Among dozens of ways to prepare sauce for meatballs, I offer you this recipe with tomato juice. Due to the fact that it is quite liquid, the meat will be well stewed and will be very juicy and tender. And for the taste and aroma, add a couple of leaves of lavrushka.
Ingredients
- Minced meat - 450 g
- Breadcrumbs - 50 g
- Chicken eggs - 1 piece
- Onion - 1 piece
- Italian herbs - 0.5 tsp.
- Tomato juice - 500 ml
- Bay leaf - 2-3 pieces
- Garlic - 1 clove
- Flour - 1 tbsp.l.
- Parsley - 0,5 beam
Step-by-step cooking recipe
Finely chop the onion and fry it until golden. Add crushed garlic and flour to it, and mix.
Pour in the tomato juice, stir the sauce well, add the bay leaf and boil for 5 minutes.
Mix the minced meat, egg, breadcrumbs and Italian herbs. Add other spices and herbs to taste, if necessary.
Form small meatballs and fry them until browned on all sides.
Put the meatballs in a mold, pour the sauce, cover with foil and place in the oven for 15-20 minutes at 180 degrees.
Decorate the dish with chopped herbs.
