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Meatballs in tomato sauce

Meatballs in tomato sauce

Put the onion through a small grater, drain and mix with the meat, chopped parsley, egg, salt, pepper and breadcrumbs. We make small balls, put them in flour and fry them. We take them out on a plate.

Wash the tomatoes, cut them in half, remove the seeds and put them through a small grater (peel it).

Put the oil, tomatoes, finely chopped garlic, broth, salt and pepper in a pan until the water dries, then add the meatballs and let them simmer for another 2-3 minutes.


How to make diet meatballs in tomato sauce

Chopped chicken will be placed in a bowl, following: whole egg, olive oil, paprika, finely chopped onion, carrot cleaned and put on a small grater, potato also cleaned and put on a small grater, then squeezed very well, finely chopped parsley, salt, pepper to taste.

The meatball dough will mix well with a spatula (but it would be advisable by hand, because the ingredients will mix better).

With your hand slightly moistened in water, they will form meatballs the size of a table tennis ball, placed on a worktop, to be cooked (in turn, if we have a larger amount of meatballs).

In a pot of boiling water, put the meatballs to boil, until they rise to the surface, about 20-25 minutes (same as meatballs).

Into the tomato sauce when heated again, add the meatballs, letting them boil for two more (to get a taste of the tomato sauce), about 5-10 minutes.

Diet meatballs in tomato juice, will be served with a mashed potatoes or boiled rice.


Cook with Jamie Oliver! Pasta with meatballs in tomato sauce - VIDEO

4 rosemary threads
12 crackers
2 tablespoons Dijon mustard
500 g minced pork / beef or mixed
1 tablespoon dried oregano
1 egg tied
salt pepper
olive oil
a few sprigs of fresh basil
1 medium onion
2 cloves of garlic
1 red hot pepper, fresh or dried
800 g diced tomatoes (without peel)
2 tablespoons balsamic vinegar
400 g spaghetti or penne
parmesan race

Method of preparation

Choose the leaves from the rosemary threads and chop them finely. Crush the biscuits and mix them with the rosemary, minced meat and mustard in a bowl. Season with salt and pepper, and add the egg. Mix all the ingredients by hand, then divide the composition into 24 small meatballs. Place them on a plate and sprinkle them with olive oil, then put them in the fridge for a while.

Boil the pasta in salted water until it becomes al dente. While the pasta is boiling, prepare the sauce. Heat a frying pan with olive oil, add the onion and let it cook until soft. Then add the garlic, hot pepper and, after 30 seconds, the tomatoes and balsamic vinegar and let the sauce boil.

Meanwhile, fry the meatballs in a non-stick pan (it is recommended to use olive oil), for 8-10 minutes, until golden, then move them to the pot in which the sauce boils and let them boil a little more. for the flavors to intertwine.

Drain the pasta, mix them with half of the tomato sauce and a little water, then place them on a plate and pour the rest of the sauce over them. Place the meatballs on top. Sprinkle with fresh basil and grated Parmesan cheese.


Recipe Marinated meatballs

When you feel like some marinated meatballs or meatballs with sauce, pork is the easiest to prepare, considering that it is ready chopped, to save you extra effort and the purchase of a mincer. , especially when you don't often make a dish out of it. At the same time, many Romanians prefer it because it reminds them of home, of childhood, when their mother or grandmother did something like that.

You can make meatballs marinated in the oven with tomato sauce or in a frying pan, fried. The baked ones will be passed through the flour and put in a pan with a little oil and put on medium heat to bake for 30 minutes, while the baked ones are fried quickly on all sides, without the need to prepare. their complete, because those parjoale with sauce will also be baked.

Put the meat through the mincer, if you haven't already bought it, and soak the bread core for the pork meatballs in cold water, then grind it well and put it over the meat. In your meatball composition, put the grated or well-crushed garlic, the chopped parsley and the egg, seasoning with salt and pepper to taste. Knead these ingredients well, preferably with your hands, until smooth.

Gently moisten your hands, because the meat of the pork meatballs quickly sticks to them, and put next to the bowl with the composition a small one with flour. You will form small round jars that you roll in flour. If you really want, you can also pass them through breadcrumbs or you can leave them natural.

Put the tray of pork meatballs in the oven for 30 minutes, over medium heat, while you make the sauce.

Chop the onion sauce for the meatballs and heat in a frying pan oil, adding a little salt. When the onion is soft, you can add the tomatoes or the broth, a little thyme, the branches and the bay leaf, letting this tomato sauce boil with the meatballs for 10 minutes, then remove the bay leaf and thyme.

You can leave the rustic dish or turn it into a fine sauce for meatballs and mashed poultry with the mixer. Then bring to the boil and add the sugar, seasoning with salt and pepper to taste the meatball recipe.

When both parts of the dish are ready, put pork meatballs in a clean oven tray and pour the sauce on top, and you can add herbs such as thyme and bay leaf or basil, if you want a special taste for your meatballs with sauce.

Put in the preheated oven at 180 degrees where it is baked for 25 & # 8211 30 minutes, covered, in the last 5 & # 8211 10 minutes removing the aluminum foil or the lid to brown the pork meatballs on top.

As soon as they are ready, the tasty meatballs with sauce are taken out of the oven and served with a mashed potato, rice or polenta, decorated with greens such as parsley or microplants, with pickles. Good appetite!


Ingredients tomato sauce for meatballs

For a tasty sauce we must use very ripe tomatoes and a quantity of 2-3 kg, because a lot will be lost by removing the skin and the white parts from the back of the tomato.

5 tablespoons vegetable oil (not olive oil)

3 tablespoons flour (to thicken the sauce when used with meatballs, and for spaghetti will give up the flour)

500 g vegetable soup (meat soup or tomato juice)

1 teaspoon caster sugar or honey (to cut the acidity of tomatoes)

a few celery leaves (basil, marjoram, dried oregano or bay leaves to taste)


Meatballs in tomato sauce

ingredients
Peter meatballs :, 700-800g minced pork and chicken, salt, pepper, 2 eggs, 2 lg breadcrumbs, garlic to taste, green parsley, Pt.sos :, 1 medium white onion, cooking oil, 1 carrot, 1 / 4 celery root, 1 cup water, 1 lg soy sauce, 500 ml broth, salt, 5-6 peppercorns, 2 bay leaves, sugar, vinegar to taste

Difficulty: Average | Time: 1h 30 min


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Method of preparation

Meatballs in tomato sauce

Grind the chicken with onion and garlic and mix with the grated watermelon, add the egg, breadcrumbs.

Eggs laid in tomato sauce with baked peppers and meatballs

It starts with the preparation of meatballs: minced pork is mixed with onions (peeled,


Method of preparation

Meatballs: The meat is cut into pieces, washed, allowed to drain well, then passed through a mincer. Add salt, pepper (to taste), breadcrumbs, beaten eggs and crushed garlic. Mix well then add the finely chopped parsley. Mix well and then form suitable balls. They can be baked or fried in oil.

Sauce: Clean and wash the vegetables. Finely chop the onion and put it in oil. Carrot and celery are put on the grater with small holes. Put the carrot over the onion and let it cook well, to get a little color out of the carrot. Add the celery, cook for a while then add water and simmer until the vegetables are well softened. When they are almost ready, add the soy sauce and then the broth. Season with salt according to taste, add peppercorns and bay leaves. Let it boil for about 10 minutes, then add sugar and vinegar to taste. Boil for another 5 minutes, then put the meatballs in the sauce. Bring to a boil, turn off the heat, place the lid on the pan and leave for a few minutes to penetrate the flavors well.