Meatballs in tomato sauce is a very aromatic, mouth-watering and harmonious dish, because gravy here gives off the taste of meat and saturates the minced meat with juiciness. To make the sauce even tastier, it’s better to add homemade tomato paste instead of store tomato paste, and broth instead of water.

Classic recipe for meatballs in tomato sauce

The taste of this dish is familiar to many from childhood. Meatballs are prepared simply, quickly, but are very tasty and satisfying.

You will need:

  • 150 g ground beef;
  • 250 g minced pork;
  • 50 g of rice;
  • 1 standard onion;
  • 2 small tomatoes;
  • 100 g of tomato paste;
  • 100 g of 15% sour cream;
  • 40 ml of vegetable oil;
  • 200 ml of cold water;
  • 10 g dried basil;
  • salt, other spices to taste.

Recipe.

  1. The onion is peeled and diced, fried in oil.
  2. Rice is boiled for 10-12 minutes.
  3. Combine both types of minced meat, cooled rice, salt, frying.
  4. Small meatballs are formed from the resulting mass. They are cleaned in the cold for a quarter of an hour.
  5. Prepare the sauce. Washed tomatoes are poured with boiling water to remove skins from them. Using a blender, puree vegetables from mashed potatoes, add sour cream, purchased tomato paste, water, salt.
  6. Tomato-sour cream mass is poured into a saucepan and brought to a boil. When bubbles appear on the surface of the sauce, semi-finished foods are lowered into it, and after 10 minutes, basil and other seasonings are added as desired. The dish is cooked for half an hour.

Useful advice: to make meatballs more fragrant, you can add 150 g of any mushrooms to the minced meat.

Warsaw recipe

The secret of the exquisite taste of this dish lies in a sauce of olives and smoked sausages.

Required Products:

  • 350 g of minced chicken;
  • 50 g of rice;
  • 1 medium carrot;
  • 100 g fat sour cream;
  • 150 g of tomato paste;
  • 40 ml of frying oil;
  • 250 ml of beef or chicken broth;
  • 100 g smoked sausages (or sausages);
  • 10 pitted olives;
  • salt and spices as desired.

Cooking technology step by step.

  1. They wash the rice, fill it with boiling water and boil for 10 minutes.
  2. Peel the carrots, finely chop or rub.
  3. Combine minced chicken, half-cooked rice, carrots, salt. Meatballs are molded from this composition.
  4. The billets are fried in a pan on each side for about 4 minutes.
  5. For the sauce, cut sausages and olives as finely as possible. They are mixed with meat broth, tomato paste, after a little salt.
  6. The sauce is brought to a boil in a saucepan, then the meatballs are lowered into it and simmer for 30 minutes.

Chicken meatballs in tomato sauce

A dish prepared using this technology will enjoy absolutely all its aroma, juiciness, piquancy. In addition, meatballs in tomato sauce in the oven are more healthy than fried in a pan.

Required Components:

  • 1 kg of minced chicken;
  • 180 g of white rice;
  • 1 egg
  • 2 small carrots;
  • 1 onion;
  • 30 g of flour;
  • 250 ml of water;
  • 50 g tomato paste;
  • 40 ml of sunflower oil;
  • 15 g of dill and parsley;
  • salt;
  • a mixture of seasonings to choose from (basil, thyme, paprika, coriander).

Cooking steps.

  1. The washed rice is boiled until half cooked (10-12 minutes), then cooled in a colander.
  2. Shake the egg, mix it with minced meat, boiled rice, seasonings, salt.
  3. Peel and chop the onion and carrots.
  4. Heat oil in a pan and pour flour into it, stirring constantly to prevent lumps from forming. When the flour has a golden hue, add onion to it and continue to fry for another 3 minutes. Then spread the carrots and pass until soft.
  5. Add water, tomato paste and spices to the roasting. All boil for 3 minutes.
  6. Formed chicken meatballs are placed in a greased form and baked at 200 degrees for 15 minutes.
  7. Semi-finished meatballs are poured with the prepared sauce, sprinkled with chopped herbs and continue to bake at 180 degrees for another 15-20 minutes.

Useful advice: to make the sauce thicker, you can pour 20 g of corn starch into it.

Fish meatballs in tomato sauce

To cook these meatballs, it is better to take white fish: cod, hake, perch, pollock. These types are low-calorie, so the dish is suitable for everyone who adheres to non-strict diets.

Ingredients:

  • 400 g fish fillet;
  • 1 zucchini;
  • 1 egg
  • 1 small onion;
  • 2 tomatoes;
  • 100 g of tomato paste;
  • 250 ml broth on beef bone;
  • 100 g of sour cream;
  • 5 g of sugar;
  • 25 ml of frying oil;
  • salt and spices as desired.

Recipe.

  1. Fish fillet scroll in a meat grinder with onions.
  2. The peeled zucchini is rubbed on a medium grater.
  3. Mix the minced fish, zucchini puree, egg, salt. Small cutlets are molded.
  4. Semi-finished products should be fried in a pan with oil on both sides for 2 minutes.
  5. The peeled carrots are rubbed, the tomatoes without the skin are turned into slurry (using a submersible blender or using a crush). Combine the vegetables, add sour cream, tomato paste, sugar, dilute with broth, salt.
  6. The resulting composition is brought to a boil and the fish meatballs are lowered into it. The dish is cooked for 25 minutes.

Austrian recipe

The cooking technology of these meatballs involves the use of more high-calorie minced meat and non-traditional ingredients for the sauce.

Would need:

  • 150 g minced pork;
  • 150 g minced lamb;
  • 1 egg
  • 50 g of rice;
  • 8 pitted prunes;
  • 1 bell pepper;
  • 2 tomatoes;
  • 1 carrot;
  • 150 g of fat sour cream;
  • 300 ml of meat broth;
  • 150 g tomato paste;
  • 30 ml of vegetable oil;
  • salt, coriander.

Cooking steps.

  1. Rice is boiled until almost cooked and cool.
  2. Forcemeat is prepared from lamb, pork, rice, eggs. All salt and mix thoroughly.
  3. Form small meatballs. They are fried in oil on each side.
  4. Prunes are poured with boiling water for 10 minutes, and then washed under a tap and finely chopped.
  5. Peppers, tomatoes, carrots are peeled and cut into small cubes.
  6. Vegetables, prunes, tomato paste, sour cream are mixed, poured with broth, salted and seasoned with coriander.
  7. Fried meatballs simmer in the finished gravy for about 30 minutes.

Cooking Recipe

The meatballs made with rice in tomato sauce made in this way will appeal to those who avoid fried foods.

It is required:

  • 500 g of ground beef and pork in equal proportions;
  • 70 g of rice;
  • 1 standard onion;
  • 1 egg
  • ground black pepper, salt;
  • 50 g of tomato paste;
  • 50 g of sour cream;
  • 20 g flour;
  • 700 ml of water.

Cooking technology.

  1. Rice is cooked for only 8 minutes. As it cools, combine with chopped onion, minced meat, egg, black pepper, salt.
  2. Meatballs are rolled up from minced meat and put into a multicooker bowl.
  3. For the sauce, stir the flour in water, add tomato paste, sour cream.
  4. The resulting gravy is filled with meatballs (they must be completely closed).
  5. The dish is cooked for 1 hour on the "stew".

The meatballs, poured with tomato sauce, go perfectly with any side dish. They can be served with pasta, vegetable stew, unsweetened cereals, potatoes.

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