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Potato meatballs with tomato sauce

Potato meatballs with tomato sauce


The potatoes are washed and boiled in their skins. When they have cooled, they will either grind with a fork, or they will be grated (the big one). Add the crushed garlic, a teaspoon of vegeta, pepper to taste and finely chopped dill. Make buns, add flour and fry in hot oil.

Meanwhile we make the sauce. Finely chop the onion and cook in oil for 5 minutes. Add the peppers (possibly red) cut into cubes as small as possible and cook for another 5 minutes. Add the tomato sauce, a teaspoon of dried basil, a teaspoon of vegeta. Boil for another 10 minutes and the sauce is ready. For those who prefer it hot, I can add a teaspoon of chili sauce.

Bon Appetit!


Pork meatballs with tomato sauce and natural potatoes

  • Servings: 4 people
  • Preparation time: 30min
  • Cooking time: 20min
  • Calories: -
  • Difficulty: Easy

The recipe for pork meatballs, uncooked fried meatballs are my favorites. My mother makes the best meatballs in the world, I kept the recipe because I like it a lot and I don't have to add anything extra. I also prepared a fresh tomato sauce with garlic and some natural potatoes for a delicious meal.


Potato meatballs with tomato sauce

Ingredients: 5-6 potatoes, 4-5 cloves of garlic, flour, oil, 2 tomatoes, a small cup of broth, 1 onion, basil, 1 donut (pepper), greens, vegetables, salt, pepper.

Preparation: Boil the potatoes in their skins. After they have cooled, add them through a large grater, add the crushed garlic, a tablespoon of vegetables, a tablespoon of flour and mix. Take a spoonful of the composition, shape it into a meatball, roll it in flour and fry it in hot oil.

For the sauce: clean the onion and pepper, cut them into small pieces and cook them in oil for 5 minutes.

Add the peeled, sliced ​​tomatoes, broth, salt, pepper, vegeta, basil. Boil for 10 minutes.

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February 17, 2010

Views: 63022

Potato meatballs with tomato sauce 0/5 out of 0 votes. 3 user reviews.

Comments (3)

Florica Vizireanu Posted at 2010-12-12 09:33

fast and cheap! thank you ! I will cook them right now! a beautiful day !


  • 300 grams of minced meat (beef, chicken - boneless meat - or pork, defatted)
  • 150 grams of grated pumpkin on a grater with large holes
  • 2-3 sprigs of green onions, chopped into thin slices
  • 2 large cloves of garlic, crushed
  • 1 ordinary bun, soaked well in water (or milk) and then squeezed well
  • 1 whole egg
  • 1/2 bunch of chopped green parsley
  • salt pepper
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon sweet, flavored paprika
  • 3 tablespoons flour (for sprinkling meatballs)
  • 200 ml. vegetable oil (for frying)
  • 6 sprigs of green onions, chopped into rounds
  • 1 celery stalk, diced
  • 1-2 young carrots, chopped into cubes
  • 3 cloves of garlic, cut into thin slices
  • 2 tablespoons olive oil
  • 4-5 scalded and peeled tomatoes or 1 can of tomatoes in broth
  • 1 teaspoon dried oregano, chopped
  • 1 bay leaf
  • salt, pepper to taste
  • 1 teaspoon sugar (optional)
  • 1.2 kg. new large potatoes
  • 1 tablespoon olive oil
  • salt
  • 150 grams of mozzarella (or cheese)
  • 1/2 bunch chopped green parsley, sprinkle at the end

Preparation:

1. Put the ingredients for the meatballs in a bowl and knead well. If you use larger pumpkins, dig them out of the seeds and if you use the very young ones, they can be kept peeled. Season the mixture with salt, pepper, nutmeg and ground coriander (you can give up some spices if you don't like them).

2. With wet palms, break pieces of the “dough” from the meatballs and shape meatballs slightly smaller than a ping-pong ball.

3. Roll the meatballs through the flour, shaking off the excess flour. Heat the vegetable oil in a pan and quickly brown the meatballs on both sides, finally removing them on absorbent paper towels to drain the excess oil. In this phase, it is not necessary to penetrate the meatballs, which will be cooked later in the oven, just to catch a beautiful color.

4. Peel the new potatoes as shown in the recipe new potatoes with garlic and rosemary in the oven then cut into pieces as equal as possible (to cook at the same time) and put to boil in a pot of cold water to which we add 1 teaspoon of salt. We will boil the potatoes so that they soften but keep their shape well, so that they do not crush.

5. Turn on the oven and set it at 190 degrees Celsius and while it is heating, we take care of the sauce: put on a medium heat a pan with the 2 tablespoons of oil and add green onions, garlic, celery and carrots, all finely chopped, together with 1 pinch of salt. Saute the vegetables over medium to low heat, stirring frequently and adding 1-2 tablespoons of hot water (from the pot of boiling potatoes) until well softened.

6. Add the peeled and chopped tomatoes or tomatoes in broth, oregano and bay leaf and bring to a boil. If the sauce is too thick at this stage, add more hot water and boil a little more. At the end, match the taste of the sauce with salt, pepper and sugar (if desired) and remove the bay leaf.

7. When the potatoes are sufficiently cooked, drain the water, put them in a suitable shape for the oven (I put them in a large cast iron saucepan), sprinkle with 1 tablespoon of olive oil and season. (if necessary) with salt.

8. Arrange all the meatballs between the potatoes and pour the sauce over them.

9. Spread the sauce evenly over the potatoes and meatballs and place in the preheated oven at 190 degrees Celsius for 20 minutes.

10. After the first 20 minutes, place slices of mozzarella (or cheese) on top of the meatballs and potatoes and continue to bake for another 10-15 minutes, until the cheese is nicely au gratin.

11. After the food is ready and the cheese is nicely browned, sprinkle with chopped green parsley and you can taste it right away, because it is wonderfully hot, as long as the melted cheese during baking stretches into threads that make you lose your mind. appetite.


150 ml tomato sauce in Greek style
500 gr potatoes (for salad or puree)
150 ml chicken soup

250 gr minced beef / veal
1 small egg
25 gr of rice
1 very small onion (about 30 gr)
2 small garlic cloves
5 parsley threads
1/4 teaspoon ground cumin (cumin)
1 teaspoon sweet paprika
salt, black pepper
2 tablespoons flour
2-3 tablespoons oil

Preparation Meatballs with potatoes in tomato sauce

  1. For the filling, boil the rice well, let it be soft. Put the rice with onion and garlic in a food processor and mix until it becomes a paste. If you don't have a robot, grate the onion, crush the garlic and crush the rice with a fork. Add the pasta over the minced meat. Add the spices (cumin, paprika, salt and pepper to taste), finely chopped parsley and egg. Stir until smooth. The mixture can be stored in the refrigerator until needed.
  2. With wet hands, long meatballs are formed (about 12-14 meatballs will come out). Pass the meatballs through the flour and shake off the excess.
  3. Heat the oil in a large pan and quickly fry the meatballs on both sides (just enough to brown a little, it doesn't have to be done at all). Depending on the minced meat you used, if the meatballs left too much fat in the pan, you can remove it, leaving only 2 tablespoons.
  4. Add the mashed potatoes, cut into 6 lengthwise.
  5. Add the tomato sauce, chicken soup and 100 ml of water. Bring to a boil.
  6. Boil with a lid on low heat for 20-25 minutes (until the potatoes are done).
  7. Serve with rice and sprinkled with parsley.

2. Meatballs given through flour


CHICKEN MUSHROOMS, POTATOES AND OVEN TOMATO SAUCE

These meatballs are simply DELICIOUS. I leave the recipe and I hope you try them. The babies will definitely be delighted.

For EFFECTS:
1 chicken leg
1-2 cloves of crushed garlic
a little bread crumbs soaked in water and squeezed very well
1 carrot put on the small grater and squeezed well
1 or
chopped greens (parsley and dill)
a powder of paprika
other spices to taste
In addition, you also need:
1-2 potatoes (I used red potatoes because they look tastier and not floury)
2 finely chopped tomatoes or grated
a little bit of oil

I deboned and skinned the pulp and chopped the meat as small as I could (you can do it in a food processor or in a blender).
I mixed it with garlic, bread, carrot, egg, paprika, greens.
I formed round meatballs and put them in a heat-resistant dish. I also put the potatoes cut into pieces among the meatballs, the tomatoes, enough water to cover everything and a little oil. I put the lid on and put it in the oven until the meat penetrated well and the sauce dropped a little more.

Very good. So good that you will want to do it for the whole family.


The luxury of simplicity

Last week, one evening, my friend set fire to the wood stove for the first time this year. Standing next to her and singing how impatient I am to be able to warm up and cook and I, with my stove, glanced at what she had done in the pot.

And very recently I also cooked ribs according to her recipe, with the necessary personal adjustments and not on the stove but in the pressure cooker. The recipe is very simple and very tasty and not very expensive, so I have to write it here.

Ingredients used:

about 800 g of separate pork ribs

1 carrot cleaned and chopped

1 bunch of chopped parsley (stems on one side, leaves on the other)

1 kg of medium-sized whole potatoes, cleaned

500 ml tomato juice with pulp

I poured a drizzle of oil into the pot, heated it and put the ribs in it one by one and fried them on both sides. Fried is a lot to say. I left them in the hot pot until they changed color. I took them out on a plate and, in the oil left in the pot, I hardened the onion, the carrot and the parsley stalks. When the onion changed its appearance, I added two cloves of chopped garlic, I put the ribs, I added the tomato juice with the pulp, the tarragon, the salt and the pepper. I let them boil until the fork entered the meat easily, which did not last long in the pressure cooker. I put the whole potatoes over the meat and closed the pot again. If I hadn't used the pressure cooker, I would have had to cut the potatoes into smaller pieces. When the fork came in easily and through the potatoes I took the tarragon strands out of the pot and threw them away then I added the parsley leaves.

The taste is wonderful! Perfect consistency! They ate urgently. The remaining sauce can be served the second (or third) day with pasta.


MUSHROOMS WITH TOMATO SAUCE AND POTATO FACE

INGREDIENTS FOR 4 PEOPLE:
    • ½ kg of minced beef
      • 1 or
        • 2 slices of toast
          • ¼ de pahar de ouzo
            • Chopped parsley
              • About 8 fresh, chopped mint leaves
                • 1 large onion, finely chopped
                  • 2 cloves chopped garlic
                    • Sea salt and pepper
                      • Extra virgin olive oil
                        • Dough flour
                          • 2 chips cut potatoes, thin slices
                          FOR SAUCE
                            • 1 small jar of tomato sauce with oranges
                              • 1 teaspoon, tablespoon of unsalted cassava ground into large thick pieces
                                • 1 ½ tablespoon old powder
                                  • 1 tablespoon chopped ginger
                                    • 1 tablespoon soy sauce
                                      • 1 tablespoon mustard
                                        • 1 tablespoon white vinegar
                                          • Sea salt
                                          Preparations

                                          In a bowl mix the minced beef, egg and toast (which is already mashed with ouzo, mint, parsley, garlic, onion, 2 tablespoons extra virgin olive oil, sea salt and pepper). Knead them well so that all the ingredients are well mixed and small meatballs are formed which are passed through flour and fried in hot extra virgin olive oil until they become & # 8222roz & # 8221 and are cooked on all sides.

                                          In another pan, heat the tomato sauce, add the rest of the ingredients and cook over low heat for a few minutes, until consistent. Add salt, and when the meatballs are ready, add the sauce obtained previously and leave it on the fire for 5 minutes. At the same time, fry in hot extra virgin olive oil, potato chips for 10 minutes, remove from pan and add sea salt. Serve the meatballs decorating the plate with potato chips. Good appetite!


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                                          (5 points / total votes: 13)

                                          Maria 4 years ago - 12 July 2013 13:07

                                          Re: Meatballs with potatoes in tomato sauce

                                          Vio 4 years ago - 12 July 2013 16:56

                                          Re: Meatballs with potatoes in tomato sauce

                                          Very good! I tried it too, and it turned out great. Thanks for the recipe!

                                          Senni 4 years ago - 12 July 2013 18:57

                                          Re: Meatballs with potatoes in tomato sauce

                                          Hi Ioana!
                                          I made them for lunch. I had already made the sauce yesterday, very tasty and flavorful.
                                          I made lean pork meatballs like this, I fried them whole because I was curious to taste them because of the rice and I added them at the end to the potatoes. I let it "rest" for a few hours.
                                          Very, very good !! These meatballs are terrible and just fried, they taste great! We were delighted!

                                          Ana-Maria 4 years ago - 14 July 2013 19:43

                                          Re: Meatballs with potatoes in tomato sauce

                                          Wonderful food! yesterday I also prepared it, guaranteed success for capricious spouses)

                                          adina derecichei 4 years ago - 14 July 2013 21:12

                                          Re: Meatballs with potatoes in tomato sauce

                                          looks delicious I think it is .I will try the recipe. (y)

                                          Ioana 4 years ago - July 15, 2013 10:14

                                          Re: Meatballs with potatoes in tomato sauce

                                          super Senni, so you liked what boiled rice makes with lean meatballs

                                          Ioana 4 years ago - 15 July 2013 14:19

                                          Re: Meatballs with potatoes in tomato sauce

                                          good luck, Ana-Maria!

                                          catalina 4 years ago - 3 September 2013 11:32

                                          this food is fffffff nauseating

                                          Goia Anca 4 years ago - 27 September 2013 09:38

                                          Re: Meatballs with potatoes in tomato sauce

                                          I also tried the meatballs, they are delicious, and the little girl really liked them.