Meatballs in tomato sauce with garlic
- Ground beef (or a mixture of beef and pork) - 500 g
- Onions - 1 pc.
- White bread - 1 slice
- Egg - 1 pc.
- Mustard (mild) - 1 teaspoon,
- Allspiceworld seasoning “mexican tacos”
For tomato sauce:
- Tomatoes - 1-2 pcs,
- Tomato paste - 2 tablespoons,
- Garlic - 2 cloves,
- Broth or water - 0.5 cups,
Method of preparation
Peel the onion, then grate or finely chop it.
Remove the crust from white bread (better take day-old bread) and soak it in milk.
Take the wet bread out of milk, gently squeeze out the excess milk.
Wash, dry and chop the parsley.
Mix together meat, soaked bread, onion, egg, mustard, herbs, salt, pepper and seasoning “Mexican Taco”.
Mix well the mince (preferably with your hands) by pinching the meat between your fingers and beat it by throwing on the surface of the desktop or in a bowl.
Wet your hands and roll out the meatballs into a round shape.
Put a frying pan with vegetable oil over medium heat. Fry the meatballs on one side for ~ 3 minutes.
Turn to the other side, fry another side for ~ 1-2 minutes.
Reduce the heat and bring the meatballs to readiness ~ 3-4 minutes. Place the cooked meatballs in a bowl, cover with a lid and set aside.
Strain the meat juice and oil from the frying pan.
Grate tomatoes (without skin) on a coarse grater.
Crush the garlic.
Pour strained meat juice into a clean pan and heat.
Add the tomato puree to the pan, and simmer, stirring frequently for ~ 3 minutes, until it thickens a little.
Add tomato paste, garlic, mix and simmer for another ~ 2 minutes. Add salt and pepper. Turn the heat to high, pour a little broth or water into the pan and bring to a boil.
When the sauce boils, reduce the heat and simmer, stirring frequently for ~ 3 minutes.
Add parsley to the sauce, mix, cover and let it brew for another ~ 3-5 minutes. Put the meatballs in the sauce and warm a little.
Cook pasta, put meatballs on top and pour the tomato sauce over it.