Meatballs with tomato paste
4 servings
60 minutes
Meatballs with tomato paste are a cozy dish of European cuisine that embodies the traditions of home. Juicy meatballs infused with the aromas of garlic, bay leaves, and black pepper gain a special depth of flavor from the rich tomato sauce. The tender texture, slight acidity of the tomatoes, and spicy notes make these meatballs perfect as a standalone dish or accompanied by a side like mashed potatoes or pasta. The simplicity of preparation and availability of ingredients make this dish a universal choice for family dinners, and its rich taste can provide a sense of comfort and warmth even on the coldest days.
1
Soak 2 pieces of white bread in milk, then squeeze out. Mix ground meat, finely chopped onion, salt, pepper, and the crumb of white bread. Roll small balls from the mixture and coat them in flour.
- White bread: 2 pieces
- Milk: 0.5 glass
- Ground meat: 500 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: to taste
2
Fry the meatballs over medium heat. Place them in a pot.
- Ground meat: 500 g
3
Add 0.5 cup of tomato paste or ketchup, 2 bay leaves, 5-6 peppercorns, 2-3 cloves of garlic crushed with salt, and 1 cup of water to the pot.
- Tomato paste: 5 tablespoon
- Bay leaf: 2 pieces
- Black peppercorns: 5 piece
- Garlic: 3 cloves
- Salt: to taste
- Water: 1 glass
4
Cover with a lid, bring to a boil, and then simmer for 20 minutes.
