Meatballs with gravy

4 servings

60 minutes

Meatballs with gravy are a classic dish of European cuisine that combines the rich flavor of meat with a delicate tomato sauce. The history of the dish is rooted in the traditions of home dinners, where it was important to create a hearty and aromatic treat. Rice added to the minced meat gives the meatballs softness and lightness, while spices add depth of flavor. The sauce made from tomatoes and carrots makes the dish richer and more harmonious. A distinctive feature of these meatballs is the preliminary frying that preserves their shape and improves texture. The dish pairs perfectly with mashed potatoes, pasta, or fresh bread. It is suitable for both a cozy family dinner and a festive table setting, impressing guests with its rich taste and appetizing appearance.

Energy value per serving

• Calories: 914.1
• Proteins: 50g
• Fats: 55g
• Carbohydrates: 52.7g

Ingredients

• Rice: 1 glass
• Onion: 1 pc
• Minced pork: 1 kg
• Chicken egg: 1 pc
• Tomatoes: 1 kg
• Carrot: 2 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Boil a small amount (a glass) of rice until fluffy without overcooking it, while simultaneously blending one large peeled onion.

   Required ingredients:

   • Rice: 1 glass
   • Onion: 1 piece

2. After these ingredients are ready, add them to one kilogram of pork-beef mince, add one chicken egg, salt and spices to taste, mix well and start shaping them into balls.

   Required ingredients:

   • Minced pork: 1 kg
   • Chicken egg: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Fry the meatballs to achieve greater density and a more reliable structure. If you start cooking them with sauce without prior frying, the meatballs may fall apart and turn into a regular meat sauce.

4. You can place the meatballs in a pot or saucepan and then pour over the sauce prepared in advance in a skillet. If there's not enough sauce, you can make more or simply dilute it with warm boiled water (excess moisture will evaporate anyway). After that, just keep the pot with the meatballs on low heat for five to seven minutes, and they will be fully cooked. Naturally, if you only sautéed them beforehand without baking or fully cooking them — this time should be increased at least threefold. Of course, the taste will change slightly — and the cooking method will ultimately depend on the taste preferences of those you are feeding.