Meatballs in tomato sauce are a simple, tasty and satisfying dish. Recommended for housewives who cannot cook ordinary cutlets. When frying, the balls do not fall apart and do not burn, and thanks to the sauce, they become even more fragrant and juicy.
It is necessary
- For meatballs:
- - 300 g mixed minced meat (pork and beef);
- - a piece of black bread;
- - a piece of white bread;
- - 1 egg yolk;
- - 1 large onion;
- - 3 cloves of garlic;
- - salt, spices;
- - flour for breading;
- - vegetable oil.
- For the sauce:
- - 1 onion;
- - 1 carrot;
- - 1 bell pepper;
- - 1-2 cloves of garlic;
- - a bunch of fresh herbs;
- - 3-4 tbsp. l. tomato paste;
- - salt, spices.
Instructions
Step 1
Pour boiling water over the bread. Wait until it softens and cools down a little. Then squeeze the moisture out with your hands. Chop the onion in a blender. Chop the garlic finely with a knife. Combine these ingredients, add yolk, salt and spices. Knead the minced meat. If it turns out to be thin, add more bread or a little starch. Put the minced meat in the refrigerator for 2-3 hours.
Step 2
Preheat a skillet and pour vegetable oil into it. Roll small balls from the minced meat. Dip in flour and fry until golden brown. Transfer the finished mini-cutlets to a plate.
Step 3
Chop onions, carrots and bell peppers into thin strips. Then fry the vegetables in the same skillet where the meatballs were cooked. Add some vegetable oil to it if necessary. Once the onions are clear, combine the tomato paste, finely chopped garlic, salt and spices with the vegetables. Pour a glass of boiled warm water, cover and reduce heat. Leave to simmer for 20 minutes.
Step 4
Then place the meatballs in the vegetable mixture so that they are completely submerged in the sauce. Place the lid back on. Continue to cook the dish for another 20 minutes. Sprinkle the finished dish with fresh herbs. Serve with a side dish such as mashed potatoes, boiled rice, or buckwheat.
