Marinated meatballs

Marinated meatballs with delicious sauce – A simple and flavorful recipe

Who doesn't love meatballs? These delicious balls of meat, crispy on the outside and juicy on the inside, are a true family meal favorite. In this recipe, we will transform ordinary meatballs into a refined dish, marinated in a fragrant tomato and garlic sauce, perfect for serving alongside a side of mashed potatoes or a fresh salad. Get ready for an unforgettable culinary adventure!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Necessary ingredients:

For the meatballs:
- 500 g pork (you can also use beef or chicken, depending on your preferences)
- 1 red onion, finely chopped
- 1 bread roll, soaked in water and squeezed (this will add moisture and tenderness to the meatballs)
- 1 egg (the binding agent that will hold everything together)
- breadcrumbs (as needed to form the meatballs)
- salt (to taste)
- pepper (to taste)
- a bunch of fresh parsley, chopped (for freshness and flavor)

For the sauce:
- 1 onion, chopped
- 200 ml tomato juice (you can also use fresh crushed tomatoes)
- 200 ml water (helps to dilute the sauce)
- 1 bay leaf (for added flavor)
- pepper (to taste)
- olive oil (for sautéing the onion)
- 2 tablespoons of flour or cornstarch (to thicken the sauce)
- 2 cloves of garlic, finely chopped (for an intense flavor)
- 1 teaspoon of sugar (to balance the acidity of the tomatoes)
- a bunch of fresh parsley, chopped (for finishing)

Preparing the meatballs:

1. In a large bowl, add the minced meat, red onion, soaked and squeezed bread roll, egg, parsley, salt, and pepper. Mix the ingredients well with your hands or a spatula until a homogeneous mixture is formed.

2. If the mixture is too wet, gradually add breadcrumbs until you can form the meatballs without them falling apart. The ideal texture is moist but firm enough to shape.

3. With wet hands, form medium-sized meatballs. They will grow slightly in size during cooking, so do not make them too large.

4. Dredge each meatball in flour, ensuring they are evenly coated. This will help achieve a crispy crust.

5. Heat a skillet with olive oil over medium heat and fry the meatballs on each side until golden and crispy, about 4-5 minutes per side. Do not overcrowd the pan to ensure even frying. Once browned, remove them to a paper towel to absorb excess oil.

Preparing the marinated sauce:

1. In a medium-sized pot, add a little olive oil and sauté the chopped onion over medium heat until it becomes translucent, about 5 minutes.

2. After the onion has sautéed, add salt, mixed pepper, then add water, tomato juice, and chopped garlic. Let it simmer gently for 10 minutes.

3. Add a teaspoon of sugar and the bay leaf. This step is important as the sugar will help balance the acidity of the sauce.

4. In a small bowl, mix 2 tablespoons of flour or cornstarch with a little of the hot sauce, stirring constantly to avoid lumps. Once you have a smooth mixture, add it to the sauce in the pot.

5. Continue to simmer the sauce over low heat for another 10 minutes, stirring constantly until the sauce thickens.

6. Finally, add the chopped parsley for an extra touch of freshness.

Final assembly:

1. Add the fried meatballs to the marinated sauce and gently stir to coat each meatball with sauce.

2. Transfer everything to a baking dish and place in the oven at 150 degrees Celsius for about 10 minutes. This step will allow the meatballs to absorb the flavors of the sauce.

Serving:

Serve the marinated meatballs warm, sprinkled with a little chopped fresh parsley on top. They pair perfectly with creamy mashed potatoes or a fresh green salad. You can also accompany this dish with fresh bread, excellent for soaking up the delicious sauce.

Helpful tips:

- If you want a healthier option, you can bake the meatballs instead of frying them, at a temperature of 180 degrees Celsius for 25-30 minutes.
- You can experiment with different types of meat or add spices like sweet paprika, marjoram, or oregano to customize the flavor of the meatballs.
- Make sure the onion is well sautéed to bring extra sweetness to the sauce.

Nutritional information (per serving, approximately):

- Calories: 450
- Protein: 30 g
- Fat: 25 g
- Carbohydrates: 30 g

Frequently asked questions:

1. Can I use ground meat other than pork?
Yes, you can use beef, chicken, or turkey, depending on your preferences.

2. How can I store leftover meatballs?
Store the meatballs in the refrigerator in an airtight container for up to 3 days. You can reheat them in the oven or in a skillet.

3. Can I freeze the meatballs?
Yes, uncooked meatballs can be frozen. Pack them well and use them within 3 months.

This marinated meatball recipe is not just a delicious meal, but also an opportunity to enjoy the moments spent in the kitchen. Whether you prepare them for a family dinner or a gathering with friends, your meatballs will surely be a hit! Enjoy!

 Ingredients: For meatballs: 500g pork meat, 1 red onion, 1 bread roll soaked in water and squeezed, 1 egg, breadcrumbs, salt, pepper, chopped fresh parsley. For the sauce: 1 onion, 200ml tomato juice, 200ml water, 1 bay leaf, pepper, oil, 2 tablespoons flour or starch, 2 cloves of garlic, 1 bunch of fresh parsley, 1 teaspoon sugar.

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