Ingredients for Cooking Meatballs in Tomato Sauce
- Fresh beef (tenderloin) 500 grams
- Fresh pork pulp 500 grams
- Chicken egg 1 piece
- White bread 60 grams
- Milk 2/3 cup
- Fresh parsley 6-8 branches
- 2 cloves medium sized garlic
- Pine nuts 1 large handful
- Salt to taste
- Ground black pepper to taste
- Wheat flour 1 cup
- Vegetable oil for frying
For the sauce:
- Mashed tomatoes or tomato salsa 500 grams
- Bulgarian bell pepper medium size (green and red) 2 pieces
- Vegetable oil for frying
- Salt to taste
- Main ingredients: Beef, Pork, Pepper, Tomato
- Serving 8 servings
- World CuisineSpanish Cuisine
Meat grinder, Medium bowl, Glass, Cutting board, Knife, Cooker, Turk or stewpan, Deep bowl - 2 pieces, Saucer - 2 pieces, Deep pan - 2 pieces, Lid from the pan, Wooden spatula, Plate, Serving dish, Dining room spoon, kitchen paper towels
Cooking meatballs in tomato sauce:
Step 1: prepare the meat.
Thoroughly rinse the pork and beef under running water to wash away any bone fragments and dirt. Then put the meat on a cutting board and take turns cutting into pieces. First, with a knife, we clear the pork from veins and films. Now grind and transfer to a medium bowl.
After that, with a knife, we clean the beef from all that is superfluous, we also chop in pieces and move it into a common container.
Step 2: prepare the milk.
Pour milk into a Turk or a stewpan and put on a small fire. Literally through 1 minute turn off the burner, and set the capacity aside. Attention: milk should be barely warm.
Step 3: prepare the bread.
With clean hands, break the bread into several pieces and put it into a deep bowl. Pour the component with warm milk and leave to soak. In the meantime, prepare the remaining ingredients for meatballs. Attention: bread is best taken from the middle of a loaf and without a crust.
Step 4: prepare the parsley.
We rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour into a clean saucer.
Step 5: prepare the garlic.
Using a knife, peel the garlic from the husk and then rinse slightly under running water. Grind the cloves and pour into a free saucer.
Step 6: prepare minced meat for meatballs.
Using a meat grinder, grind slices of pork and beef directly into a medium bowl. Attention: To make the meatballs uniform in consistency, it is best to use a fine grid on the kitchen inventory.
Now add the egg, finely chopped parsley with garlic, and pine nuts. With clean hands, squeeze the bread well and put it into a bowl with all the ingredients. Salt and pepper everything to taste and knead thoroughly with a tablespoon. We leave the minced meat aside to insist for 30 minutes.
Step 7: prepare bell peppers.
We rinse the bell pepper under running water and put it on a cutting board. Using a knife, remove the tails and seeds. Now cut the vegetables into medium slices and transfer to a free plate.
Step 8: cook the meatballs in tomato sauce.
When the minced meat is infused, we begin to form the meatballs. To do this, pour wheat flour into a clean, dry bowl. Lightly moisten clean hands under running water and gain a little meat mass. Attention: Meatballs should be slightly larger than walnuts in size. Roll the finished balls on all sides in flour and leave them on the cutting board for a while. Important: so that pine nuts do not fall out during the frying process, try to squeeze them with your fingers inward.
Now pour a small amount of vegetable oil into the pan and put on medium heat. When the container with the contents warms up well, carefully lay out a part of the meatballs into it at a small distance and cook on all sides to a soft golden crust. Attention: overcooking the dish is not necessary. Immediately after that, using a wooden spatula, move the balls back into the middle bowl (for this, the container must be washed in advance under running water and wiped well with paper towels). Then again we lay out the next batch of meatballs in the pan and continue to fry. We cook them until all of them are covered with a golden crust.
Now do not turn off the burner, but slightly reduce the fire. We put a clean pan and pour a little vegetable oil into it. When the container with the contents warms up well, pour the pieces of bell pepper here. From time to time, stirring with a wooden spatula, fry the component until a soft golden color. Immediately after this we pour the rubbed tomatoes into the pan. Salt the sauce to taste, mix everything thoroughly again and continue to stew 5 minutes.
After the allotted time, carefully lay the meatballs in it and stew the additional dish 10-12 minutes. Then turn off the burner, and cover the container with a lid. Let the meatballs in tomato sauce a little more.
Step 9: Serve the Meatballs in Tomato Sauce.
Put hot meatballs in tomato sauce in a special deep plate and serve at the dinner table. The dish turns out very tasty, fragrant and hearty! You can truly enjoy it with pasta, rice or boiled potatoes. Attention: Before serving, do not forget to pour meat balls with a garnish of tomato sauce.
- Before serving meatballs in tomato sauce, you can sprinkle with finely chopped parsley, as I usually do. Then such a light aroma of summer appears;
- Before cooking, refrigerate foods such as pork, beef and eggs in the refrigerator. Thus, it is much easier to cook minced meat, as the meatballs will keep in shape;
- in addition to the meat specified in the recipe, chicken or turkey fillet can be used to cook meatballs. Then the dish is also very tasty.