Recipe for meatballs in tomato. Appetizing and hearty meatball sauce

10.03.2020 Meat Dishes

Meatballs are a popular and ... mysterious dish.

Various sources describe their difference from meatballs in different ways, and there is a lot of confusion in the recipes themselves.

They agree only in the fact that "balls of minced meat" smaller than a walnut are meatballs, everything that is larger belongs to meatballs.

Another, perhaps, difference is that meatballs are often used to increase the satiety of soups.

In our selection of recipes - meatballs, as independent meat and fish dishes.

Meatballs in tomato sauce - general cooking principles

Meatballs are prepared from minced meat or fish, you can buy it ready-made in the store, or you can grind it yourself with a meat grinder. Of course, it is faster to cook from store minced meat, but the taste of the dish is significantly different.

If the meatballs are made with only minced meat, they will be too dense and dry. Therefore, regardless of the type of meat or fish, to add juiciness and friability, sautéed or raw, twisted onions, cheese, boiled rice, bread crumbs or stale white bread soaked in milk are added to the minced meat.

With hands slightly moistened in water, small balls are formed from minced meat, usually no larger than a walnut, and then they are prepared according to the recipe.

Tomato sauce is prepared on the basis of tomato puree, fresh tomatoes or tomato juice. You can add mushrooms, ground nuts to meatball sauces.

Sauces and mince separately add a little salt and a little pepper. They also add, after chopping, greens, or sprinkle the dish on it when ready, before letting it brew.

You can cook meatballs in tomato sauce in a pan, in a saucepan, bake in pots or in a mold, tightly covering them with a sheet of foil.

Fish meatballs in tomato sauce

Ingredients:

400 grams of silver hake;

Half a bitter onion head;

30 grams of butter sandwich;

Flour - 2 tbsp. spoons, no slide;

Salt, freshly ground pepper (black).

For tomato sauce:

Carrots - 1 pc.;

White bitter onion - 1 head;

Half a small parsley root;

50 ml "Rkatsiteli", "Aligote", or other dry white wine;

Lavrushka leaf;

30 gr. tomato puree.

Cooking method:

1. Peel the parsley root and carrots, grate with a coarse grater and fry in lean (vegetable) oil until lightly browned. Pour in tomato puree diluted in one hundred milliliters of hot water, wine, season with spices and boil for three minutes.

2. Twice the skinned and deboned fish fillets through a fine grid in a meat grinder. The second time add the chopped and sautéed onion until transparent.

3. Pepper the minced fish, add a little salt, add softened sandwich butter, stir and knead the minced meat for the meatballs well.

4. Shape the minced meat into small meatballs, dip them in flour and fry a little in hot sunflower oil.

5. Transfer to a deep frying pan, cover with the previously prepared tomato sauce and simmer, covered for six minutes.

Meatballs in Tomato Beef Sauce

Ingredients:

500 grams of beef pulp;

Medium-sized onion;

A glass (200 grams) of bread crumbs, white;

Two chicken eggs;

A quarter cup of chopped parsley.

For the sauce:

500 ml thick tomato;

Half a glass of ground basil

Two full art. tablespoons of pure, refined (you can olive) oil;

250 grams of tomatoes;

Garlic - 3 wedges.

Cooking method:

1. In a large saucepan, always with a thick bottom, heat the oil well. Add the garlic chopped finely with a knife and fry it for no more than a minute, until softened.

2. Pour in the tomato puree, add the tomatoes, cut into small cubes. Bring the tomato mass to a boil, reduce heat and cook for 30 minutes.

3. Season with spices selected to your taste, salt and, after slightly cooling, beat the sauce until smooth with a blender or grind on a sieve.

4. Wash the whole piece of beef thoroughly and dry a little. Cut off excess films, veins and cut the meat into small pieces that can be easily removed in a meat grinder.

5. Peel the onion, cut into wedges and twist together with the pieces of beef through a fine wire rack in a meat grinder once.

6. Mix the minced meat with white bread crumbs, dark ones are not suitable, they give the meatballs a specific taste and smell. Enter eggs slightly loosened with a fork and, adding parsley chopped with a knife, knead well. Do not forget to lightly salt the minced meat.

7. Pry the minced meat with a dessert spoon, shape the meatballs with your hands and fry them in small batches until a delicate golden brown crust is obtained. You need to fry quickly, over medium heat, after rolling the meat balls on all sides in flour.

8. Pour the prepared tomato sauce into the pan in which the meatballs were fried and heat well over low heat. Lower the meatballs and simmer for 15 minutes.

9. Finely chop the basil, sprinkle the prepared dish with herbs evenly and, covering with a lid, set aside for 10 minutes to infuse.

Chicken meatballs in tomato sauce in pots

Ingredients:

450 grams of purchased minced chicken or breast (fillet);

Small onion;

120 grams of round grain rice.

For the sauce:

Tomato paste - 75 grams (3 tbsp. L.);

Two medium carrots;

Small head of bitter onion;

Champignons, fresh - 300 grams;

2 tbsp. tablespoons of 20% sour cream.

Cooking method:

1. From rice, select unhulled and damaged grains and rinse the cereals in running water under the tap. Dip the rice in boiling, slightly salted water and boil until half cooked over low heat. Rinse again by discarding the rice in a colander, and leaving it in it for a while, letting all the water drain completely.

2. Combine minced chicken and boiled rice twisted with one onion, add ground pepper, a little salt and mix well. When using fillet, it should be chopped with a meat grinder twice, and the onion should also be added the second time.

3. Roll the meatballs and fry them immediately in a skillet in vegetable oil, lightly season the meatballs in flour before frying.

4. In a clean skillet, fry the second onion, chopped into small slices, with coarsely grated carrots until lightly browned. Add the mushrooms cut into small slices and, adding sour cream, simmer for up to 20 minutes. Two minutes before cooking, add tomato paste, diluted in a quarter of a glass of water, stir and bring to readiness, add a little salt and pepper.

5. Put the mushrooms fried in sour cream into pots, put the meatballs on top. Pour everything with hot boiled water, you can take the broth, and put the filled containers in the oven. Cover the pots with lids and cook at 180 degrees for 40 minutes.

Meatballs in tomato sauce in the oven

Ingredients:

A pound of any minced meat;

Two fresh chicken eggs;

A small slice, about 100 g, of stale white bread, better than a loaf;

100 ml of pasteurized milk;

120 g "Russian" cheese;

A third of a cup of parsley, chopped.

For the sauce:

Two small onion heads;

Three cloves of garlic;

50 grams of tomato paste;

One liter of tomato (thick) juice;

Four tbsp. l. vegetable oil.

Cooking method:

1. Pour milk over the stale bread and let it soften for ten minutes. Choose the crumb, squeeze the milk, the bread should not be too wet, almost dry.

2. Add the soaked crumb, eggs, finely chopped parsley, table salt, a small pinch of pepper to the re-rolled minced meat. Rub the cheese coarsely and mix well. You can add finely chopped onion sautéed in lean or ghee for juiciness.

3. Form balls of the prepared minced meat, place them in a deep baking dish and place in a preheated oven. Keep the meatballs in the oven at 200 degrees for seven minutes.

4. In vegetable oil until softened, fry the garlic, chopped into small pieces, add the onion, chopped into slightly larger slices, and fry for about five minutes all together.

5. In a small saucepan, boil the tomato juice, add the frying, fine salt to it, let it boil again and pour the sauce into a mold over the lightly baked meatballs and cover with a sheet of foil.

6. Place the meatballs back in the oven and cook at 190 degrees for about fifty minutes.

Meatballs in tomato sauce with nuts

Ingredients:

Fish or minced meat - 500 grams;

80 grams of blackened white bread;

One egg;

A glass of milk;

White salad onions - 1 head.

For the sauce:

200 grams of ketchup, variety of your choice;

A small clove of garlic;

A third of a glass of bread crumbs;

A handful of walnut kernels.

Cooking method:

1. Grind the nut kernels in a mortar or grind into flour with a coffee grinder. Be sure to dry the nuts first, you can even fry them in a dry frying pan or oven and cool well.

2. Combine nut flour with bread crumbs and sauté until creamy in 2 tablespoons. tablespoons of butter. Add ketchup, stir and heat a little, no need to boil.

3. Fry the finely chopped onion until transparent and transfer, after cooling, to the minced meat. Add bread soaked with milk and a little squeezed out, a small pinch of pepper, salt. Pour in a little beaten egg, knead the minced meat, divide and form small balls out of it - meatballs.

4. Fry the flour-breaded meatballs in vegetable oil until tender, and transfer to the gravy.

5. Gently, so as not to crush, stir the meatballs with the sauce and simmer over low heat for five minutes, covered.

Meatballs in Tomato Sauce - Cooking Tricks and Tips

Minced meat and minced meat should be grinded with a manual meat grinder through a large grill installed on it.

For tomato sauce, it is best to take fresh tomatoes, but if there are none, you can use canned tomatoes in your own juice or a purchased tomato.

When using fresh tomatoes or tomato paste, add at least half a teaspoon of granulated sugar to the sauce, it will turn out much tastier.

Leave the finished dish for 15–20 minutes with the lid closed, brew. The gravy will thicken and the meatballs will be better saturated with its flavor and aroma.

To get a thicker gravy, add a little flour when browning the onion, stir well, and only then add the liquid part of it.

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 produces tasty, 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 itself 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 mince, 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 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 finished 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 are easily matched to any side dish.

Any tomato sauce will gain 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, cumin.

Lamb meatballs

Due to the fact that pork is unacceptable in the East, and beef is unattainable, meatballs are prepared here from minced lamb or young lamb. Directly for 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. Small meatballs are formed with hands sprinkled with cold water, which will have to be cooled in the refrigerator for some time 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, chop until the end with a blender or 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), add 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 is 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 delicious 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 greens 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 chopped 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, covered 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 in 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.

Fragrant meatballs in tomato sauce - ideal for dinner. Cook with pork, veal, chicken with rice and garlic!

We offer to cook delicious meatballs in tomato sauce.

Minced meat - 400 gr.,
Eggs - 1 pc.,
Salt is a pinch
Black pepper - a pinch
Semolina - 3 tbsp. spoons,
Onions - 1 pc.,
Carrots - 2 pcs.,
Tomato juice - 1 glass
Sour cream - 3 tbsp. spoons,
Vegetable oil

Cooking meatballs in tomato sauce will involve several steps. The first step is to prepare the minced meat for the meatballs. On the second - to mold meatballs from it. Fry the prepared meatballs until tender. On the third, prepare the sauce and stew the meatballs in it. Let's start with minced meatballs. Grate the peeled onion on a fine grater. Defrost the minced meat if necessary. Transfer to a bowl.

Add onion puree to it.

Season with salt and pepper.

Mix the minced meat.

Beat in an egg.

Stir.

Pour the required amount of semolina into the minced meat.

Stir it up.

For the tomato sauce, finely grate the carrots,

and cut the onion into cubes.

Now you can start sculpting the meatballs. Roll small balls of minced meat with your hands moistened with water.

Fry the meatballs in vegetable oil over low heat.

In another skillet, save the onions and carrots.

Pour in tomato juice.

In this recipe, you can use ketchup or tomato sauce instead of tomato juice. Add 150 ml. tomato sauce or ketchup and cover with the same amount of water. Simmer the tomato sauce for another 10 minutes with occasional stirring. During this time, the onions and carrots should become soft. Add sour cream to the tomato sauce. Thanks to it, the sauce will turn out to be more beautiful in color and will acquire a creamy taste.

The tomato sauce for the meatballs is almost done. It remains to salt and add spices.

After adding salt and spices, keep it on the stove for another 2-3 minutes. Place the fried meatballs in the tomato sauce.

Spoon the sauce over them.

Cover the skillet with a lid. Reduce heat to low to avoid burning anything. Leave the meatballs with semolina to simmer in the tomato sauce for 5-7 minutes. Serve the prepared meatballs with gravy with the main garnish and salads. Good appetite. As you can see, it is very simple to cook delicious meatballs in tomato sauce in a pan.

Recipe 2: gravy meatballs in tomato sauce

Meatballs in tomato sauce are closely related to meatballs. However, they are more graceful, harmonious and self-sufficient. If all kinds of vegetables and cereals are added to the meatballs, from which they become more solid, then the meatballs consist exclusively of meat or minced fish.

Pork - 600 grams
Bulb onions - 1 pc.
Garlic - 1 clove
Sour cream - 1 tbsp.
Tomato paste - 1.5 tablespoons
Ground paprika - 1 tsp
Allspice peas - 6 pcs.
Bay leaf - 2 pcs.
Salt to taste
Ground black pepper (in sauce) - to taste
Vegetable or other oil - for frying

Ready-made minced meat can be purchased at the supermarket, but it is better to cook it yourself. To do this, place a sieve with small holes for fine grinding in a meat grinder and pass meat, garlic and onions through it.

Salt and pepper the minced meat and add any spices. I really enjoy using ground nutmeg and a pinch of red pepper. Well, you can add herbs, spices or finely chopped greens to your taste to enrich the taste.

Mix the minced meat well and beat a little, this will give it elasticity, airiness, lightness and uniformity. The more homogeneous the minced meat, the tastier the meatballs will be.

Form small meatballs. As a rule, they are made a little larger than cherries, so that it is convenient to eat them whole. It is most comfortable to form them with wet hands, then the minced meat will not stick to your hands, and the meatballs will turn out smooth.

The semi-finished product is ready, proceed to frying it. To do this, pour vegetable or other oil into the pan and heat well.

Place all meatballs in a skillet and cook for about 10 minutes over medium heat, turning occasionally.

In the meantime, while the meatballs are grilling, make a sauce that will add a special flavor to the dish. Put tomato paste, sour cream, bay leaf, ground wig, peppercorns, salt and black pepper in a frying pan.

Fill everything with water.

Place the skillet on the stove and boil the sauce for about 10 minutes.

Then pour the tomato sauce over the meatballs, put the lid on the pan, simmer and simmer the meatballs in the tomato sauce, about 20 minutes.

Serve ready-made meatballs warm as a separate dish. You can also use the meatballs in tomato sauce to complement mashed potatoes, boiled rice, or spaghetti.

Recipe 3: meatballs in tomato sauce in the oven

Minced meat - 500 g (beef / pork)
Onions - 2 heads
Butter - 20 g
White bread - 1 pc. (better than a hump)
Milk - ½ cup
Tomato paste - 3 tablespoons
Flour - 2 tablespoons
Broth - 0.5 l (or water)
Salt to taste
Ground black pepper - to taste

Soak the bread in milk. In a deep bowl, mix the minced meat, finely chopped onion (1 head), a loaf soaked in milk, salt, pepper.

Form the meatballs slightly larger than the walnut size (better to form with hands dipped in water). Place the meatballs on a baking sheet lined with parchment paper or foil. Bake the meatballs in the oven at 200 degrees Celsius for 15 minutes on a medium level.

While the meatballs are baking, prepare the tomato sauce. Peel the onion, chop finely, fry in butter until translucent.

Add flour, stir, fry for about 1 minute.

Then add tomato paste, fry for another 3-4 minutes, stirring occasionally.

Pour the broth (or water), salt, black pepper in a thin stream, mix. Cook, stirring for 5 minutes, until the lumps dissolve.

Put the finished meatballs in the tomato sauce. Simmer under a closed lid over low heat for 10-15 minutes. Serve with a side dish. Enjoy your meal!

Recipe 4: meatballs in a pan in tomato sauce

Meatballs in Tomato Sauce - A dish prepared with slight variations throughout Italy, in addition to being offered as a main course, it can also be used as an addition to various types of pasta and spaghetti.

Olive oil - 2 tbsp. l.
Garlic - 3 teeth.
Tomatoes in their own juice (pureed) - 500 g
Tomato - 250 g
Minced meat (beef) - 500 g
Onions (medium) - 1 pc
Bread crumbs / Breading (200-gram glass) - 1 stack.
Chicken egg - 2 pieces
Parsley - 15 g
Basil - 15 g
Salt - 1.5 tsp.

Cut the tomatoes into small pieces.

For the sauce, heat the olive oil in a saucepan over medium heat. Fry the minced garlic for 1 minute until soft.

Add mashed tomatoes to the garlic.

And chopped tomatoes.

For this dish, I used pureed Pomi tomatoes. Since they are made from natural, SUN-RIPENED tomatoes, they have an excellent taste, which we have already missed over the winter, as we are offered both in markets and in stores completely tasteless and watery.

Boil. Cook, covered with a lid, over low heat for 30 minutes.

Allow to cool slightly and add 0.7 tsp. salt Using a hand blender, grind the sauce until smooth.

Chop the onions with parsley.

Beat eggs lightly.

Combine minced meat, chopped onions and parsley, bread crumbs and eggs. Add 0.8 tsp. salt. Mix everything well.

Make balls from minced meat.

Heat oil in a large skillet and sauté the meatballs for 10 minutes, until they are golden brown.

Transfer the finished meatballs to a separate container.

Pour the sauce into a frying pan where the meatballs were fried and heat over medium heat.

Add meatballs to the sauce and simmer over medium heat for 15 minutes, covered.

Grind the basil.

And add to the meatballs. Turn off the fire and leave the dish to rise under the lid for 10 minutes.

The dish is ready. can be served at the table. Enjoy your meal! The dish is meaty and has a rich taste, therefore, it is recommended to be served with intense red wines.

Recipe 5, step by step: fish meatballs in tomato sauce

We have prepared these tender tasty tilapia meatballs, but you can use any white fish for them.

700-800 g fillet of tilapia (cod, lemonem, haddock, pike perch, etc.)
1 onion smaller than medium
40-45 g oatmeal (or 4-5 white loaf slices)
4-6 st. spoons of milk (water)
1-1.5 teaspoons of turmeric
white pepper (or a mixture of peppers), salt
2-3 st. chopped parsley

1 jar canned tomatoes, 400 g (or 450 g fresh)
1.5-2 tbsp. tablespoons of sugar
1 medium onion
2-3 cloves of garlic
0.5 tsp turmeric
2 tbsp. tablespoons of vegetable oil
2 tbsp. tablespoons of butter

Recipe 6: meatballs with rice in tomato sauce (step by step)

For the meatballs:

minced pork or pork-beef 400g
rice 300g
eggs 3pcs
onion 1pc
vegetable oil
flour for breading

For the sauce:

carrot 1pc
onion 1pc
tomato paste 2 tablespoons
vegetable oil
spices (red pepper, black pepper, garlic)

To decorate the dish:

greens (dill, parsley, green onions)

Put rice, minced meat, eggs, finely chopped onion, salt and spices in a bowl.

Stir the minced meat until smooth.

Make meat balls from minced meat, roll them in flour.

Lightly fry the meatballs in vegetable oil.

Finely chop the onion (I used the grown onion feathers) and finely chop the carrots.

Fry onions and carrots until golden brown (2-3 minutes), add tomato paste, salt and spices, stir, simmer for 5 minutes.

Put the fried meatballs in the finished tomato frying.

Add enough water to almost cover the rice balls.

Simmer the meatballs under a closed lid for 45 minutes or an hour over low heat. Add water during cooking if necessary.

Put the finished meatballs on a side dish, pour over the side dish and meatballs with tomato sauce, decorate the dish with herbs.

Recipe 7: chicken meatballs in tomato sauce (with photo)

Minced chicken meatballs in tomato sauce are incredibly tender and tasty. Garnish can be any: pasta, mashed potatoes, various cereals. A wonderful dish to be served for lunch or dinner. Prepare quickly and easily!

minced chicken - 400 g
onions - 2 pieces
carrots - 1 pc
sour cream - 2 tablespoons
tomato paste - 1 tablespoon
broth or water - 200 ml
salt, ground black pepper - to taste
vegetable oil - 2 tablespoons
bay leaf - 1 piece
garlic - 1 tooth.
flour - for breading

Add black pepper and salt to the minced chicken to taste. Mix well. For juiciness and better mixing, pour a little water into the minced meat.

Peel one onion and chop finely. Add to the minced meat and mix thoroughly with your hands, hitting the minced meat against the walls of the bowl (this is done so that the minced meat is saturated with oxygen and acquired a homogeneous consistency). Form into small meatballs. Dip them in flour and put in a saucepan with heated vegetable oil.

Put sour cream in a small bowl, add tomato paste.

Salt a little and stir well until smooth.

Fry the meatballs on all sides until golden brown, along with the chopped second onion and carrots (cut or grate). Add sour cream-tomato sauce and immediately pour in broth (chicken or vegetable) or boiled water. Season with salt and pepper. Stir well so that all the meatballs are covered with the sauce.

Simmer the meatballs over low heat, turning them several times until tender - 15-20 minutes under a closed lid. If the sauce thickens, add a little more stock or water. At the end of stewing, add bay leaves and chopped garlic. Turn off the gas after 5 minutes. Serve hot with garnish.

Recipe 8: veal meatballs in tomato sauce

Meatballs in tomato sauce are perfect for any dinner. Even on a festive table, such mouth-watering meat balls cooked at home using tomatoes will look very appropriate. It will be unusual in our meatballs that we add grated parmesan to the minced meat. This product will make the meatballs thicker and more tender in taste. The sauce will give the dish aroma, it will also emphasize its taste. This is why we will not use additional spices.

A step-by-step recipe for cooking meatballs is presented with a photo in the form of a very visual and convenient instruction. She will tell you in detail about the preparation of each stage, as well as all the necessary details in cooking meatballs in tomato sauce.

And, finally, a couple more words: we will use fresh basil leaves as a decoration for the dish. The meatballs themselves, first of all, we will bake in the oven and only then we will boil them in tomato sauce.

veal - 500 gr
chicken egg - 2 pieces
parmesan cheese - 100 gr
garlic - 2 cloves
vegetable oil - 1 tbsp.
basil

Soak the slices of bread in cold water in advance, and after they swell, squeeze and put in a deep bowl. Rinse the meat in cold water, chop it with a meat grinder and send it to the bread. Grate Parmesan on the finest grater, put it in a bowl, send 2 chicken eggs and salt to taste there. If you wish, you can add some onions and black pepper to the meatball mince.

Knead the minced meat thoroughly until a homogeneous dense mass. All ingredients should be evenly distributed. Minced meat can also be beaten off a little.

Find a suitable baking dish for your meatballs. Sculpt neat round shapes from minced meat and immediately lay them out in a mold so that they do not touch each other.

We heat the oven to 200 degrees, bake the meatballs in it for 20 minutes until the meat is cooked.

During this time, we will prepare the tomato sauce. Put two cloves of peeled garlic crushed by the flat side of a knife into a saucepan. Fill the garlic with a tablespoon of olive oil, heat the garlic so that it gives off its taste and aroma. We take out the garlic with a slotted spoon, and pour tomato paste into the saucepan to the oil. Cook the sauce for 20 minutes, then cook the meatballs already baked in the oven in portions in this sauce. The dish will be ready for another 10 minutes.

We spread the finished dish in portions, decorate with basil, serve hot along with any vegetable garnish. The meatballs in tomato sauce are ready!

Recipe 9: how to cook meatballs in a pan

Today we will cook delicious meatballs in tomato sauce in a pan. This is an everyday dish for the whole family, because both children and adults like it. It is very tasty, and most importantly, it is prepared quickly and easily, especially if the meatballs are prepared in advance.

400-500 gr. minced meat
0.5 cups rice, cooked until half cooked
1 medium onion
1 small carrot
2 tablespoons tomato paste
400-500 ml of water
1 tablespoon flour
salt and pepper to taste

Add rice, salt, pepper and half a finely chopped onion to the minced meat.

Stir the minced meat until smooth.

Roll the minced meatballs and fry them on both sides until golden brown.

While the meatballs are fried, prepare the sauce. To do this, grate the carrots on a fine grater and finely chop the onion, fry until light golden.

Add tomato paste, flour, stir quickly. Then start adding a little water and stirring thoroughly. You can even add flour to the water first, in general, do it as it is more convenient for you.

Pour the resulting sauce over the meatballs, add the bay leaf, herbs and simmer over low heat for 15-20 minutes.

Mashed potatoes are perfect for meatballs in tomato sauce. Enjoy your meal!

Description

Today we will cook deliciously delicious meatballs in tomato sauce in a pan... This is an everyday dish for the whole family, because both children and adults like it. It is very tasty, and most importantly, it is prepared quickly and easily, especially if the meatballs are prepared in advance. So stay with us, we will cook together)))

Ingredients:

400-500 gr. minced meat

0.5 cups rice, cooked until half cooked

1 medium onion

1 small carrot

2 tablespoons tomato paste

400-500 ml of water

1 tablespoon flour

salt and pepper to taste

Instructions:

How to cook meatballs in tomato sauce

1. Add rice, salt, pepper and half a finely chopped onion to the minced meat. Stir the minced meat until smooth.

2. Roll the minced meatballs and fry them on both sides until golden brown.

3. While the meatballs are fried, prepare the sauce. To do this, grate the carrots on a fine grater and finely chop the onion, fry until light golden.

4. Add tomato paste, flour, stir quickly. Then start adding a little water and stirring thoroughly. You can even add flour to water first, in general, do it as it is more convenient for you.

Meatballs are a popular and ... mysterious dish.

Various sources describe their difference from meatballs in different ways, and there is a lot of confusion in the recipes themselves.

They agree only in the fact that "balls of minced meat" smaller than a walnut are meatballs, everything that is larger belongs to meatballs.

Another, perhaps, difference is that meatballs are often used to increase the satiety of soups.

In our selection of recipes - meatballs, as independent meat and fish dishes.

Meatballs in tomato sauce - general cooking principles

With hands slightly moistened in water, small balls are formed from minced meat, usually no larger than a walnut, and then they are prepared according to the recipe.

Tomato sauce is prepared on the basis of tomato puree, fresh tomatoes or tomato juice. You can add mushrooms, ground nuts to meatball sauces.

Sauces and mince separately add a little salt and a little pepper. They also add, after chopping, greens, or sprinkle the dish on it when ready, before letting it brew.

You can cook meatballs in tomato sauce in a pan, in a saucepan, bake in pots or in a mold, tightly covering them with a sheet of foil.

Fish meatballs in tomato sauce

Ingredients:

400 grams of silver hake;

Half a bitter onion head;

30 grams of butter sandwich;

Flour - 2 tbsp. spoons, without a slide;

Salt, freshly ground pepper (black).

For tomato sauce:

Carrots - 1 pc.;

White bitter onion - 1 head;

Half a small parsley root;

50 ml "Rkatsiteli", "Aligote", or other dry white wine;

Lavrushka leaf;

30 gr. tomato puree.

Cooking method:

2. Twice the skinned and deboned fish fillets through a fine grid in a meat grinder. The second time add the chopped and sautéed onion until transparent.

3. Pepper the minced fish, add a little salt, add softened sandwich butter, stir and knead the minced meat for the meatballs well.

4. Shape the minced meat into small meatballs, dip them in flour and fry a little in hot sunflower oil.

5. Transfer to a deep frying pan, cover with the previously prepared tomato sauce and simmer, covered for six minutes.

Meatballs in Tomato Beef Sauce

Ingredients:

500 grams of beef pulp;

Medium-sized onion;

A glass (200 grams) of bread crumbs, white;

Two chicken eggs;

A quarter cup of chopped parsley.

For the sauce:

500 ml thick tomato;

Half a glass of ground basil

Two full art. tablespoons of pure, refined (you can olive) oil;

250 grams of tomatoes;

Garlic - 3 wedges.

Cooking method:

1. In a large saucepan, always with a thick bottom, heat the oil well. Add the garlic chopped finely with a knife and fry it for no more than a minute, until softened.

2. Pour in the tomato puree, add the tomatoes, cut into small cubes. Bring the tomato mass to a boil, reduce heat and cook for 30 minutes.

3. Season with spices selected to your taste, salt and, after slightly cooling, beat the sauce until smooth with a blender or grind on a sieve.

4. Wash the whole piece of beef thoroughly and dry a little. Cut off excess films, veins and cut the meat into small pieces that can be easily removed in a meat grinder.

5. Peel the onion, cut into wedges and twist together with the pieces of beef through a fine wire rack in a meat grinder once.

8. Pour the prepared tomato sauce into the pan in which the meatballs were fried and heat well over low heat. Lower the meatballs and simmer for 15 minutes.

9. Finely chop the basil, sprinkle the prepared dish with herbs evenly and, covering with a lid, set aside for 10 minutes to infuse.

Chicken meatballs in tomato sauce in pots

Ingredients:

450 grams of purchased minced chicken or breast (fillet);

Small onion;

120 grams of round grain rice.

For the sauce:

Tomato paste - 75 grams (3 tablespoons);

Two medium carrots;

Small head of bitter onion;

Champignons, fresh - 300 grams;

2 tbsp. tablespoons of 20% sour cream.

Cooking method:

3. Roll the meatballs and fry them immediately in a skillet in vegetable oil, lightly season the meatballs in flour before frying.

Meatballs in tomato sauce in the oven

Ingredients:

A pound of any minced meat;

Two fresh chicken eggs;

A small slice, about 100 g, of stale white bread, better than a loaf;

100 ml of pasteurized milk;

120 g "Russian" cheese;

A third of a cup of parsley, chopped.

For the sauce:

Two small onion heads;

Three cloves of garlic;

50 grams of tomato paste;

One liter of tomato (thick) juice;

Four tbsp. l. vegetable oil.

Cooking method:

1. Pour milk over the stale bread and let it soften for ten minutes. Choose the crumb, squeeze the milk, the bread should not be too wet, almost dry.

3. Form balls of the prepared minced meat, place them in a deep baking dish and place in a preheated oven. Keep the meatballs in the oven at 200 degrees for seven minutes.

4. In vegetable oil until softened, fry the garlic, chopped into small pieces, add the onion, chopped into slightly larger slices, and fry for about five minutes all together.

5. In a small saucepan, boil the tomato juice, add the frying, fine salt to it, let it boil again and pour the sauce into a mold over the lightly baked meatballs and cover with a sheet of foil.

6. Place the meatballs back in the oven and cook at 190 degrees for about fifty minutes.

Meatballs in tomato sauce with nuts

Ingredients:

Fish or minced meat - 500 grams;

80 grams of blackened white bread;

One egg;

A glass of milk;

White salad onions - 1 head.

For the sauce:

200 grams of ketchup, variety of your choice;

A small clove of garlic;

A third of a glass of bread crumbs;

A handful of walnut kernels.

Cooking method:

1. Grind the nut kernels in a mortar or grind into flour with a coffee grinder. Be sure to dry the nuts first, you can even fry them in a dry frying pan or oven and cool well.

2. Combine nut flour with bread crumbs and sauté until creamy in 2 tablespoons. tablespoons of butter. Add ketchup, stir and heat a little, no need to boil.

3. Fry the finely chopped onion until transparent and transfer, cooled, to the minced meat. Add bread soaked with milk and a little squeezed out, a small pinch of pepper, salt. Pour in a little beaten egg, knead the minced meat, divide and shape into small balls - meatballs.

4. Fry the flour-breaded meatballs in vegetable oil until tender, and transfer to the gravy.

5. Gently, so as not to crush, stir the meatballs with the sauce and simmer over low heat for five minutes, covered.

Meatballs in Tomato Sauce - Cooking Tricks and Tips

Minced meat and minced meat should be grinded with a manual meat grinder through a large grill installed on it.

For tomato sauce, it is best to take fresh tomatoes, but if there are none, you can use canned tomatoes in your own juice or a purchased tomato.

When using fresh tomatoes or tomato paste, add at least half a teaspoon of granulated sugar to the sauce, it will turn out much tastier.

Leave the finished dish for 15-20 minutes with the lid closed, brew. The gravy will thicken and the meatballs will be better saturated with its flavor and aroma.

To get a thicker gravy, add a little flour when browning the onion, stir well, and only then add the liquid part of it.