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Meatballs in tomato sauce with vegetables

Meatballs in tomato sauce with vegetables

Meatballs: The meat is cut into pieces, washed, allowed to drain well, then passed through a mincer. Add salt, pepper (to taste), breadcrumbs, beaten eggs and crushed garlic. Mix well then add the finely chopped parsley. Mix well and then form suitable balls. They can be baked or fried in oil.

Sauce: Clean and wash the vegetables. Finely chop the onion and put it in oil. Carrot and celery are put on the grater with small holes. Put the carrot over the onion and let it cook well, to get a little color out of the carrot. Add the celery, cook for a while then add water and simmer until the vegetables are well softened. When they are almost ready, add the soy sauce and then the broth. Season with salt according to taste, add peppercorns and bay leaves. Let it boil for about 10 minutes, then add sugar and vinegar to taste. Boil for another 5 minutes, then put the meatballs in the sauce. Bring to a boil, turn off the heat, place the lid on the pan and leave for a few minutes for the flavors to penetrate well.

Serve as such or with a mashed potato.

Good appetite!


Soutzoukakia & # 8211 recipe for Greek meatballs with tomato sauce & # 8211 recipe for small oval meatballs, which are easier to make than pronounced, dressed in aromatic and delicious tomato sauce. They are soft, fluffy and tender to melt in your mouth.

This recipe arrived in Greece in the early 20th century and was soon adopted as a traditional recipe. The recipe has its origins in Turkey (Izmir) & # 8211 for this reason it is also called Soutzoukakia Smyrna. The secret ingredient of these meatballs is the ground cumin that brings a special flavor to the meat, but also to the sauce.

These Greek meatballs are not dry, whether they are fried in oil or baked in the oven, and this is due to the bread soaked in water that is put in the minced meat.

The sauce is thick and fragrant. I used canned tomato pulp, which I also passed broth, but in summer you take advantage of the taste of ripe tomatoes in the garden and use only their pulp.

An important thing is the spices used, but also the red wine.

I think you chose to read recipe for soutzoukakia- greek meatballs in tomato sauce & # 8211 because you like meatballs, so I leave you with inspiration for other meatball recipes you can read if you click here.

If you like recipes from Greek cuisine, then you can be inspired by the collection we have prepared by clicking here.

Fortunately, I managed to eat these meatballs right in Greece.

Our first vacation in Greece was a boat trip to the Dodecanese islands. We left Kos by boat with our friends, and you can see the route they chose in the picture at the end of the recipe. I leave you other pictures from this holiday. We were beginners in this kind of holiday, but it seemed to me the most beautiful experience, the way you get to see beautiful places, where other boats do not reach. I liked Patmos the most and I recommend you to come here too.

Returning to the recipe, I leave you with the list of ingredients and how to prepare it soutzoukakia & # 8211 chiftelute grecesti.

INGREDIENT:

For meatballs:

500 g minced beef (or beef mixture with pork)

2 slices of baguette (1 slice of bagel)

1/2 teaspoon ground cumin

1/4 teaspoon powder

400 ml mashed tomato pulp

1/2 teaspoon powdered cumin

1/4 teaspoon cinnamon powder

1 tablespoon sugar & # 8211 optional

I started to prepare soutzoukakia - Greek meatballs & # 8211 by mixing the meat with slices of bread soaked in white wine (I squeezed them a little before putting them in the meat), an egg, crushed garlic, 1 tablespoon olive oil, salt, pepper, a little chopped green parsley, apron and cumin powder. I mixed the composition until it was homogenized, then I shaped with meatballs soaked in water in a cylindrical shape (about 5 m long). They can also have a slightly oval shape, like a rugby ball.

I fried them in hot oil, over low-medium heat, without cooking them completely.

Separately I hardened the onion in 2 tablespoons of oil, then I added mashed tomato pulp, broth, crushed garlic, salt, pepper, cumin powder, apron and left on low heat for a few minutes.

I added the red wine to the sauce and mixed. I tasted to see if the sauce tasted sour. This would negatively influence the final taste and is due to the acidity of the tomatoes and wine.

If it tastes sour, add sugar. From 1 teaspoon to 1 tablespoon, until you get good taste.

I put the fried meatballs in the sauce and I boiled them for about 15 minutes on low-medium heat, until the sauce started to thicken.

I ate Greek meatballs in flavored tomato sauce, with a rice garnish.

In Greece I saw in taverns that soutzoukakia it is eaten with only boiled rice, but my child prefers mashed potatoes or natural potatoes, but if you are a fan of french fries you can also try such a garnish.

These Greek meatballs in tomato sauce they are extremely tasty and easy to make. It's worth a try.

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


Lentil meatballs with buckwheat and tomato sauce

I made this recipe lentil meatballs with buckwheat and tomato sauce to try another way to eat buckwheat. I really like lentils, but so far I've been avoiding buckwheat. I tried to eat a few times but I didn't like it.

So, when I received some products for testing from my blog friends Solaris-Belsug from Nature, among which was lentil, buckwheat and Plenty of vegetables with greens I said, that's it. I had to combine them and make a tomato sauce next to it.

I could have made some lentil meatballs with buckwheat in which to use, as in any meatball recipe, eggs. But I said that if I keep experimenting, I should go all the way and test a new fasting recipe. It's a little until Christmas, when it will surely catch on well and when, maybe I won't have time for experiments.

In conclusion, instead of an egg, I used a spoon to tie the composition psillyum bran (see here which I used) which I read is one of the egg substitutes in vegan recipes.

Recipe of lentil chives with buckwheat it's a simple and fast one, even if you have to organize a little the night before. The lentils and buckwheat must be soaked for at least a few hours. But best overnight. Soak the chicken in the evening, drain in the morning, rinse and cook. Super fast by the way. But let's see how they are done.


Cook with Jamie Oliver! Pasta with meatballs in tomato sauce - VIDEO

4 rosemary threads
12 crackers
2 tablespoons Dijon mustard
500 g minced pork / beef or mixed
1 tablespoon dried oregano
1 egg tied
salt pepper
olive oil
a few sprigs of fresh basil
1 medium onion
2 cloves of garlic
1 red hot pepper, fresh or dried
800 g diced tomatoes (without peel)
2 tablespoons balsamic vinegar
400 g spaghetti or penne
parmesan race

Method of preparation

Choose the leaves from the rosemary threads and chop them finely. Crush the biscuits and mix them with the rosemary, minced meat and mustard in a bowl. Season with salt and pepper, and add the egg. Mix all the ingredients by hand, then divide the composition into 24 small meatballs. Place them on a plate and sprinkle them with olive oil, then put them in the fridge for a while.

Boil the pasta in salted water until it becomes al dente. While the pasta is boiling, prepare the sauce. Heat a frying pan with olive oil, add the onion and let it cook until soft. Then add the garlic, hot pepper and, after 30 seconds, the tomatoes and balsamic vinegar and let the sauce boil.

Meanwhile, fry the meatballs in a non-stick pan (it is recommended to use olive oil), for 8-10 minutes, until golden, then move them to the pot in which the sauce boils and let them boil a little more. for the flavors to intertwine.

Drain the pasta, mix them with half of the tomato sauce and a little water, then place them on a plate and pour the rest of the sauce over them. Place the meatballs on top. Sprinkle with fresh basil and grated Parmesan cheese.


Pizzaiola Meatballs - Meatballs Boiled in Tomato Sauce

For meatballs
Cut the crust into slices of bread and soak it for a short time in cold water.
squeeze it and break it into crumbs as small as possible, then set aside,
Heat the olive oil in a hot pan, put 1 whole and peeled garlic clove, lightly pressed with a knife blade and let it simmer until golden and the oil fragrant.
Remove the garlic and sauté the onion in the same oil until it becomes glassy, ​​also over low heat.
Then add 2-3 tablespoons of wine and let it evaporate and soften the onion, stirring occasionally.
Take the pan off the heat, gather the onion on one side and tilt the pan so that the oil drains on the opposite side.
Remove the onion in a bowl and leave to cool.
Mix in a bowl the minced meat with the sausage, the bread crumbs, the finely chopped greens and mix well.
Separately, in a mortar, grease the rest of the garlic with salt until it becomes a paste.
Add the garlic to the meat composition together with the drained onion, mix and season with salt, pepper and nutmeg, to taste.
Put eggs and knead the meat a little, then add the grated Parmesan cheese / cheese and progressively white breadcrumbs, so that you get a well-bound and firm composition that you can shape (the breadcrumbs bind and loosen the composition).
Let cool for at least 30 minutes to make the flavors friendly and to perfect the connections between the ingredients.

For the sauce
Put the oil in the pan over the one left from the onion saucepan, let it heat up and pour over it the tomato paste / puree. Cook for about 2 min.

* By caramelizing the sugars, the aroma intensifies and the tomato taste is much stronger (Ramsay-Blumenthal tip).

Then add the diced tomatoes in their own juice and let them sauté.
In this phase, optionally, you can turn the mixture into a fine puree with the help of the vertical mixer.
Add the wine, sugar, hot pepper, mix and let the sauce thicken and reduce slightly, over low heat.
At the end, season with salt and pepper to taste.

Meanwhile, shape meatballs the size of a large table grape.
Take 1 teaspoon of the composition (not really full), form bulges in the palm of your hand, pass them through the flour, roll them a little more in the palms and set them aside (the flour on them helps to thicken the sauce).
Do the same until you have finished the whole meat mixture.

In this phase you can continue the recipe in two ways:

1 / Put all the meatballs in the pot with the tomato sauce and let them boil covered for 30-40 minutes, on low heat or until the meatballs are done and the sauce is lower.
In the last 5 minutes of boiling, add oregano and dried basil (crushed powder in a mortar and passed through a sieve).
Extinguish the fire, cover the pot with a clean kitchen towel over which you put the lid (anti-condensation operation) and keep them warm until serving.

2 / Add to the slightly low sauce oregano and dried basil (crushed powder in a mortar and passed through a sieve), mix and then pour it into a large tray / heat-resistant dish.
Arrange the meatballs in the sauce, side by side, in a single layer.
Cover the tray / heat-resistant dish with a lid / aluminum foil and bake in the hot oven for 30-40 minutes, at 160 degrees or until the meatballs are done and the sauce thickens.

Serve hot, plain, with fresh bread, serving meatballs and sauce on a plate, sprinkled with green parsley, finely chopped

Also, meatballs with sauce can be served with rice garnish or next to a mashed potato and last but not least with cooked al dente pasta.

If you serve with pasta and you want meatballs with a stronger aromatic taste, sprinkle over the pasta, sauce and meatballs on the plate a little more Parmesan / pecorino.
- these meatballs are more delicate, more aromatic and have a consistency and texture closer to meatballs than their sisters, the classic meatballs fried in oil or in the oven
- the difference is made by grated Parmesan cheese and long boiling in sauce, over low heat
- the sauce has everything that is tastier from bolognese and alla pizzaiola (tomato sauce)
- the sauce is enriched in flavors by boiling meatballs (meatballs) and turns into an excellent sauce compared to marinating meatballs fried in oil or baked in the oven and then put in tomato sauce.


Tomato sauce

First we chop the tomatoes, with a knife or a food processor. Then add 1 tablespoon of olive oil to a pan, and put the grated garlic. We leave it for only 1 minute, be careful that it burns quickly. Add the tomatoes, salt and pepper, half the basil. Let it simmer over medium heat until the pasta boils.
Bring the pasta water to a boil as soon as we put the tomato sauce on the fire.

Tempered vegetables

We cut the onion into scales, the eggplant into cubes. We cut the zucchini julien, meaning chopsticks :). Put the rest of the oil in the pan and add the onion, then the eggplant. Let them soften. Salt and pepper. When they have softened, add the zucchini. Leave for a few more minutes 2-3 maximum, over high heat, until lightly browned. Mix carefully. When they are ready, we put them aside.

We boil the pasta

In the pot where the water boils, put 1 teaspoon of salt, then carefully pour the pasta. We boil them according to the instructions on the package. At the end, drain the pasta, pour it over the tomato sauce, add the cooked vegetables to the pan. We cut the olives into slices, as well as the remaining basil. Sprinkle over pasta and sprinkle with a little olive oil. Whoever wants can scrape a little Parmesan. Enjoy!


Meatballs in tomato sauce with vegetables - Recipes

Soy is a food rich in protein and nutrients. If you are fasting, you are a vegetarian or you simply want something healthy, try this recipe for baked vegetable meatballs:

Ingredients

  • 300 g non-genetically modified soybeans
  • 1 large egg or 2 small eggs
  • 1 medium carrot
  • 3-4 teaspoons olive oil
  • 1/4 seasoned onion
  • 1 large clove of garlic
  • 4-5 strands of green parsley
  • coriander powder
  • salt, paprika and pepper to taste

Preparation

Put the soybeans soaked in water for about 2-3 hours, then drain and boil for another 2-3 hours, until the beans can be easily chewed. Drain and process with a blender together with eggs and 2-3 teaspoons of oil. After they are homogenized, add the grated carrot, finely chopped green parsley, onion seasoned in a tablespoon of olive pulp oil, crushed garlic, 1-2 teaspoons of oil and the rest of the spices.

Form meatballs of medium size by hand and put them in the tray on baking paper. Bake for about 15-20 minutes (until browned), at 180-200 degrees.

Serve with a garnish of vegetables or with tomato sauce and sauteed peas.

Note: For those who fast, eggs are replaced with 1 tablespoon of ground flax seeds left for 10 minutes to hydrate in a little water.


Meatballs in tomato sauce with vegetables and homemade noodles for a delicious meal

For a lunch, or even a delicious dinner, these meatballs in tomato sauce with vegetables and homemade noodles are ideal!

For a meal, or even a delicious dinner, these meatballs & icircn tomato sauce with vegetables and homemade noodles are ideal!

  • For meatballs:
  • 1 kg of minced beef
  • salt
  • pepper
  • 2-3 slices of p & acircine
  • 2-3 eggs
  • celery leaves
  • 1 onion
  • 4-5 cloves of garlic
  • oil
  • For the sauce:
  • 2 donuts
  • 1 v & acircnată
  • 1 carrot
  • 1-2 capsicums
  • 1 onion
  • 3-4 cloves of garlic
  • 800 g of tomato juice
  • olive oil
  • salt
  • pepper
  • basil leaves
  • a few sprigs of rosemary
  • 500 g of homemade noodles

How to prepare meatballs & icircn tomato sauce with vegetables and homemade noodles

To prepare the meatballs, mix the minced meat with the chopped onion & scales, the garlic put on the grater, a few slices of p & acircine & icircnmoached & icircn cold water and drain well, finely chopped celery leaves, 5 eggs and season with salt and pepper.
Form small meatballs and fry in an oil bath, then remove on absorbent towels to drain excess oil.
To prepare the sauce, chop the vegetables in cubes and fry in a little olive oil, then add the tomato juice and let it boil until it drops consistently, seasoning with salt, pepper, garlic, basil leaves, rosemary. , but also a few slices of hot pepper.
Then pass everything through a blender and form a paste.
The homemade noodles are boiled in salted water and served bathed in this sauce, along with the delicious meatballs.


How to make French meatballs

Meatballs or parjoale! Did you think that these wonders are done only in the picturesque places in Romania? Not. They are prepared, for example, in France. About the recipe put into practice in Hexagon, in the following. Before we get to work, let's just say this: French meatballs are made quickly and offer an unforgettable taste!

French meatballs / parjoale. ingredients:

- 600 grams of minced meat

- 2 large tomatoes (if you can get them from the garden, so much the better)

- 150 grams of hard cheese

- 200 millimeters of cream for cooking / cream for whipped cream

- ground black pepper to taste

- various spices (paprika, thyme, granulated garlic, oregano, etc.), to taste.

French meatballs / parjoale. Method of preparation:

- clean, wash and cut an onion.

- move the onion in a bowl, then add a little milk.

- mix until you get a homogeneous composition.

- In the bowl, add the minced meat, onion and egg.

- season with salt, black pepper and other spices.

- mix first with a spoon, then with the herbs.

- let the mixture rest for a quarter of an hour.

- In this interval, clean, wash and cut the second onion into rounds. Cut the tomatoes into slices and set them aside together with the onion.

- shapes the meatballs. Soak your hand in cold water first. This way the meat will not stick to your hands.

- put the meatballs on a shredder.

- move the meatballs in the pan and fry them on both sides until golden brown.

- put all the fried meatballs in a heat-resistant baking dish.

- cover each meatball with a slice of onion.

- Put a round tomato on top of each meatball.

- Sprinkle cheese and sour cream over the meatballs.

- put the meatballs in the preheated oven at 190 degrees Celsius. Leave the meatballs in the oven for about half an hour.


Baked meatballs in tomato and potato sauce with vegetables

Method of preparationPeel an onion, wash and finely chop, then mix with chicken breast, raw egg, season with salt and pepper, add breadcrumbs, flour and finely chopped parsley. Mix the composition well by hand, to homogenize all the ingredients and form the meatballs.

Peel a squash, grate it and slice it. In a deep pot or tray add the oil, place the potato slices next to each other, and on top of each other, to fill each gap. Place a layer of meatballs, slices of tomatoes and green peppers, another layer of potatoes and another layer of meatballs, peppers and tomatoes. Pour the tomato sauce and bake the pot in the oven at 180˚ for about 30-35 minutes. If you think it has dropped too much you can add a little warm water.

The chicken is white and the meatballs will have a beautiful, light color after they are cooked.


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