Meatballs in tomato sauce

Name: Meatballs in tomato sauce - Marga G.
Ingredients: For meatballs: 750g minced meat (pork + beef) 3/4 cup of rice A large red onion One egg Salt; pepper; hot paprika For sauce: 100ml oil 3 tablespoons of flour 1/2 kg tomato paste Meat broth Salt; pepper

Diverse - Meatballs in tomato sauce by Marga G. - Recipia

There are days when I have a generous amount of minced meat and I don't want to turn it into classic meatballs or cabbage rolls. Instead, I make meatballs in tomato sauce. The recipe is simple, where ordinary ingredients create a hearty meal for several people, and the preparation doesn't take all afternoon. From my last batch, I ended up with 55 meatballs, so it definitely suffices for two meals. Quick Info Total time: Approximately 50 minutes Preparation time: 20 minutes Cooking time: 30 minutes Servings: 6-8 (with 32 meatballs for the sauce, the rest can be used the next day) Difficulty: Easy to medium Recipe type: Main dish with sauce, suitable for lunch or dinner Ingredients For the meatballs: 1. 750 g minced meat (mix of pork and beef) 2. 3/4 cup rice 3. one large red onion 4. one egg 5. salt 6. pepper 7. hot paprika For the sauce: 1. 100 ml oil 2. 3 tablespoons flour 3. 500 g tomato paste 4. meat broth (used to thin the sauce, if needed) 5. salt 6. pepper Preparation method 1. In a large bowl, combine the minced meat with raw rice, finely chopped onion, and egg. Add salt, pepper, and a little paprika, then mix well until the mixture is homogeneous. It's important to knead the mixture, not just stir it superficially. 2. Shape meatballs the size of a walnut. If I make them smaller, I get more and they cook more evenly. I place them on a wooden board to prevent sticking. 3. From the given quantity, about 55 meatballs will come out. For the sauce, I use 32 and keep the rest in the fridge for another recipe (like borscht with meatballs, for example). 4. For the sauce: heat the oil in a large pot. Add the flour and stir continuously with a wooden spoon until it begins to change color to light yellow. The flour should not burn. 5. Add the tomato paste over the browned flour, then add salt and pepper. Mix well and let it cook for 3-4 minutes over medium heat, stirring constantly. 6. Place the raw meatballs directly into the hot sauce. Do not stir vigorously to avoid crushing them. Let them simmer over medium heat for about 10 minutes. 7. If the sauce thickens too much during cooking, thin it with a little meat broth (or water, if I don't have broth on hand). 8. Cook until the meatballs are done and the sauce has the desired consistency. Taste for salt at the end, if needed. Why I make this recipe often It's practical when I have minced meat and want to prepare a meal for several people without complicating the process. It can be divided into several dishes (meatballs in sauce, borscht with meatballs the next day). It results in a hearty meal and adapts easily. Tips and variations Tips - Mix the meatball mixture well; if it remains too loose, it can break while cooking. - Do not let the flour burn at the beginning of the sauce – otherwise, the sauce will have a bitter taste. - Do not stir the meatballs vigorously as soon as I put them in the sauce; they can crumble if not properly formed. Substitutions - The minced meat can be only pork or only beef, but the mix has a better texture. - If I don't have enough tomato paste, I can supplement with a little concentrated tomato puree. - The red onion can be replaced with yellow onion. Variations - A little chopped parsley can be added to the meatball mixture for extra freshness. - For a thinner sauce, I add more meat broth and reduce the amount of flour. - If I don't want it spicy, I use sweet paprika instead of hot. Serving ideas - Traditionally, with cubed bread, directly in the plate. - Goes well with pickles, especially bell peppers in vinegar. - Can also be served with plain boiled rice if sauce is left. Frequently asked questions 1. Can I use parboiled rice in the meatball mixture? The recipe uses raw rice, which cooks sufficiently during boiling. If you use parboiled rice, the meatballs may become too soft. 2. What should I do if the meatballs fall apart while cooking? This usually happens if there's not enough egg or if the mixture isn't homogeneous. Knead more vigorously and avoid handling them in the first few minutes of boiling. 3. Can I freeze raw meatballs? Yes, they can be frozen before cooking. I place them on a tray to avoid sticking, then after they freeze, I transfer them to a bag. 4. How thick should the flour be at the beginning of the sauce? The flour should only take on a yellow hue, not turn brown. This gives color and flavor to the sauce without a burnt taste. 5. What can I substitute for meat broth? If I don't have meat broth, I can use hot water, although the flavor won't be as intense. Nutritional values Estimate for one serving (4-5 meatballs with sauce): Calories: approximately 350-400 kcal Protein: 20-25 g Fat: 20-25 g Carbohydrates: 20-25 g Values vary depending on the type of meat, the amount of oil absorbed, and the portion of sauce. It's not a low-calorie recipe, but it's hearty for a main meal. Storage and reheating Meatballs in sauce can be stored in the fridge, covered, for 2-3 days without issues. When reheating, I can add a tablespoon of water or broth if the sauce has thickened too much. Raw meatballs can be kept in the fridge for a day or can be frozen. The sauce with meatballs does not degrade quickly, but I do not recommend keeping it for more than 3 days in the fridge due to the rice in the mixture.

Meatballs in tomato sauce

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