Homemade meatballs stewed with gravy on a tomato or creamy base are a universal addition to any garnish, whether it be vegetables, pasta or cereals. In addition, the prepared sauce and meatballs are perfectly subjected to freezing (separately), which makes this dish convenient for harvesting for future use.
Meatballs with gravy - recipe
Ingredients:
For gravy:
- onion - 55 g;
- tomato puree - 10 g;
- garlic cloves - 1 piece;
- tomatoes in its own juice - 740 g;
- fat cream - 115 ml.
For meatballs:
- chicken ground meat - 740 g;
- spinach - 85 g;
- bread breading - 1/3 of a century;
- onion - 45 g;
- grated parmesan - 90 g;
- garlic teeth - 3 pieces;
- egg - 1 pc.
Preparation
Leave the spinach leaves in a dry frying pan so that they fade. Combine the spinach with chicken forcemeat, add the egg, chopped onion, chopped garlic and breadcrumbs. Supplement the mixture with a third grated cheese and form from meat meatballs. Spread the meatballs on a baking sheet and bake at 190 degrees for 10 minutes.
The allotted time will be enough to prepare the tomato sauce for which the scrambled onions are mixed with garlic, tomatoes (chopped and chopped), and then let in medium heat for 7-10 minutes. To half-finished sauce pour the cream, put the meatballs and return everything back to the oven. Meatballs in the oven with gravy should be prepared for another 10-15 minutes, after which they should be sprinkled with cheese and allow it to completely melt before serving.
Meatballs with chicken and gravy
Ingredients:
For meatballs:
- chicken mince - 640 g;
- garlic teeth - 3 pieces;
- egg - 1 piece;
- a mixture of Italian herbs (dried) - pinch;
- zucchini - 55 g;
- purple onion - 55 g.
For gravy:
- olive oil - 35 ml;
- garlic teeth - 3 pieces;
- tomatoes in their own juice - 470 g;
- granulated sugar - 15 g.
Preparation
Before preparing meatballs with gravy, grasp the preparation of all ingredients: finely grate zucchini, add it and squeeze out excess moisture, chop onion, garlic, and garlic. Combine zucchini with minced meat and onions, add egg, garlic and dried herbs. Blind the meat balls and brown them.
Separately bring to a boil tomato sauce with garlic. Season the sauce with sugar and sea salt, put the meatballs in it and simmer for 15-20 minutes.
If you want to make meatballs with sauce in the multivark, then fry the meatballs immediately with tomato, season and leave to cook on the "Quenching" for about half an hour.