2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The global mania for comfort-creating foods has its national dimensions. For us, one of these iconic foods is meatballs in all possible variations. A large share of these proposals falls on meatballs with sauce. Here the possibilities to prepare this delicious food are also numerous. There are variations both in terms of cooking the meatballs themselves and the sauce for them.
The meatballs can be made fried and then mixed with sauce. They can also be baked in the oven together with the chosen sauce. Another option is to boil in water, along with spices and then mix with the other components of the recipe. This emphasizes the different taste qualities of the individual products according to the wishes of the chef. Frying for people with stomach problems can be avoided if the meatballs are baked in the oven or boiled in water.
Types of meatball sauce
There are mainly two sauces for this dish - white sauce and tomato sauce. The main products in both types of sauce are permanent, but the options are really many, especially if we include in them the different spices to give a certain taste.
White sauce has its own variations for preparation, but the main ingredients are flour, eggs and milk - fresh or sour, and very often both. Tomato sauce is made with tomato puree, to which various spices are added.
The prevailing opinion is that the secret of delicious meatballs in sauce hide in the sauce. Indeed, this addition to the minced meat dish is extremely important, as it sets the basic taste.
Of course, the masterful preparation of the meatballs themselves is also important, because their ingredients enrich and complement the taste of the sauce. The right combination of different flavors of the individual components is what makes the whole dish a delicious symbiosis.
Here are two recipes for meatballs in sauce, which differ not only in sauce but also in the way the dish is prepared.
Meatballs in white sauce
The minced meatballs, about 500 g, are mixed in the usual way with the spices that everyone is used to preparing the minced meatballs. Then small meatballs are formed from it.
Put 1.5 liters of boiling water in a saucepan, cut vegetables of your choice - onions, carrots, peppers, tomatoes, celery, parsley. Once the vegetables are soft, add the meatballs and cook for about 20 minutes, remove and strain the broth.
Pour fat into a saucepan, add flour, about 3 tablespoons, and fry briefly. Gradually add the broth, stirring vigorously. Beat 2 eggs together with about 200 grams of yogurt and 200 grams of milk and pour over the broth. Spices to them are optional, but most often they are black pepper, juice of half a lemon, salt. Add the meatballs to the sauce and cook together for 4-5 minutes.
Meatballs with tomato sauce
With the same amount of minced meat can be made and meatballs with tomato sauce. The minced meat is prepared in the same way, meatballs are formed and placed in a tray.
Separately, make the tomato sauce by putting 1 head of finely chopped onion, a little garlic in the casserole and fry lightly. Add the tomato puree made from 1 kg of tomatoes or 1 can of canned tomato puree and bring to the boil. Add the selected spices and pour the sauce over the meatballs in the pan. Bake for about 60 minutes in the oven, until the meatballs are ready.
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