Meatballs in carrot and tomato sauce

Meatballs in carrot and tomato sauce

At home we love preparing meatballs and serving them in different sauces. These meatballs in carrot and tomato sauce that I propose today are some of the ones we like the most. Its sauce is also great to accompany pasta and rice dishes or why not, a fried egg.

You can keep these meatballs in a airtight container in the fridge up to four days or in the freezer for later removal. For this reason, we encourage you to be generous in the portions when you make them and prepare some to freeze. They will come in handy when you're short on time or just don't feel like cooking.

In the sauce, in addition to the ingredients that I have used, you can incorporate others. The idea is to be able to take advantage of what you have at home and is about to spoil. A piece of pumpkin will sweeten the sauce, while a piece of cauliflower will soften its flavor. It's a matter of testing!

The recipe

Meatballs in carrot and tomato sauce
These meatballs in carrot and tomato sauce are a great alternative to complete your menu. They keep very well in the fridge and can be frozen!

Author
Recipe type: Meat
Rations: 6

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 650 g. minced meat (mixture of beef and pork)
  • 2 dientes de ajo chopped
  • 2 eggs M
  • 1 teaspoon of parsley
  • Salt to taste
  • Pepper to taste
  • 3 slices of sliced ​​bread
  • 1 glass of milk
  • Flour (for coating)
  • Extra virgin olive oil (for frying)
For the sauce
  • 3 tablespoons olive oil
  • 2 cloves of garlic
  • 1 cebolla great
  • 2 green Italian peppers
  • 1 red Italian pepper
  • 3 carrots, chopped
  • Salt to taste
  • Pepper to taste
  • ½ glass of white wine
  • 1 glass of fried tomato.
  • 1 teaspoon of paprika
  • 50 ml water
  • 1 teaspoon of cornstarch

Preparation
  1. We pour the milk on a plate and let the slices of bread get soaked well.
  2. Meanwhile, we put in a bowl the rest of the necessary ingredients to make the meatballs and mix.
  3. Then we drain the bread to incorporate it into the mix and mix the whole again.
  4. We take small portions of dough and we shape the meatballs with the hands.
  5. Once made, we pass them through flour and we fry them in oil very hot in batches. As they brown, we take them out to a tray with absorbent paper to remove excess fat and reserve.
  6. Now, we prepare the sauce. To do this, fry the onion, pepper and garlic in a pan with three tablespoons of oil for 5 minutes.
  7. After we incorporate the carrot, season and sauté 4 more minutes before adding the white wine. Once added, cook for a few minutes until reduced.
  8. We add the fried tomato, the paprika and the cornstarch dissolved in water. Mix and cook the whole for 15 minutes or until the carrot is tender.
  9. Once tender, we mash the sauce and rectify the salt point if necessary.
  10. Bring the sauce to a boil, add the meatballs and let them cook over low heat for 5 minutes.

 


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