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Meatballs with tomato sauce (fasting)

Meatballs with tomato sauce (fasting)

Boil soybeans in water gently, then chop

Chop the potatoes (scrape as desired)

The bread is soaked in soy milk and crushed well

Stir together soy, potatoes, green parsley, crushed garlic, soaked bread and make meatballs

Fry in oil

S.O.S: put the oil in a saucepan, heat it well then put 3 tablespoons of flour and fry a little then put the tomato paste and a little water to make a thicker sauce or thick forces, then put the meatballs in the sauce and bring two more boils (put 3 bay leaves in the sauce)

The same can be done with normal meatballs in meat and then in tomato sauce

Chicken meatballs with tomato sauce

Chicken meatballs with tomato sauce are the lighter version of marinated meatballs, so anyone with a pork problem can try this recipe. We also like pork meatballs, but for children we also tried chicken meatballs. It is true that chicken is drier, but if you add a little oil to the composition and do not fry them too much, they are delicious. Another plus would be that they are made quickly and are much healthier because they are baked in the oven.

  • 500g chicken breast or boneless chicken leg
  • 1 or
  • 1 teaspoon chopped onion
  • 2 cloves chopped garlic
  • 1.5 tablespoons breadcrumbs
  • 2 tablespoons olive oil
  • salt, pepper, oregano
  • 1 small onion
  • 2 cloves of garlic
  • 3 tablespoons oil
  • 500ml broth or mashed tomatoes
  • 1 tablespoon flour
  • 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • a little salt, pepper

1. Preheat the oven to 180 degrees C.

2. Chop the chicken and mix it with the rest of the ingredients. With a wet hand we form small meatballs that we place next to each other in the tray on baking paper.

Put the tray in the oven for 15 minutes. Do not leave them longer because they harden, they will also boil in the tomato sauce.

3. Finely chop the onion and garlic and heat them a little in oil. Add the broth, sugar, salt, pepper and basil and bring to the boil. Separately mix the flour with a little water and pour it over the sauce, stirring constantly until it thickens a little. If you use mashed tomatoes, don't add flour anymore (I think it would be a much healthier option anyway).

Add the meatballs and simmer with the lid on for another 10 minutes. Taste and if necessary add spices.

We serve meatballs with pasta, mashed potatoes, rice, vegetables or why not, polenta :)

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For the composition of meatballs:
1kg boneless chicken breast
2 onions (220g)
5 slices of bread
2 eggs
6 cloves of garlic
Salt and pepper to taste
Spice for Fuchs meatballs
Finely chopped green parsley
Flour to give the meatballs through it
Frying oil

For the sauce:
1 leek thread
150g butter
800g tomatoes
Salt and pepper to taste
3 tablespoons caster sugar

1 packet of wide noodles
Method of preparation:
Chop the green parsley very finely.

We clean the garlic cloves and put them on the small grater.

The chicken breast is washed and cleaned, then drained in a strainer.

After the chicken breast has drained, chop it with the meat grinder or the food processor.

We clean the onion and cut it into small pieces.

In a frying pan with oil, put the onion to harden and leave it until it turns brown.

After it browns, we drain it in a strainer, to drain the excess oil.

Put a little milk in a plate and soak the slices of bread in this milk on both sides.

After we soak them, we squeeze them in our fists as best we can.

The bread soaked in milk and then squeezed, we then pass it through the meat grinder.

Having all the ingredients ready, we start preparing the composition for the meatballs. In a large bowl, put the chopped chicken breast, onions and drained, bread soaked and given through the mincer, 2 eggs, garlic grated, add special spice for meatballs from Fuchs, season with salt and pepper to taste , add the finely chopped parsley and mix everything well with your hands until you get a homogeneous composition.

We formed meatballs from the resulting composition, about the size of a walnut, which we put in flour.

The meatballs thus formed, we fry them in a pan with hot oil. Let them fry until they turn brown on all sides, then take them out on a plate in which we put an absorbent napkin to remove excess oil.

To prepare the sauce, wash and slice the leeks.

We wash the tomatoes.

In a pot, boil the water, put the tomatoes in the pot with boiling water and leave them for a few minutes, until the peel cracks on them. Then take them out on a plate and peel them, then cut them into cubes.

In a frying pan, melt the butter, add the sliced ​​leeks and let it harden.

After it has hardened, add the peeled and diced tomatoes over it, let it harden for 4-5 minutes together with the leeks.

After 3-4 minutes, season with salt and pepper, add sugar, add 500ml of water and simmer for 30-40 minutes (covered with a lid at first, then remove the lid) until the water evaporates, then turn off.

Put the pasta to boil for 4-5 minutes, in a pan with boiling water and salt.

After they are boiled, we take them out in a strainer and let them drain.

After the sauce is ready and the pasta is cooked, all we have to do is add the drained pasta over the sauce and start mixing them, using two forks.

Pasta with tomato sauce and meatballs

Pasta with tomato sauce and meatballs & # 8211 ie meatballs pasta. A less common dish in our country but very tasty. An idea of recycle of the meatballs left over from the previous day (instead of the eternal marinated meatballs). If I still did meatballs (recipe here), I kept half of the composition for these pastas. Generally, long pasta like spaghetti or linguine is used, but it doesn't matter if you use the pasta you have at hand, be it short. They also reach the belly.

Italians are very strict in combining sauces with certain types of pasta. Let them be there. Well, there are categories of tubular pasta that are suitable for more fluid sauces to penetrate them. I talked about this in the recipe for macaroni and cheese.

And as I said, I kept the composition of the meatballs especially for this kind. The meatball recipe can be found here and you can adapt it to your liking.

Tip: if you want to shorten the recipe you can use the composition of sausages you bought or fresh homemade sausages (recipe here), as I used to pasta alla carbonara (after Jamie Oliver).

This recipe can be made very quickly if we already have it tomato sauce prepared (and stored in the refrigerator).

I gathered in a collection 19 fasting pasta recipes which you can prepare whenever you want a delicious recipe without animal products. With a little imagination, fasting can be easy, with delicious food, cooked easily and quickly, the recipes are healthy, beautifully colored, which turns them into appetizing dishes.

Regardless of the type of pasta used in the recipes below, they do not contain eggs.

Below you will find recipes with pasta without meat and dairy, which you can prepare during Lent, Christmas, Lent of St. Peter and Paul or the Holy Sea. Sometimes you can be uninspired, so the recipes I suggest will help you prepare a quick, tasty and healthy dinner.

I managed to prepare 300 fasting recipes. You can find them all grouped by food, soup, appetizer or dessert click here. Fasting pasta recipes I'm already in that collection, but I thought I'd put them separately so you don't scroll

down too far until you reach them.

Even if fasting pasta recipes are prepared with spaghetti, penne or tagliatelle without eggs, they are boiled according to the package instructions. Do not boil them excessively, to get some baked pasta, because they will not be tasty.

Keep in mind that 100 g of pasta is boiled in a liter of water to which 1 teaspoon of salt is added. Do not put oil in the water in which it boils.

Pasta does not rinse after boiling, as starch helps the sauces stick better to them.

Now I let you discover my collection of fasting pasta recipes.

Click on the title of the desired recipe and you will be directed to the recipe!