Spicy meatballs in tomato sauce
Description
The dish is prepared without unnecessary complications. The appearance of the meatballs greatly depends on your ability to shape a ball from the meat mixture. You should work with wet hands. I find it convenient to first shape all the meatballs and then coat them in flour. If you do it in alternating steps (shape, flour, shape, flour), you'll have to frequently wash the wet flour off your hands. You should be able to feel the meat mixture well with your hands to make smooth, evenly shaped meatballs. The finished dish is ready to be served.
Instructions
- 1
Step 1
Place the ground meat into a bowl. I have mixed ground meat, with 50% being pork and the other 50% beef.
- 2
Step 2
Add chopped onion, salt, ground black and red pepper, dry green adjika, and other spices and seasonings to the meat to your taste. The more spices you use, the more flavorful the meatballs will be. Adjika adds spiciness and piquancy to the dish.
- 3
Step 3
Mix the minced meat. You can add a little water (up to 1 cup). Shape the resulting mixture into meatballs. Roll them in flour.
- 4
Step 4
Peel the onion and slice it into half-rings.
- 5
Step 5
Fry the onion in vegetable oil. When it becomes soft and slightly golden, add tomato juice and tomato paste. Stir and bring to a boil. Add spices, salt, and sugar. You can add some water, but only enough so that the liquid level completely covers the meatballs.
- 6
Step 6
Sear the meatballs in oil in a pan on all sides. They can be slightly undercooked, but should not fall apart.
- 7
Step 7
Place the meatballs in a saucepan. Pour the sauce over them. The flour in the meatballs, tomato paste, and oil will thicken the sauce. The meatballs will turn out delicious. Put on heat and simmer over low heat for 20-30 minutes.
- 8
Step 8
Serve the meatballs with any side dish.