cool water and dry with a towel.

2. Place the prepared minced meat in a deep container, add one large chicken egg into it, also add a small pinch of salt, mix all the ingredients.

3. We form small meatballs from the prepared minced meat, since we have minced meat in its pure form, it has a dense structure, the preparations are quite easy to make.

4. Heat a frying pan on the stove, pour 3 tablespoons of vegetable oil into it, lay out the meat balls, fry on both sides until golden brown, this process will take up to five minutes.

5. Pour boiling water over the tomatoes and remove the hard skin, transfer the tomato pulp into a blender bowl with a metal attachment.

6. Add tomato paste there.

7. Turn on the blender, grind the ingredients for one minute, and get the base for the gravy.

8. Now peel the carrots and onions, cut the carrots into thin quarters, and chop the onion into half rings. Take a separate frying pan, pour in 2 tablespoons of oil, heat it up, add vegetables, and fry until golden brown.

9. Sprinkle the rosy vegetables with all the selected spices, add dry tomatoes, garlic, turmeric, sweet paprika, salt and pepper, and throw in a bay leaf.

10. Pour in the crushed tomatoes, mix and warm everything up for just a few minutes.

11. Place ruddy meatballs into the aromatic sauce, throw in the chili pepper, cover the frying pan with a lid, and simmer the dish over low heat for 40 minutes.

The meat balls are ready. Place on a plate along with the gravy. Mmm... very tasty. Bon appetit!

Have you already prepared meatballs according to our recipe? Share in the comments!

Juicy cutlets with the aroma and taste of garlic in sweet and sour tomato sauce. There is one peculiarity in the preparation of this dish. Beat the minced meat with onions and garlic in a blender. The mixture will be homogeneous and smooth.

If you grind these ingredients in a meat grinder, then this effect will not work; the cutlets will remain tough and even the presence of rice will not help them. Therefore, if you do not have a blender, be sure to add a soaked white bun.

To prepare cutlets with rice and garlic in tomato sauce, we take the following ingredients: minced pork, onions, garlic, rice, tomato paste, salt, sugar, ground black pepper, egg, sunflower oil and flour.

Place the minced pork in a bowl. Chop onions in any way.

Boil the rice until done. Add to the bowl with the pork and onions.

Beat with a blender. Then add the chicken egg. Squeeze the garlic with a press and put it in the minced meat.

Season the minced meat with salt and pepper to taste. Mix well.

Heat the frying pan, pour in sunflower oil and place the cutlets.

Fry all the cutlets in this way.

Prepare the sauce. In a bowl, combine tomato paste with flour. Mix so that there are no lumps.

Pour water into a frying pan or saucepan and add tomato paste and flour. Add sugar and salt. Mix. Place the cutlets in the sauce.

Simmer the cutlets covered for 40 minutes over low heat.

Cutlets with rice and garlic in tomato sauce are ready.

Serve cutlets with porridge, boiled potatoes, vegetables, and pickles.

Calories: 2120
Proteins/100g: 16.04
Carbohydrates/100g: 4.55

Small cutlets in tomato sauce are an alternative to classic minced meat products, such as those that we have become accustomed to since childhood. They are tasty, attractive to children due to their small size and very juicy due to the liquid in which they are cooked. Our recipe for stewed cutlets in tomato sauce suggests using two types of meat: pork and chicken, which makes the taste very tempting, and the addition of spices makes them very aromatic and unusual.
Try making them in your kitchen and they might become one of your favorite dishes. In addition, it will take very little time, which, of course, should also be noted with a plus sign.

Ingredients:
- pork - 500 gr.;
- chicken meat - 500 gr.;
- onions - 3 pcs.;
- tomato sauce - 2 tbsp;
- starch - 5 tsp;
- salt;
- pepper.

How to cook at home

1. We take all the necessary products.



2. First you need to make the minced meat. To do this, the meat should be washed and dried a little. Cut into pieces and pass through a meat grinder, adding one onion.



3. Next you should add spices; in this case, a mixture of Provençal herbs was used. But if you don't like this scent, replace it with another one that suits you better. Also add salt and black pepper.





4. It is important to mix the minced meat well. Next, form small cutlets. By the way, if the meat sticks to your hands and the balls do not form well, wet your hands a little in water and, without wiping, try again.



5. Heat the frying pan on fire. Pour in a small amount of vegetable oil, and when warm, add the cutlets. Fry at medium temperature, being careful not to burn. By the way, if the fire is too low, the meat will release juice, which should also not be allowed.



6. After frying a little cutlet, add tomato sauce, salt and chopped onion.



7. Next, pour in water until it reaches the middle and leave on medium heat. When it boils, reduce to low and continue cooking for about 20-25 minutes.





8. Dilute 5 teaspoons of starch in a small amount of water until a homogeneous mixture is obtained.



9. Add the starch solution to the pan, bring to a boil and turn off.



10. Serve with herbs, fresh vegetables or some other

Cutlets in tomato sauce are an excellent alternative to simple meat balls. Thanks to the gravy, the dish becomes more juicy, soft and tender, and also goes well with any side dishes: porridge, pasta and potatoes. The cutlets are also good on their own, especially served with a piece of fresh white bread.

Choosing the Main Ingredient

The taste of the cutlets directly depends on the quality and type of meat used. For those who like more juicy and satisfying dishes, it is better to use mixed minced pork and beef. For lovers of dietary foods, chicken or turkey is suitable. Well, those who are crazy about original dishes with an unusual taste will certainly like cutlets made from lamb.

It is better to prepare minced meat for meatballs yourself. Only in this case can you be sure of its quality, freshness and final taste of the dish. However, if there is absolutely no time, then you can purchase a ready-made product in a trusted store.

Minced meat cutlets in tomato sauce in a frying pan

The classic recipe for meatballs in red gravy has earned great popularity in almost every family. This sauce is used to prepare many dishes: cabbage rolls, stuffed peppers, meatballs, etc. Cutlets with gravy also turn out simply excellent! As a side dish for meatballs, you can serve boiled rice, mashed potatoes or spaghetti. A recipe for cutlets in tomato sauce in a frying pan will help create a tasty, aromatic and very appetizing dish for those who have never encountered preparing it.

For juicy meatballs you will need:

• half a kilogram of minced meat;
• one large chicken egg (or two small ones);
• salt, ground black pepper;
• one head of onion;
• breadcrumbs;
• vegetable oil.

Ingredients for tomato sauce:

• 250 milliliters of tomato juice (can be replaced with concentrated paste, 4 tablespoons diluted in 200 milliliters of cold water is enough);
• a pinch of sugar;
• one medium onion;
• salt, ground black pepper;
• two bay leaves;
• one large carrot;
• three peas of allspice.

Detailed process of preparing a delicious dish

Remove the peel from the onion, wash it, and then turn it into a puree using a meat grinder, chop it on a fine grater or cut it into small pieces.

Place the minced meat in a deep bowl and beat in the egg. Mix thoroughly, then add chopped onion. Salt and pepper the cutlet preparation in tomato sauce to taste. If the minced meat seems runny, you can add a little breadcrumbs to it. Mix the meat thoroughly again.

Pour breadcrumbs into a flat plate. Wet your hands in water, take a piece of minced meat and roll it into a bun. Flatten the resulting meat ball in your palms, giving it a round and neat shape. Roll the cutlet in breadcrumbs on all sides. Do this with all the minced meat.

Pour vegetable oil into the frying pan. Place the frying pan over medium heat and heat well. Place the meat pieces into the hot fat. Fry over medium heat on both sides until a beautiful golden brown crust appears.

Remove the finished cutlets from the pan and place on a plate.

It's time to make the tomato sauce. Peel the carrots and onions, wash them, and then chop them: grate the first on a coarse grater, cut the second into cubes or half rings. Place the prepared vegetables in a frying pan with vegetable oil, then place on the stove. Fry the ingredients over medium heat, stirring occasionally, for several minutes.

At this time, prepare the sauce: dilute tomato paste in water, add salt, pepper and a pinch of sugar, then stir thoroughly. If juice is used, it should be tasted and, if necessary, adjusted with spices.

Place the browned cutlets on the vegetable fryer and pour tomato sauce over them. The gravy should reach the tops of the meatballs. If there is not enough liquid, add a little water. Cover the pan with a lid, set the heat to low and simmer the cutlets in tomato sauce for 15-20 minutes.

Remove the finished dish from the heat and leave for a quarter of an hour to infuse.

Meatballs in sour cream and tomato sauce

This dish is distinguished by its special, delicate taste. Cutlets in sour cream and tomato sauce are prepared in almost the same way as their classic counterpart. First you need to fry the meatballs, following the previous recipe. When the cutlets are ready, you can start creating a delicate gravy.

To prepare this unusual sauce you will need:

• two tablespoons of tomato paste;
• one small carrot;
• 175 milliliters of sour cream with a fat content of 15%;
• one medium-sized onion;
• 125 milliliters of meat or vegetable broth (can be replaced with water);
• salt, ground black pepper;
• vegetable oil.

Creating a delicious dish

Peel the onions and carrots, rinse and chop. The first one can be chopped into thin half rings or cut into small cubes, and the second one can be grated on a coarse grater.

Pour some oil into the frying pan and place on the fire. When the fat is slightly hot, add the vegetables. Fry, stirring occasionally, until the onions and carrots become soft.

Add tomato paste to the prepared vegetables and pour in the broth. Mix all components thoroughly until they are homogeneous. Add ground pepper and salt to taste. If desired, you can use other spices that you like. Bring the sauce to a boil, then cook for another 5 minutes.

After the specified time has passed, add sour cream. Mix the contents of the pan thoroughly again. Immediately remove the container of gravy from the heat.

Place the finished cutlets in a small saucepan and pour over the hot sauce. Cover the dish with a lid and then place on low heat. Simmer for 15-20 minutes. Remove from the stove and let it brew.

Serve hot cutlets in sour cream and tomato sauce with any side dish.

Bon appetit!

Cutlets in tomato sauce are a simple but tasty dish that will delight meat lovers. Tomato sauce based on mushrooms and vegetables makes the dish not only surprisingly aromatic, but also very satisfying. Even a novice cook can cope with the preparation of this culinary delight.

If your loved ones love cutlets with gravy, then try this unusual version of their preparation. In this recipe, cutlets are not just stewed in tomato sauce, but with the addition of vegetables and mushrooms. Therefore, the result is simply incomparable. Try making these cutlets for dinner and your family will be delighted.

Taste Info Meat main courses

Ingredients

• 450 g minced meat;
• 350 g champignons;
• 2 onions;
• One medium carrot;
• Large tomato;
• Medium potato;
• One red pepper;
• Egg;
• 2-3 tbsp. l. tomato paste;
• Sunflower oil for frying;
• Garlic, salt and pepper.

How to cook stewed cutlets in tomato sauce in a frying pan

Peel and grind the onion in a meat grinder or blender. Of course, you can chop the onion very finely, but then the cutlets will no longer turn out to be particularly juicy. Add half of the resulting onion mass, as well as chopped (in the same meat grinder) potatoes and egg to the cup with minced meat. Salt, pepper and mix thoroughly.

Make small cutlets and fry until golden brown. Before frying, the cutlets can be rolled in flour, or they can be fried without it. It's a matter of taste.

Wash the champignons very carefully. It is best to do this under running water. Then carefully dry and divide each mushroom into four parts.

Throw the mushrooms into the pan and lightly brown them over medium heat.

Remove the stem and seeds from the pepper, and then cut it into thin strips. Peel and coarsely grate the carrots, and cut the tomato into medium-sized cubes.

Fry all these vegetables and the second half of the chopped onion. When the mass becomes limp, add tomato paste, which you dilute a little in water. Fry for another 5-8 minutes and remove from heat.

Place the cutlets and champignons in a saucepan.

Distribute the vegetable frying on top, salt and pepper. Pour in some boiled water and place on low heat.

Simmer the cutlets with gravy for about 40-60 minutes. At the very end, throw in chopped garlic, about 2-3 cloves.

For a side dish, it is best to prepare mashed potatoes, as this is an ideal option for cutlets with gravy.

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Option for preparing another sauce

Tomato sauce can be made without adding mushrooms.

To create it you will need the following ingredients:

• Tomato paste – 60 g;
• Granulated sugar – 1 tbsp. l.;
• Onion – 1 pc.;
• Sunflower oil - 50 g;
• Flour – 50 g;
• Black pepper – 1 pinch;
• Salt – 1 pinch;
• Bay leaf – 2 pcs.;
• Purified water – 250 - 300 ml;
• Mixture of Italian herbs – 1 pinch.

Preparation

1. Peel and wash the onion. Finely cut into squares.
2. Fry in a pre-heated frying pan with oil.
3. Add granulated sugar, salt, flour and tomato paste.
4. Simmer for no longer than 2-3 minutes.
5. Add water and bring to a boil. You need to constantly stir the mixture until it thickens.
6. After this, the remaining spices are added to the sauce.

Onions can be used as desired. The sauce turns out very tasty without it. But if you do not add this vegetable, then you will need to add a little more flour (approximately 60 - 70 g).

Adviсe:

• To prevent cutlets stewed in tomato sauce from falling apart during cooking, the minced meat must be thoroughly beaten.
• When preparing cutlets, you can put bread previously soaked and squeezed in milk into the minced meat. For the specified amount of minced meat you will need 1 - 1.5 pieces of white bread.
• If there is no tomato paste, the gravy can be made using fresh tomatoes. To do this, the tomatoes are first doused with boiling water to make it easier to peel them. Then they are cut and placed with the main ingredients for stewing.
• When preparing cutlets, it is better not to add egg whites, but to use only the yolk. When fried, the protein coagulates and the meat releases much more juice, so the cutlets will not be as juicy.
• If desired, you can add a little cream or sour cream to the gravy for cutlets with mushrooms and vegetables. These ingredients will make it more delicate in taste.
• To add flavor, add some fresh cilantro and basil at the end of cooking the gravy.
• If a celebration is planned, then the dish can not be stewed, but baked in the oven. It is decorated with greenery.