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Meatballs with tomato paste gravy in a frying pan

Skillet Meatballs in Tomato Paste Gravy

The perfect hearty dish for lunch or dinner! These skillet meatballs in tomato paste gravy are a step up from classic fried patties. The sauce gives them extra zip and brightness, and they pair well with any side dish.

Julia M.

Recipe author

Meatballs with tomato paste gravy in a frying pan

Composition / ingredients

Servings:

Ground meat

500

Onion

Eggs

Tomato paste

Water

300

Flour

Vegetable oil

Bay leaf

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 57 % 17 g

Carbohydrates 20 % 6 g

201 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

How do you make skillet meatballs in tomato paste gravy? Start by getting the ingredients ready. You can use any kind of ground meat — chicken, beef, turkey, or, like I did, pork. You can even use a mix of several meats.
Step 2:

Peel the onion, rinse it in cold water, and finely chop. Put the ground meat in a large bowl and add the chopped onion and egg. Season with salt and spices to taste — ground pepper or dried aromatic herbs work well. Mix everything together well and slap the mixture against the bottom of the bowl. This makes the meat firmer so the meatballs won't fall apart while cooking.
Step 3:

With wet hands, roll the meat into small balls and dredge them in flour.
Step 4:

In a separate glass, stir together the tomato paste, water, salt, and spices.
Step 5:

Pour a little vegetable oil into a hot skillet and add the meatballs. Fry them over high heat on all sides until lightly browned.
Step 6:

Then pour the tomato sauce over the meatballs and bring everything to a boil. Cover the skillet and simmer over low heat for 30 minutes. About 5 minutes before the end, you can add the bay leaf for extra aroma.
Step 7:

While they simmer, you can turn the meatballs a couple of times so they soak up the tomato sauce more evenly. These meatballs in gravy go great with any side dish. Divide among plates and serve. Enjoy!

Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.
There's an easy way to check whether the oil in the pan is hot enough. Dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
To keep onions from stinging your eyes, rinse the onion and knife in cold water. Your cutting board won't hold on to the oniony smell if you rub it with a piece of lemon before slicing.