Pasta with meatballs in tomato sauce is a classic of Italian cuisine, which we decided to present at once in four different and unique variations within the framework of the following recipes.
Meatballs in tomato sauce
Ingredients:
- pork - 1 kg;
- white onion - 70 g;
- bread breading - 40 g;
- Dried basil and oregano - 3 grams each;
- tomatoes in its own juice - 400 g;
- meat broth - 240 ml;
- garlic cloves - 4 pcs .;
- grated Parmesan.
Preparation
We pass the pork through a meat grinder along with onions, add bread bread, herbs and spices. To meatballs are easier to mold, beat off the stuffing on the table or plate, divide into portions, roll the balls and put in the freezer for about 20 minutes. After removing from the freezer, meatballs should easily keep their shape so they can be fried, leaving them round and not turning into cutlets. Roast meatballs are not ready, but to a pronounced ruddy crust.
Arrange the tomatoes in the broth until a thick sauce is formed. Add garlic and salt to the sauce in the pasta, lay the meatballs and cover the pan with a lid. Proteat meatballs in tomato and garlic sauce until ready, sprinkle with cheese and serve.
Fish meatballs in tomato sauce - recipe
Ingredients:
For 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 sauce:
- olive oil - 35 ml;
- tomato paste - 62 g;
- garlic cloves - 2 pcs .;
- water 120 ml;
- parsley.
Preparation
The selected fish fillets are separated from bones and skin, we mix it with finely chopped and fried champignons. To give the mince a slight sharpness, put grated ginger into it, and so that the meatballs do not break up when baking and further stewing, beat the mince into egg and add a mixture of starch and breadcrumbs.
Fish minced meat is divided into portions of equal size and rolled from each marble. Lay 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 tackle the sauce. For the sauce on olive oil fry garlic for about 30 seconds, mix it with tomato paste, pour it all with water and leave it to thicken for 10 minutes. Add parsley, meatballs to the sauce, keep the frying pan on fire for about 15 minutes, and then take it off and serve it.
Chicken meatballs stewed in tomato sauce with cream
Ingredients:
For meatballs:
- chicken meat - 650 g;
- rice boiled - 90 g;
- egg - 1 piece;
- white onion - 70 g;
- garlic clove;
- flour - 80 g;
- vegetable oil.
For sauce:
- butter - 50 g;
- flour - 25 g;
- chicken broth - 480 ml;
- sour cream - 80 g;
- tomato sauce - 110 g;
- paprika - 5 g.
Preparation
We let the chicken pass through the middle grill of the meat grinder along with the onion, add spices and boiled rice to the mince. For a bunch, beat the egg into the mixture, add garlic paste and a little butter. From the finished mixture, blend equal-sized meatballs and roll them in flour.
In a frying pan, heat the oil and brown the meatballs on it, then transfer them to a plate.
Mix tomato sauce with sour cream. In butter, save the flour and dilute it with broth. Season the sauce with paprika and add to it the sour-tomato sauce. When it thickens, put the meatballs in it and cover the frying pan with a lid. Now it remains only to cook meatballs in tomato sauce on minimum fire for 12-15 minutes or until ready, stirring them periodically to evenly cover with sauce.
Before serving, you can sprinkle with olive oil and sprinkle with fresh parsley or oregano.