Meatballs in red sauce

Name: Meatballs in red sauce - Stana J.
Ingredients: 200 g of minced beef. 200 g of minced pork. 2; 3 slices of dry bread. 2 tablespoons of olive oil. salt. pepper. oregano. garlic. a glass of white wine. fresh tomatoes or tomato juice. 1 small red bell pepper. Side dish: 100 g of rice. 1 small onio

Diverse - Meatballs in red sauce by Stana J. - Recipia

I have made these meatballs in tomato sauce with a side of pilaf many times. They are usually my go-to when I have some ground meat in the fridge but don't feel like complicated recipes. Most of the time is spent on the tomato sauce, but everything cooks in one pan, which makes cleanup much easier. I prepare the rice separately while the meatballs are simmering. Quick Info Total Time: about 60 minutes Preparation Time: 20 minutes Cooking Time: 40 minutes Servings: 2-3 Difficulty: easy Type: main dish, homemade recipe Ingredients For the meatballs: 200 g ground beef 200 g ground pork 2-3 slices of stale bread 2 tablespoons olive oil 1 clove of garlic 1 glass of white wine (about 100 ml) salt, pepper, oregano (to taste) optional: fresh or dried parsley, chili powder/paprika, if you prefer spicier For the sauce: fresh tomatoes (or tomato puree) 1 small red pepper For the pilaf: 100 g rice 1 small onion 2 tablespoons oil 50 ml white wine salt or seasoning water Preparation Method 1. In a large bowl, combine the ground beef and pork. Add the olive oil, salt, pepper, and oregano. Mix well with your hands. 2. Tear the bread into pieces and soak it in water for a few minutes. Squeeze it out as much as possible, then incorporate it into the meat mixture. Optionally, add parsley or a bit of paprika if you want more flavorful meatballs. 3. Heat a pan with a tablespoon of oil and add the garlic clove, just enough to release its aroma. Shape small meatballs and place them in the pan. Fry them on both sides over medium heat until they are lightly browned. They don’t need to be fully cooked, just to get a crust. 4. Without removing them from the pan, pour the white wine over the meatballs. Let it simmer on low heat until the alcohol evaporates. 5. Meanwhile, prepare the sauce. Blend the fresh tomatoes with the red pepper until you get a thicker sauce. If using tomato puree, pour it directly over the meatballs along with the blended pepper. Pour this sauce into the pan over the meatballs. Cover and let it simmer on low heat for about 30 minutes. Check occasionally to ensure the liquid doesn’t reduce too much. 6. For the pilaf, finely chop the onion. Sauté it in a pot with two tablespoons of oil. Once it softens, add the rice and stir it on the heat for 2 minutes to lightly toast it. 7. Pour in the white wine, wait for it to evaporate, then add salt or seasoning to taste. 8. Add enough water to cover the rice by about two fingers. Let it simmer on low heat, stirring occasionally, until the rice absorbs the liquid and becomes creamy. If needed, add a little hot water. 9. When the meatballs are ready, serve them with pilaf, but they also go well with mashed potatoes or boiled pasta. Why I Make This Recipe Often Meatballs in red sauce with pilaf are quick, don’t require expensive ingredients, and don’t create much mess. The recipe is flexible, and I can adapt it based on what I have at home. They also reheat well, so I use it for the next day. Tips and Variations Tips - Squeeze the bread well before adding it to the meat so the mixture doesn’t become too soft. - If the sauce reduces too much, add a little hot water. - For the pilaf, don’t leave the rice unattended at the end to prevent it from sticking. Substitutions - Rice can be replaced with mashed potatoes, pasta, or even a simple salad. - Stale bread can be substituted with soaked breadcrumbs if I don’t have anything else. - Fresh tomatoes can easily be replaced with tomato puree, especially in winter. Variations - If I want more flavorful meatballs, I add extra parsley or a bit of chili powder/paprika to the meat. - I can use only pork or only beef if I don’t have both. - For less sauce, I reduce the amount of tomatoes. Serving Ideas - They can be served with pilaf, mashed potatoes, or pasta, according to preference. - The meatballs in sauce are also good cold as a snack. - They can be packed for lunch with a quick salad. Frequently Asked Questions 1. Can I make the meatballs with only pork or only beef? Yes, I’ve tried several times with just one type of meat. The result is different in texture, but it works just as well. 2. Do I have to use stale bread? Not necessarily. Fresh bread works too, but it needs to be well squeezed. It can also be replaced with soaked breadcrumbs. 3. What do I do if the tomato sauce becomes too thick? I add a little warm water, but I do it gradually to avoid thinning it out too much. 4. Does the recipe work with canned tomatoes? Yes, I’ve used whole canned tomatoes or tomato puree when needed. The texture of the sauce differs slightly, but it doesn’t affect the final taste. 5. Pilaf or plain rice? Which goes better? I’ve made it with plain rice too, but the pilaf with onion and wine gives it a special touch. Both options are good. Nutritional Values Estimated for one serving (out of a total of 3 servings): calories: 480 kcal protein: 25 g fat: 16 g carbohydrates: 55 g Values can vary significantly depending on how much oil or bread I use and if I add more rice. If I choose the option with mashed potatoes or pasta instead of pilaf, the calories per serving will vary. Storage and Reheating The meatballs with sauce keep well in the fridge for 2-3 days in a sealed container. They can be reheated on the stove over low heat or in the microwave. The pilaf can be stored separately and reheated on low heat, adding a little water if it’s too dry. If I’m not in a hurry, I prefer to reheat them together in a pan with a little liquid to keep them tender.

Meatballs in red sauce

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