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Baked Meatballs in Tomato Gravy

Tender meatballs in a flavorful gravy. You can make these with just about any gravy — sour cream, cream, or milk based — and they're delicious with a tomato one, too. As they bake, the fragrant gravy soaks the meatballs with the flavor of the vegetables and makes them even more tender and juicy.

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Minced meat balls with gravy in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 5 g
Fats 50 % 13 g
Carbohydrates 31 % 8 g
164 kcal
GI: 63 / 0 / 38

Cooking method

  1. Step 1:

    Step 1

    Gather the ingredients for baked meatballs in tomato gravy. I'm using ground pork, but any kind works: beef, chicken, or a mix.

  2. Step 2:

    Step 2

    Soak the bread in the milk.

  3. Step 3:

    Step 3

    Peel the onion and cut it into rough pieces.

  4. Step 4:

    Step 4

    Chop the onion however is easiest for you. I used a blender.

  5. Step 5:

    Step 5

    Add the milk-soaked bread to the onion and blend everything again until smooth.

  6. Step 6:

    Step 6

    Add this mixture to the ground meat, along with the egg, black pepper, and salt.

  7. Step 7:

    Step 7

    Mix the meat mixture well.

  8. Step 8:

    Step 8

    Shape the mixture into round patties and roll them in flour. Later, during baking, that flour will give the tomato gravy a light body.

  9. Step 9:

    Step 9

    Heat the vegetable oil in a skillet. Quickly sear the patties on both sides until golden. Searing locks the juices inside, so the meatballs stay tender and juicy.

  10. Step 10:

    Step 10

    Arrange the seared patties in a baking dish. One patty didn't fit, so I baked it separately.

  11. Step 11:

    Step 11

    The ingredients for the tomato gravy.

  12. Step 12:

    Step 12

    Peel the onion and cut it into small cubes.

  13. Step 13:

    Step 13

    Peel the carrot and grate it on the coarse side of a box grater.

  14. Step 14:

    Step 14

    Pour vegetable oil into a skillet and sauté the vegetables over medium heat for 10 minutes, stirring occasionally.

  15. Step 15:

    Step 15

    Add the tomato paste.

  16. Step 16:

    Step 16

    Pour in the water and stir well. Simmer the gravy over low heat for 10 minutes. Season with a little salt.

  17. Step 17:

    Step 17

    Add whatever spices and herbs you like. I used basil and a Mediterranean herb blend. Stir it in — the herbs will bloom and release their flavor and aroma as everything bakes.

  18. Step 18:

    Step 18

    Pour the tomato gravy over the meatballs. Ideally it should cover them completely.

  19. Step 19:

    Step 19

    Put the dish in an oven preheated to 350°F (180°C) for 30 minutes. Serve the meatballs hot with any side dish you like. Enjoy!

  • Instead of searing the meatballs in a skillet, you can bake them in the dish until partly cooked, just until a thin crust forms on the surface. Then pour the prepared tomato gravy over them and return them to the oven. Tomato paste can be replaced with puréed canned tomatoes. You can stir 1 tablespoon of sour cream into the gravy. You can, of course, make this dish entirely on the stovetop, but baking works a little differently: in the oven the meatballs barely simmer — instead they gently braise, warming evenly from every side.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Loaf - 273  kcal/100g
  • Herb mixture - 259  kcal/100g

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