Marinated meatballs

Marinated meatballs are among the first dishes I try when I want a hearty meal that isn't too complicated. I usually prepare them when I feel like making something in advance that I can quickly heat up for lunch or dinner. I like to use boiled potatoes in the mix; they make the texture softer and help bind the mixture without adding too much bread or anything else. The tomato sauce with a bit of sugar and vinegar gives that specific marinated taste without being too acidic.

Quick Info

Total time: about 1 hour and 10 minutes
Preparation time: 30 minutes
Cooking time: 40 minutes
Servings: 4
Difficulty: medium
Recipe type: main course, suitable for lunch or dinner

Ingredients

For the meatballs:
- 4 potatoes
- 500 g minced meat
- 2 eggs
- Salt, to taste
- Pepper, to taste
- Dill
- 2 cloves of garlic

For the sauce:
- 200 ml tomato juice
- 1 clove of garlic
- 2 bay leaves
- Salt
- Pepper
- Oil (for frying the meatballs)
- 1/2 teaspoon sugar
- 1 teaspoon vinegar

Preparation method

1. Peel the potatoes, wash them, and cut them into small cubes. Boil them in salted water. Let them cook until they are well done. Drain the water and let the potatoes cool for a few minutes.

2. When they have cooled down a bit, place the potatoes in a large bowl. Add the eggs, minced meat, salt, pepper, chopped dill, and the two crushed garlic cloves. Mix everything by hand until you get a homogeneous mixture.

3. Take some of the mixture and form round or slightly flattened meatballs, as preferred. I try not to make them too big so they fry evenly.

4. Heat oil in a pan. Fry the meatballs one by one, without overcrowding the pan. Fry them on each side until they turn golden brown.

5. Remove the meatballs onto a paper towel to absorb the excess oil.

6. For the sauce, peel the garlic clove and crush it. Place it in a pot with a little oil and sauté quickly, just enough to release the aroma without burning it.

7. Add the tomato juice, sugar, salt, pepper, and bay leaves. Let it simmer on low heat until it reduces a bit and thickens. Don't rush the heat, to avoid bitterness in the sauce.

8. When the sauce is at the desired consistency, add the meatballs, stir gently, and pour in the vinegar. Let everything simmer on low heat for another 2-3 minutes. Taste and adjust salt and pepper if needed.

9. Remove the pot from the heat. The meatballs can be served immediately or after cooling down a bit.

Why I make this recipe often

I make marinated meatballs because they don't require complicated ingredients and keep well for a few days. They can be taken as a packed meal or reheated without losing their flavor. I often cook them when I have minced meat and want to change up my routine a bit.

Tips and variations

Tips

If you want to make them more diet-friendly, you can use less oil for frying and remove them immediately onto paper towels. Boiled potatoes make the meatballs fluffy, but don’t exaggerate with their size, or they may remain raw inside when frying.

Substitutions

Instead of pork, you can use beef, a mix, or even chicken. Dill can be replaced with parsley if you don’t like the flavor. Tomato juice can be substituted with crushed tomatoes, and vinegar with lemon juice, although the final taste will be slightly different.

Variations

If you want lighter meatballs, you can bake them in the oven, but the texture will be different. You can add a bit of hot pepper to the sauce for a slightly spicy touch.

Serving ideas

Marinated meatballs are good with mashed potatoes, plain rice, or even with bread. They can also be served with a fresh salad if you want a lighter meal.

Frequently asked questions

1. Can I use chicken for this recipe?
Yes, ground chicken can be used, but the texture will be a bit different, lighter, and the meatballs will be lighter in color.

2. Can the meatballs be baked instead of fried?
Yes, they can be placed on a baking tray lined with parchment paper and baked at 180 degrees until browned. They won’t have the classic crust from frying, but they will be less oily.

3. How long can marinated meatballs be stored in the refrigerator?
Usually, I keep them for 3-4 days in the cold, in a covered container.

4. If I don’t have dill, can I put something else green?
Parsley can be used, or they can be left plain, to taste.

5. Can I freeze the mixture or the cooked meatballs?
I do not recommend freezing the raw mixture, but the fried and cooled meatballs can be frozen without problems.

Nutritional values

Estimate for one serving (out of 4 servings, without side dish): approx. 320-370 kcal

Carbohydrates: 20-25g
Proteins: 19-22g
Fats: 16-20g

Values are indicative and depend on the exact amount of oil used for frying and the type of meat. Frying in oil adds calories.

Storage and reheating

Marinated meatballs keep well in the refrigerator, in sauce, for 3-4 days. They can be easily reheated in the microwave or on the stove, on low heat, with a little sauce added if it has evaporated. I do not recommend keeping them for more than a few days, as the meat and sauce change their flavor. If you need to keep them longer, freeze them after they have completely cooled.

The recipe is simple, with common ingredients and clear steps. It can be easily adapted based on what you have in the fridge or your preferences.

 Ingredients: For the meatballs: 4 potatoes, 500g minced meat, 2 eggs, salt, pepper, dill, 2 cloves of garlic. For the sauce: 200ml tomato juice, 1 clove of garlic, 2 bay leaves, salt, pepper, oil, 1/2 teaspoon sugar, 1 teaspoon vinegar.

 Tags:  marinated meatballs