The tomato-wrapped meatballs I suggest here come in many variations. They can be served as a main course or used as a condiment for all kinds of spaghetti and pasta.
Recipe content:
- Distinctive features of meatballs
- The benefits of meatballs
- Ingredients
- Step by step cooking
- Video recipe
If you are a hostess who has little free time, then I suggest preparing this dish, because it doesn't take much of your time at all. But you and your family will get the most out of the meal.
Distinctive features of meatballs
Meatballs differ from cutlets and meatballs in that they consist entirely of minced meat. From what their taste depends directly on the quality of the product used. Meat can be any: pork, chicken, beef, veal and even fish. The main thing is to use fresh food, without blood clots, hymen and mucus. Then the minced meat will be juicy, and the meatballs will be fragrant.
To make the meatballs especially soft, the minced meat must be twisted twice through a meat grinder, or thoroughly chopped with a blender. The meat is kneaded until smooth and small balls are formed no more than a walnut. They are cooked in broth, then a fragrant soup comes out, or you can stew them in sauce, and get a full-fledged real meat second dish - meatballs in tomato.
The benefits of meatballs
Almost any meat is valuable for its content of animal protein, which is so necessary for the formation of new cells, an increase in the level of hemoglobin in the blood and strengthening of the immune system. In addition, meat contains phosphorus, copper, sodium, calcium, iron, as well as vitamins E, PP and group B. All these components are necessary for a growing child's body, because they ensure its development and growth.
- Calorie content per 100 g - 105 kcal.
- Servings - 2
- Cooking time - 50 minutes
Ingredients:
- Pork - 500 g
- Onions - 1 pc.
- Tomato paste - 2 tablespoons
- Sour cream - 1 tablespoon
- Garlic - 1 clove
- Ground nutmeg - 1/2 tsp
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Ground pepper - 1 tsp or to taste
- Vegetable oil - for frying
Cooking meatballs in tomato
1. Wash the meat, cut off all the film, veins and twist it twice in a meat grinder. Peel the onions, wash and also pass through a meat grinder. Peel and squeeze the garlic using a press.
2. Season the minced meat with salt, ground pepper and nutmeg.
3. Stir the minced meat well and beat it off a little to release the gluten, which prevents the meatballs from falling apart. It should be knocked out as follows, take the mass with your hands and throw it back into the plate. You need to do this procedure 3-4 times. However, one chicken egg can be added instead.
4. Then form small round meatballs.
5. Place the pan on the stove, add oil and heat well. Then send the meatballs to fry over medium heat.
6. Fry them, turning occasionally for about 5-7 minutes, until lightly golden.
7. In the meantime, prepare the dressing sauce. Put tomato paste, sour cream, ground paprika, bay leaf, peppercorns and a little salt in another pan.
8. Fill in all 300 ml of drinking water.
9. Send the sauce to the stove and boil it for 10 minutes.
10. Pour the prepared sauce over the fried meatballs, set the lowest heat and simmer them for half an hour. Then put them in a beautiful dish and serve.
See also the video recipe for cooking meatballs in tomato sauce:
