Meatballs with gravy are the easiest thing you can make from ground meat. Because nothing else is added to the minced meat except onions, egg whites and spices. These are not meatballs, for which you need to cook rice separately, and not cutlets, with which you need to be tricky so that they turn out juicy and do not have time to burn during frying. With meatballs, everything is as simple as shelling pears. They are not fried, but stewed in a thick creamy tomato sauce with the addition of fried vegetables. Actually, the secret to the success of meatballs is 90 percent dependent on the delicious gravy, and ours will turn out amazing, I promise you that. Let's quickly start preparing meatballs with gravy; the recipe with photos was taken step by step for those who are taking their first steps in home cooking. I would like to wish you success and a delicious lunch or dinner!

Ingredients for meatballs with gravy:

• Minced pork and beef – 350-400 g,
• Large onion - 1 piece (or 2 small ones),
• Carrots – 1 piece,
• White of one chicken egg,
• Vegetable oil – 4 tablespoons,
• Mayonnaise or full-fat sour cream - 2 tablespoons,
• Tomato paste – 1 tablespoon,
• Wheat flour – 1 heaped teaspoon,
• Salt - to taste
• Seasoning khmeli-suneli - to taste,
• Green onion – 5-6 feathers

How to cook meatballs with gravy

1. For meatballs, I prefer to use homemade minced meat, which I make from pork and beef. Moreover, I take meat in equal proportions. This minced meat has the desired consistency - not liquid, moderately dense, but not hard or rubbery. It will be convenient to work with it when forming meatballs. Of course, you can also use store-bought high-quality minced meat (but keep in mind that it is made from tough meat, which is mercilessly soaked in water, so saving on purchased minced meat is actually questionable). So, put the required amount of mixed minced meat into a bowl. Take an egg and separate the white from the yolk. If you find it difficult to do this the traditional way, pouring an egg from one shell to another, you can simply carefully break the egg into a cup and scoop out the yolk with a tablespoon. If it breaks and a few drops of yolk get into the white, nothing bad will happen. I have a lot of onions in the recipe, because half goes into minced meat and half goes into frying. For minced meat, you can grind the onion through a meat grinder, but it is best to grate it, then the minced meat will be especially tender. Don't forget to salt and season the minced meat with spices. Focus on your taste. But remember that an under-salted dish can be re-salted, but with an over-salted dish everything will be much more complicated.

2. Mix the minced meat well, and then roll it into meat balls the size of a walnut. Wet your palms in water, then the minced meat will not stick to your hands. We will not fry the meatballs - we will immediately put them in the gravy.

3. For the gravy, finely chop the remaining onion, wash the carrots, peel them and grate them. Place the vegetables in a frying pan, add vegetable oil, stir and fry over medium heat for 5-7 minutes. Stir, make sure nothing burns!

5. Pour boiling water into the pan (it took me 1.5 cups). I stir. I'm waiting for the gravy to boil.

6. Place the meat balls into the boiling gravy. Be careful not to pour out all the meatballs at once, add them in small batches, distributing them evenly in the gravy. Cover the pan with a lid. I reduce the heat to moderate. Simmer the meatballs with gravy for about 25 minutes. During this time, you can prepare a side dish for the meat dish. This time I decided to boil the pasta.

7. At the end of cooking, sprinkle the meatballs with finely chopped green onions. You can also use other fresh or dried herbs.

Delicious, juicy and appetizing meatballs are ready, enjoy your meal!

Calories: Not specified
Cooking time: Not indicated

Recipes for minced meat dishes are mostly simple, unpretentious, quick and easy to prepare. That's why they won the hearts of housewives around the world, and in every national cuisine there is a recipe for the holiday and for every day. Meatballs with rice in tomato sauce, a recipe with photos of the preparation of which you will see today - this is Italian cuisine. Simple and sophisticated. Practical and generous. But above all, it’s delicious. Meatballs are prepared from various ingredients, adding herbs, spices, rice, cheese, olives, capers and much more to the minced meat. can be baked in the oven, boiled, steamed, stewed, but any recipe always includes tomato sauce. It doesn’t matter whether it is served separately or whether you bake meatballs in it. It is important that it exists. Italian cuisine is unthinkable without tomato sauce.

Ingredients:

- lean pork or veal – 300 g;
- onions – 2 pcs;
- bread crumbs – 0.5 cups;
- Provençal herbs – 1 teaspoon;
- freshly ground black pepper - to taste;
- salt - to taste;
- ground red or hot pepper – 0.5 teaspoon;
- egg – 1 pc;
- vegetable oil – 3 tbsp. spoons;
- boiled rice – 2-3 tbsp. spoons;
- flour – 1 tbsp. spoon without slide;
- water – 1 glass;
- thick tomato sauce – 3 tbsp. spoons;
- any greens, side dish, vegetables - for serving.

How to cook with photos step by step

We take the leanest and softest meat for meatballs: sirloin or tenderloin. If there are fatty edges, cut them off. We pass the pieces of meat through a meat grinder, adding at the end one onion and a small slice of bread to clean the screw and push through the remaining minced meat.

Finely chop the second onion, fry in well-heated oil until soft or lightly browned.

Add spices to the minced meat: half a teaspoon of a mixture of Provençal herbs, a little black pepper, sweet red pepper or hot pepper - your choice. Salt to taste.

Beat the egg and pour into the minced meat. Toss the fried onions along with the oil.

Mix everything thoroughly, preferably with your hands, but at this stage you can get by with a spoon.

Boil the rice in advance or use the leftover rice from the side dish as an additive to the minced meat. It can be crumbly or sticky, with spices, vegetables - it doesn’t matter. Add what you have. After adding the rice, the minced meat must be thoroughly kneaded with your hands so that the grains of rice do not stick to one another and the minced meat turns out sticky and dense.

Wet your hands under cold water or pour a little oil into your palm and rub it. We take about half a tablespoon of minced meat. Form round meatballs. Place on a board and refrigerate for 30 minutes. If you can’t wait, we’ll start cooking right away, but meatballs made from infused minced meat will be tastier.

Heat two tablespoons of oil in a frying pan. Place the meat balls and fry on both sides until golden brown.

While the meatballs are frying, prepare the tomato sauce for them. Take ready-made tomato sauce (preferably homemade), mix with Provençal herbs and ground black pepper. Add spices to taste.

To prevent the sauce from dripping off the meatballs and side dish, it needs to be thickened. Add a spoonful of flour, stir immediately, knead the lumps.

Gradually add cold water. About half a cup, add the rest to the pan. Salt to taste.

Place the fried meatballs in a saucepan, cauldron or deep frying pan. Pour in tomato sauce and bring to a boil. As soon as it starts to thicken, add another half glass of water and cover with a lid. Simmer over low heat for 5-6 minutes.

Serve the meatballs hot, with any side dish: buckwheat or fresh herbs and vegetables. Bon appetit!

Author Elena Litvinenko (Sangina)

Meatballs are a traditional everyday dish that is hearty, tasty and aromatic. Recipes with rice involve a huge number of combinations, ranging from the type of minced meat, rice and spices, cooking method, ending with original sauces (butter, cranberry, tomato). Rice meatballs are loved by adults and children; they go well with boiled, baked, stewed side dishes, as components of soups or served separately.

How to cook meatballs with rice

A recipe for minced meatballs with rice, of which there are a great many on the Internet, with photos and step-by-step instructions, will help housewives feed their family quickly, tasty, and nutritiously. Cooking methods vary, but there are a few general rules:

• Meat balls can be fried in a frying pan with vegetable oil, steamed, baked in the oven, boiled, or a combination of several methods.
• It is better to prepare minced meat for meatballs yourself by grinding meat fillet (pork, beef, chicken or a mixture of them is suitable) using a meat grinder or food processor. If this is not possible, you can purchase a ready-made one.
• It is recommended to grind lean minced meat with a piece of lard, and chicken minced meat will become juicier if you add a little cream or butter to it.
• To add a rich taste to the meat mixture, add dry spices, ground pepper (black, white, assorted peppers), garlic, fresh chopped herbs, onion, and nutmeg.
• Before adding, the rice must be thoroughly rinsed several times until the water becomes clear. Many recipes use the expression “boil until half cooked,” which means cook for about 10 minutes. over medium heat after boiling.
• All components of the minced meat should be thoroughly mixed until smooth, lightly beat and let stand for 5 minutes - this will give it elasticity and become juicier.
• Meatballs are molded into balls the size of a quail egg or a walnut.
• The minced meat will not stick to your hands if you moisten them with clean water during the modeling process.
• The meat balls take an average of half an hour to prepare and are served with a side dish (legumes, vegetables, pasta) or as a separate dish.

Meatballs with rice recipe

Even a novice cook can prepare meat balls with rice. Standard recipe: mix 400–500 grams of minced meat (beef, pork, chicken, turkey or mixed) with a glass of semi-finished boiled rice, seasonings, salt and pepper, you can add a chicken egg. Roll the meat mixture into balls and fry them in vegetable oil until golden brown. Pour in creamy, sour cream or tomato sauce, simmer covered for about 20 minutes, or bake in the oven at 160–180 degrees or in a slow cooker.

• Time: 70 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 270 kcal/100 g.
• Cuisine: European.
• Difficulty: medium.

You can use mixed minced meat for meatballs with rice in tomato sauce (beef and pork) or pork, the fat content of which is perfectly neutralized by rice. Spices that go well with meat and tomatoes are coriander or thyme. To prepare this recipe, you can use canned tomatoes (650 grams), peeling them. Meat balls are served in tomato sauce with mashed potatoes, boiled or baked vegetables.

Ingredients:

• minced meat – 0.5 kg;
• round rice - ½ cup;
• egg – 1 pc.;
• onion – 1 pc.;
• tomatoes – 600 g;
• tomato paste – 1 tbsp. l.;
• salt - a pinch;
• dry spices, ground black pepper - to taste.

Cooking method:

1. Add rice cereal, thoroughly washed under running water, egg, spices, salt and pepper to the minced meat. Mix the ingredients evenly and lightly beat the resulting mass.
2. After forming meatballs up to 4 cm in diameter, place them in a heat-resistant bowl.
3. Cut the peeled onion into large cubes, peel the tomatoes, place the tomato paste in a blender bowl, add salt and pepper. Beat the mixture for 2-3 minutes. to a puree-like pulp.
4. Pour the resulting sauce over the meatballs, place the dish in an oven preheated to 180°, bake for 50-60 minutes, turning the balls over 3-4 times during baking.

• Time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 241 kcal/100 g.
• Purpose: second, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Tender meat balls with creamy cheese sauce are a hearty, tasty, original dish that will appeal to adults and children. If you chop the onion in a food processor or on a fine grater, the meatballs will turn out juicier, more uniform in composition, and will be covered in the oven with a golden, appetizing crust. It is better to use mixed minced meat (pork and beef) or chicken. The dish is served with potatoes, pasta, and cereals.

Ingredients:

• minced meat – 700 g;
• milk – ½ tbsp.;
• cream – 400 ml;
• round rice - ¾ cup;
• onions – 2 pcs.;
• cheese – 200 g;
• wheat bread – 1 slice;
• vegetable oil – 2-3 tbsp. l.;
• garlic – 1 clove;
• salt – 2 pinches;
• ground pepper - to taste;
• cilantro – 1 bunch.

Cooking method:

1. Add bread soaked in milk (without crust), 50 g of finely grated cheese, finely chopped onion, well-washed rice, salt, pepper to the minced meat, mix thoroughly with your hands. Form into balls approximately 4 cm in diameter.
2. Place the meatballs in a deep heat-resistant dish, pre-greased with vegetable oil, place in an oven preheated to 200°C for 15 minutes.
3. In a bowl with cream, add 150 g of finely grated cheese, crushed garlic with a garlic press, a pinch of salt, ground pepper, finely chopped herbs, mix thoroughly.
4. Pour the resulting sauce over the meatballs, carefully spread the cheese over the surface, bake the dish for 30 minutes, lowering the temperature to 180°.

In mushroom sauce

• Time: 80 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 225 kcal/100 g.
• Purpose: second, lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

Meat balls cooked with fresh champignon sauce are tender, appetizing, and imbued with a subtle mushroom aroma. It is better to use 20% cream for the recipe; you can buy fresh minced meat in the store or prepare it yourself by passing the fillet through a meat grinder a couple of times. Boiled vegetables, mashed potatoes, and pasta serve as an excellent side dish for this dish.

Ingredients:

• minced meat – 0.5 kg;
• rice - ½ cup;
• champignons – 200 g;
• cream – 200 ml;
• water – 100 ml;
• flour – 2 tbsp. l.;
• onion – 1 pc.;
• vegetable oil – 50 g;
• salt, spices - to taste.

Cooking method:

1. After thoroughly washing the rice cereal, boil it until half cooked and cool.
2. Add rice to the minced meat, finely chopped onion, salt, favorite spices, knead thoroughly with your hands, form meat balls, the diameter of which should not exceed 3-4 cm.
3. In a frying pan with vegetable oil, fry the meatballs over medium heat, allowing them to brown on all sides, then cover the frying pan with a lid and leave to simmer over low heat.
4. In 10 minutes. adding peeled champignons, cut into small slices, to the meatballs, stir, simmer the mixture for 20 minutes under the lid, stirring occasionally.
5. Mix water with cream, flour, salt in a blender bowl until smooth (2 minutes), pour the prepared sauce over the meatballs, stir, bring to a boil over medium heat.
6. Let the dish simmer under the lid for 5 minutes, then turn off the stove and let it brew for 7-10 minutes.

From minced chicken

• Time: 80 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 236 kcal/100 g.
• Purpose: second, lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

Steamed minced chicken meatballs with rice are a delicate dietary dish, nutritious and very juicy. Children like chicken balls: they look original, attractive, and have a pleasant, subtle taste. Turmeric gives the meatballs a subtle subtle aftertaste, but it is not necessary to add it. Housewives who do not have a steamer at home can use a multicooker (cook the balls for 30–35 minutes in the “Steam” mode).

Ingredients:

• chicken breast – 300 g;
• basmati rice – 100 g;
• onion – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• butter – 50 g;
• turmeric – ½ tsp;
• salt, ground black pepper - to taste.

Cooking method:

1. After thoroughly rinsing the cereal, add cold water. After an hour, drain the water and dry it with a paper towel.
2. In a blender bowl place washed, raw chicken fillet cut into small pieces, butter chopped into cubes, onions, previously chopped into half rings and fried for 2-3 minutes in vegetable oil.
3. After grinding the ingredients in a blender, add turmeric, salt and pepper to taste, mix thoroughly, and leave the mixture in the refrigerator.
4. After 20–30 minutes. Roll the chilled minced meat into balls approximately 3 cm in diameter, roll them in rice laid out on a plate, and place in a steamer for half an hour.

Beef

• Time: 1 hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 240 kcal/100 g.
• Purpose: second, lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

Young beef meatballs can be boiled, steamed, or used for soup. They are delicious, perfect for children's menus, and go with many side dishes: pasta, boiled or baked vegetables, potatoes, cereals. A chicken egg is sometimes replaced with a quail egg (for this volume of ingredients you will need 2 pieces). It is very important not to overcook the balls, otherwise they will greatly increase in volume or fall apart.

Ingredients:

• beef – 0.3 kg;
• round rice - ½ cup;
• egg – 1 pc.;
• onions – 1 pc.;
• carrots – 1 pc.;
• garlic – 1 clove;
• salt - a pinch.

Cooking method:

1. Pass the meat pre-soaked in cold water (about an hour) through a meat grinder a couple of times, add finely grated vegetables (onions, carrots, garlic), egg, salt, rice thoroughly washed under running water.
2. Knead the minced meat, beat lightly, form into meatballs.
3. Gently place the meat balls into a pan of salted boiling water and cook for a maximum of 20 minutes. until ready.
4. Remove the balls with a slotted spoon and serve with your favorite side dish.

In the oven

• Time: 50 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 327 kcal/100 g.
• Purpose: second, lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

A tasty, nutritious everyday dish - meatballs with rice in the oven - will leave few people indifferent. Pork neck is perfect for its preparation - the minced meat remains juicy, and if you supplement it with a mixture of spices “for minced meat”, a mixture of peppers, or curry, it is also very aromatic. These balls go perfectly with stewed vegetables. Before serving, it is advisable to decorate the dish with herbs (dill, parsley or cilantro).

Ingredients:

• pork – 400 g;
• long grain rice – 100 g;
• egg – 1 pc.;
• onion – 1 pc.;
• garlic – 1 clove;
• flour - 3 tbsp. l.;
• salt – 1 tsp;
• ground pepper - to taste.

Cooking method:

1. Pass the pork through a meat grinder twice and beat lightly.
2. Add finely chopped onion to the minced meat, minced garlic with a garlic press, salt, add pepper, mix.
3. After boiling the rice until half cooked, cool and add to the minced meat.
4. Lightly beat the white separated from the yolk with a fork (a minute or two), add to the rest of the ingredients.
5. After thoroughly kneading the minced meat, roll into neat balls. Roll them in flour and fry in a heated frying pan with vegetable oil until golden brown (5-7 minutes).
6. Bake in a heatproof dish at 160°C for approximately 20 minutes.

In a slow cooker

• Time: 80 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 217 kcal/100 g.
• Purpose: second, lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

Mixed minced meat (pork and beef) is best suited for this recipe, which can be purchased at the store or prepared yourself. The dish turns out tasty, tender, and if you steam it, it is suitable for a children's menu. The ideal side dish for meat balls in a slow cooker is young boiled potatoes. Fans of rich, spicy flavors are recommended to add a mixture of peppers to the ingredients and cook the dish with tomato sauce.

Ingredients:

• minced meat – 0.5 kg;
• rice – 100 g;
• water – 0.5 l;
• egg – 1 pc.;
• onions – 2 pcs.;
• carrots – 1 pc.;
• sour cream – 280 ml;
• loaf – 50 g;
• wheat flour – 30 g;
• vegetable oil – 3 tbsp. l.;
• salt, spices - to taste.

Cooking method:

1. After washing the rice several times, cook it until half cooked in lightly salted water. After straining the water through a sieve, rinse and let the rice cool.
2. Add egg, rice, finely grated 1 onion, spices, salt, loaf (without crusts, pre-soaked in water for a couple of minutes), knead thoroughly, form into meatballs.
3. In a preheated frying pan, fry finely diced onion and grated carrots until golden brown, about 4 minutes, stirring constantly.
4. Mix 1 tbsp in a separate bowl. water, sour cream, flour. Add fried sauce and salt to the sauce and stir.
5. Pour sour cream sauce over the meat balls placed on the bottom of the multicooker and cook for 40 minutes. in the “Quenching” mode.

Video

Meatballs in tomato sauce will help complement the first course or replace a hearty side dish - 5 best recipes that have captivated many with their simplicity and at the same time sophistication. Small meat balls were traditionally added to soup to add satiety to the first dish and improve its taste. Now they are prepared as an independent dish, using various technologies and combining different products. What is the difference between meatballs and meatballs, how to cook them correctly - all this is in the best recipes from famous chefs.

Compared to meatballs, meatballs are called more elegant, harmonious and complete.

Traditionally, meat balls are made from:

• pork – 550 g;
• onions - 2 small onions;
• garlic – 2 cloves;
• sour cream – 30 ml;
• tomato paste – 45 ml;
• ground paprika – 1 tsp;
• allspice, salt and bay leaf;
• vegetable oil.

You need to prepare minced meat, add salt and pepper to taste. A pinch of nutmeg will help complement and improve the taste of the product. The minced meat must be thoroughly mixed and beaten a little to give it elasticity, airiness, lightness and uniformity. This will have a positive effect on the taste of the final product.

Small meatballs are formed from the minced meat - their size should not be larger than a quail egg.

To prevent meat from sticking to your hands during cooking, you need to constantly wet your fingers in clean water.

Pour oil into the frying pan, heat it and place the meatballs in the container, frying them on both sides until golden brown. While the product is being prepared, you need to mix sour cream, paste, spices in a separate container, pour clean water over them and simmer for 8 minutes. The finished sauce is then added to the meatballs, and they continue to simmer for another 15 minutes. The prepared dish is served warm, as an independent dish or as an addition to any side dish.

Cooking chicken meatballs in a frying pan

Even a novice housewife can cook chicken meatballs in tomato sauce.

To prepare the product you will need:

• minced chicken or fillet – 400 g;
• onion – 1 pc.;
• carrot;
• short grain rice – 100 g;
• tomato paste – 2.5 tbsp;
• mushrooms – 250 g;
• sour cream – 2 tbsp.

Rice must be cleared of debris and rinsed under running water. Boil the cereal in boiling salted water until half cooked, cool, first straining off excess liquid. Add minced meat, ground onions and spices to the rice, mix everything and form meatballs. Fry them in a frying pan, first rolling them in flour.

In a separate frying pan, fry onions, chopped carrots, and mushrooms. Then add sour cream, pasta and a little meat broth. Simmer for 10 minutes.

Add sauce to meatballs and cook covered for at least 25 minutes, reducing heat. Serve to the table, garnished with greens.

From minced fish

For children and those watching their figure, you can add minced fish meatballs to the menu.

They are prepared from the following products:

• fillet of any fish (hake, catfish) – 350 g;
• bitter onions – 2 pcs.;
• butter – 35 g;
• flour – 60 g;
• salt, spices;
• carrot;
• parsley root;
• dry white wine – ¼ cup;
• laurel;
• tomato paste – 25 g.

Carrots and parsley root should be chopped and fried in vegetable oil. Pour in the pasta diluted in water, wine, season with black pepper, bay leaves and simmer for 2-4 minutes.

Remove skin and small bones from the fish fillet and grind together with the onion through a meat grinder. The minced meat should be peppered, salted, added the required amount of oil, kneaded and begin forming meatballs. Fry the balls, roll them in flour, in vegetable oil, then pour in the sauce and simmer for 5-7 minutes. Serve by adding parsley and dill.

Meatballs in tomato sauce in a slow cooker

In a slow cooker, this favorite product is prepared from:

• ground meat – 500 g;
• rice cereal – 100 g;
• bulbs – 2 pcs.;
• carrots – 1 pc.;
• tomato paste – 1 tbsp;
• homemade sour cream or cream – 40 ml;
• sunflower oil, salt and spices.

First, the minced meat is prepared - it is mixed with ground onions, spices and salt. Afterwards, you need to prepare the sauce in a slow cooker by frying the onions and carrots in oil in the “Frying” mode, adding pasta, flour, and sour cream to them.

Form small balls from the minced meat, add to the sauce, pour boiled liquid over it. Cook in the “Stew” program for 35 minutes, then add spices and simmer for another 10 minutes.

In tomato-garlic sauce

You can prepare tender and juicy meatballs from:

• minced meat – 0.5 kg;
• chicken eggs – 2 pcs.;
• white stale bread – 120 g;
• milk – 0.5 cups;
• cheese – 120 g;
• spices and salt to taste;
• garlic - a couple of cloves;
• tomato paste – 30 ml;
• vegetable oil.

You need to grate the required amount of cheese, chop the herbs, and soak the bread in milk. Mix the minced meat in a container along with eggs, bread, cheese, spices, herbs, form meatballs and place them on a baking sheet.

To prepare the sauce, you need to fry the onion and garlic, previously finely chopped, in oil, pour them with paste diluted in water, simmer, add meatballs. Simmer the meat balls covered for 30 minutes.

Choosing the right side dish for a dish

Of course, meatballs can be served as an independent dish, supplemented with vegetable salads or herbs. However, a properly selected side dish, which is quite simple to prepare, will help make the meal more satisfying.

Spaghetti with meatballs in tomato sauce

Spaghetti with meatballs in tomato sauce takes just over an hour to prepare. To prepare, take 300 ml of tomato sauce, a little olive oil, minced meat, onion, basil leaves, spaghetti, spices.

The dish is prepared as follows:

1. Small meatballs are prepared from minced meat, onions and spices.
2. Ready semi-finished products are fried in a frying pan, poured with sauce, and simmered for 8 minutes.
3. Spaghetti is boiled in salted water, poured with oil and sauce. Meatballs are placed on top.

Serve the dish immediately after cooking, garnished with basil leaves. You can serve the salad with cheese and olives separately.

Italian pasta

Pasta with meatballs in tomato sauce is the perfect addition to a family lunch or a romantic dinner.

Ingredients you need to stock up on:

• paste – 250 g;
• minced meat – 550 g;
• onions, garlic;
• sweet pepper;
• parsley;
• egg;
• breadcrumbs;
• sweet peppers, tomatoes;
• olive oil;
• salt and spices.

The minced meat is mixed with an egg, chopped onion, and spices. Balls are formed from the resulting mass, placed on a tray and refrigerated for about 15-25 minutes (this technique will help achieve a golden crust when frying).

Finely chopped garlic and pepper need to be fried, add previously blanched and ground tomatoes to them. Simmer for 10 minutes, add spices to taste.

While the sauce is being prepared, the meatballs are fried separately in a frying pan, placed in the gravy and simmered for 15-20 minutes.