Meatballs in tomato sauce

Name: Meatballs in tomato sauce - Constanta F.
Ingredients: For meatballs we need: 500 g minced pork; 2 large eggs; a bunch of fresh dill; salt and pepper to taste; a small head of garlic (well minced). Additionally: oil for frying; flour to dust the meatballs before frying. For the sauce we need: 1.5 liters of still water; a few bay leaves; 100 ml of tomato puree (thicker); fresh parsley; spices to taste: salt; ground black pepper; whole red pepper; dried basil.

Meat - Meatballs in tomato sauce by Constanta F. - Recipia

Meatballs in Tomato Sauce I find myself making meatballs in tomato sauce every time I have ground meat on hand and don’t want to complicate things too much. It’s one of those recipes I put together without thinking too much – I mix the ingredients, shape the meatballs, quickly fry them, and then let them simmer in the sauce. What I appreciate the most is that I don’t have to hover over them, especially when I use the multicooker. Quick Info Total Time: about 1 hour Prep Time: 20-25 minutes Cooking Time: 35-40 minutes Servings: 4 Difficulty: easy to medium Recipe Type: main dish, quick cooking, suitable for any day Ingredients For the meatballs: 500 g ground pork 2 large eggs 1 bunch of fresh dill salt and pepper to taste 1 small head of garlic, finely chopped Additionally: oil for frying flour for dusting the meatballs before frying For the sauce: 1.5 liters of water a few bay leaves 100 ml tomato puree, preferably thicker fresh parsley seasonings to taste: salt, ground black pepper, whole red peppercorns, dried basil Instructions 1. In a large bowl, combine the ground meat, eggs, dill, salt, pepper, and minced garlic. Mix by hand until you achieve a homogeneous and fairly cohesive mixture. 2. Shape the mixture into small balls, ensuring they are not too large for even cooking. 3. Prepare a plate with flour and lightly coat each meatball, which helps them stay firmer while frying. 4. Heat oil in a pan or, if using a multicooker, select the FRY function. Fry the meatballs on all sides over medium heat until they develop a light golden crust. They don’t need to be cooked through, just browned. Remove the meatballs to a plate. 5. Meanwhile, bring 1.5 liters of water to a boil in a pot with salt, pepper, bay leaves, and the other seasonings. If using a multicooker, switch to the BOIL function. 6. Once the water is boiling, gently add the fried meatballs, then pour in the tomato puree. Let everything simmer over medium heat, partially covered, until the sauce reduces and the meatballs are cooked through. 7. If I want the sauce to be thicker and don’t have the patience to reduce it by simmering, I can add a tablespoon of flour dissolved in a bit of water, but I prefer to let the sauce reduce naturally. 8. When the meatballs are ready and the sauce is well combined, I turn off the heat and sprinkle chopped fresh parsley on top. Why I Make This Recipe Often This recipe is practical, doesn’t involve many expensive or hard-to-find ingredients, and doesn’t require constant supervision. It’s easy to scale up for more servings, and the meatballs stay tender in the sauce, even after reheating. The flavor is simple, familiar, and goes well with almost any side dish. Tips and Variations Tips - If using very fatty meat, the meatballs will be more tender but may fall apart more easily, so mix them well before shaping. - Fry the meatballs in batches to avoid overcrowding the pan – otherwise, they absorb more oil and may break apart. - If you want a thicker sauce, allow it to simmer longer without a lid. I avoid adding flour, but it's a quick option if you're in a hurry. Substitutions - Pork can be replaced with a pork-beef mix or just beef, but the flavor and texture will change slightly. - Dill can be replaced with parsley if you don’t like the strong flavor of dill. - Tomato puree can be substituted with tomato paste or crushed tomatoes if you don’t have thicker puree. Variations - You can also add a bit of rice or soaked bread to the meatball mixture, but the original recipe doesn’t include them. - For a more flavorful sauce, try adding a whole half onion to the sauce, which you remove at the end. Serving Ideas - I prefer to serve them with mashed potatoes or plain rice. - They can also be served alongside short pasta or even polenta. Frequently Asked Questions Can I use a different type of meat besides pork? Yes, you can use beef or a pork-beef mix, but beef meatballs will be slightly firmer. Do the meatballs need to be fried before boiling? Yes, frying helps them maintain their shape and texture. If you add them directly to the sauce, there’s a risk they might fall apart. Should the tomato puree be thicker? Ideally, yes. Thicker tomato puree provides a more cohesive and flavorful sauce. If you only have thin puree, let the sauce simmer longer to reduce. How much sauce should remain at the end? Generally, you should have enough sauce to cover the meatballs and serve with a side, but not too much liquid. Can I freeze the meatballs in sauce? They can be frozen, but the sauce's texture will change slightly after thawing, especially if you thickened it with flour. Nutritional Values Approximately per serving (without side): Calories: ~320 kcal Protein: 23 g Fat: 19 g Carbohydrates: 8 g Values may vary based on how much oil remains on the meatballs and how much sauce is actually consumed. If you use leaner meat, the fat content decreases slightly. Storage and Reheating Meatballs in tomato sauce last in the fridge for about 2 days in a sealed container. I reheat them on the stovetop over low heat, adding a bit of water if the sauce has thickened too much. I don’t recommend long-term storage, as the flavor changes and the sauce becomes denser. This recipe doesn’t require special techniques or interventions; it’s straightforward, and if you pay attention to the details, the result is always the same.

Meatballs in tomato sauce

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