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Homemade meatballs in tomato juice

Homemade Meatballs in Tomato Juice

Appetizing, simple, and really quick — your family will love it! Meatballs are usually made with rice, but I prefer mine without. What I love about this recipe is that you can make a big batch, freeze it, and pull from it all week to serve with potatoes or any other side. Just whip up the sauce — which takes no time at all — and dinner's ready.

ninaola

Recipe author

Composition / ingredients

Servings:

Pork

450

Breadcrumbs

Eggs

Sage

0.5

Tomato juice

0.5

Onion

Garlic

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 8 g

Fats 39 % 9 g

Carbohydrates 26 % 6 g

140 kcal

GI: 43 / 0 / 57

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I'll start with the sauce. Fry the onion until soft, then add the garlic, salt, and flour. Pour in the tomato juice and cook over low heat for about five minutes, until the mixture thickens a little. No juice on hand? Plain tomato paste works too. Now for the meat: run the pork through a meat grinder, season with salt and pepper, add the egg, breadcrumbs, and sage, and roll everything into small, walnut-sized balls. As you'll notice, I don't add onion to the meat itself. Fry the meatballs in sunflower oil until golden brown. That's it. Transfer the meatballs to a baking dish, pour the sauce over them, and put them in the oven for half an hour. You can make this same recipe with any ground meat — even chicken.