Pasta with meatballs in tomato sauce is a classic of Italian cuisine, which we decided to present at once in four different and unique variations within the framework of the following recipes.

Ingredients:

• pork - 1 kg;
• white onions - 70 g;
• bread crumb - 40 g;
• dried basil and oregano - 3 g each;
• tomatoes in their own juice - 400 g;
• meat broth - 240 ml;
• garlic cloves - 4 pcs.;
• grated parmesan.

Preparation

We pass the pork through a meat grinder along with onions, add breading, herbs and spices. To make the meatballs easier to sculpt, we beat the minced meat on the table or plate, divide it into portions, roll the balls and put them in the freezer for 20 minutes. After removing from the freezer, the meatballs should easily keep their shape so that they can be fried, leaving them round and not turning into cutlets. Fry the meatballs not until tender, but until they are very golden brown.

Simmer the tomatoes in the broth until a thick sauce forms. Add the garlic and salt to the sauce, add the meatballs and cover the pan. Grind the meatballs in the garlic and tomato sauce until tender, sprinkle with the cheese and serve.

Fish meatballs in tomato sauce - recipe

Ingredients:

For the meatballs:

• fish fillet - 500 g;
• champignons - 130 g;
• grated ginger - 3 g;
• green onions - 5 feathers;
• bread crumb - 20 g;
• starch - 15 g;
• egg - 1 pc.

For the sauce:

• olive oil - 35 ml;
• tomato paste - 62 g;
• garlic cloves - 2 pcs.;
• water - 120 ml;
• parsley.

Preparation

Separate the selected fish fillet from the bones and skin, mix it with finely chopped mushrooms and stewed in a pan. To add a light spice to the minced meat, put grated ginger in it, and so that the meatballs do not fall apart during baking and further stewing, beat an egg into the minced meat and add a mixture of starch and bread crumbs.

Divide the minced fish into equal sized portions and roll them into balls. Place the balls on a piece of parchment and bake at 170 ° C for 20 minutes.

While the meatballs are in the oven, we have the opportunity to tackle the sauce. For the sauce in olive oil, fry the garlic for about 30 seconds, mix it with tomato paste, fill it with water and leave to thicken for 10 minutes. Add parsley, meatballs to the sauce, keep the pan on fire for about 15 minutes, and then remove and serve.

Chicken meatballs stewed in tomato sauce with cream

Ingredients:

For the meatballs:

• chicken - 650 g;
• boiled rice - 90 g;
• egg - 1 pc.;
• white onions - 70 g;
• garlic clove;
• flour - 80 g;
• vegetable oil.

For the sauce:

• butter - 50 g;
• flour - 25 g;
• chicken broth - 480 ml;
• sour cream - 80 g;
• tomato sauce - 110 g;
• paprika - 5 g.

Preparation

We pass the chicken through the middle grill of the meat grinder along with the onion, add spices and boiled rice to the minced meat. For a bunch, beat an egg into the mixture, add garlic pounded into a paste and a little oil. From the finished mixture, mold meatballs of equal size and roll them in flour.

Heat oil in a skillet and brown the meatballs on it, then transfer them to a plate.

Combine the tomato sauce with sour cream. In butter, save the flour and dilute it with broth. Season the sauce with paprika and add the sour cream tomato sauce. When it thickens, place the meatballs in it and cover the pan with a lid. Now all that remains is to cook the meatballs in tomato sauce over a minimum heat for 12-15 minutes or until cooked through, stirring occasionally to evenly cover with the sauce.

Before serving, drizzle with olive oil and sprinkle with fresh parsley or oregano.

Meatballs in tomato sauce are a delicious homemade everyday dish that goes well with any side dish for breakfast or dinner. You can add your favorite spices and herbs to the meatballs. The sauce can also be varied and included in its composition, in addition to tomatoes, sweet red peppers. I only used tomato.

To prepare meatballs in tomato sauce, we need minced meat, onions, garlic, tomato, tomato paste, paprika, red pepper, herbs, salt and sunflower oil.

Put the minced meat in a bowl, add half a finely chopped onion, chopped garlic and herbs. Add salt, paprika and red pepper. Mix all the ingredients well, beat the minced meat and let it rest for 15 minutes.

Shape the minced meat into meatballs.

Heat the sunflower oil in a frying pan, put the meatballs and fry them a little on all sides. Do not fry, but only lightly brown. Then remove them from the pan.

Dice the second half of the onion and the tomato, after removing the skin from it. Saute the onion, add the chopped tomato to it and fry a little.

Add tomato paste to the pan and pour in a glass of hot water, mix well. Add salt and pepper to the sauce to taste, taste and, if necessary, add sugar. I added 1 teaspoon.

Place the meatballs in the sauce, cover and simmer for 15 minutes over low heat.

You can serve it with any side dish, for example, spaghetti. Pour the tomato sauce over them and top with the meatballs.

Bon Appetit!

As usual, when it comes to minced meat products, I traditionally advise against buying ready-made minced meat in a store or on the market. Just a piece of meat and twist! In this case, you know and see what kind of meatballs you get.

Personally, I prefer to take a pork neck, in which the fat content is perfectly balanced - like not lean meat, but definitely not fatty. Well, here it is, as you wish. and whenever possible. If you have a low-fat ham (or kumpyak), then you can add 150 grams of fresh lard and scroll along with the meat.

How are meatballs different from the same meatballs? Vegetables and cereals must be added to the latter. In meatballs - mostly - only herbs and spices.
So, let's get down to business.

Peel the garlic and roll 2 cloves with the meat.
Grate the cheese on a medium-sized grater.
Add ground crackers, grated cheese, eggs (I have medium size - 63-65 grams), finely chopped parsley (I have fresh frozen), salt and pepper in a bowl to the twisted meat.

It remains to add salt, pepper, or better a mixture of peppers (I have a mill in which a mixture of 5 peppers) and stir everything well. The minced meat should be homogeneous enough so that the meatballs do not fall apart, but form beautifully.

Mix thoroughly, and then beat off our minced meat a little more - rake it with your hand and throw it again with force into the bowl. And so 10 times. See the difference - the minced meat will become smoother and more viscous.

Pour flour into a plate.
Form small balls with wet hands and roll in flour on all sides. Traditionally, meatballs are made about the size of a walnut.

Heat a large frying pan (mine is 28 centimeters in diameter), add about two tablespoons of vegetable oil and fry the meatballs a little. To keep them more or less round, fry on maximum heat, shaking the pan often, or rather, just sharply move it back and forth. In this case, the meatballs will roll without losing much of their shape. But! If the pan is small, then it is better to fry in two passes.

Fry for just a couple of minutes, only for the meatballs to grab and cover with a light crust. Set aside, it's time for the sauce.
Peel the onions and cut them into fairly small cubes. Chop the remaining two garlic cloves in the same way.

Put the pan on the fire, pour in about two tablespoons of vegetable oil and put onions. Fry over medium heat for two minutes until lightly browned. Add garlic and fry for another half a minute.
While the onion is fried, peel and grate the carrots. Add to the pan and fry for another minute.

There are tomatoes left. Since it is out of season now, I take canned in my own juice, already chopped. If you just have fresh tomatoes, it is better to peel them off. To do this, pour boiling water over them for a minute, and then change the water to cold. After that, the skin will come off easily. Chop the tomatoes with a knife or blender.

Add the contents of the jar along with all the juice to the pan.
Here it is quite possible for yourself to make this sauce homogeneous. Simply transfer the contents of the pan to a bowl and use the hand blender. Literally thirty seconds and you have a perfectly smooth sauce. Pour everything back into the pan and continue cooking. Personally, I did not do this, but here it is at will.

Pour 200-300 grams of broth or water into the pan. There is frozen broth in my freezer, so I used the broth.

It remains to season the whole thing. Add salt, a couple of pinches of sugar, bay leaves and dried thyme. The latter can be substituted, for example, with oregano or basil. If you use fresh, then instead of a teaspoon there will already be a tablespoon of chopped greens.

Bring the sauce to a boil and pour over our meatballs. Cover the pan with a lid and simmer for 7 minutes over low heat. Then turn off the heat and let stand, stretch the flavors under the lid for another 10 minutes.
Serve with pasta, rice or mashed potatoes, for example.
Enjoy your meal!

Meatballs are a dish that diversifies the table and is loved by many. Small balls of poultry, meat or fish are easy to make - any housewife knows how to cook meatballs, and this turns out delicious, satisfying and aromatic food. The recipe for meatballs in tomato sauce is very common, since it is this sauce that gives them a piquant taste, and in itself it can be very diverse in components.

Meatballs in tomato sauce

In Italy, meatballs in tomato sauce are a dish with slight variations in recipes found throughout the country, and they offer it both as a main dish and as a sauce for spaghetti and pasta.

To prepare such meatballs, you will need 200 g of beef, pork or mixed minced meat, an egg, an onion, 1 clove of garlic, 25 g each of Parmesan and Pecorino cheeses, a large spoonful of tomato paste, salt, ground nutmeg, black, again, ground, pepper, basil leaves, parsley, white bread crumb - about 35 g, olive oil.

Mix the minced meat with grated bread crumb, chopped cheeses, egg. Mix thoroughly, season with chopped parsley, salt, pepper, ground nutmeg and mix again. Cool the prepared minced meat in the refrigerator.

To prepare the sauce over low heat, you need to fry finely chopped onions and chopped or crushed garlic, add tomato paste and slowly boil over low heat.

Form small, 15-20 grams, round meatballs from the cooled ready-made minced meat, put them in the boiling sauce and simmer, without opening the lid, for about 20 minutes. When ready, add chopped basil to the sauce.

General about meatballs

When choosing the main component of meatballs, you should focus on minced meat of medium fat content, as much as possible this requirement corresponds to the pulp of the thigh of the animal.

Italians often add ground salsiccha to the ready-made minced meat - a rather fatty raw smoked sausage: such an additive gives a special spice and piquancy to both the taste and smell of the finished dish.

What meatballs are good with

Tomato sauce is a versatile seasoning that goes well with any cutlets and meatballs: pork, beef, fish, lamb or poultry. In addition, its thickness and taste can be easily matched to any side dish.

Any tomato sauce will acquire a brighter and richer taste if you add cumin, paprika, thyme and basil to it. A small amount of apple cider vinegar also works well - but this is for an amateur.

Meatballs in tomato sauce are a hearty meat dish and are recommended for intense red wines such as Morellino or Rosso di Montalcino.

The taste of any meatballs is wonderfully set off with chopped fresh herbs: parsley, dill or more spicy cilantro, basil, caraway seeds.

Lamb meatballs

Due to the fact that pork is unacceptable in the East, and beef is unattainable, minced lamb or young lamb meatballs are prepared here. Directly for the meatballs, you will need about 750 g of minced meat (lamb or lamb), 1 garlic clove, 1 onion, salt. 3 small spoons of dried paprika and 2 of the same - ground cumin.

Onions and garlic are peeled, finely chopped, added to the minced meat along with spices, everything is thoroughly mixed. With hands sprinkled with cold water, small meatballs are formed, which will have to be cooled in the refrigerator for a while and then fried in vegetable oil.

For the sauce, 2 finely chopped onions are fried in sunflower oil until transparent, then 4 peeled cloves of garlic and a large spoonful of finely chopped rosemary are added - the mixture is fried for a couple of minutes, after which 800 g of canned (preferably without vinegar) tomatoes, chopped into cubes, should be put into the pan , and pour in juice from them. The sauce is seasoned with salt and pepper to your liking and simmer for about ten minutes.

Fried meatballs are laid out in the sauce and stewed for another 15 minutes. Such meatballs in tomato sauce should be served on the table sprinkled with finely chopped fresh herbs, such as thyme or cilantro.

Fish meatballs

Not only meat, but also fish meatballs in tomato sauce are very good. For example, these are: a pound of fish fillet, cut into small pieces, grind to the end with a blender or a meat grinder, add finely chopped parsley and dill, 1 egg, white loaf crumb soaked in milk (about 150 g), salt, any spices for fish ... Mix the resulting mixture thoroughly, achieving a homogeneous mass. Blind small balls and refrigerate.

Fry the chopped onion in sunflower or olive oil, add a jar of tomatoes in their own juice (no more than half a liter) or 4 large diced tomatoes with the skin previously removed. Tomatoes need to be simmered under the lid for about ten minutes. Then add salt and pepper (a little sugar if desired), pour in 2 cups of boiling water and boil.

Dip the chilled meatballs into the sauce, boil again and simmer over low heat for about 25 minutes, turning the meatballs regularly.

An ideal side dish for such a dish would be rice.

Chicken meatballs

Chicken meatballs in tomato sauce can be prepared not only from homemade, but also from purchased minced meat. Mix half a kilogram of minced chicken with a glass of already boiled and slightly chilled rice, salt, egg and spices to taste. Squeeze 1-2 cloves of garlic into the mixture and mix thoroughly. Form balls with a diameter of about a walnut from the resulting mass, fry them and put them in a saucepan, on which a little sunflower oil is poured. Top with stewed vegetables (carrots, onions, bell peppers, eggplants, zucchini - optional), top with tomato paste dressing and simmer for about 20 minutes.

Meatballs in wine sauce

These are exquisite and unusual meatballs in beef tomato sauce. For them you will need: half a kilogram of minced meat, 1 onion, 1 clove of garlic, about 25 g of cheese (like cheddar), 1 egg, salt, pepper, powdered sugar (2 small spoons), breading (crackers), olive oil and chopped smaller herbs parsley.

Chop the peeled onion and garlic smaller, add to the minced beef, put crackers (50 g), grated cheese, beaten egg and parsley there, season with pepper and salt - knead the minced meat thoroughly. Form small meatballs with hands damp from cold water, put on a tray (baking sheet, cutting board), cover with food grade plastic, cool in the refrigerator.

For the sauce, take another 1 onion and a clove of garlic, about 120 ml of dry (certainly white!) Wine, 800 g of chopped canned tomatoes, powdered sugar (2 small spoons).

Heat olive oil in a deep frying pan or saucepan, simmer finely chopped onion and garlic over medium heat. Pour in wine, increase the heat and boil until the total volume of liquid is 2 times less. Then add canned tomatoes, pour in half a glass of water, add powdered sugar, salt and pepper, mix diligently and simmer over low heat for 15 minutes.

Pour some olive oil into a large and wide saucepan, warm it up and put the already cooled meatballs, fry on all sides until the meatballs are lightly browned. Then add the sauce and continue simmering for another 10-15 minutes. Serve on the table, sprinkle with chopped fresh parsley.

Meatballs in spicy sauce

To prepare such meatballs, take half a kilogram of minced pork (this is important!), 1 teaspoon each of garlic powder, ground black pepper and dried thyme, 2 the same tablespoons of dried ground oregano.

Mix the minced meat and spices, mix the mixture well, roll out balls about the size of a tennis ball. Heat lean (naturally, preferably olive) oil in a frying pan and fry the meatballs on it on all sides until brownish-golden. Then put them out until tender under a lid over low heat.

Remove the finished meatballs, add a glass of dry white wine to the fat remaining from them, and leave to simmer for 5 minutes. Pour in a glass of tomato sauce, add a teaspoon of basil, the same amount of dried thyme, red pepper - to taste, but not less than a quarter of a small spoon; salt, stir and simmer over very low heat for 5-10 minutes.

Features of serving spicy meatballs

Boil the spaghetti, arrange on portioned plates, arrange the meatballs cut in half on the sides and on top of the dish. These halves are the highlight! And it should not be neglected. Sprinkle each portion with cooked tomato hot sauce and sprinkle with grated cheese, preferably Parmesan cheese. Nobody will refuse such a dish.

Do not forget to serve a suitable side dish with the meatballs in the sauce. Ever cooked?

• Beef or pork 400 g
• Smoked sausage or sausages 170 g approx
• White bread 2-3 slices
• Hard cheese 25 g
• Egg 1
• 1 tablespoon finely chopped parsley
• Dried oregano 1 pinch
• Grated nutmeg
• Black pepper
• Olive oil

For the sauce:

• Tomato paste 350 g
• Water 50 g
• Oregano dried shredded
• Black pepper

Recipe

• Start with white bread. Cut the crumb into pieces, put in a food processor, grind to a crumb state.
• Peel the sausage from the shell, cut into pieces, grind together with the meat to the state of minced meat.
• Then add oregano, a pinch of grated nutmeg and finely chopped parsley, grated cheese, bread crumbs, and a raw egg.
• Mix everything with your hands, add salt and pepper, stir until you get a homogeneous mixture.
• Roll the minced meat into walnut-sized balls. To prevent the minced meat from sticking to your hands, moisten them with slightly cold water.
• Heat oil in a non-stick skillet.
• When the butter is hot, add the meatballs.
• Fry over low heat on both sides for a few minutes.
• Add water, season with salt and pepper, reduce heat, cook for 15-20 minutes.

Sprinkle dried oregano over the meatballs in tomato sauce and serve hot with any side dish or fresh bread.

You can store the meatballs in tomato sauce in the refrigerator, covered with plastic wrap for 2-3 days. You can also freeze the meatballs raw and use as needed. In this case, it is important that the ingredients are fresh and not thawed more than once.

Another delicious recipe? Try marinating pork ribs and then frying them in a skillet. Incredibly delicious. Recipe .