Meatballs - small balls of minced meat or fish with the addition of fresh herbs, spices and finely chopped onions. Meatballs are boiled in boiling water or stewed in sauce.
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For the preparation of meatballs, the following ingredients will be required: 600 g of minced meat, 2 medium heads of onions, 150 g of loaf, 100 ml of milk, 1 chicken egg, 2 tbsp. l wheat flour, black pepper and salt to taste.
For the preparation of tomato sauce: 3 tbsp. l tomato paste, 250 ml of water, 3 cloves of garlic, 1 tbsp. l sugar, 1 tbsp. l chopped greens, 0.5 tsp dried basil. For frying meatballs and making tomato sauce, you need 2-3 tbsp. l vegetable oil.
First of all, you need to prepare the stuffing. It is better to do it yourself. Beef and pork are taken in a ratio of 3: 2. The meat is cleaned of films and twice passed through a meat grinder. The loaf is cut into small pieces and filled with milk. Then the milk is drained, the pulp of the loaf is squeezed and added to the minced meat.
Onions can be finely chopped or minced with meat through a meat grinder. Minced meat, onion and loaf are mixed, a chicken egg is driven into the mass, salt and ground black pepper are added, as well as spices to taste. Ready meat for meatballs is stored in the refrigerator for half an hour so that it becomes juicier and saturated with seasonings.
Stuffing minced meat must be at least 10 minutes to achieve uniformity of mass. You can beat the minced meat on the surface of the cutting board.
Vegetable oil is poured into the stewpan and heated over high heat. The cloves of garlic are peeled and rubbed on a fine grater. In warmed vegetable oil, pass the garlic for 30 seconds. Tomato paste is added to the garlic. For 1 minute, the ingredients continue to fry, stirring constantly.
Instead of tomato paste, you can use fresh tomatoes to make the sauce. They are poured with boiling water, peeled and cut into small pieces, which are fried and knead to a puree state.
Water is poured into the stewpan. As soon as the sauce boils, sugar, chopped herbs and dry basil are added to it. Reduce the fire to low and cover the stewpan with a lid. Continue to cook the sauce for another 5 minutes.
Meatballs the size of a walnut are formed from minced meat. Each meatball is carefully rolled in wheat flour. Stuffing is incredibly tender, so tiny cutlets can easily fall apart. Vegetable oil is poured into a pan and heated over high heat. Meatballs are fried for a couple of minutes, gently stirring so that the meatballs are browned on all sides.
You can not fry the meatballs, but boil them in salted boiling water or put them raw in tomato sauce. However, in this case, minced meat products may become deformed and lose their attractive appearance.
Meatballs are transferred to tomato sauce and stewed dish for 5-10 minutes. If the sauce is too thick, it is diluted with a small amount of water. Liquid sauce can be made thicker by adding a tablespoon of fried flour. Serve meat balls with mashed potatoes, pasta, rice or a vegetable side dish. Dish abundantly sprinkled with green onions.