Everybody knows small round cutlets since childhood. They are prepared from all kinds of products, subjected to various heat treatments, using various sauces … Today we will consider how to cook buckwheat meatballs in tomato sauce.
Recipe content:
- How to cook meatballs with buckwheat in tomato sauce - cooking secrets
- Meatballs with buckwheat in tomato sauce: a recipe in the oven
- Buckwheat with meatballs and tomato gravy: recipe on the stove
- Video recipes
Meatballs are a versatile dish that is loved by both adults and children. Since the taste of small balls is determined not by the mince, but by the gravy in which they are cooked. There are a huge number of recipes for their preparation. We have already shared some of the options earlier, and today we will consider the secrets and recipes for making buckwheat meatballs in tomato sauce.
How to cook meatballs with buckwheat in tomato sauce - cooking secrets
When we talk about meatballs, the image of small meat rounds in tomato sauce immediately appears in my head, which is not accidental. After all, it is the tomato sauce that ideally emphasizes the taste of meat, and the meatballs saturates with aroma and juiciness. But in order for the result to please every eater, the chef needs to know certain subtleties and secrets.
- Meatballs will be tastier if you use minced meat not purchased, but cooked yourself. This will make it juicier.
- Buckwheat is pre-boiled until cooked or half cooked. Put it in minced meat with whole grains or grind in mashed potatoes.
- If the meatballs are cooked on the stove, then they are pre-fried on both sides for 5-7 minutes. So they will be stronger and will not fall apart during further heat treatment.
- To make the tomato sauce more flavorful, add 100 ml of sour cream to it.
- The balls will come out more nutritious and satisfying if you add a little fat to the minced meat.
- A spoonful of cornstarch can help thicken the sauce.
- Despite the fact that the meatballs include buckwheat, they go well with pasta, porridge, potatoes.
- Tomato gravy can be made with tomato juice, tomato paste, twisted fresh tomatoes.
- It is better to cook the sauce not in water, but in meat broth, then the sauce will be tastier.
- For cooking, use a multicooker, oven or stove.
- In addition to buckwheat, beans, cabbage, rice, onions, bread, eggs, cottage cheese, ground crackers, etc. are added to meatballs.
- Minced meat for meatballs can be used by anyone: pork, beef, veal, chicken, turkey … But meatballs are the most delicious by combining 2-3 types of meat.
- Clack egg meatballs, rice or grated potatoes. For the same purpose, the minced meat is beaten on the table for a few more minutes. Then the meatballs will not fall apart when cooking. To do this, they are raised above the table and thrown back with effort so that the minced meat plops with force.
- The average size of meatballs is 4-6 cm in diameter. For a children's table, less - 3 cm.
Meatballs with buckwheat in tomato sauce: a recipe in the oven
Meatballs with buckwheat in sauce are a popular dish included in the menu of many families. Most often they are fried and stewed in a pan, but a more dietary option is meatballs in the oven. It turns out a dish that is no less tasty, besides, it is also more useful.
- Caloric content per 100 g - 187 kcal.
- Servings - 5
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pork - 600 g
- Buckwheat groats - 1 tbsp.
- Bulb onions - 1 pc.
- Garlic - 2 cloves
- Tomato juice - 1, 5 tbsp.
- Salt to taste
Step by step cooking:
- Wash the buckwheat, cover with water in a ratio of 1: 2 and after boiling, cook for 20 minutes. Then stir.
- Wash the pork and twist it through the middle wire rack of the meat grinder.
- Peel and finely chop the onion and garlic.
- Combine the finished cooled buckwheat, minced meat and vegetables. Add any dry aromatic herbs and spices if desired.
- Mix the resulting mass and beat it well on the table to release the gluten, which will hold the balls together.
- Form medium-sized round meatballs and place them in a mold, oiled with a thin layer of butter.
- Boil the tomato juice, season with ground pepper, you can add herbs, and pour the meatballs with gravy to half their height.
- Preheat the oven to 200 degrees and bake the meatballs for 45 minutes. However, the specific cooking time depends on the size of the balls and the properties of the oven. While baking, periodically drizzle the sauce and turn the meatballs from side to side.
Buckwheat with meatballs and tomato gravy: recipe on the stove
If you have buckwheat porridge not eaten at breakfast or dinner, do not rush to throw it away. Give her a second life and make some fragrant and satisfying meatballs with tomato gravy.
Ingredients:
- Chicken fillet - 400 g
- Buckwheat - 100 g
- Onion - 2 pcs.
- Egg - 1 pc.
- Tomato paste - 400 ml
- Dill - bunch
- Salt - 1 tsp or to taste
- Ground crackers - 150 g
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step by step cooking:
- Sort the buckwheat, taking away the pebbles and dirt, rinse and boil until half cooked in clean drinking water.
- Wash the chicken fillet and beat with a blender until smooth or twist through a meat grinder.
- Peel the onion, rinse and pass through the meat grinder auger.
- Combine buckwheat, onion and chopped chicken fillet. Season the minced meat with salt, ground pepper, any spices and spices.
- Add eggs and stir.
- Form small balls, which roll in the ground breadcrumbs.
- Melt the vegetable oil in a skillet and fry the meatballs until golden.
- Dilute the tomato paste with drinking water and heat on the stove. Season it with salt, pepper, chopped dill and any spices.
- Pour the tomato sauce over the balls and bring to a boil. Reduce the temperature to minimum, close the lid and simmer for half an hour.
Video recipes:
