How to make small meatballs in sauce. How to cook meatballs: recipes. For meatballs you will need

Meatballs in tomato sauce always look incredibly appetizing and have excellent taste. Meatballs can be considered an improved version of cutlets, and if accompanied by tomato sauce, which perfectly emphasizes the taste of meat thanks to its sweet and sour taste, it is simply impossible to resist such a dish.

You can prepare meatballs not only from minced meat (beef, pork, chicken, turkey), but also fish meatballs. In the latter case, meatballs can be very useful dietary dish, especially if you bake the meatballs in the oven. If you use minced meat, you can combine several types of meat, and to prevent it from turning out dry, you should definitely add chopped onion to it or grind the meat in a meat grinder with a small piece of lard. When you shape the meatballs, you don't want to make them too large, as this will require longer cooking time and may cause the outside of the meatballs to burn. It is also recommended to pre-fry the meatballs in vegetable oil, lightly breading them in flour - this will allow the meatballs not to fall apart during cooking. However, you shouldn’t overdo it here, as overcooked meatballs may end up dry.

There are several ways to cook meatballs in tomato sauce - fry the meatballs in a frying pan, pour over the sauce and simmer; fry the meatballs, pour in tomato sauce and bake in the oven; lightly bake the meatballs in the oven, pour in tomato sauce and bake until fully cooked. The last option is especially convenient if you are preparing a large number of meatballs. Tomato sauce for meatballs can also be prepared different ways- from fresh tomatoes, from canned tomatoes own juice or from tomato paste, diluted with water, which is the simplest and fastest option. Don't forget to add aromatic spices to both the sauce and the meatballs, and your dish will turn out amazingly delicious!

To diversify the taste of the meatballs, you can add grated cheese or finely chopped and fried mushrooms. Alternatively, you can make two batches of meatballs so you can use one immediately and freeze the other for later use. Meatballs in tomato sauce are best served with mashed potatoes, rice, vegetable side dishes, noodles, spaghetti and other pasta.

Tender, juicy meatballs cooked in a thick and flavorful tomato sauce will undoubtedly take their rightful place on your menu. Would you like to know recipes for making delicious meatballs in tomato sauce? Then we offer you several recipes for making meatballs in tomato sauce.

Ingredients:
600 g minced pork,
4 large tomatoes,
1 large onion plus 1 small onion,
1 carrot,
150 g rice,
8 allspice peas,
1 tablespoon dried basil,

1 tablespoon flour,
1 tablespoon sugar,

vegetable oil.

Preparation:
Rinse the rice, add water and boil until half cooked. Mix the minced meat with coarsely grated carrots, chopped large onions and dried basil. Season with salt and pepper to taste. Form meatballs from minced meat.
Cut the skin of the tomatoes crosswise. Place the tomatoes in boiling water for 30 seconds, then rinse them with ice water and remove the skins. Cut the tomatoes into pieces, add 600 ml of water and grind using a blender or food processor. Add tomato paste, sugar, flour, salt and pepper to taste. Mix well again.
Dip the meatballs in flour and lightly fry in vegetable oil. Pour in the sauce, sprinkle with chopped onions, cover and simmer for about 45 minutes, stirring occasionally.

Meatballs in tomato paste sauce

Ingredients:
Meatballs:
500 g minced meat,
1 onion,
1/2 cup rice,
1 egg (if necessary)
1/2 bunch of parsley or dill,
5 tablespoons flour, breadcrumbs or ground oatmeal,
1 teaspoon ground coriander,
1/2 teaspoon hops-suneli,
salt and ground black pepper to taste,
vegetable oil.
Tomato sauce:
1 tablespoon of tomato paste,
1.5 glasses of water,
3-4 bay leaves,
1/2 teaspoon salt,
sugar to taste.

Preparation:
Boil the rice until half cooked and cool. Mix the minced meat with grated or finely chopped onion. Add an egg, if the minced meat is not wet enough, rice, chopped herbs, seasonings and salt to taste. Form the mixture into meatballs and roll them in flour, breadcrumbs or ground oatmeal. Heat vegetable oil in a frying pan and fry the meatballs for 2-3 minutes on each side.
Place the meatballs in a saucepan. Dissolve tomato paste in boiling water, adding salt and sugar to taste. Pour the sauce over the meatballs and add the bay leaf. Add additional hot water until the meatballs are submerged halfway. Simmer over medium heat for about 20-25 minutes.

Meatballs in tomato sauce made from canned tomatoes

Ingredients:
700 g mixed minced meat,
1 can (about 800 g) tomatoes in their own juice,
100 g white bread,
1 medium onion,
1/2 cup whole milk,
1/2 bunch of parsley,
2 cloves of garlic,
1 teaspoon dried oregano,
1 1/2 teaspoons salt,
1/4 teaspoon coarsely ground red pepper
vegetable oil.

Preparation:
Puree the tomatoes and juice using a blender or food processor. Transfer to a saucepan, add minced garlic, dried oregano and 1/2 teaspoon salt. Cook the sauce for about 15 minutes, stirring occasionally, until it thickens.
Meanwhile, soak the bread in milk and let stand for 5 minutes. Mix the minced meat well with the drained bread, chopped parsley, the remaining 1 teaspoon of salt and red pepper. Form small meatballs from the mixture.
Heat vegetable oil in a frying pan and fry the meatballs for 5 minutes, turning occasionally. Pour the sauce over the meatballs, cover and simmer until tender, turning occasionally, about 25-30 minutes. Sprinkle the finished dish with chopped parsley.

Baked beef meatballs in tomato sauce and cheese

Ingredients:
For the meatballs:
900 g minced beef,
1 glass of rice,
1 onion,
1 egg
2 cloves of garlic,
5 tablespoons vegetable oil,
1 tablespoon dried herbs, such as basil, rosemary or marjoram,

For the tomato sauce:
800 g tomatoes,
1 large onion,
150 g cheese, for example Mozzarella,
3 cloves of garlic,
3 tablespoons vegetable oil,
1 teaspoon sugar,
salt and ground black pepper to taste.

Preparation:
Boil the rice until half cooked and let it cool. Heat 2 tablespoons of vegetable oil in a frying pan. Add chopped onion and garlic. Fry for about 4 minutes until golden brown. Cool and mix with minced meat, adding beaten egg, rice and herbs. Season with salt and pepper to taste. Form meatballs from the resulting mixture.
To prepare the tomato sauce, heat vegetable oil in a saucepan and fry the chopped onion and garlic until pale golden brown. Add peeled and chopped tomatoes, sugar, salt and ground pepper. Cook the sauce for approximately 30 minutes.
Heat 3 tablespoons of vegetable oil in a frying pan and fry the meatballs for 10 minutes, turning occasionally. Place the meatballs in a baking dish, pour tomato sauce and sprinkle grated cheese on top. Bake in the oven for about 25-30 minutes.

Chicken meatballs with cheese in tomato sauce

Ingredients:
700 g chicken fillet,
2 eggs,
200 ml milk,
200 g white bread,
200 g tomato paste,
50 g hard cheese,
2 cloves of garlic,
2-3 bay leaves,
1/2 teaspoon dried rosemary,
salt, sugar and spices to taste,
greenery.

Preparation:
Place tomato paste in a saucepan, pour in 2-2.5 cups of water, mix thoroughly and bring to a boil. Add dried rosemary, bay leaf, salt, sugar and spices to taste. Cook for about 20 minutes.
Soak the bread in milk, then squeeze well and add to the minced meat. Also add eggs, finely chopped garlic and coarsely grated cheese. Add salt to taste, add spices if necessary, and form small meatballs. Place the meatballs in the boiling sauce and cook, covered, for about 30-35 minutes over low heat. Before serving, sprinkle the dish with herbs.

Fish meatballs in tomato sauce, baked in the oven

Ingredients:
700 g white fish fillet, such as cod,
1 onion,
1 carrot,
1 egg
50 g butter,
2-3 cloves of garlic,
3 tablespoons oatmeal,
3 tablespoons flour,
3 tablespoons of tomato paste,
5-7 peas of allspice,
2-3 bay leaves,
salt and spices to taste,
vegetable oil,
dill greens.

Preparation:
Grind the fish fillet using a blender along with the egg, butter, oatmeal and spices. Add salt to taste and form meatballs. Dip the meatballs in flour. Heat vegetable oil in a frying pan and lightly fry the meatballs for a few minutes. Fry chopped onion in oil until soft. Add grated carrots and fry for another 5-7 minutes. Add tomato paste, chopped garlic, salt, spices and 1/4 cup boiling water. Simmer for about 5 minutes.
Transfer the sauce to a baking dish and place the meatballs in the sauce. Pour boiling water until it almost covers the meatballs. Add bay leaf and allspice. Add salt if necessary. Cook in an oven preheated to 180 degrees for about 40 minutes. Sprinkle with chopped dill and serve.

Meatballs in tomato sauce in a slow cooker

Ingredients:
500 g minced meat,
1/2 cup rice,
1 onion,
1 egg
3 tablespoons sour cream,
2 tablespoons flour,
2 tablespoons of tomato paste,
salt and spices to taste,
vegetable oil.

Preparation:
Boil the rice until half cooked and cool. Mix the minced meat with chopped onion and egg. Add salt and spices to taste. Make egg-sized meatballs from the minced meat, bread them in flour and lightly fry in vegetable oil so that the meatballs do not fall apart during cooking.
Dilute tomato paste in 300 ml of water, add sour cream and flour, mix thoroughly. Add salt to taste. Place the meatballs in the multicooker bowl, pour in the sauce so that it completely covers the meatballs. Set the “Extinguishing” mode for 1 hour.

Meatballs in tomato sauce are an excellent dish for a tasty and satisfying meal for the whole family, which goes well with any side dishes. Bon appetit!

Carlson loved them! And we, too, have loved these small round cutlets in a wonderful sauce since childhood. The meatballs cook quickly, and the meatball sauce gives them special tenderness and juiciness.

Meatballs are distinguished from ordinary cutlets by the method of preparing minced meat: it must contain eggs, a larger amount of soaked bread and onions compared to cutlets (and sometimes other ingredients), but most importantly, the minced meat for meatballs must be beaten. Otherwise, the meatballs will fall apart during cooking.

The most delicious meatballs are made from mixed minced meat. Feel free to add minced chicken or turkey - the taste of the meatballs will only benefit from this. And it’s a pleasure to make meatballs from such minced meat, it’s flexible and juicy.

If you add long-grain rice to the minced meat, you will get hedgehog meatballs; children love them very much. Sauce for meatballs with rice for a children's menu is best prepared from sour cream, milk or cream, without adding pepper.

However, you now have a great opportunity to choose your own meatball sauce. Our site has collected all the most interesting and simple recipes. And for those who decide to cook this dish for the first time, we offer a universal recipe for meatballs.

Meatballs

Ingredients:
500 g mixed minced meat,
2 eggs,
2 onions,
150-200 g stale white bread,
200 ml milk for soaking the bread,
salt, ground black pepper - to taste.

Preparation:
For minced meat, you can take pork, beef and chicken or turkey in equal quantities. If you bought ready-made minced meat, pass it through the meat grinder again to make it even more tender. Grate the onion on a fine grater or grind it in a blender to a paste. White bread soak in milk and squeeze. Combine all ingredients and mix well, then pound the minced meat on a countertop or cutting board. Slap the minced meat on the surface for about five minutes and you will notice how its structure changes. Roll out the meatballs - roll them in flour and fry quickly in hot vegetable oil until golden brown. This will seal all the juices inside the balls. Place the meatballs on a baking sheet or in a deep frying pan, pour in the meatball sauce and place in the oven or on the stove, over low heat and cover.

IN basic recipe For meatballs, you can add grated raw potatoes, boiled rice, cheese (hard or processed) and even cottage cheese. But the most important thing is the sauce.

Simple tomato sauce for juicy meatballs

Ingredients:
2 tbsp. water,
2 tbsp. l. tomato paste,
2 tbsp. l. flour,
1 tsp. coriander,
5 black peppercorns,
½ tsp. salt,
Bay leaf,
sugar - to taste.

Preparation:
Dilute tomato paste with water, add flour and other ingredients, stirring. Mix thoroughly and pour the prepared sauce into the saucepan with the meatballs and simmer them together with the sauce until cooked. You can add a clove of garlic to the sauce.

Hot sauce with orange juice

Ingredients:
½ cup ketchup,
1 orange (juice),
¼ tsp. hot sauce or chili pepper,
2 tbsp. soy sauce,
2 tbsp. grain mustard,
2 tbsp. apple cider vinegar,
2 tbsp. starch (preferably corn starch),
2 tbsp. Sahara.

Preparation:
Combine orange juice, sugar, starch and apple cider vinegar and stir until sugar dissolves. In a separate bowl, mix ketchup, soy sauce and hot sauce or ground red pepper and mustard. Pour everything into a heavy-bottomed frying pan, place over medium heat and cook, stirring, until thickened, about five minutes. You can add orange zest to the finished sauce. The sauce is very tasty, sweet and sour, with a citrus aroma.

Classic white sauce

Ingredients:
1 tbsp. l. flour,
½ tbsp. l. butter,
2-3 tbsp. broth.

Preparation:
Grind the butter with flour, place the mixture in a frying pan and bring until hot, but the flour should not turn yellow. Combine the mixture with vegetable, meat or chicken broth and, stirring with a spatula, bring to the desired thickness.

Sour cream sauce

Ingredients:
½ tbsp. sour cream,
1 tbsp. l. butter,
1 tbsp. l. flour,
1 tbsp. broth,
salt - to taste.

Preparation:
Lightly fry the flour in oil, dilute with hot meat broth or vegetable broth, add sour cream and cook over low heat for about 10 minutes. After cooking, strain the sauce, add salt and stir.

Sour cream sauce with onions

Ingredients:
½ tbsp. sour cream,
1.5 tbsp. l. butter,
1 tbsp. l. flour,
1 tbsp. broth,
1 onion,
½ tbsp. l. hot sauce,
salt - to taste.

Preparation:
Fry the flour in oil, dilute with hot meat broth or vegetable broth, add sour cream and cook over low heat for about 8 minutes. Separately, fry finely chopped onion in butter and add it to the sauce. Then remove the finished sauce from the heat, add salt and hot sauce to taste.

Sour cream sauce with vegetables

Ingredients:
1.5 tbsp. low-fat sour cream,
1 tbsp. l. flour,
1 carrot,
1 onion,
1 sweet pepper,
1 tbsp. any broth or just water,
salt and spices - to taste.

Preparation:
Cut the onion into small cubes and fry it in a frying pan with heated vegetable oil until transparent. Then add the remaining vegetables cut into small pieces to the onion and simmer together until tender. Then pour flour into the pan and fry with vegetables until golden brown. Dilute the sour cream with broth and gradually pour the mixture into the pan with the vegetables. Now salt the contents of the frying pan, season with spices, let simmer for a few minutes and pour the prepared sauce over the meatballs.

Pink sauce for meatballs

Ingredients:
3 tbsp. any broth or water,
2 tbsp. l. tomato paste,
2 tbsp. l. sour cream,
1 onion,
2 tbsp. l. flour
1 tbsp. l. Sahara,
2 tbsp. l. vegetable oil,
mixture of peppers - to taste.

Preparation:
Heat vegetable oil in a frying pan, fry chopped onion in it, add flour, mix well. Dissolve sour cream and tomato paste in broth or water and pour the mixture, stirring, into the frying pan. Add sugar and spices to taste. Let the sauce simmer a little over low heat and pour it over the meatballs laid out on the baking sheet. Cover them with foil and place in an oven preheated to 180ºC for 30-40 minutes.

White milk sauce for meatballs

Ingredients:
1 tbsp. milk,
1 tbsp. l. flour,
vegetable oil,
salt, pepper, herbs.

Preparation:
Add flour to a small amount of vegetable oil heated in a frying pan and stir quickly. Then, stirring constantly, gradually pour in the milk and add spices. Stir and quickly remove the sauce from the heat, otherwise it will become too thick.

Mushroom sauce with sour cream

Ingredients:
1.5 tbsp. sour cream,
250-300 g champignons,
1-2 onions,
1 tbsp. l. flour,
vegetable oil,
salt and spices - to taste.

Preparation:
Take two frying pans. In one, fry the champignons cut into small pieces in vegetable oil, in the other, chopped onion. Combine the contents of two frying pans, add flour, stir and cook until the flour turns golden. Then add sour cream, salt and spices, let it simmer for a few minutes and, after removing from the heat, pour the finished sauce into a blender, where mix the sauce until smooth. After this, pour the sauce over the meatballs.

Look at the variety! Your meatballs will be a real hit on the dinner table!

Larisa Shuftaykina

Meatballs, small balls of meat, are loved by both adults and children. These little cutlets always turn out very juicy and unusually soft. This happens due to the fact that they are cooked in sauce.

The taste of the finished dish largely depends on the gravy. Therefore, it is worth devoting a separate discussion to recipes and methods for preparing sauce for meatballs.

Tomato sauce for meatballs in the oven

A recipe based on tomato paste or tomatoes is not only the most popular, but also the youngest, since meatballs began to be cooked before tomatoes entered the diet and kitchens.

Cooking sequence:

Sour cream sauce for meatballs

To the aroma of meatballs soaked sour cream sauce, it's hard to be indifferent. But it cannot be called a dietary dish, so for this recipe it is better to use sour cream with a low fat content. This will help prevent the feeling of heaviness and pangs of conscience in the stomach for the extra calories eaten.

For this recipe you should stock up on the following ingredients:

300 grams of low-fat sour cream;
1 onion;
1 carrot;
1 bell pepper;
1 table. l. flour;
2 table. l. vegetable oil;
1 glass of vegetable or meat broth, or just water;
salt, Provençal herbs and a mixture of peppers.

Calorie content: 156.7 kcal/100 grams.

Preparation:

In a hot frying pan in very hot oil, fry the diced onion until transparent;
Then send finely chopped carrots and peppers to it. Fry all vegetables until soft;
Pour flour into a frying pan and fry along with vegetables until golden brown;
Dilute the sour cream with broth and pour into the frying pan in small portions. The sour cream should not be cold, otherwise the temperature difference will cause it to curl into ugly flakes;
When all the ingredients are in the frying pan, its contents should be salted and spices added, then boiled for a few minutes, and you’re done. You can fill the meatballs.

Hot BBQ Sauce Recipe

Spicy lovers will love the unusual barbecue sauce with a fresh citrus note. What’s unusual about this meatball sauce is that starch, rather than flour, is used as a thickener.

To prepare barbecue sauce, use:

juice of 1 orange (about ¼ cup);
0.5 cups of ketchup;
¼ tsp. hot Tabasco sauce;
2 table. l. soy sauce;
2 table. l. Dijon mustard;
2 table. l. apple cider vinegar;
2 table. l. starch;
2 table. l. brown sugar.

Sauce preparation time: 10 minutes.

Calorie content: 182.0 kcal/100 grams.

Progress:

In a heavy-bottomed saucepan, combine orange juice, sugar, starch and apple cider vinegar. Stir everything until smooth and sugar is completely dissolved;
In another container, mix the remaining ingredients: ketchup, sauces (soy and Tabasco), mustard;
Combine both mixtures in a saucepan and boil them over medium heat for a couple of minutes until thickened. For a more pronounced citrus aroma, you can add orange zest to the saucepan.

How to cook - read how to properly prepare this spicy dish.

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Mushroom sour cream sauce for meatballs

For mushroom sauce based on sour cream, you should choose mushrooms with a light taste and aroma that will not overwhelm the taste of the meatballs. Champignons are ideal.

Ingredients included:

400 grams of fresh champignons;
350 grams of low-fat sour cream;
2 onions;
1 table. l. flour;
2 table. l. vegetable oil:
salt and spices.

Time to prepare the sauce: 20 minutes.

Calorie content of the finished dish: 138.6 kcal/100 grams.

Sequence of cooking steps:

In separate frying pans, using vegetable oil, fry champignons sliced into plates and 2 onions cut into cubes;
Mix mushrooms and onions in one frying pan, add flour to them, which should be saturated with their juices and become golden;
Then pour sour cream into the pan, add salt and season. Let the sauce simmer for a few minutes;
Blend the prepared gravy in a blender until smooth, after which you can pour it over the meatballs.

White milk sauce for meatballs

Milk sauce for meatballs is lighter than sour cream, but just as tasty. The use of fresh herbs and wine adds piquancy to it.

Required ingredients:

1 glass of milk;
50 grams of butter;
1 table. l. flour;
1 table. l. dry white wine;
1 bunch of greens (dill, parsley, cilantro);
salt and pepper mixture.

Cooking time: quarter of an hour.

Calorie content of the sauce: 161.0 kcal/100 grams.

Order of cooking steps:

Melt and heat the butter in a frying pan;
Fry a spoonful of flour until a beautiful golden color, making sure that there are no lumps;
Pour a glass of milk into the pan, add a spoonful of wine, fresh finely chopped herbs, salt and seasonings. Boil until thickened.

Meatballs are an excellent alternative to cutlets, and the variety of sauces with which they can be cooked can make this dish unique every day.

Bon appetit!

The creamy sauce is the perfect accompaniment to the meatballs. A delicate gravy envelops each meat ball, making the dish tasty and juicy. The meatballs themselves are prepared in the standard way, from minced meat with rice, then fried in flour breading and stewed in sauce. At the discretion of the cook, you can experiment with different types meat, use buckwheat instead of rice, add other seasonings or replace the breading. The sauce can also be complicated, for example, add grated cheese to it, and then bake the meatballs in cream sauce in the oven until golden brown. But today we will cook meatballs in a creamy sauce in a frying pan according to the classic recipe.

Ingredients

for meatballs

minced beef and pork 500 g
rice 0.5 tbsp.
salt 1 tsp.
onion 1 PC.
chicken egg 1 pc.
mixture of ground peppers 2 wood chips.
wheat flour 2-3 tbsp. l.
vegetable oil for frying

for the sauce

butter 30 g
wheat flour 0.5 tbsp. l.
meat broth 250 ml
cream or sour cream 200 ml
mixture of ground peppers 1 chips.
parsley for serving

Recipe for meatballs in creamy sauce in a frying pan (photo)

Boil the rice until half cooked. Add 0.5 tbsp. rice into boiling salted water (for 2 cups of water - 1 teaspoon of salt), cook for 5 minutes from the moment of boiling. We drain the boiling water, but do not rinse the rice, just let it cool.
In a deep bowl, combine boiled rice and minced meat. Add egg, salt and pepper. We also put onions here, finely chopped with a knife or on a grater.
Mix the minced meat thoroughly with your hands. It should turn out homogeneous, the ratio of meat to rice is 1:1 or 2:1, respectively.
Roll small balls with a diameter of 2-3 cm (if necessary, you can dip your hands in oil or water). You will get 30-35 pieces.
Bread the meat balls in flour and immediately place them in a frying pan with heated vegetable oil.
Place the meatballs in the pan in small portions in one layer and fry on all sides until golden brown.
Separately prepare the creamy sauce. To do this, melt a piece of butter in a saucepan or frying pan.
Then add 0.5 tablespoons of flour and let it simmer a little, literally 10-15 seconds, stirring constantly with a spatula.
Pour in a glass of good meat broth. As soon as it boils, add heavy cream or sour cream. Heat the sauce without bringing it to a boil, add ground pepper. Adjust the amount of salt to taste, focusing on the degree of salinity of the broth.
Pour hot sauce over the fried meat balls.
Cover with a lid and simmer over low heat for 20 minutes (or place in the oven preheated to 180 degrees).
Sprinkle the meatballs in creamy sauce with finely chopped parsley and serve hot. You can complement the dish with a light salad or chopped fresh vegetables.

Gravy for meatballs with tomato paste is already a classic home cooking. The sour tomato flavor brings out the flavor of the meatballs and neutralizes the fat. It is difficult to count all the existing recipes for tomato sauce for meatballs, but we can highlight the most interesting and tasty ones.

Gravy for meatballs, recipes with tomato paste, the most delicious recipes

Tomato sauce “like in a Soviet canteen”

Many people remember this taste from kindergarten and the school canteen. Despite the minimum amount of ingredients and the use of tomato paste, meatballs with this tomato sauce turn out very tender and spicy at the same time. This recipe is for stewing meatballs in sauce and is not served separately. To prepare tomato sauce “as in a cafeteria” you need:

- 1 glass of meat broth (or water);

- 200 grams of sour cream;

- 5 tbsp. l tomato paste;

- 2 bay leaves.

Mix tomato paste, sour cream and broth. Grind thoroughly so that there are no lumps, and pour this sauce over the meatballs. Simmer the meatballs in a saucepan or in the oven for 30 minutes. Bay leaf added a minute before readiness, and removed just before serving.

Italian hot sauce for meatballs

This is a sauce for lovers of spicy Mediterranean cuisine and is best served on its own. The basis of all Italian sauces is herbs. Mixtures of Italian spices are selected based on the main dish, in in this case- these are meatballs. If the meatballs are from chicken meat– these are some herbs, some from fish, others from beef. Don’t be lazy to read on the spice packaging what kind of meat this mixture is specifically for.

So, for spicy tomato sauce you need:

- 5-6 cloves of garlic;
- 1 small chili pepper (no more than 5 cm);
- 4 tbsp. l tomato paste;
- 0.5 l of meat broth;
- 50 ml. vegetable oil (preferably olive);
- a mixture of Italian herbs.

Peel the garlic and cut it into large slices. Put on gloves, peel the pepper and cut it into “wheels”. Heat vegetable oil and add garlic and pepper into it. When the delicious smell of spices wafts through the kitchen, add tomato paste to the pan and turn the heat down a little.

Mix the tomato with garlic, pepper, and fry slightly. After about 3 minutes, pour the broth into the pan and stir at the same time so that there are no lumps. Adjust the heat until the sauce is just simmering, cover the pan and wait 20 minutes.

Add spices to the sauce and immediately turn off the heat. Cover the pan again and let the sauce sit for another 5 minutes. The herbs must be steamed and only then will they reveal their aroma. This recipe can be used not only for meatballs and pasta, but also for greasing a pizza base.

Thick sauce made from tomato paste and vegetables for meatballs

In winter, you need to try to prepare dishes with vegetables, and sauces may well compensate for the lack of vitamins that our body experiences. It's great when you can make delicious and healthy dishes at the same time. A thick sauce made from tomato paste and vegetables can not only act as a sauce, but also replace a salad if there is nothing to prepare it with.

To prepare you need:

- 1 large carrot;
- 1 onion;
- 1 parsley root;
- 200 ml. meat (chicken) broth;
- 5 tbsp. l. tomato paste;
- 1 tbsp. l. flour;
- Bay leaf;
- ground black pepper;
- salt;
- sugar;
- vegetable oil for frying.

Parsley root and carrots need to be peeled and grated on a coarse grater. Finely chop the onion. Heat vegetable oil in a frying pan and place vegetables in it. Fry over low heat until half cooked. Add a spoonful of flour and mix well, rubbing out any lumps. Adjust the heat so that the vegetables do not fry, but simmer. Add tomato paste, stir, and dilute with broth. Salt the sauce and add a pinch of sugar. Taste the sauce and add salt if necessary.

Cover the pan with a lid and simmer the sauce over very low heat for 15-20 minutes. Season the sauce with bay leaf and pepper, and you can serve hot tomato sauce with the meatballs.

Spicy tomato sauce Georgian cuisine

Georgian cuisine, like Italian, has its own history and traditions. Each dish of Georgian cuisine is unique, and Georgian chefs are especially sensitive to sauces. The sauce is the heart of any dish. It can destroy a masterpiece and fix a mediocre dish. For lovers of Georgian cuisine, I present a hot and spicy tomato sauce, which is ideal for lamb or beef meatballs.

- 1 large onion;
- 2 tbsp. l. tomato paste;
- 1 glass of water (broth);
- 2 cloves of garlic;
- basil and oregano 0.5 tsp each;
- 0.5 tsp khmeli-suneli seasoning;
- salt;
- sugar;
- 30 gr. butter.

The onion should be peeled and cut into half rings. Chop two cloves of garlic not too finely. Heat the butter in a saucepan and fry the onion and garlic in it until golden. Salt the onion and add a pinch of sugar. Without ceasing to stir, place the tomato and water in the pan. Stir thoroughly again and simmer the sauce to the desired thickness. A couple of minutes before readiness, add spices to the sauce and taste. The sauce should be spicy and thick enough.

Tomato paste sauce with cream

A very soft and delicate sauce that can be used to pour over meatballs or spaghetti. Spices can be added separately, depending on the tastes of your family. If this is a dish for children, then you should not add pepper to the sauce.

To prepare tomato cream sauce you need:

- 100 grams of tomato paste;
- 100 ml cream;
- 100 ml milk;
- 1 tbsp. l. flour;
- 60 gr. butter;
- salt, spices to taste.

The pan for preparing this sauce must be perfectly clean and dry. Heat it and pour flour into a dry frying pan. Fry it until golden brown and add butter. Stir very quickly and pour in the milk without stopping stirring. Follow the milk with tomato paste and cream. Simmer the sauce over low heat for another 5 minutes, and you can remove it from the heat.

When preparing sauces from tomato paste, the main difficulty is to prevent the paste from burning. The sauce will taste rancid, and this can no longer be corrected. Never turn the heat up to maximum, because sauces should simmer, not fry.

Do not add fresh herbs to hot tomato sauce, otherwise they will lose both color and taste. Sprinkle herbs onto already served dishes on the plate.
Tomato sauce with flour becomes thicker as it cools, take this into account when boiling it. If you find the tomato sauce too sour, dilute it with broth or add a pinch of sugar.

You don't have to follow every recipe to the letter. Trust your own intuition and follow your own taste. The recipe is just a sample, but to make it a masterpiece, use your chef's instincts. And everyone who loves to eat has it.

Bon appetit!