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Meatballs in tomato sauce

Meatballs in tomato sauce


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Mix the meat with finely chopped onion, rice, salt, pepper, greens and eggs. Mix well.

In a saucepan, put water on the fire. When it has started to boil, add salt, dust and boil the meatballs. When they are ready, they are taken out in a strainer. I put them under a stream of cold water to remove the foam resulting from boiling the meat. I let it drain.

Separately, in a pan, I heated the oil. When it has heated enough, add the garlic, cut into small pieces. Let them soften a little and add the tomato broth, salt, pepper, bay leaves. Let it boil. Halfway through we add the wine. Let the alcohol come out and put the meatballs.

Leave it on the fire for another 10 minutes and bake another 20 minutes. Add the greens.


Tomato sauce

Potato meatballs with tomato sauce, cheese and parmesan. Kids love potatoes, and this creamy recipe with sweet and sour sweet sauce will surely be to their liking but the rest of the family will be delighted.

Peel the potatoes and boil them in a pot with water and a little salt. Until the potatoes are cooked, peel the green onions, cut them into small slices and put it in a pan with a little oil (2 tablespoons). Turn on the heat and simmer for 1 minute to spread the flavor without changing color. Crush the potatoes like puree, add butter, salt if needed, pepper, stewed green onions. Let it cool very well and only then add the beaten egg, flour and grated cheese. Potatoes should be strong enough to form hairs with a hand greased with a little oil.


MUSHROOMS SOUP WITH TOMATO JUICE

Meatball soup with tomato juice & # 8211 Traditional recipe, tasty, with fluffy and well-tied meatballs of pork and beef, with many vegetables, flavored with larch and sour with borscht.

If you don't like borscht, you can replace it with sauerkraut juice (the same amount) or the juice of a large lemon.

In this post you will be able to see how to prepare meatballs, how to shape and how long to boil. For this meatball soup with tomato juice I used meat mixed with pork and beef.

The secret of my tasty meatballs is the onion hardened in butter over which I pour a little bone juice, as you will notice in the preparation of the recipe in video format. The meat is mixed with rice together with onion, salt, pepper, green parsley and an egg that will help them stay connected.

When I model them, I moisten my hands with water and put them on a damp plate, so that they don't stick and spoil their shape before I put them in the pot. My mother rolled them in flour. Whichever method you choose is correct.

Regarding the type of vegetables used, you can generally put what you have in the house, but onions, carrots and celery should not be missing. I only used half of the red bell pepper, but if you want more color you can also use yellow.

It is important to dose the right amount of vegetables for a very good taste, not to exaggerate, because the meatballs will be visible on the plate. The taste of vegetables can also be highlighted by tempering them before they are boiled.

Meatball soup with tomato juice it gives you the opportunity to put as much cream as you want on the plate, without worrying that the appearance of the soup will not be the one you want.

I recently installed a water filter IZVORO and I am very glad that now I have filtered, safe, odorless water, bacteria or chlorine. The filter ensures superior antibacterial filtration and can be easily mounted on the tap in three simple steps.

You can also see it in the video recipe below.

If you want to read more about water quality, international certifications of the product made in Europe, prices and places where it can be purchased you can click here.

Now I leave you the list of ingredients and I invite you to see how I prepared it meatball soup with tomato juice.

INGREDIENT:

For meatballs:

500 g minced beef and pork mixture

1 tablespoon topped rice with round grain

1/2 bunch of green parsley

For the soup:

1 teaspoon peppercorns

1 small parsley root

1 small parsnip root

For starters I leave the recipe in the video version:

Below are the written explanations for meatball soup recipe with tomato juice.

I prepared my ingredients at hand.

I put 3.5 l of cold water in the pot. I use filtered water using the Izvoro filter.

It is suitable for cooking and consumption, because the filter eliminates 100% bacteria, reduces chlorine, impurities, rust and odor, ensuring a superior antibacterial filtration.

I put the bones in water, added 2 teaspoons of salt and let it boil.

I took the foam to keep the liquid clean.

While the bones were boiling, I cleaned and chopped the vegetables.

I noticed that the bones were not cooked enough, but some of the liquid evaporated, so I filled it with water. I take this opportunity to tell you that the Izvoro filter is installed directly on the tap in 3 easy steps, by anyone. without changes to the structure of the kitchen. It takes up little space.

In a large pan I put 2 tablespoons of oil and sauté the vegetables for about 3 minutes. I didn't harden the onion, I will let it boil whole and I will take it out of the pot at the end. It matters the taste it gives, because I don't want to make star vegetables on a plate, the role being already dedicated to meatballs. I will put the hardened onions in the meatballs.

I took the bones out of the juice, then I put the whole onion, peppercorns, hardened vegetables and tomato juice in the juice. I let it boil for about 15 minutes.

I put the borscht in a kettle and let it boil for about 2 minutes.

I continued with the preparation of the meatballs. I chopped a medium onion first and hardened it in butter until it became glassy. I poured 1 polish of the bone juice over the onion and let it cook until it evaporated. At this point I added the rice and hardened it for about 1 minute. I chopped the parsley. I put 1 lgt of salt and ½ lgt of ground pepper, parsley, onion and rice and an egg over the minced meat. I kneaded the composition until it was homogenous.

I put water in a bowl to wet my hands when shaping the hairpins.

I formed small balls of meat, measuring a teaspoon of meat.

40 pieces came out and I put them on a plate moistened with water. This way you will be sure that they do not stick to it.

I put the meatballs in the pot and let them boil for about 15 minutes. At first they go to the bottom, but they will rise to the surface on their own. In the last 5 minutes of cooking I added the hot borscht and the larch.

In the end I tasted to see if the soup still needs salt, but for my taste it was perfect. The meatballs will continue to cook from the heat of the soup.

All remained intact and firm.

The meatball soup is perfect with a little green parsley added to the plate, but also sour cream and a hot pepper.

I also owe the good taste of my soup and the safety of the vegetables washed with good water to the Izvoro water filter, the filtered water being safe according to the laboratory analyzes that you can consult in the link in the description. One cartridge provides 10,000 liters of pure water, about 50 liters each day. It is made in Europe under German certifications and you can now find it at a promotional price on Izvoro.com or Emag.

I also invite you to the group I cook with friends - Tasty recipes.


Meatball soup with tomato juice & # 8211 Traditional recipe, tasty, with fluffy and well-tied meatballs of pork and beef, with many vegetables, flavored with larch and sour with borscht.

If you don't like borscht, you can replace it with sauerkraut juice (the same amount) or the juice of a large lemon.

In this post you will be able to see how to prepare meatballs, how to shape them and how long they boil. For this meatball soup with tomato juice I used meat mixed with pork and beef.

The secret of my tasty meatballs is the onion hardened in butter over which I pour a little bone juice, as you will notice in the preparation of the recipe in video format. The meat is mixed with rice together with onion, salt, pepper, green parsley and an egg that will help them stay connected.

When I shape them, I moisten my hands with water and put them on a damp plate, so that they don't stick and spoil their shape before I put them in the pot. My mother rolled them in flour. Whichever method you choose is correct.

Regarding the type of vegetables used, you can generally put what you have in the house, but onions, carrots and celery should not be missing. I only used half of the red bell pepper, but if you want more color you can also use yellow.

It is important to dose the right amount of vegetables for a very good taste, not to exaggerate, because the meatballs will be visible on the plate. The taste of vegetables can also be highlighted by tempering them before they are boiled.

Meatball soup with tomato juice it gives you the opportunity to put as much cream as you want on the plate, without worrying that the appearance of the soup will not be the one you want.

I recently installed a water filter IZVORO and I am very glad that now I have filtered, safe, odorless water, bacteria or chlorine. The filter ensures superior antibacterial filtration and can be easily mounted on the tap in three simple steps.

You can also see it in the video recipe below.

If you want to read more about water quality, international certifications of the product made in Europe, prices and places where it can be purchased you can click here.

Now I leave you the list of ingredients and I invite you to see how I prepared it meatball soup with tomato juice.

INGREDIENT:

For meatballs:

500 g minced beef and pork mixture

1 tablespoon topped rice with round grain

1/2 bunch of green parsley

For the soup:

1 teaspoon peppercorns

1 small parsley root

1 small parsnip root

For starters I leave the recipe in the video version:

Below are the written explanations for meatball soup recipe with tomato juice.

I prepared my ingredients at hand.

I put 3.5 l of cold water in the pot. I use filtered water using the Izvoro filter.

It is suitable for cooking and consumption, because the filter eliminates 100% bacteria, reduces chlorine, impurities, rust and odor, ensuring a superior antibacterial filtration.

I put the bones in water, added 2 teaspoons of salt and let it boil.

I took the foam to keep the liquid clean.

While the bones were boiling, I cleaned and chopped the vegetables.

I noticed that the bones were not cooked enough, but some of the liquid evaporated, so I filled it with water. I take this opportunity to tell you that the Izvoro filter is installed directly on the tap in 3 easy steps, by anyone. without changes to the structure of the kitchen. It takes up little space.

In a large pan I put 2 tablespoons of oil and sauté the vegetables for about 3 minutes. I didn't harden the onion, I will let it boil whole and I will take it out of the pot at the end. It matters the taste it gives, because I don't want to make star vegetables on a plate, the role being already dedicated to meatballs. I will put the hardened onions in the meatballs.

I took the bones out of the juice, then I put the whole onion, peppercorns, hardened vegetables and tomato juice in the juice. I let it boil for about 15 minutes.

I put the borscht in a kettle and let it boil for about 2 minutes.

I continued with the preparation of the meatballs. I chopped a medium onion for the first time and hardened it in butter until it became glassy. I poured 1 polish of the bone juice over the onion and let it cook until it evaporated. At this point I added the rice and hardened it for about 1 minute. I chopped the parsley. I put 1 lgt of salt and ½ lgt of ground pepper, parsley, onion and rice and an egg over the minced meat. I kneaded the composition until it was homogenous.

I put water in a bowl to wet my hands when shaping the hairpins.

I formed small balls of meat, measuring a teaspoon of meat.

40 pieces came out and I put them on a plate moistened with water. This way you will be sure that they do not stick to it.

I put the meatballs in the pot and let them boil for about 15 minutes. At first they go to the bottom, but they will rise to the surface on their own. In the last 5 minutes of cooking I added the hot borscht and the larch.

In the end I tasted to see if the soup still needs salt, but for my taste it was perfect. The meatballs will continue to cook from the heat of the soup.

All remained intact and firm.

The meatball soup is perfect with a little green parsley added to the plate, but also sour cream and a hot pepper.

I also owe the good taste of my soup and the safety of the vegetables washed with good water to the Izvoro water filter, the filtered water being safe according to the laboratory analyzes that you can consult in the link in the description. One cartridge provides 10,000 liters of pure water, about 50 liters each day. It is made in Europe under German certifications and you can now find it at a promotional price on Izvoro.com or Emag.

I also invite you to the group I cook with friends - Tasty recipes.


Rigatoni with meatballs in tomato sauce

1 kg beef chop (I served dinner for 7 people, so if you are preparing for a family of 3-4 people, halve the amount) 4 eggs 3 tablespoons buckwheat flakes 4-5 cloves garlic a large onion 700 gr tomatoes dried basil salt olive oil 500gr rigatoni pasta.

Method of preparation

Mix the chopped beef with eggs, spices and buckwheat flakes. You can replace buckwheat flakes with regular buckwheat, you just need to keep it in the water overnight or boil it.

Then, we take care of the sauce: We put in a pan, heated with a little oil, onions and chopped tomatoes (I used the food processor). Season the sauce with dried basil, sea salt and simmer for about 5 minutes.

Meanwhile, with wet hands, form the meatballs and place them in the tomato sauce. Try to place the meatballs in a layer, so that they boil evenly.

Fill with hot water to cover all the hairs. Let it simmer for 40 minutes. We mix with great care several times during the preparation, so as not to crush the meat balls.

We boil the pasta classically: in salted water and olive oil, al dente.

Arrange the pasta on a serving plate, and add the tomato sauce with meatballs on top.


Rigatoni with meatballs in tomato sauce

1 kg beef chop (I served dinner for 7 people, so if you are preparing for a family of 3-4 people, halve the amount) 4 eggs 3 tablespoons buckwheat flakes 4-5 cloves garlic a large onion 700 gr tomatoes dried basil salt olive oil 500gr rigatoni pasta.

Method of preparation

Mix the chopped beef with eggs, spices and buckwheat flakes. You can replace buckwheat flakes with regular buckwheat, you just need to keep it in water overnight or boil it.

Then, we take care of the sauce: We put in a pan, heated with a little oil, onions and chopped tomatoes (I used the food processor). Season the sauce with dried basil, sea salt and simmer for about 5 minutes.

Meanwhile, with wet hands, form the meatballs and place them in the tomato sauce. Try to place the meatballs in a layer, so that they boil evenly.

Fill with hot water to cover all the hairs. Let it simmer for 40 minutes. We mix with great care several times during the preparation, so as not to crush the meat balls.

We boil the pasta classically: in salted water and olive oil, al dente.

Arrange the pasta on a serving plate, and add the tomato sauce with meatballs on top.


Preparation

1. Prepare the composition for the meatballs by mixing the minced meat, finely chopped onion, rice, eggs, chopped greens, pepper and salt.

Mix well to homogenize and let it sit for 15 minutes to form the taste and harmonize the ingredients. With a wet hand, form hairs of the right size and place them on a larger shredder or tray.

Put a handful of water in a pot and let it start to boil at the right heat. After the cooking has started, take the formed meatballs and put them in the pot. Let them boil for 5 minutes, to harden. If there are several, we put them in two tranches. As they boil, they will come to the surface. We take them out with a spatula and put them in a bowl. We do not throw away the juice resulting from boiling.

2. Finely chop the large onion for the sauce. Peel 3-4 cloves of garlic and cut them into thin slices. Do the same with the piece of ginger (if you want a slightly more exotic taste). We wipe the mushrooms with a towel dried by the compost residue and cut them into not very thin slices. Heat a larger pan or saucepan and briefly sauté the chopped onion. Add the chopped mushrooms and let them brown with the onion.

Add a pinch of salt and a few peppercorns. When they are ready, add the garlic and ginger.

Stir, leave for another minute on the fire and add the canned tomatoes and 2 bay leaves. Homogenize everything in a sauce.

3. Take the meatballs from the bowl and put them in the pan with the sauce. Add juice from the pot with a boil, so that the hairs are almost covered.

Put a lid on the pan, turn the heat to low and let it boil for approx. 30 minutes, subtract and get a sauce as we want thick. Due to the fact that I like and eat a lot of garlic, at the end, 2 minutes before stopping the fire, I added 3-4 slices of sliced ​​garlic. Also, as I like the sauce a lot, I let more sauce form and less thick. With the garlic, everyone proceeds at their own pleasure.

Taste, season with salt and possibly add a pinch of freshly ground pepper (peppercorns give flavor and ground pepper gives speed). Turn off the heat and flavor the meatballs with tomato sauce with fresh greens. Generally, in terms of spices, each can be completed as attracted by various flavors and spices.


Preparation

1. Prepare the composition for the meatballs by mixing the minced meat, finely chopped onion, rice, eggs, chopped greens, pepper and salt.

Mix well to homogenize and let it sit for 15 minutes to form the taste and harmonize the ingredients. With a wet hand, form hairs of the right size and place them on a larger shredder or tray.

Put a handful of water in a pot and let it start to boil at the right heat. After the cooking has started, take the formed meatballs and put them in the pot. Let them boil for 5 minutes, to harden. If there are several, we put them in two tranches. As they boil, they will come to the surface. We take them out with a spatula and put them in a bowl. We do not throw away the juice resulting from boiling.

2. Finely chop the large onion for the sauce. Peel 3-4 cloves of garlic and cut them into thin slices. Do the same with the piece of ginger (if you want a slightly more exotic taste). We wipe the mushrooms with a towel dried by the compost residue and cut them into not very thin slices. Heat a larger pan or saucepan and briefly sauté the chopped onion. Add the chopped mushrooms and let them brown with the onion.

Add a pinch of salt and a few peppercorns. When they are ready, add the garlic and ginger.

Stir, leave on the fire for another minute and add the canned tomatoes and 2 bay leaves. Homogenize everything in a sauce.

3. Take the meatballs from the bowl and put them in the pan with the sauce. We add juice from the pot with a boil, so that the hairs are almost covered.

Put a lid on the pan, turn the heat to low and let it boil for approx. 30 minutes, subtract and get a sauce as we want thick. Due to the fact that I like and eat a lot of garlic, at the end, 2 minutes before stopping the fire, I added 3-4 slices of sliced ​​garlic. Also, as I like the sauce a lot, I let more sauce form and less thick. With the garlic, everyone does as they please.

Taste, season with salt and possibly add a pinch of freshly ground pepper (peppercorns give flavor and ground pepper gives speed). Turn off the heat and flavor the meatballs with tomato sauce with fresh greens. Generally, in terms of spices, each can be completed as attracted by various flavors and spices.


Mushrooms with tomato sauce

A delicious meatball recipe with tomato sauce from: poultry breast, onion, dill, breadcrumbs, tomato juice, oil and salt.

Ingredient:

  • 250 g poultry breast fillets
  • 1 link onion
  • 1 link dill or parsley
  • 2 tablespoons breadcrumbs
  • 250 ml of tomato juice
  • 1 tablespoon oil
  • salt

Method of preparation:

Wash the chicken breast, dry it and pass it through the mincer. Finely chop the cleaned onion and greens. Mix the minced meat, onion and greens, then salt the composition.

With wet hands, form hairs that you pass through breadcrumbs and place them in the oiled pan. Place the tray in the preheated oven over medium heat for 20 minutes.

Serve the hot meatballs with tomato sauce, along with a garnish of steamed vegetables and lettuce.



Comments:

  1. Besyrwan

    Wonderful, very helpful post

  2. Murchadh

    In this something is an excellent idea, it agrees with you.

  3. Pellam

    Excuse, that I can not participate now in discussion - it is very occupied. But I will return - I will necessarily write that I think on this question.

  4. Yole

    What words ... Great, a great idea

  5. Carel

    I can find my way around this question. One can discuss.



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