Contacts
home/ Secrets

Meatballs in tomato sauce in a frying pan recipe. Stewed meatballs in tomato sauce

The combination of poultry meat with juicy tomato filling is a classic and win-win option for hearty lunch... Chicken meatballs in tomato sauce can be prepared both on the basis of fresh tomatoes, stewed in a pan, and using ready-made tomato paste or even ketchup. We will consider the most successful variations of such a favorite recipe and learn how to make chicken meatballs simply and deliciously.

Chicken meatballs in tomato sauce in a pan

Ingredients

For meatballs

  • - 0.5 kg + -
  • - 1.5 pcs + -
  • Breadcrumbs - 1/2 cup + -
  • - 1/2 bundle + -
  • - 150 g + -
  • - 2 pcs + -
  • - taste + -
  • - for frying + -

For the sauce

  • - 400 g + -
  • Tomato Concentrated Paste- 1 tsp + -
  • Dried oregano - 1 / 2-1 tsp + -
  • - 1 clove + -
  • - 1-2 tbsp. + -

How to make chicken meatballs in a skillet

  1. First, we'll tackle our tomato sauce. Pour into a small saucepan olive oil and put it on medium heat.
  2. Wash the tomatoes, pour over boiling water, remove the peel and remove the central hard part. Grind in a blender or cut very finely.
  3. Peel the garlic and chop finely. We send it to olive oil, fry until golden brown.
  4. Add dried oregano, chopped tomatoes and a spoonful of tomato paste.
  5. Simmer for 15 minutes until the sauce thickens; at this time, it is better to reduce the heat to low and stir constantly so that the sauce does not burn. Set aside the finished sauce.
  6. Now we are engaged in meatballs. Peel the onion and chop finely, or grind it in a blender. You can also just grate it on a coarse grater.
  7. Three parmesan on a fine grater.
  8. In a deep bowl, mix the minced chicken, chopped onion, bread crumbs and grated Parmesan.
  9. Beat the egg and add it to the rest of the ingredients. Also wash the parsley, chop finely and add to the minced meat.
  10. Salt and pepper the future meatballs, mix well and with wet hands we form small balls.
  11. In a large skillet, heat a small amount of oil over medium heat, then put our meatballs in it in one layer, leaving a decent distance between them.
  12. When we notice that the meatballs are already browned at the bottom, turn them over with a flat spatula. When all the minced meat is more or less taken, it will be possible to ensure uniform frying by constantly shaking the pan - the meatballs will roll and fry well from all sides.
  13. Pour the prepared meatballs with tomato sauce, simmer for another five minutes and remove from heat for 10 minutes.

These meatballs are perfect with spaghetti, cereal side dishes or mashed potatoes. Before serving, you can grate some more Parmesan on top of the dish to add flavor.

Minced chicken meatballs in tomato sauce in the oven

Every lover of meatballs, meatballs and meatballs knows that these dishes are incredibly tasty when they are first fried in a pan, and then stewed in it with some kind of sauce.

However, such a dish can be taken to a completely different level if you do the same in the oven. Baked meatballs in sauce are truly great dish, for which the most suitable place is a festive table.

Ingredients

For meatballs

  • Minced chicken - 500 g;
  • Onions - 2 pcs;
  • Chicken eggs - 2 pcs;
  • Carrots - 1 pc;
  • Wheat flour - 2-3 tablespoons;
  • A pinch of salt and pepper.

For the sauce

  • Onion - 1 pc;
  • Garlic - 3-4 cloves;
  • Medium carrots - 1 pc;
  • Tomatoes - 3 pcs;
  • Concentrated tomato paste - 1 tbsp;
  • Sour cream - 5 tablespoons;
  • Purified water - ½ glass;
  • Salt and pepper to taste;
  • Provencal herbs - 1 tsp;
  • Bay leaf - 2 pcs.

How are minced chicken meatballs made in the oven

  1. Peel the onions and carrots. Rub on a fine grater.
  2. Heat a little in a frying pan vegetable oil, sauté the carrots and onions for 5 minutes over medium heat.
  3. Beat chicken eggs in a small bowl.
  4. Put the minced meat in a deep saucepan, pour the eggs here, put the fried carrots with onions, salt and pepper to taste. Mix everything well.
  5. Put foil on a baking sheet, pour a little water. Form the meatballs with wet hands and place them on a baking sheet.
  6. We heat the oven to 200 degrees and send our meat balls there. They will be baked for 20-25 minutes, in the meantime we will be filling.
  7. Peel the carrots for the sauce and grate them on a coarse grater.
  8. Scald the tomatoes and peel them and cut them into small pieces with a sharp knife.
  9. Peel and cut the onion into small cubes. We also remove the skin from the garlic and pass it through a garlic press.
  10. Pour a little into a deep frying pan sunflower oil, turn on medium heat. First load the carrots and onions into the bowl.
  11. When the onion has acquired a golden hue, add tomatoes and garlic gruel here.
  12. When the tomato slices are quite soft, add the tomato paste and simmer for another 2-3 minutes.
  13. Add a little sauce, add Provencal herbs, sour cream, lavrushka and any spices you like. When it thickens, pour in a small amount of water - do not overdo it, otherwise the sauce will turn out to be too liquid.
  14. Bring to a boil and cook for about 10 more minutes, so that the mass is medium thick.
  15. By this time, our meatballs should already have golden crust... Gently transfer them to a deep baking dish. Pour our sauce on top - it should completely cover the meatballs.
  16. We put the mold back in the oven and bake at the same temperature for about half an hour.

Remove the dish from the oven and use a tablespoon or ladle to place the meatballs on top of any garnish. It will turn out even tastier and more elegant if you sprinkle the ready-made dish with finely chopped fresh herbs.

Recipe for Chicken Meatballs in Tomato Saffron Sauce

Now let's dive into Italian cuisine a bit. Traditionally, pasta is prepared here, which is certainly served with bolognese or with meatballs in tomato sauce.

A distinctive feature of these spaghetti additives is that among the ingredients you will certainly find saffron - a rather rare spice for us that can radically change the aroma of almost any food.

Ingredients

  • Minced meat from chicken fillet- 750 g;
  • Breadcrumbs - 2 tablespoons;
  • Chicken broth - 100 ml;
  • Chicken egg - 1-2 pcs;
  • Garlic - 2 cloves;
  • Onions - 2 pcs;
  • Ground chili - 1 tsp;
  • Paprika - 1.5 tsp;
  • Cumin - a pinch;
  • Fresh or canned tomatoes - 0.5 kg;
  • Olive oil - for frying;
  • Saffron - a pinch;
  • Flour - for rolling;
  • Salt and pepper to taste;
  • Parsley is a bunch.

How to Make Tomato and Saffron Chicken Meatballs

  1. First we make the meatballs. Pour the breadcrumbs chicken broth and let them swell properly.
  2. Peel the onion head and finely chop it. Wash the parsley under running water and chop finely too.
  3. Put the minced chicken into a container, break an egg, swollen crackers, parsley, and onion into it. Salt and pepper, add spices and mix well.
  4. With raw hands we form small meatballs, roll them in flour. Heat the oil in a frying pan and fry them on all sides until a characteristic crust appears.
  5. Place the finished meatballs on a paper towel to remove excess oil.
  6. We are engaged in tomato sauce. Peel the second onion and chop very finely.
  7. Heat oil in a clean pan and fry onion slices to a golden hue.
  8. Scald the tomatoes, remove the skin and core. Chop finely and add to the onion.
  9. When the vegetables are soft, add the chili pepper. Reduce heat, stir and wait for our sauce to thicken, usually it takes about 10 minutes.
  10. Grind saffron, if it is not crushed, in a mortar. Pour into the sauce, add a little salt and pepper here to taste.
  11. Add our meatballs to the pan to the sauce, from which the excess fat has already been drained and simmer under the lid all together for another 20 minutes. If you think that the sauce does not envelop the meatballs enough, add a little chicken broth.

Having tried such chicken meatballs in tomato sauce, and even together with properly prepared pasta, you will not only feel the taste of Italy, but also seem to be transported there for a moment. Therefore, do not be surprised if loved ones demand to repeat this cooking masterpiece generously sprinkling your culinary talents with the most sincere compliments.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 30 2017 Nov.

Content

This dish is tasty, but not everyone will like it because of its dryness. Products that are ideal for all side dishes can be made well moist: you need to mix the meatballs with tomato paste (or tomato-cream mixture) - the meat or fish balls will be softer thanks to the sauce.

How to make meatballs in sauce

Small balls can not only be added to soup, but also used as a separate dish. To cook meatballs in sauce, you must first buy minced meat, or it is better to twist fresh meat yourself, add onion, boiled rice, cheese, stale white bread soaked with milk, or crackers intended for breading to make it juicier. After that, you need to roll up small balls with your hands and bake them or stew them, combining with the sauce.

In a frying pan

Having made the dish once, you can rest assured that it will become a frequent guest during family meals... Meatballs in tomato sauce in a frying pan are quickly made: you need to twist balls from the meat or fish mass, put them in the breading, fry on each side, pour the prepared sauce. Stew the meatballs in tomato paste for 20 minutes first, and after stirring for another 15 minutes, the heating will be uniform.

In the oven

Tomato-baked meatballs are even more tender than pan-fried meatballs, but the cooking process takes longer. Making meatballs in tomato sauce in the oven means that you first need to roll balls of minced meat, thoroughly bread them in flour or bread crumbs, and fry. Only after this, the products can be poured with tomato or tomato-sour cream sauce and baked.

In a multicooker

Thanks to a relatively recent technique, the preparation of many dishes has become much easier. So, meatballs in tomato sauce in a slow cooker can be made in different ways: with or without pre-frying. In any case, the meat balls are then stewed, filled with sauce, the basis for which can be mushrooms, tomato paste, cream or fresh tomatoes.

Sauce

The basis for the gravy is tomato puree, juice or pulp of fresh tomatoes. Some housewives add nuts, mushroom plates or finely chopped greens to the tomato sauce for meatballs - so the sauce becomes more aromatic and has an excellent taste. It is recommended to season the sauce separately, like the meatballs themselves.

Tomato Meatballs Recipe

Meat or fish balls go well with mashed potatoes, porridge, vegetable stew. Meatballs with tomato sauce deserve special attention, because, in comparison with cutlets, they always turn out juicy, because they are stewed in gravy and served drenched in it. Meatball recipes in tomato sauce will help you understand how to cook and with what to serve delicious meat or fish balls.

With spaghetti

  • Servings Per Container: 2 Persons.
  • Calorie content: 159 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Italian.

The dish prepared according to this recipe is very similar to the dish Italian cuisine... Young wine is ideal for spaghetti with meatballs in tomato sauce. The delicacy has a special taste and excellent aroma thanks to the used gravy, which is based on tomato sauce with the addition of olive oil and fresh basil leaves.

Ingredients:

  • tomato sauce - 300 ml;
  • olive oil - 40 ml;
  • basil - 1 bunch;
  • minced meat - 300 g;
  • onion - 1 pc .;
  • spaghetti - 200 g;
  • allspice - 2 pinches.

Cooking method:

  1. Add a head of onion and leaves of fresh to ready-made or self-made minced meat fragrant herb cut as small as possible. Season with salt, sprinkle with pepper, form into balls.
  2. Send the meatballs to the pan, fry them on all sides.
  3. Pour the sauce into the pan to the golden products, simmer the dish for 10 minutes, turning the heat to a minimum.
  4. Boil spaghetti in the classic way by dipping them into salted boiling water. Drizzle with oil, arrange on plates.
  5. Pour the tomato gravy over the spaghetti and spread the meatballs on top.

With rice

  • Cooking time: 45 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 250 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Italian.
  • Complexity of preparation: easy.

If you are tired of cutlets or meatballs, then it's time to make meatballs, which can also become your favorite dish if cooked correctly. Juicy, appetizing, hearty and fragrant balls, the size of a walnut, are formed from pork, and rice will help to make them less fat. The best and fastest way to cook meatballs with rice in tomato sauce is in a double boiler.

Ingredients:

  • pork - 0.5 kg;
  • round rice - 100 g;
  • tomato sauce - 400 ml;
  • onions - 2 pcs.;
  • wheat bread - 1 slice;
  • soda - 0.25 tsp;
  • salt - 0.5 tsp;
  • bay leaf - 1 pc .;
  • ginger - 1/2 tsp;
  • green onions - a bunch;
  • egg - 1 pc.;
  • water - 2 tbsp.

Cooking method:

  1. Cook the rice until half cooked, salting water before laying the cereals. Drain the liquid and cool the cereal.
  2. Pour a piece of bread with water, but it is advisable to use only the soft part of the baking, and cut off the crust.
  3. Scroll the meat through a meat grinder. Pour cooled rice, bread soaked in water, an egg and soda to the mass. Mix the minced meat thoroughly, beat off.
  4. Chop the green onion feathers, add to the bread and meat mixture.
  5. Moisten your palms with water or oil and you can begin to form meat balls, the size of which will not be larger than a nut.
  6. Put the meatballs on a wire rack in a double boiler and let stand there for 15 minutes.
  7. Move the almost finished meat balls into a saucepan, then pour half rings of onion, grind with ginger, pour over the sauce and simmer for 10 minutes, turning the fire on.

Chicken

  • Cooking time: 1 hour 16 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 232 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Italian.
  • Complexity of preparation: easy.

If you make minced chicken yourself, then in the end the dish will turn out to be more juicy. You can convince yourself of the judgment by cooking chicken meatballs in tomato sauce - delicious products differ from similar dishes in their tenderness, which is achieved through the addition of cream. Here's a simple recipe for making meatballs and gravy in the oven.

Ingredients:

  • chicken fillet - 3 pcs.;
  • onions - 2 pcs.;
  • garlic - 2 cloves;
  • wheat crackers - 150 g;
  • cream - 150 ml;
  • salt - 1 tsp;
  • spices to taste;
  • tomato - 2 pcs.;
  • parsley - 0.5 bunch;
  • tomato paste - 2 tbsp. l .;
  • broth on vegetables - 2 tbsp.;
  • olive oil - 2 tbsp. l.

Cooking method:

  1. Rinse the chicken fillet and dry with a clean towel. Pour the crackers with cream and leave for 15 minutes. Peel the vegetables, remove the skin from the tomatoes, pre-steaming them with boiling water.
  2. Chop the onion heads and fry them in olive oil for 10 minutes. Grind chicken fillet with a blender or in a meat grinder.
  3. Place croutons, garlic and seasonings that have become creamy and tender into the workpiece. Stir until the minced meat becomes homogeneous, leave it in complete rest for 5-7 minutes. Form balls.
  4. Preheat the oven to 180 ° C. Place the prepared chicken meatballs in an empty roasting pan, pour over tomato paste, well mixed with broth on vegetables.
  5. Bake for 45 minutes, and sprinkle the finished dish with parsley.

Fish

  • Cooking time: 55 minutes.
  • Servings Per Container: 8 Persons.
  • Calorie content: 106 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Italian.
  • Complexity of preparation: easy.

Meatballs are delicious not only from pork, chicken and beef, but also from fish, the main thing here is to choose low-fat grade... Some housewives prefer to make such a dish from canned food, but it is better to take a fresh or frozen carcass, for example, hake, pollock or cod. Fish meatballs in tomato sauce in a frying pan will perfectly complement a side dish in the form of buckwheat or rice.

Ingredients:

  • pollock - 1 kg;
  • tomato juice - 450 ml;
  • wheat loaf - 2 pieces;
  • fresh lard - 2 tbsp. l .;
  • bread crumbs - 4 tbsp. l .;
  • flour - 3 tbsp. l .;
  • black pepper - 0.5 tsp;
  • water - 1.5 cups;
  • salt - 1 tsp;
  • dried thyme, marjoram - pinch each;
  • vegetable oil - 50 ml;
  • egg - 1 pc.;
  • sour cream - 3 tbsp. l .;
  • carrots - 1 pc.

Cooking method:

  1. Peel and profile the fish, cut into pieces. Cut lard into smaller pieces too. Send all components to a bowl.
  2. Soak the bread pieces in water.
  3. Form minced meat from bacon and fish, twisting the mass a couple of times in a meat grinder. Put an egg, a softened loaf, salt, seasonings in a soft fish mixture, stir everything well.
  4. With wet hands, make small fish balls, using half a tablespoon of minced meat for one ball. Roll breadcrumbs. Fry in a skillet until crisp and golden brown.
  5. In another brazier, sauté chopped carrots with flour and tomato juice, and finally add sour cream to the sauce.
  6. Pour the fried fish balls with the resulting tomato-sour cream liquid, simmer on the stove for 5 minutes, but do not cover the dishes with a lid.

With pasta

  • Cooking time: 65 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content: 205 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Italian.
  • Complexity of preparation: easy.

The described dish option is an excellent choice for a family dinner feast, and both kids and adults can eat it. Pasta with meatballs in tomato sauce will appeal to everyone who is not indifferent to meat, but you better make the minced meat for the dish yourself, mixing in about equal proportions pork with beef. Each housewife will appreciate the ease and speed of preparing such food.

Ingredients:

  • pig- Ground beef- 300 g;
  • egg - 1 pc.;
  • red bell pepper - 1 pc.;
  • parsley - 0.5 bunch;
  • water - 2 tbsp.;
  • leeks - 10 cm;
  • fresh tomatoes - 3 pcs.;
  • pasta - 400 g;
  • salt - 2 tsp;
  • olive oil - 2 tbsp. l .;
  • pepper, spices - to taste.

Cooking method:

  1. Using a meat grinder or food processor, turn the meat into minced meat.
  2. Peel large bell peppers from seeds, grind into cubes, making them very small.
  3. Mix the resulting minced meat with pepper, add finely chopped parsley, egg, spices.
  4. Cut the leeks into small cubes, like pepper, but it is recommended to take the white part for the dish. If you don't have leeks, then you can replace it with regular onions.
  5. Cut each tomato, remove the seeds, leaving them in a glass for now, rub the pulp, while the peel should remain in your hands.
  6. Pour 1 spoonful of oil on a frying surface and fry the onion. Send another tomato mass to the golden cubes. There, drain the juice from the seeds in the glass. Pour water to the mixture, leave to stew for 5 minutes.
  7. For the time being, mold balls from the minced meat, the size of a quail's egg. Put the resulting products in tomato sauce, wait for everything to boil. Simmer until the meatballs are cooked and the sauce thickens. Add seasoning as needed.
  8. Boil the pasta in a saucepan, placing it in a salted boiling liquid. Throw the finished products into a colander, rinse them, returning them back, grease with a spoonful of oil.
  9. Pour the prepared sauce over the warm pasta, put the meatballs on top.

In tomato-garlic sauce

  • Cooking time: 1 hour 35 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 137 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Italian.
  • Complexity of preparation: easy.

Fans of spicy food, distinguished by its excellent taste, will love the dish prepared according to the recipe described below. Besides being the meatballs in tomato-garlic sauce uniquely delicious, they are also very simple to prepare. If you want to diversify your diet with new dishes, then be sure to try these juicy meat products soaked in cheese that literally melt right after entering your mouth.

Ingredients:

  • milk - 100 ml;
  • eggs - 3 pcs.;
  • white stale bread - 100 g;
  • minced meat - 500 g;
  • salt - 0.5 tsp;
  • greens to taste;
  • ground pepper - 0.5 tsp;
  • cheese - 100 g;
  • garlic - 3 cloves;
  • water - 1 l;
  • tomato paste - 2 tbsp. l .;
  • onions - 2 pcs.;
  • vegetable oil - 4 tbsp. l.

Cooking method:

  1. Rinse the selected leaves of greenery, dry thoroughly, chop finely.
  2. Cheese related to hard grades, pass through large grater knives.
  3. White, but yesterday's (or better the day before yesterday) bread, pour milk.
  4. Combine the prepared minced meat in one bowl with squeezed bread, eggs, cheese, herbs. Mix everything thoroughly.
  5. Form round meatballs by continually wetting your hands with water.
  6. Wash and peel the onion and garlic, cut them, put them in a deep wide frying pan, pouring oil on the surface.
  7. Fry vegetables for 5 minutes.
  8. Fill a saucepan with a liter of water, boil it, add tomato paste, salt.
  9. It remains to combine all the components of the dish and cook them: pour tomato liquid into the vegetables, let it boil. Place the meatballs immediately after boiling. Cover the dishes, leave to simmer for 50 minutes - the sauce should thicken.
  10. Serve the meatballs with your favorite side dish.

In tomato and sour cream sauce

  • Cooking time: 1 hour 20 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 178 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Swedish.
  • Complexity of preparation: easy.

The dish became known to the Slavic hostesses thanks to the experienced Swedish chefs, who created its recipe. Meatballs in tomato-sour cream sauce should be cooked in the oven, but if you wish, in order to save time, you can put the food in the multicooker. Be sure to try to reproduce the dish, as in the photo - a hearty dish, to which you can not even add a side dish.

Ingredients:

  • ground beef - 1 kg;
  • sour cream - 250 ml;
  • allspice - a pinch;
  • egg - 1 pc.;
  • flour - 3 tbsp. l .;
  • salt - 1 tsp;
  • heads onions- 2 pcs.;
  • tomato paste - 500 g;
  • seasoning for meat - 0.5 tsp.

Cooking method:

  1. Peel the onion heads, rinse under water, chop.
  2. Mix the minced meat with chopped onions in a dry bowl, beat into them egg, pour spices, add salt to the mass. It is worth noting that it is better to take minced meat not purchased, but to make it yourself, grinding a piece of beef with thin veins of fat.
  3. Knead the combined components until smooth.
  4. Moisten your hands with water, form balls, picking up a small amount of the workpiece.
  5. Place the future meatballs on a baking sheet. Grease ovenproof dishes before placing food on them.
  6. Bake the semi-finished products for 30 minutes.
  7. Separately from the minced meat, fry the flour so that it acquires a pinkish-golden hue. Immediately after, add tomato paste there, simmer for a couple of minutes, without stopping vigorous stirring.
  8. Pour sour cream to the thickened sauce, season the mixture, mix with herbs.
  9. Pour the meat products with tomato-sour cream thick liquid, return the baking sheet back to the hot oven. Cook small balls with sauce for another 20 minutes. Serve warm or hot.

Video

Found a mistake in the text? Select it, press Ctrl + Enter and we'll fix it!

Most often, meatballs are served with or without sour cream sauce. Today we decided to use tomatoes and only them for this purpose. It turned out quite tasty, worth a try!

General cooking principles

To prepare a dish according to today's recipes, only tomatoes in own juice or tomato paste with water / broth and minced meat. Further, all the spices and additives to taste: eggs, cheese, flour, crackers, herbs, onions, garlic, etc.

Knead dense minced meat, roll into balls and fry them. Add the tomatoes and simmer the meatballs, covered until cooked through. Serve with your favorite side dish.

Meatballs with tomato sauce

Cooking time

calorie content per 100 grams


The recipe was created for those who have a miracle assistant in the kitchen. With the help of a multicooker, everything will cook many times faster, the result will be no less tasty!

How to cook:


Tip: You can add some herbs to the sauce for an extraordinary result.

Meatballs in tomato sauce in a pan

This recipe can produce insanely delicious meatballs if done correctly. Just remember to cook the side dish at the same time to serve everything hot. Good luck!

How much time - 1 hour and 20 minutes.

What is the calorie content - 145 calories.

How to cook:

  1. Rinse the rice until clear water, pour it into a saucepan.
  2. Pour in required amount water and put on the stove.
  3. Let it boil, then cook for about twenty minutes.
  4. Remove from heat, close the lid and let it "reach" for another twenty minutes.
  5. Peel the carrots, grate them.
  6. Pull off the husk from the onion, rinse it and chop finely with a sharp knife.
  7. Sprinkle the minced meat with salt, add carrots, half an onion and rice to it.
  8. Mix all this thoroughly and beat off.
  9. Heat oil in a skillet.
  10. While it is warming up, form balls of minced meat with wet hands.
  11. Dip them in flour and fry in oil until golden brown.
  12. Add onion and let it soften.
  13. Heat the water and dilute the tomato paste and flour in it.
  14. Pour the resulting mass to meat balls, add spices, sugar.
  15. Simmer until tender for about 35-40 minutes.

Tip: When the meatballs are ready, it is advisable to remove the black peas and laurel leaves.

Balls in tomato sauce with rice in the oven

If you like meatballs with golden caps, this is the place for you! We cook them in the oven with a lot of spices. If you want, you can sprinkle everything with cheese before baking.

How much time - 1 hour and 10 minutes.

What is the calorie content - 195 calories.

How to cook:

  1. Rinse the rice until clear water.
  2. Place in a saucepan, pour over and put on the stove.
  3. From the moment of boiling, cook until tender for about twenty minutes.
  4. When time has passed, transfer the grains to a sieve to cool slightly.
  5. Combine the cooled rice with minced meat in a small container.
  6. Add a raw egg, paprika, salt, flour, black pepper, sugar and dried tomatoes.
  7. Mix all this thoroughly and form balls.
  8. Place them in a baking dish, remembering to leave space between the balls.
  9. Combine tomato paste with barbecue sauce.
  10. Pour in oil, add a little sugar and salt, mix.
  11. Mix it all with water and pour over the meatballs.
  12. Put in the oven to bake for thirty minutes at 180 degrees.

Tip: You can add chopped tomatoes instead of tomato paste for a bit of flavor.

Delicious variant of fish meatballs

We offer you something unusual - fish meatballs with tomato sauce. It turns out very tender, juicy and insanely rich, try it!

INGREDIENTS NUMBER
salt taste
coriander 3 pinches
breadcrumbs 100 g
protein 1 PC.
vegetable oil 30 ml
caraway 5 g
allspice 3 pinches
bouillon 0,5 l
fish fillet 450 g
sugar 5 g
canned tomatoes 0.2KG
parsley 50 g
ground black pepper taste
Cayenne pepper 5 g
garlic 5 pieces
chili flakes 2 pinches

How much time is 50 minutes.

What is the calorie content - 124 calories.

How to cook:

  1. Wash fish fillets thoroughly, check for bones.
  2. Cut into small slices and scroll through a meat grinder or use a blender.
  3. Put the resulting mass in a small bowl, add crackers, caraway seeds, coriander, protein, salt and black pepper.
  4. Rinse the parsley and chop finely with a sharp knife.
  5. Stir the greens into the minced meat and bring it to homogeneity.
  6. Peel the garlic and squeeze half of the slices to the minced meat, mix.
  7. Form small balls with wet hands and put them briefly in the refrigerator.
  8. Pour oil into a saucepan and warm it up, squeeze out the remaining garlic and fry a little.
  9. Then add canned tomatoes, simmer for a few minutes.
  10. Pour in broth, add sugar, cayenne pepper, allspice and chili.
  11. Add a little ground black pepper and salt, mix.
  12. Bring the sauce to a boil and then put the meatballs in it.
  13. Cook for twenty minutes, stirring occasionally.

Tip: Sprinkle some fresh herbs on the meatballs before serving.

How to cook chicken fillet

One more easy option meatballs - from chicken meat... It resembles fish balls in tenderness, and meat in taste. We've added a little more cheese to make sure the taste will captivate you!

How much time - 1 hour.

What is the calorie content - 108 calories.

How to cook:

  1. Rinse chicken meat thoroughly, cut off all fat and films from it.
  2. Cut the fillets into cubes and roll them through a meat grinder or chop with a blender.
  3. Pour crushed bread into it, pour in milk.
  4. Add protein, oregano, some salt and black pepper.
  5. Grate Parmesan on a fine grater and add to the chicken.
  6. Mix everything thoroughly and, if possible, beat off.
  7. After that, with wet hands, form balls from the resulting mass.
  8. Heat oil in a skillet or saucepan.
  9. Arrange the meatballs and fry them on all sides.
  10. After that, pour the tomatoes and simmer the balls under the lid for half an hour.
  11. When time has passed, remove the lid and cook for another quarter of an hour.

Tip: To make the meat balls more tender, use chicken thighs.

Any of the recipes can be supplemented with grated cheese. You just need to sprinkle the already laid meatballs in a thick layer and send them to the stove or to the oven. At the end of cooking, you will be delighted with a viscous and fragrant hat.

It will be very tasty if, when serving, you season the meatballs with a little fresh herbs. With mint it will turn out very unusual, with rosemary - spicy, with tarragon - aromatic, and with dill - fresh. Choose according to your taste!

Meatballs with tomato sauce are made by everyone. They are very mouth-watering and incredibly tasty. Suitable for both dinner / lunch and serving guests. Bon Appetit!

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. A very common recipe for meatballs in tomato sauce, since this is the sauce that gives them spicy taste, but itself is very diverse in its 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 need 200 g of beef, pork or mixed minced meat, egg, 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, crumb white bread- 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 finished minced meat - quite fat raw smoked sausage: this 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 also works well. apple cider vinegar- but this is not for everybody.

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. Sprinkled cold water small meatballs are formed with your hands, 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 is very good, but also fish meatballs in tomato sauce. 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 homogeneous mass... Blind small balls and refrigerate.

Fry the chopped onion in sunflower or olive oil, add a can of tomatoes in your own juice (no more than half a liter) or 4 large diced tomatoes with a preliminary peeled off... Tomatoes need to be simmered for ten minutes under the lid. 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... Half a kilogram minced chicken mix 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 from the resulting mass with a diameter of somewhere with Walnut, fry them and put them in a saucepan with a little sunflower oil. Top with stewed vegetables (carrots, onions, Bulgarian Bell pepper, eggplant, zucchini - optional), pour over the 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 attach 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, heat 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. Drizzle each portion with cooked tomato hot sauce and sprinkle with grated cheese, preferably parmesan. Nobody will refuse such a dish.

Think about your side dish first. It can be pasta, baked vegetables, light salad, rice or mashed potatoes... I'm going to make mashed potatoes. To do this, boil 3-4 medium-sized jacketed potatoes in salted water. Then we will drain the water and leave it aside.

While the potatoes are boiling, cook the meatballs

For them, we need 600 g of minced meat (in my case, this is pork and beef), you can scroll the meat through a meat grinder yourself.

Add 1 tsp to the minced meat. salt ...

… 1 tsp. seasoning French herbs or finely chopped fresh rosemary and thyme. In general, all seasonings are an additional option that you can replace / remove / add your own. Dried or fresh leaves basilica. Chop them finely and add to the minced meat - it will be great!

Now let's pepper (you can skip this step) ...

... and add 1 tbsp. bread crumbs.

Further

Add 3 tablespoons. ricotta. I really love this recipe precisely because of the ricotta. It gives a certain creaminess to our minced meat and from this the meatballs become airier and acquire a creamy taste.

Now add 1-2 tsp. sweet paprika. Minced meat will become a pleasant pinkish hue, a sweetish aftertaste will appear. Let's mix.

Add 1/2 white onion to the minced meat. First, finely chop the onion or chop it in a blender - whatever is more convenient for you. Mix again.

I got 18 pieces. I didn't bake everything in the oven right away, I just threw the rest of the meatballs into the freezer.

P.S. Place them on a small plate to fit in the freezer, a short distance apart. This will prevent them from sticking together and retain their shape.

Bake the meatballs

Lubricate the baking dish butter and lay out the meatballs, at an equal distance from each other so that they do not stick together. I have a mold size: 20 by 20, it includes 9 meatballs. We will send it to the oven preheated to 180C for 40 minutes.

Let's make tomato sauce

While the meatballs are baking, let's make tomato sauce for them.
In a preheated skillet, melt some butter and fry 1/2 of the finely chopped onion until golden brown.

Now pour tomato paste or trade wind into it (Italian thick sauce from mashed tomatoes). Simmer for 5 minutes, pour in 100 ml of water and continue simmering for another 5 minutes over medium heat. Stir occasionally.

Finely chop a bunch of dill or basil leaves and add to the sauce.

Let's salt. Mix everything and extinguish for a couple of minutes.

P.S. Optionally, you can add dried oregano and 1-2 tsp. red wine vinegar... The sauce will acquire a slight sourness. If your sauce turns out to be a little bitter due to tomato paste, just add a little sugar. So, taste the tomato sauce and remove from heat.

Take out the meatballs (after 40 minutes) and fill with our tomato sauce. Turn the balls over a little so that they are evenly saturated with this sauce. Send them back to the oven for another 15-20 minutes to thicken the sauce.

Let's make mashed potatoes

Pour 180 ml of milk into a small saucepan and heat over medium heat. Now grate nutmeg into hot milk for taste. It goes well with milk and butter. It is not for nothing that it is added to the béchamel sauce.