Tiny and delicious: meatballs in tomato sauce. On a Dutch oven, in a frying pan and in pots - recipes for meatballs in tomato. Appetizing and satisfying sauce for meatballs Tomato sauce for meatballs

12.09.2024 Design

Pasta with meatballs in tomato sauce is a classic of Italian cuisine, which we decided to present in four different and unique variations in the following recipes.

Ingredients:

pork - 1 kg;
white onion - 70 g;
bread breading - 40 g;
dried basil and oregano - 3 g each;
tomatoes in their own juice - 400 g;
meat broth - 240 ml;
garlic cloves - 4 pcs.;
grated parmesan.

Preparation

Pass the pork through a meat grinder along with onions, add breading, herbs and spices. To make the meatballs easier to mold, beat the minced meat on a table or plate, divide into portions, roll into balls and put in the freezer for about 20 minutes. When removed from the freezer, the meatballs should easily hold their shape so that they can be fried, leaving them round and not turning into cutlets. Fry the meatballs not until cooked, but until they have a distinct golden brown crust.

Simmer the tomatoes in the broth until a thick sauce forms. Add the crushed garlic and salt to the sauce, add the meatballs and cover the pan with a lid. Simmer the meatballs in tomato-garlic sauce until tender, sprinkle with cheese and serve.

Fish balls in tomato sauce - recipe

Ingredients:

For the meatballs:

fish fillet - 500 g;
champignons - 130 g;
grated ginger - 3 g;
green onions - 5 feathers;
bread breading - 20 g;
starch - 15 g;
egg - 1 pc.

For the sauce:

olive oil - 35 ml;
tomato paste - 62 g;
garlic cloves - 2 pcs.;
water - 120 ml;
parsley.

Preparation

Separate the selected fish fillet from the bones and skin, mix it with finely chopped champignons and poached in a frying pan. To give the minced meat a slight spiciness, add grated ginger, and to prevent the meatballs from falling apart during baking and further stewing, beat an egg into the minced meat and add a mixture of starch and breading.

Divide the minced fish into equal-sized portions and roll each into balls. Place the balls on a sheet of parchment and bake for 20 minutes at 170°C.

While the meatballs are in the oven, we have the opportunity to make the sauce. For the sauce, fry the garlic in olive oil for about 30 seconds, mix it with tomato paste, add water and leave to thicken for 10 minutes. Add parsley and meatballs to the sauce, keep the pan on the fire for about 15 minutes, and then remove and serve.

Chicken meatballs stewed in tomato sauce with cream

Ingredients:

For the meatballs:

chicken - 650 g;
boiled rice - 90 g;
egg - 1 pc.;
white onion - 70 g;
garlic clove;
flour - 80 g;
vegetable oil.

For the sauce:

butter - 50 g;
flour - 25 g;
chicken broth - 480 ml;
sour cream - 80 g;
tomato sauce - 110 g;
paprika - 5 g.

Preparation

Pass the chicken through the middle grill of the meat grinder along with the onion, add spices and boiled rice to the minced meat. To bind, beat the egg into the mixture, add the crushed garlic into the paste and a little oil. Make meatballs of equal size from the prepared mixture and roll them in flour.

Heat the oil in a frying pan and brown the meatballs in it, then transfer them to a plate.

Mix tomato sauce with sour cream. Saute the flour in butter and dilute it with broth. Season the sauce with paprika and add sour cream and tomato sauce. When it thickens, place the meatballs in it and cover the pan with a lid. Now all that remains is to cook the meatballs in tomato sauce over low heat for 12-15 minutes or until fully cooked, stirring them occasionally to coat them evenly with the sauce.

Before serving, the dish can be drizzled with olive oil and sprinkled with fresh parsley or oregano.

Most often, meatballs are served in a sour cream-based sauce or without it at all. Today we decided to use tomatoes and only them for this purpose. It turned out quite tasty, worth a try!

General cooking principles

To prepare a dish according to today's recipes, you only need tomatoes in their own juice or tomato paste with water/broth and minced meat. Next, all the spices and additives to taste: eggs, cheese, flour, crackers, herbs, onions, garlic, etc.

Knead thick minced meat, roll into balls and fry them. Add tomatoes and simmer the meatballs until fully cooked, covered. Serve with your favorite side dish.

Meatballs with tomato sauce

Cooking time

calorie content per 100 grams

The recipe was created for those who have a miracle helper in their kitchen. With the help of a multicooker, everything will be prepared much faster, and the result will be no less tasty!

How to cook:

Tip: You can add some herbs to the sauce to get an unusual result.

Meatballs in tomato sauce in a frying pan

This recipe can make incredibly delicious meat balls if you do it right. Just remember to prepare the side dish at the same time so you can serve everything hot. Good luck!

How long is it - 1 hour and 20 minutes.

What is the calorie content - 145 calories.

How to cook:

Rinse the rice until the water is clear and place it in a saucepan.
Pour in the required amount of water and place on the stove.
Let it boil, then cook for about twenty minutes.
Remove from heat, cover with a lid and let simmer for another twenty minutes.
Peel the carrots and grate them.
Remove the skins from the onion, rinse it and finely chop it with a sharp knife.
Sprinkle the minced meat with salt, add carrots, half an onion and rice.
Mix all this thoroughly and beat off.
Heat oil in a frying pan.
While it is heating, use wet hands to form the minced meat into balls.
Roll them in flour and fry in oil until golden brown.
Add the onion and let it become soft.
Heat water and dilute tomato paste and flour in it.
Pour the resulting mixture into the meat balls, add spices and sugar.
Simmer until done for about 35-40 minutes.

Tip: when the meatballs are ready, it is advisable to remove the black peas and laurel leaves.

Balls in tomato sauce with rice in the oven

If you like brown-topped meatballs, this is the place for you! We cook them in the oven with a lot of spices. If you want, you can sprinkle everything with cheese before baking.

How long is it - 1 hour and 10 minutes.

What is the calorie content - 195 calories.

How to cook:

Rinse the rice until the water runs clear.
Place in a saucepan, pour and place on the stove.
From the moment it boils, cook until tender for about twenty minutes.
When time has passed, transfer the grains to a sieve to cool slightly.
Combine cooled rice with minced meat in a small container.
Add raw egg, paprika, salt, flour, black pepper, sugar and dried tomatoes.
Mix all this thoroughly and form into balls.
Place them in a baking dish, remembering to leave space between the balls.
Combine tomato paste with barbecue sauce.
Pour in the oil, add a little sugar and salt, stir.
Mix all this with water and pour over the meatballs.
Place in the oven to bake for thirty minutes at 180 degrees.

Tip: You can add crushed tomatoes instead of tomato paste for a unique twist.

Delicious version of fish meatballs

We offer you something unusual - fish meatballs with tomato sauce. It turns out very tender, juicy and incredibly rich, try it!

INGREDIENTS	QUANTITY
salt	to taste
coriander	3 pinches
bread crumbs	100 g
protein	1 piece
vegetable oil	30 ml
caraway	5 g
allspice	3 pinches
bouillon	0.5 l
fish fillet	450 g
sugar	5 g
canned tomatoes	0.2 kg
parsley	50 g
ground black pepper	to taste
Cayenne pepper	5 g
garlic	5 pieces
chili flakes	2 pinches

How much time - 50 minutes.

What is the calorie content - 124 calories.

How to cook:

Wash the fish fillet thoroughly and check for bones.
Cut into small slices and grind through a meat grinder or use a blender.
Place the resulting mass in a small bowl, add crackers, cumin, coriander, protein, salt and black pepper.
Rinse the parsley and finely chop it with a sharp knife.
Stir the greens into the minced meat and bring it until smooth.
Peel the garlic and squeeze half the cloves into the minced meat, stir.
Form small balls with wet hands and put them in the refrigerator for a while.
Pour oil into a saucepan and heat it, squeeze out the remaining garlic and fry a little.
Next, add canned tomatoes and simmer for several minutes.
Pour in the broth, add sugar, cayenne pepper, allspice and chili.
Add a little ground black pepper and salt and stir.
Let the sauce boil and then add the meatballs to it.
Cook for twenty minutes, stirring occasionally.

Tip: before serving, you can sprinkle the meatballs with a little fresh herbs.

How to cook chicken fillet

Another easy version of meatballs is made from chicken meat. Its tenderness resembles fish balls, and its taste resembles meat balls. We added a little extra cheese to ensure the flavor will definitely captivate you!

How long is it - 1 hour.

What is the calorie content - 108 calories.

How to cook:

Rinse the chicken meat thoroughly, cut off all fat and films.
Cut the fillet into cubes and grind them through a meat grinder or grind them in a blender.
Add crushed bread to it and pour in milk.
Add protein, oregano, a little salt and black pepper.
Grate the Parmesan cheese on a fine grater and add to the chicken.
Mix everything thoroughly and beat off as much as possible.
After this, use wet hands to form balls from the resulting mass.
Heat oil in a frying pan or saucepan.
Place the meatballs and fry them on all sides.
After this, pour in the tomatoes and simmer the balls under the lid for half an hour.
When the time has passed, remove the lid and cook for another quarter of an hour.

Tip: To make the meat balls more tender, use chicken thighs.

Any of the recipes can be supplemented with grated cheese. You just need to sprinkle the already laid meatballs in a thick layer and send them to the stove or oven. At the end of cooking, you will be pleased with a viscous and aromatic cap.

It will be very tasty if, when serving, you season the meatballs with a small amount of fresh herbs. With mint it will be very unusual, with rosemary it will be spicy, with tarragon it will be aromatic, and with dill it will be fresh. Choose according to your taste!

Everyone can make meatballs with tomato sauce. They are very appetizing and incredibly tasty. Suitable for dinner/lunch or for serving to guests. Bon appetit!

Meatballs are a popular and... mysterious dish.

Different sources describe their difference from meatballs differently, and there is a lot of confusion in the recipes themselves.

The only thing they agree on is that “minced meat balls” smaller than a walnut are meatballs; anything larger is a meatball.

Perhaps another difference is that meatballs are often used to increase the satiety of soups.

Our selection of recipes includes meatballs as independent meat and fish dishes.

Meatballs in tomato sauce - general cooking principles

Meatballs are made from minced meat or fish; you can buy it ready-made in the store, or you can grind it yourself in a meat grinder. It is, of course, faster to cook from store-bought minced meat, but the taste of the dish is significantly different.

If you cook meatballs only from minced meat, they will turn out too dense and dry. Therefore, regardless of the type of meat or fish, to add juiciness and fluffiness, sautéed or raw, twisted onions, cheese, boiled rice, breadcrumbs or stale white bread soaked in milk are added to the minced meat.

With hands slightly moistened in water, the minced meat is formed into small balls, usually no larger than a walnut, and then prepared according to the recipe.

Tomato sauce is prepared from tomato puree, fresh tomatoes or tomato juice. Mushrooms and nuts ground into flour can be added to sauces for meatballs.

Separately add a little salt and a little pepper to the sauces and minced meat. They also add greens after chopping them, or sprinkle them on the dish when ready, before letting it brew.

You can cook meatballs in tomato sauce in a frying pan, in a saucepan, bake in pots or molds, tightly covering them with a sheet of foil.

Fish balls in tomato sauce

Ingredients:

400 grams of silver hake;

Half a head of bitter onion;

30 grams of butter sandwiches;

Flour - 2 tbsp. spoons, without a slide;

Salt, freshly ground pepper (black).

For the tomato sauce:

Carrots - 1 pc.;

White bitter onion - 1 head;

Half a small parsley root;

50 ml “Rkatsiteli”, “Aligote”, or other dry white wine;

Bay leaf;

30 gr. tomato puree.

Cooking method:

1. Peel the parsley root and carrots, grate with a coarse grater and fry in vegetable oil until lightly browned. Pour in tomato puree and wine diluted in one hundred milliliters of hot water, season with spices and boil for three minutes.

2. Through a fine wire rack in a meat grinder, twist the fish fillet, skinned and separated from bones, twice. The second time, add chopped and sautéed onion until translucent.

3. Season the minced fish, add a little salt, add softened sandwich butter, stir and knead the minced meat well.

4. Form the minced meat into small meatballs, roll them in flour and fry a little in heated sunflower oil.

5. Place in a deep frying pan, pour in the previously prepared tomato sauce and simmer covered for six minutes.

Meatballs in beef tomato sauce

Ingredients:

500 grams of beef pulp;

Medium sized bulb;

A glass (200 grams) of breadcrumbs, white;

Two chicken eggs;

A quarter cup of chopped parsley.

For the sauce:

500 ml tomato, thick;

Half a glass of chopped basil;

Two full st. tablespoons of pure, refined (olive) oil;

250 grams of tomatoes;

Garlic - 3 cloves.

Cooking method:

1. In a large saucepan, always with a thick bottom, heat the oil until smoking. Add garlic finely chopped with a knife and fry it for no more than a minute until softened.

2. Pour in tomato puree, add tomatoes cut into small cubes. Bring the tomato mixture to a boil, reduce heat and cook for 30 minutes.

3. Season with spices selected to your taste, salt and, after cooling slightly, beat the sauce until smooth with a blender or grind on a sieve.

4. Wash the beef in one piece thoroughly and dry it a little. Cut off excess films, veins and cut the meat into small pieces that can easily be put into a meat grinder.

5. Peel the onion, cut into slices and twist together with the pieces of beef through a fine sieve in a meat grinder once.

6. Mix the minced meat with white breadcrumbs; dark ones are not suitable, they give the meatballs a specific taste and smell. Add the eggs, slightly scrambled with a fork, and adding the parsley chopped with a knife, knead well. Don't forget to lightly salt the minced meat.

7. Lift the minced meat with a dessert spoon, form meatballs with your hands and fry them in small batches until a delicate golden brown crust is obtained. You need to fry quickly, over medium heat, after rolling the meat balls on all sides in flour.

8. Pour the prepared tomato sauce into the frying pan in which the meatballs were fried and heat it well over low heat. Lower the meatballs and simmer for 15 minutes.

9. Finely chop the basil, sprinkle the finished dish evenly with herbs and, covering with a lid, set aside for 10 minutes to let it brew.

Chicken meatballs in tomato sauce in pots

Ingredients:

450 grams of purchased minced chicken or breast (fillet);

Small onion;

120 grams of round grain rice.

For the sauce:

Tomato paste - 75 grams (3 tbsp);

Two medium carrots;

A small head of bitter onion;

Champignons, fresh - 300 grams;

2 tbsp. spoons of 20% sour cream.

Cooking method:

1. Select unhusked and damaged grains from rice and rinse the grains in running water under the tap. Place the rice in boiling, slightly salted water and cook until half cooked over low heat. Rinse again, discarding the rice in a colander and leaving it in it for a while, allowing all the water to drain completely.

2. Combine minced chicken twisted with one onion and boiled rice, add ground pepper, a little salt and mix well. When using fillet, it should be minced twice, and the onion should also be added the second time.

3. Roll the meatballs and immediately fry them in a frying pan in vegetable oil; before frying, lightly bread the meat balls in flour.

4. In a clean frying pan, fry the second onion chopped into small slices with coarsely grated carrots until lightly browned. Add mushrooms cut into small slices and, adding sour cream, simmer for up to 20 minutes. Two minutes before readiness, add tomato paste diluted in a quarter glass of water, stir and bring to readiness, add a little salt and pepper.

5. Place mushrooms fried in sour cream into pots and place meatballs on top. Fill everything with hot boiled water, you can take broth, and place the filled containers in the oven. Cover the pots with lids and cook at 180 degrees for 40 minutes.

Meatballs in tomato sauce in the oven

Ingredients:

Half a kilo of any minced meat;

Two fresh chicken eggs;

A small piece, about 100 g, of stale white bread, better than a loaf;

100 ml pasteurized milk;

120 gr. "Russian" cheese;

One-third cup of leaf parsley, chopped.

For the sauce:

Two small onions;

Three cloves of garlic;

50 grams of tomato paste;

One liter of tomato (thick) juice;

Four tbsp. l. vegetable oil.

Cooking method:

1. Pour milk over stale bread and let it soften for ten minutes. Select the crumb, squeeze out the milk, the bread should not be too wet, almost dry.

2. To the re-rolled minced meat, add the soaked crumb, eggs, finely chopped parsley, table salt, and a small pinch of pepper. Grate the cheese coarsely and mix everything well. For juiciness, you can add finely chopped onion sautéed in lean or melted butter.

3. Form balls from the prepared minced meat, place them in a deep baking container and place in a preheated oven. Keep the meatballs in the oven for seven minutes at 200 degrees.

4. Fry the garlic cut into small pieces in vegetable oil until softened, add the onion, chopped into slightly larger slices, and fry everything together for about five minutes.

5. Boil tomato juice in a small saucepan, add frying, fine salt, let it boil again and pour the sauce into a mold for lightly baked meatballs and cover with a sheet of foil.

6. Place the meatballs back in the oven and cook at 190 degrees for about fifty minutes.

Meatballs in tomato sauce with nuts

Ingredients:

Minced fish or meat - 500 grams;

80 grams of stale white bread;

One egg;

A glass of milk;

White salad onion - 1 head.

For the sauce:

200 grams of ketchup, variety at your discretion;

A small clove of garlic;

A third of a glass of breadcrumbs;

A handful of walnut kernels.

Cooking method:

1. Grind the nut kernels in a mortar or grind them into flour with a coffee grinder. Be sure to dry the nuts first, you can even fry them in a dry frying pan or oven and cool well.

2. Mix nut flour with breadcrumbs and fry until creamy in 2 tablespoons. spoons of butter. Add ketchup, stir and heat a little, no need to boil.

3. Fry the finely chopped onion until transparent and transfer, after cooling, to the minced meat. Add bread soaked in milk and slightly squeezed out, a small pinch of pepper, and salt. Pour in a little beaten egg, knead the minced meat, divide and form small balls from it - meatballs.

4. Fry the flour-breaded meatballs in vegetable oil until tender and transfer them to the gravy.

5. Carefully, so as not to crush, mix the meatballs with the sauce and simmer over low heat for five minutes under the lid.

Meatballs in tomato sauce - cooking tricks and useful tips

Meat for minced meat and minced meat should be ground with a manual meat grinder through a large grate installed on it.

For tomato sauce, it is best to use fresh tomatoes, but if you don’t have any, you can use canned tomatoes in your own juice or store-bought tomatoes.

When using fresh tomatoes or tomato paste, add at least half a teaspoon of granulated sugar to the sauce, it will turn out much tastier.

Leave the finished dish for 15-20 minutes with the lid closed to brew. The gravy will become thicker, and the meatballs will be better saturated with its taste and aroma.

To get a thicker gravy, add a little flour when sautéing the onions, mix well and only then add the liquid part.

Meatballs in tomato sauce are a delicious homemade comfort food that goes well with any side dish for breakfast or dinner. You can add your favorite spices and herbs to the meatballs. The sauce can also be varied and include sweet red peppers in addition to tomatoes. I only used tomato.

To prepare meatballs in tomato sauce, we need minced meat, onion, garlic, tomato, tomato paste, paprika, red pepper, herbs, salt and sunflower oil.

Place the minced meat in a bowl, add half a finely chopped onion, chopped garlic and herbs. Add salt, paprika and red pepper. Mix all the ingredients well, beat out the minced meat and let it sit for 15 minutes.

Form the minced meat into meatballs.

Heat sunflower oil in a frying pan, add meatballs and fry them a little on all sides. There is no need to fry it, just lightly brown it. Then remove them from the pan.

Cut the second half of the onion and tomato into cubes, after removing the skin from it. Sauté the onion, add chopped tomato and fry a little.

Add tomato paste to the pan and pour in a glass of hot water, mix well. Add salt and pepper to the sauce to taste, taste and add sugar if necessary. I added 1 teaspoon.

Place the meatballs in the sauce, cover with a lid and simmer for 15 minutes over low heat.

You can serve it with any side dish, such as spaghetti. Pour tomato sauce over them and place meatballs on top.

Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Mar 30 2017

Content

This dish is tasty, but it may not be to everyone's taste due to its dryness. Products that are ideal for all side dishes can be made well moist: you need to mix the meatballs with tomato paste (or tomato-cream mixture) - the meat or fish balls will turn out more tender thanks to the sauce.

How to cook meatballs in sauce

Small balls can not only be added to soup, but also used as a separate dish. To cook meatballs in sauce, you must first buy minced meat, or better yet, twist fresh meat yourself, add onions, boiled rice, cheese, stale white bread soaked with milk or breadcrumbs intended for breading for juiciness. After this, you need to roll small balls with your hands and bake them or stew them, combining them with sauce.

In a frying pan

Having made the dish once, you can be sure that it will become a frequent guest during family dinners. Meatballs in tomato sauce are quickly made in a frying pan: you need to roll the meat or fish mixture into balls, put them in breading, fry on each side, and pour in the prepared sauce. Meatballs in tomato paste should first be simmered for 20 minutes, and after stirring for another 15 minutes - heating will be uniform.

In the oven

Baked meatballs in tomato are even more tender than those fried in a frying pan, but the cooking process takes longer. Making meatballs in tomato sauce in the oven means that you first need to roll the minced meat into balls, thoroughly bread them in flour or breadcrumbs, and fry them. Only after this can the product be poured with tomato or tomato-sour cream sauce and baked.

In a slow cooker

Thanks to technology that has appeared relatively recently, the preparation of many dishes has become much easier. So, meatballs in tomato sauce in a slow cooker can be made in different ways: with or without pre-frying. In any case, the meat balls are then stewed, filled with sauce, the basis of which can be mushrooms, tomato paste, cream or fresh tomatoes.

Sauce

The basis for the gravy is tomato puree, juice or pulp of fresh tomatoes. Some housewives add nuts, mushroom slices or finely chopped greens, ground to flour, to the tomato sauce for meatballs - this way the gravy becomes more aromatic and has an excellent taste. It is recommended to season the sauce separately, as well as the meatballs themselves.

Recipe for meatballs in tomato sauce

Meat or fish balls go well with mashed potatoes, porridge, and vegetable stew. Meatballs with tomato sauce deserve special attention, because, compared to cutlets, they always turn out juicy, because they are stewed in gravy and served drenched in it. Recipes for meatballs in tomato sauce will help you understand how to prepare and what to serve with delicious meat or fish balls.

With spaghetti

Number of servings: 2 persons.
Calorie content of the dish: 159 kcal.
Purpose: for lunch/dinner.
Cuisine: Italian.

The dish prepared according to this recipe is very similar to the dish of Italian cuisine. Young wine is ideal for spaghetti with meatballs in tomato sauce. The delicacy has a special taste and excellent aroma thanks to the gravy used, which is based on tomato sauce with the addition of olive oil and fresh basil leaves.

Ingredients:

tomato sauce – 300 ml;
olive oil – 40 ml;
basil – 1 bunch;
minced meat – 300 g;
onion – 1 pc.;
spaghetti – 200 g;
allspice – 2 pinches.

Cooking method:

To the prepared or home-made minced meat, add a head of onion and leaves of fresh aromatic herbs, cut as finely as possible. Salt the mixture, sprinkle with pepper, form into balls.
Place the meatballs in a frying pan and fry them on all sides.
Pour the sauce into the frying pan with the golden items, simmer the dish for 10 minutes, turning the heat to low.
Boil the spaghetti in the classic way by dipping it in salted boiling water. Drizzle with oil and place on plates.
Pour tomato sauce over spaghetti and place meatballs on top.

With rice

Cooking time: 45 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 250 kcal.
Purpose: for lunch/dinner.
Cuisine: Italian.
Difficulty of preparation: easy.

If you're tired of cutlets or meatballs, then it's time to make meatballs, which can also become your favorite dish if prepared correctly. Juicy, appetizing, satisfying and aromatic balls, the size of a walnut, are formed from pork, and rice will help make them less fatty. The best and fastest way to cook meatballs with rice in tomato sauce is in a double boiler.

Ingredients:

pork – 0.5 kg;
round rice – 100 g;
tomato sauce – 400 ml;
onions – 2 pcs.;
wheat bread – 1 piece;
soda – 0.25 tsp;
salt – 0.5 tsp;
bay leaf – 1 pc.;
ginger – 1/2 tsp;
green onion - a bunch;
egg – 1 pc.;
water – 2 tbsp.

Cooking method:

Cook the rice until half cooked, adding salt to the water before adding the cereal. Drain the liquid and cool the cereal.
Pour water over a piece of bread, but it is advisable to use only the soft part of the baked goods and cut off the crust.
Grind the meat through a meat grinder. Add cooled rice, bread soaked in water, egg and soda to the mixture. Mix the minced meat thoroughly and beat it.
Chop the green onion feathers and add to the bread and meat mixture.
Moisten your palms with water or oil and you can begin to form meat balls, the size of which will not be larger than a nut.
Place the meatballs on a wire rack in a steamer and leave there for 15 minutes.
Place the almost finished meat balls into a saucepan, then add onion half rings, crush with ginger, pour in the sauce and simmer for 10 minutes, turning down the heat.

Chicken

Cooking time: 1 hour 16 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 232 kcal.
Purpose: for lunch/dinner.
Cuisine: Italian.
Difficulty of preparation: easy.

If you make minced chicken yourself, the end result will be a juicier dish. You can verify your judgment by preparing chicken meatballs in tomato sauce - tasty products differ from similar dishes in their tenderness, which is achieved by adding cream. Below is a simple recipe for making meatballs with gravy in the oven.

Ingredients:

chicken fillet – 3 pcs.;
onions – 2 pcs.;
garlic – 2 cloves;
wheat crackers – 150 g;
cream – 150 ml;
salt – 1 tsp;
spices - to taste;
tomato – 2 pcs.;
parsley – 0.5 bunch;
tomato paste – 2 tbsp. l.;
vegetable broth - 2 tbsp;
olive oil – 2 tbsp. l.

Cooking method:

Rinse the chicken fillet and dry with a clean towel. Pour cream over crackers and leave for 15 minutes. Peel the vegetables, remove the skin from the tomatoes, after steaming them with boiling water.
Chop the onion heads and fry them in olive oil for 10 minutes. Grind the chicken fillet with a blender or in a meat grinder.
Place breadcrumbs, garlic and seasonings that have become creamy and tender. Stir until the minced meat is homogeneous, leave it completely undisturbed for 5-7 minutes. Form into balls.
Preheat the oven to 180°C. Place the prepared chicken meatballs tightly into an empty frying pan, pour in tomato paste, well mixed with vegetable broth.
Bake for 45 minutes, and sprinkle the finished dish with parsley.

Fish

Cooking time: 55 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 106 kcal.
Purpose: for lunch/dinner.
Cuisine: Italian.
Difficulty of preparation: easy.

Meatballs are delicious not only from pork, chicken and beef, but also from fish, the main thing here is to choose a low-fat variety. Some housewives prefer to make this dish from canned food, but it is better to take a fresh or frozen carcass, for example, hake, pollock or cod. Fish balls in tomato sauce in a frying pan will ideally complement a side dish of buckwheat or rice.

Ingredients:

pollock – 1 kg;
tomato juice – 450 ml;
wheat loaf – 2 pieces;
fresh lard - 2 tbsp. l.;
breadcrumbs - 4 tbsp. l.;
flour - 3 tbsp. l.;
black pepper – 0.5 tsp;
water – 1.5 cups;
salt – 1 tsp;
dried thyme, marjoram - a pinch;
vegetable oil – 50 ml;
egg – 1 pc.;
sour cream – 3 tbsp. l.;
carrots – 1 pc.

Cooking method:

Clean and profile the fish, cut into pieces. Cut the lard into smaller pieces too. Place all ingredients in a bowl.
Soak the bread pieces in water.
Form minced meat from lard and fish, twisting the mass a couple of times in a meat grinder. Place the egg, softened loaf, salt, seasonings into the soft fish mixture, stir everything well.
With wet hands, make small fish meatballs, using half a tablespoon of minced meat for one ball. Roll the products in breading. Fry in a frying pan until crispy and golden brown.
In another frying pan, sauté chopped carrots with flour and tomato juice, and finally pour sour cream into the sauce.
Pour the resulting tomato-sour cream liquid over the fried fish balls, simmer on the stove for 5 minutes, but do not cover the dish with a lid.

With pasta

Cooking time: 65 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 205 kcal.
Purpose: for lunch/dinner.
Cuisine: Italian.
Difficulty of preparation: easy.

The described version of the dish is an excellent choice for a family dinner feast, and both kids and adults can eat it. Pasta with meatballs in tomato sauce will please everyone who is partial to meat, but you’d better make the minced meat for the dish yourself by mixing pork and beef in approximately equal proportions. Every housewife will appreciate the ease and speed of preparing such food.

Ingredients:

minced pork and beef – 300 g;
egg – 1 pc.;
red bell pepper – 1 pc.;
parsley – 0.5 bunch;
water – 2 tbsp.;
leek – 10 cm;
fresh tomatoes – 3 pcs.;
pasta – 400 g;
salt – 2 tsp;
olive oil – 2 tbsp. l.;
pepper, spices - to taste.

Cooking method:

Using a meat grinder or food processor, turn the meat into minced meat.
Remove seeds from large bell peppers and chop them into cubes, making them very small.
Mix the resulting minced meat with pepper, add finely chopped parsley, egg, and spices.
Cut the leeks into small cubes, like peppers, but it is recommended to use the white part for the dish. If you don’t have leeks, you can replace them with regular leeks.
Cut each tomato, remove the seeds, leaving them in the glass for now, wipe the pulp, while the peel should remain in your hands.
Add 1 tablespoon of oil to the frying surface and fry the onion. Add more tomato mixture to the golden cubes. Strain the juice from the seeds in the glass there. Pour water into the mixture and leave to simmer for 5 minutes.
Form the minced meat into balls the size of a quail egg. Place the resulting products in tomato sauce, wait for everything to boil. Simmer until the meatballs are cooked and the sauce has thickened. Add seasonings as needed.
Boil the pasta in a saucepan, placing it in salted boiling liquid. Place the finished products in a colander, rinse them, return them, and brush with a spoon of oil.
Pour the prepared sauce over the warm pasta and place the meatballs on top.

In tomato-garlic sauce

Cooking time: 1 hour 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 137 kcal.
Purpose: for lunch/dinner.
Cuisine: Italian.
Difficulty of preparation: easy.

Fans of savory food distinguished by its excellent taste will really like the dish prepared according to the recipe described below. In addition to the fact that meatballs in tomato-garlic sauce are uniquely tasty, they are also very easy to prepare. If you want to diversify your diet with new dishes, be sure to try these juicy cheese-soaked meat products that literally melt immediately after entering your mouth.

Ingredients:

milk – 100 ml;
eggs – 3 pcs.;
white stale bread – 100 g;
minced meat – 500 g;
salt – 0.5 tsp;
greens - to taste;
ground pepper – 0.5 tsp;
cheese – 100 g;
garlic – 3 cloves;
water – 1 l;
tomato paste – 2 tbsp. l.;
onions – 2 pcs.;
vegetable oil – 4 tbsp. l.

Cooking method:

Wash the selected green leaves, dry thoroughly, and chop finely.
Pass hard cheese through the large knives of a grater.
Pour milk over white, but yesterday's (or better yet, the day before yesterday) bread.
Combine the finished minced meat in one bowl with squeezed bread, eggs, cheese, and herbs. Mix everything thoroughly.
Form round meat balls, constantly wetting your hands with water.
Wash and peel the onions and garlic, chop them, place them in a deep, wide frying pan, pouring oil on the surface.
Fry vegetables for 5 minutes.
Fill a saucepan with a liter of water, boil it, add tomato paste, add salt.
All that remains is to combine all the ingredients of the dish and prepare them: pour the tomato liquid into the vegetables and let it boil. Immediately after the start of boiling, add the meatballs. Cover the dish and leave to simmer for 50 minutes – the sauce should thicken.
Serve the meat balls with your favorite side dish.

In tomato sour cream sauce

Cooking time: 1 hour 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 178 kcal.
Purpose: for lunch/dinner.
Cuisine: Swedish.
Difficulty of preparation: easy.

The dish became known to Slavic housewives thanks to experienced Swedish chefs who created its recipe. Meatballs in tomato and sour cream sauce should be cooked in the oven, but if you wish, in order to save time, you can throw the ingredients into a slow cooker. Be sure to try to reproduce the dish as in the photo - a hearty dish for which you don’t even need to add a side dish.

Ingredients:

minced beef – 1 kg;
sour cream – 250 ml;
allspice - a pinch;
egg – 1 pc.;
flour - 3 tbsp. l.;
salt – 1 tsp;
onion heads – 2 pcs.;
tomato paste – 500 g;
seasoning for meat – 0.5 tsp.

Cooking method:

Peel the onion heads, rinse under water, chop.
Mix the minced meat with chopped onion in a dry bowl, beat in a chicken egg, add spices, add salt. It is worth noting that it is better to take minced meat not purchased, but to make it yourself by grinding a piece of beef with thin streaks of fat.
Knead the combined components to a homogeneous consistency.
Wet your hands with water and form into balls, scooping up a small amount of the dough.
Place future meatballs on a baking sheet. Grease heat-resistant dishes before placing food on them.
Place the semi-finished products to bake for 30 minutes.
Separately from the minced meat, fry the flour until it acquires a pinkish-golden hue. Immediately after adding tomato paste, simmer for a couple of minutes, without stopping vigorous stirring.
Pour sour cream into the thickened sauce, season the mixture, mix with herbs.
Pour the thick tomato-sour cream liquid over the meat products and return the pan to the hot oven. Cook small balls with sauce for another 20 minutes. Serve the dish warm or hot.