Meatballs in sauce

1. Stage

In the original recipe it is suggested to use beef, which is passed through the meat grinder twice, along with onion and garlic. I used homemade minced meat. As it happens in our family, the meat is bought, cut, ground, put in bags and signed for cooking what is in each bag. You have the right to choose which way to go. In the picture is minced meat and other necessary products.

2. Stage

Chopped the onion with a blender, pounded the garlic through a press, added to the minced meat. Peppered, salted, seasoned with herbs, added milk.

3. Stage

Thoroughly mixed and decided that since the mince is mixed (beef - pork), add a couple of spoonfuls of breadcrumbs, to give the mince some density. Then stirred the mince once more.

4. Stage

I formed small balls from the minced meat (about 3 cm in diameter) and rolled them in flour.

5. Stage

Then I fried in batches on all sides in heated vegetable oil. I put it in a saucepan.

6. Stage

For the sauce, I cut the carrots, leeks, and celery into thin julienne strips. If you have fresh parsley root, slice it the same way. My parsley root was chopped and frozen in the fall.

7. Stage

I put all the vegetables in a deep frying pan heated with vegetable oil, added pureed tomatoes and lightly fried.

8. Stage

Then I poured in the flour, salted and peppered it, and mixed it well.

9. Stage

I poured the juice and cooked on low heat under a lid for 15 minutes.

10. Stage

I poured the sauce over the meatballs and stewed over low heat for 20 minutes. This is what the ready dish looks like in the saucepan.

11. Stage

I served the finished meatballs together with the sauce, adding to each plate a couple of spicy canned peppers with garlic and herbs. Very tasty, flavorful. Join in.