I cook meatballs in different ways. It depends mainly on the meat from which I will make them, on the side dish with which I will serve, and on my mood too.

Today I have ground beef and amazing good mood, so I decided to cook "meat hedgehogs", as my children call meatballs. I make them in tomato sauce.

I have minced meat prepared in advance, I just have to defrost it and add some ingredients.

We will need:

For the meatballs themselves:

• 400 grams ground beef;
• 1 onion
• 1 carrot
• 4 tablespoons of rice
• 1 raw egg
• 1 tablespoon seasoning for minced meat,
• salt, pepper - to taste;

For tomato sauce:

• half liter tomato juice,
• 1 tablespoon fried flour
• Bay leaf,
• black peppercorns,
• salt, sugar - to taste;

• Vegetable oil for frying.

Preparation of meatballs from minced meat

On a fine grater I rub one head onion(I do it for children, so pieces of onion should never come across), and on a large one - one raw carrot (here it should be very noticeable!):

I throw vegetables into minced meat:

I wash the rice properly and soak it in hot boiled water:

After half an hour, I drain the water, and add the rice itself to a bowl with minced meat and vegetables:

I break one raw egg there, salt, pepper, you can add some spices for an amateur (I have a special seasoning for minced meat in this case):

I mix everything:

It is advisable to then put the minced meat in the refrigerator for an hour, so that it brews and grabs better. Well, if there is no time, you can start sculpting our hedgehogs right away, just do not forget to put a bowl of water near you so that the stuffing does not stick to your hands.

We sculpt hedgehogs of the same size, preferably not very large, then it will be more convenient to stir them, and they will cook faster. In total, I got 13 meatballs:

Then roll each meatball in flour:

Fry in vegetable oil until golden brown

And then we shift the meatballs into a deep pan or cauldron:

Preparing the tomato sauce

While the meatballs are frying, prepare our tomato sauce.

Today I use tomato juice, but you can just dilute tomato paste in water. The main thing is that the taste is saturated, and the color is beautiful.

A little salt, sweeten, add a tablespoon of flour fried until golden in a dry frying pan, beat with a whisk:

Combine meatballs and tomato sauce

I add the sauce to the meatballs, be sure to filter through a specially designed metal sieve to prevent the appearance of lumps:

As soon as the sauce boils, I reduce the heat and stew the meatballs for half an hour until fully cooked, not forgetting to stir occasionally.

If necessary, you can add boiled water, and at the end of the stew - bay leaf, black peppercorns and herbs.

The meatballs turned out to really look like hedgehogs (due to the peeping grains of rice and slices of carrots), but this is only in appearance. They don’t taste like hedgehogs, but tender, airy meatballs, very soft and juicy, due to the tomato sauce that soaked them.

By the way, thanks to the sauce, meatballs are very convenient to reheat. There is no need to fry them in oil again. It is enough just to boil in the sauce, and meat hedgehogs like new again. And at the same time, they will not swell when reheated, since we previously fried them in flour.

More meatball recipes:

Meatballs with vegetables

Recipe for tender, tasty, healthy and nutritious meatballs in tomato-vegetable sauce. How to cook quickly, tasty and beautiful - read the recipe, study 23 cooking photos.

Meatballs with cottage cheese
Have you ever tried to make meatballs from minced meat and cottage cheese? I think no. But in vain. They are very tender, juicy and tasty. And they also go great with any side dish (unlike meatballs with rice, which are somehow awkward to serve, for example, with pasta).

Minced meatballs - the simplest dish. The same stuffing can be used for cooking different types meatballs, the products themselves are served with various side dishes and sauces. This is a universal dish, because they are prepared from any type of meat. And now more about how meatballs are prepared from minced meat.

We all come from childhood, so catering, which fed us in kindergartens, schools, student canteens, firmly stuck in our heads and taste preferences. Many still remember the distant taste of meatballs baked on a baking sheet, which were sticky, fragrant, in a light, but not at all tomato sauce, as usual. They seemed very tasty. We have tried to find this classic recipe to remember that time.

Meatballs are made from minced meat, but they differ from cutlets in that they always contain a filler in the form of rice, vegetables or bread, they are shaped like balls and must be rolled in flour before frying or baking, but not breadcrumbs, as is done with cutlets. In addition, meatballs are usually cooked in sauce.

So, to cook classic minced meatballs with rice, you need an oven.

And the following products (given per serving):

• cutlet meat (you can use beef, pork, mixed minced meat, as well as veal and lamb) - 105 g;
• water - 12 g;
• rice - 11 g;
• onions - 29 g;
• animal fat (can be replaced with vegetable oil) - 4 g;
• flour - 8 g.

It is clear that if you are preparing for a family, then accordingly multiply the number of grams to the desired proportions.

Progress:

1. Cut the onion, sauté in fat.
2. Boil rice until half cooked. It is important to know that in this recipe and in all others, the rice is not washed after boiling in order to maintain its stickiness.
3. Mix onion with rice, add minced meat from cutlet meat, salt, pepper, mix and form medium-sized balls, cutting at the rate of three meatballs per serving.
4. Bread the balls with flour and place them on a greased baking sheet or a shallow frying pan in one row.
5. Bake until half cooked, transfer to a saucepan and pour milk so that the minced hedgehogs are almost covered. Put on fire and simmer over low heat. You can leave them on a baking sheet, if it is small, pour milk over it and send it to the oven on a minimum fire. After extinguishing, turn off and leave for the milk to be absorbed. So hedgehogs will absorb the delicious creamy taste.

Many people called such meatballs - hedgehogs.

With rice - like in kindergarten

Another recipe is circulating on the Internet, which is also called meatballs from kindergarten. In fact, this option is called meatballs with red sauce, and you can find it in cookbook 1985. The taste is really soft and pleasant. You can make meatballs according to this recipe both from one pork, and from mixed ground pork and beef.

Here's what's required:

• 0.4 kg of finished minced meat;
• one egg, onion;
• a glass of rice;
• salt and pepper.

For gravy:

• a couple of spoons of sour cream;
• a couple of tomatoes;
• four tablespoons of flour;
• spices and sugar.

Add finely chopped onion to the minced meat. Boil the rice so that it is half-cooked, cool and add it to the minced meat. Then put the onion, salt, pepper and other spices, break the egg. Mix and make meatballs.

For the sauce, grate the tomatoes, put sour cream, spices, sugar in them, fry coarsely grated carrots in vegetable oil and pour the finished sauce into it. Add a little water, bring to a boil and dip the meatballs rolled in flour into the sauce. Simmer over low heat until done.

in tomato sauce

Probably the most popular way is with tomato. Any minced meat is suitable for him. You can take a ready-made semi-finished product. Blind the meatballs, sprinkle with flour, overcook in a pan. When one side is browned, turn over and fry the other side. Take out the products, and on the remaining fat from frying, put the onion and chopped carrots on a grater. Pour fried vegetables with tomato paste dissolved in water (one or two tablespoons of paste). Salt and pepper again, throw in the parsley and immerse the fried meatballs in this sauce. Simmer for 15 minutes.

Minced pork meatballs

The surest solution is to cook pork meatballs. Always soft, juicy products go well with mashed potatoes and with other vegetable garnish.

For 700 g of meat is taken:

• a glass of half-cooked rice (some people add raw cereals). At the same time, meatballs need to be cooked longer in order for the rice to boil;
• two bulbs;
• carrot;
• a couple of glasses of tomato juice;
• frying oil;
• 0.5 cups of sour cream;
• spices.

Cooking like this:

1. Turn the meat through the fine grate of the meat grinder, send the onion there as well.
2. Add salt and pepper and other spices you like.
3. Insert fig.
4. Mix, arrange meatballs.
5. Fry for a couple of minutes on both sides over high heat so that they acquire a beautiful crust, but remain raw inside.
6. In a frying pan with the remaining oil, fry the grated coarse grater carrots and a second onion.
7. Transfer to a fireproof form, sprinkle with fried onions and carrots.
8. Pour in a mixture of tomato juice and spices, simmer until tender. Serve with sour cream.

How to cook ground beef?

Ground beef meatballs with rice are prepared in the same way as regular meatballs made from fatter pork. Lean beef needs gravy, so you can make it with sour cream and tomato paste. But there is one more interesting recipe which uses white bread instead of rice. This dish is worth trying!

For 400 g of beef pulp, passed through a meat grinder, is taken:

• a couple of pieces of stale wheat bread;
• one or two cloves of garlic;
• 100 g cream;
• 2 tbsp. spoons of tomato paste or a little more homemade tomato;
• flour, milk, salt and pepper to taste.

Minced meat is best done by passing the meat twice through a meat grinder. Then salt it, add half the cream, spices, crushed garlic and bread soaked in milk.

Knead and form meatballs. Each roll in flour, fry in oil or fat. Pour the tomato paste diluted in a glass of water into the pan with meatballs, pour in the rest of the cream and simmer for twenty minutes on the smallest fire. Sprinkle finished meatballs with dill or parsley.

Chicken meatballs with gravy

Meatballs from minced chicken with gravy. They are prepared from a ready-made semi-finished product or from self-twisted chicken breast.

Composition of products:

• half a kilo of minced meat;
• a glass of rice;
• a couple of cloves of garlic and a couple of onions;
• 1 egg;
• spices;
• flour for rolling.

In oil, fry first the onion, cut into half-rings, and then the garlic (the fire is small so that the garlic does not burn). Add overcooking to minced meat, rub garlic there, add spices and mix well.

Form meatballs with wet hands and roll in flour. While preparing the sauce, put them in the refrigerator. For the sauce, you can take tomato paste and flour fried in oil - this is a traditional red tomato sauce. And you can mix a little tomato paste with sour cream. Next, fry the meatballs a little and pour the sauce. Simmer for another ten minutes, and the dish is ready!

With sour cream sauce

Good meatballs and just under sour cream. In any way given here, cook minced meat, make meatballs and fry. By the way, in sour cream they will be equally tasty without frying, but there will be fewer calories.

Fill the balls with sour cream and sprinkle with the mixture Italian herbs or dried parsley. Simmer until tender and serve with potato garnish.

Diet option for a couple

The dietary option eliminates the frying of meatballs, you also do not need to fry the onion, it is put in minced meat raw. And garlic is generally excluded. These meatballs can be given even to small children.

And they are done like this:

1. Pass 300 g of chicken or turkey fillet through a meat grinder, adding half an onion and half a carrot;
2. knead the minced meat by adding salt;
3. boil a quarter cup of rice until cooked and cool;
4. mix with minced meat and add a little chopped parsley;
5. make meatballs and place in a double boiler, after adding a bay leaf to the water;
6. steam for a quarter of an hour.

If you don't have a double boiler, you can use a colander set on top of a pot of water that is boiling and covered with a lid.

In the meantime, prepare the sauce - blanch the tomato, remove the skin, finely chop. Put the tomato slices in a saucepan, add a little water. Salt. The sauce is ready. Pour them over steamed meatballs and serve.

With the addition of mushrooms

An original and unusually tasty version of meatballs with mushrooms will decorate and festive table. They are prepared from ordinary minced meat with rice, but their dressing will be unusual.

For her, you will need mushrooms - the most fragrant and delicious, of course, forest ones, but you can take oyster mushrooms and champignons.

If the mushrooms are fresh, then they are pre-fried over high heat to enhance the taste and aroma.

If they are frozen, then they should also be fried. And here dried mushrooms they are pre-boiled, the broth is kept for the sauce, and the mushrooms themselves, after squeezing and cutting into strips, are fried. Mushrooms are laid out on top of fried meatballs, poured with mushroom broth and stewed, adding a little sour cream at the end.

Meatballs Italian recipe

very unexpected and original recipe Italian chefs will please you too.

Need to:

• 0.6 kg of ground beef;
• 250 g low-fat cottage cheese;
• some parmesan cheese;
• one lemon;
• one egg;
• bulb of medium size;
• pine nuts - 6 tbsp. spoons;
• two-thirds of a glass of breading in the form of crackers;
• a little olive oil;
• mashed tomatoes - as much as you like, according to your taste;
• three cloves of garlic;
• seasonings such as dried basil, parsley and black pepper.

Sauce:

• a pound of mashed canned tomatoes;
• 300 g chopped tomatoes;
• 125 ml dry red wine;
• balsamic vinegar and salt.

Cooking:

1. Chop the parsley, garlic and onion.
2. Wipe the curd.
3. Remove lemon zest.
4. A couple of st. Heat up a tablespoon of oil and fry the peeled nuts in it. Add onion, garlic and basil.
5. Mix cottage cheese with minced meat, add parsley, breadcrumbs, egg, grated parmesan and lemon zest.
6. After stirring, add more fried onions and nuts.
7. Salt so that the minced meat is a little more salty than necessary.
8. Send it to the refrigerator for 10 minutes, then take it out and make meatballs.
9. For the sauce, take a pot with a wide bottom, put the tomatoes and heat them up, add wine and vinegar there, and then heat it up again, but do not boil.
10. In a separate pan, fry the meatballs in a small amount of oil to brown on both sides. Put them in the tomato sauce with a slotted spoon. The meatballs immersed in the sauce should boil over low heat for another quarter of an hour.

Delicious fish meatballs

Fish meatballs are very tasty. It will go both river and sea ​​fish, only you need to take either fillet, or fish with a small number of bones. As usual, put salt, pepper, and rice into the minced meat. Do not put too much rice in fish meatballs, so as not to make them excessively dry and tough. They do not put onions, they are too fragrant and can clog the natural flavor of the fish. But a clove of garlic does not hurt, it will enhance the fish flavor.

Instead of onions, you can cut some green onion feathers, and add a handful of chopped dill or parsley.

The fried balls are put in a pan and poured with either sour cream or tomato sauce- both options are good.

with cabbage

Cabbage meatballs are more juicy, tender and light precisely due to vegetables. Be sure to try making them.

Products:

• 750 minced meat;
• 400 g chopped cabbage;
• a glass of rice;
• egg;
• one carrot;
• one bulb;
• pepper, salt;
• frying oil.

For gravy:

• sour cream;
• nutmeg;
• salt;
• tomato paste;
• pepper and thyme.

1. Chop cabbage, scroll through a meat grinder with minced meat and mix.
2. Add spices and salt to minced meat.
3. Chop onions and carrots and stew in oil, then add peppercorns, bay leaf, a little water and tomato paste. Boil.
4. Put flour into sour cream and mix. Then add this mixture to the pan with carrots and onions. Boil.
5. Roll up small meatballs from minced meat and dip them into the sauce.
6. Simmer everything together until the meatballs are cooked under the lid.

Homemade meatballs in a slow cooker

It is very quick and easy to cook meatballs in a slow cooker. To do this, boil a glass of rice, discard. In the frying mode, fry the onion and grated carrots. In 700 g of minced meat (500 g of beef and 200 g of pork), put fried vegetables and add rice, spices, salt. Mix, roll into balls and place in a bowl. Then pour hot lightly salted water and add a little tomato paste. Simmer for 40 minutes.

The recipe for beef meatballs in the oven with gravy will be especially useful for busy young mothers. After all, they can be prepared in advance, frozen in the freezer and at the right time to quickly prepare a delicious and satisfying lunch. It seems that the most common ingredients are used in cooking, and the dish turns out so appetizing, juicy and tender.

Dish Ingredients:

• beef - 350 g;
• rice - 300 g;
• carrots - 250 g;
• onion - 150 g;
• sunflower oil - 50 ml;
• flour - 40 g;
• tomato paste - 40 g;
• cold water - 400 ml;
• eggs - 2 pcs.;
• garlic - 2 cloves;
• salt - 1 tsp;
• spices to taste.

Step by step cooking

We prepare everything necessary products. Peel the carrots. Onions and garlic are freed from the husk. We measure the required amount of rice.

Cut the thawed meat into medium pieces and pass through a meat grinder. Here we add one onion and garlic. Salt, pepper and mix the prepared minced meat so that the salt and pepper are evenly distributed.

Rinse the rice well with cold water several times. As a result, the water with which we washed the rice should become clear.

Put the ground beef in a separate bowl. Add rice and raw eggs. Thoroughly mix the whole mass until smooth.

From the resulting mass we form meatballs. The diameter of the meat circles is approximately 4 centimeters.

Let's prepare the gravy. To do this, rub the carrots on a fine grater.

Onion cut into half circles.

In a preheated frying pan, fry carrots and onions with the addition of refined sunflower oil. The readiness of vegetables is determined by the transparency of the onion.

Pour cold water into a glass bowl. Add tomato paste, flour and salt to it. We send all the spices there. This time I used curry, meat seasoning and suneli hops.

Add the gravy to the fried vegetables. And bring to a boil.

Pour the resulting gravy into a heat-resistant dish in which we will cook meatballs.

We drown the meatballs in the gravy. Do not place meat balls close to each other. Because they will increase in size while baking.

To prevent the top side of the meatballs from drying out, cover the dishes with a lid or foil. We bake the dish in the oven at a temperature of 220 degrees for about 30-40 minutes.

Ready meatballs are served hot with fresh herbs. It turns out very tasty! Get ready too!

It is difficult to find a person who would not love ground beef meatballs. Such meatballs are especially tasty if the minced meat is cooked with your own hands.

Ground beef meatballs: a great addition

Ingredients

Beef 700 grams Rice 150 grams chicken eggs 1 piece(s) Carrot 1 piece(s) Bulb 1 piece(s) Sour cream 20% fat 150 milliliters Butter 45 grams tomato paste 2 sachets Salt 1 pinch Ground black pepper 1 pinch Bay leaf 1 piece(s)

• Servings: 5
• Cooking time: 20 minutes

Cooking beef meatballs: recipe

If this dish is cooked in a delicate sauce based on tomato paste and sour cream, then the meatballs will turn out juicy and soft. Required Ingredients:

• beef (0.7 kg);
• rice groats (150 g);
• one egg;
• carrot;
• large onion;
• fat sour cream (150 ml);
• butter (45 g);
• 2 bags of tomato paste;
• spices, laurel, salt, pepper.

Rinse beef and twist through a meat grinder. Then peel the vegetables, cut the onion into cubes, finely rub the carrots. In the meantime, put a saucepan with rice groats on the stove (cook until half cooked).

Stew onions with carrots until soft. Mix the prepared ingredients, add the egg and all the spices to them. Mix everything and form balls. Then dip them in flour and fry them so that they retain their rounded shape. Fried beef meatballs are neatly folded into a saucepan with a fairly thick bottom.

Preparing sauce for beef meatballs

Now you need to prepare the sauce:

1. Melt the butter in a frying pan, add the sifted flour and mix.
2. Then carefully pour in the sour cream and mix again to prevent the formation of lumps.
3. Dilute tomato paste in 1.5 cups of water and add to sour cream sauce.
4. Reduce the fire and simmer for a couple more minutes.
5. After that, meatballs are poured with sauce, laurel and peppercorns are added and set to stew (at least a quarter of an hour).

Then turn off the fire, and let the beef meatballs with rice stand for another half an hour. So they will be even tastier and more tender.

Beef meatballs and bread

Instead of rice, you can add stale white bread. In this case, you need to prepare the following products:

• beef meat (400 g);
• cream (100 ml);
• 1-2 slices of stale bread;
• clove of garlic;
• tomato paste (2 tablespoons);
• flour;
• milk;
• salt, pepper and spices.

The meat is passed through a meat grinder twice. Add salt, pepper, spices and cream. Then add bread soaked in milk.

• Form large balls from the dough, roll them in flour and fry. Dilute tomato paste in a glass of water and pour into a container with meatballs.
• Add some cream to it.
• Bring the dish to a boil and simmer over low heat for 20 minutes.

Try to cook beef meatballs, the recipe of which is simpler than the previous one. They can be served with mashed potatoes.

Instead of tomato sauce, you can cook a spicy flour sauce of mushrooms with garlic.

It so happened that homemade beef meatballs have become a familiar dish in our house.

Firstly, meatballs cook very quickly. Even after work, when you are very tired, cooking meatballs practically does not take much time, the main thing is that the meat is defrosted in advance. Secondly, meatballs in tomato sauce go well with almost any usual side dish: rice, mashed potatoes, couscous. And, thirdly, and importantly, meatballs are always very tasty. It would seem that minced meat balls are stewed in sauce. Nothing special.

But in many world cuisines, meatballs are one of the main dishes. However, it is often difficult to distinguish meatballs from very similar products: Sicilian meatballs with rice, bedbugs, korokke ... the difference is in the method of preparation and the composition of minced meat. But almost always, meatballs contain an additive - filler. Often this is rice, cereals or onions, but most often it is soaked bread.

Unlike meatballs, which are fried (Italian frittatella - fried) or boiled in broth, stewed in sauce. However, they are usually fried a little, so they retain their shape better.

When cooking meatballs, like any other dishes of this type, it is extremely important to prepare good minced meat. The word minced meat comes from lat. farcio - "I start". Those. what they fill. In this case, we do not start anything, but use the chopped products to prepare an independent dish.

An amazing invention - a meat grinder. Meat or fish are perfectly chopped with knives into a homogeneous minced meat. We even, but three on a grater. I still remember manual meat grinders from my childhood, which were screwed to the table. If desired, if the meat is sufficiently tough and sinewy, it was easy to tear off the meat grinder along with the table cover. Toli business modern food processors. Multifunctional electrical devices for mechanical processing of products. With a huge number of nozzles and accessories. Of which only the nozzle for chopping meat is used. I know for myself.

It so happened that some time ago we began to buy pork for cooking very rarely. The doctors insisted. We began to cook most of the usual meat dishes from beef or veal. I had to change homemade recipes a little, but as it turned out, it was worth it. In general, beef dishes are even tastier.

I'll tell you how we cook beef meatballs - almost an everyday homemade dish.

Ingredients (2 servings)

• Beef (lean) 350 g
• Cream (milk) 100 ml
• Stale white bread 1 piece
• Garlic 1 clove
• Salt, black pepper, coriander, sugar, flour, vegetable oil, tomato paste taste

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Meatballs from beef. Step by step recipe

1. The main feature of meatballs, which distinguishes them from other similar dishes, is the sauce. This meat dish served with sauce. Or rather, meatballs are served in a sauce, which is usually quite a lot. Once I thought, beef meatballs in sauce are more like a thick soup with meatballs.

   For meatballs, any meaty part of the carcass is suitable, preferably the shoulder blade, the back.

2. So. If the meat has time to defrost, you need to cook minced meat. Conventional meat grinder - manual, electric. Free the beef from the bones and, if possible, from the tendons and films. Excess fat is also better to cut off. For meatballs, any meaty part of the carcass is suitable, preferably the shoulder blade, the back. The so-called "goulash sets" showed themselves very well - small pieces of pulp, apparently trimmings. The stuffing from them turns out good.

3. Chop the meat. Maybe twice.

4. Spices for meatballs - just salt and pepper. But, to your taste, I advise you to add 1-2 pinches of ground coriander and ground nutmeg on the tip of a knife. Use a fork to mix the minced meat so that the spices are evenly distributed.

   Spices for meatballs - enough salt and pepper

5. Next, you need to add milk or cream to the minced meat. A little - a quarter of a glass is enough. Actually, white stale bread soaked in milk is usually added to minced meat. But, as a rule, it is extremely difficult to guess the exact amount of milk and stale bread. Once studying the experience of cooks, I noticed that they often say “add a loaf soaked in milk”, but they do it a little wrong.
6. In many recipes for meat products, you can find the word "biscuit". It's not a cookie, which I really like. From Italian galetta - dry (stale) bread ground to a state of small crumbs. Usually it is used for breading. But, at its core, it is still bread, which is perfect for minced meat. Unlike store breadcrumbs, which are not clear what they consist of, home-cooked crumbs (biscuits) will have a well-known origin.
7. At home, we always buy a "French baguette" - a long, fresh roll that is great for sandwiches or toast. It works great with her. And if you dry the baguette and grate it on a fine grater, you get an excellent biscuit, without impurities - fresh and fragrant.

   In small portions, add crumbs to minced meat and knead

8. In small portions, add crumbs to minced meat and knead. As soon as the stuffing stops sticking to the fork, the biscuits are enough. The consistency of minced meat should be similar to soft dough for pizza. Very quickly, the crumbs in the minced meat will get wet from the cream. However, if for some reason you do not like this method, just add to minced meat loaf soaked in milk.
9. Wet a large plate with cold water. Wetting your hands with water, roll balls from the prepared minced meat, a little larger in size. walnut. And put them on a damp plate.

   Wetting your hands with water, roll balls from the prepared minced meat, slightly larger than a walnut.

10. In a frying pan, heat 3-4 tbsp. l. vegetable oil. Roll the meatballs in flour. Please note - in flour, not in breading. Put the products in the heated oil and fry on all sides. It is very convenient to simply mix the meat balls with a spatula.
11. Roasting time - 3-4 minutes. Just enough for the beef balls to begin to brown a little, just a little.

    It is enough that the meatballs begin to blush slightly, quite a bit.

12. Next comes the preparation of the sauce. Optionally, add one minced garlic clove. If you don't like garlic, just skip this step. But, this is important, garlic should not be fried too much. Tomato should be added immediately.
13. We usually make tomato sauce. You can make a good tomato sauce from fresh tomatoes, by type. But this is quite a seasonal sauce. Out of season there are two options. The first is to dilute 2 tablespoons of tomato paste in 300 ml of water. The second, simpler one is to take 1.5 cups of good tomato juice. Pour the tomato into the saucepan with the meatballs. Immediately add the remaining cream. However, as experience has shown, instead of milk or cream, you can add 2-3 tbsp. l. sour cream.
14. Salt and pepper the sauce to taste. I recommend adding a pinch of coriander, as well as 1-2 tsp. Sahara. The sauce will come out sweet and sour and very fragrant. How .