Meatballs are, some kind of, cutlets which consist generally of forcemeat and rice. Meatballs are cooked usually with tomato gravy which does teftelk more tasty and fragrant. They usually move together with a garnish: potatoes, pasta, rice, etc.
It is required to you
- - 1 kg of forcemeat
- - 120 g of the rice steamed
- - 3 average tomatoes
- - 1 bulb
- - 1 big egg
- - 3 tablespoons of tomato paste
- - 2 bay leaves
- - salt
- - pepper
- - vegetable oil
Instruction
1. Lay out forcemeat in a bowl, add salt, pepper and other spices (not necessarily). Hammer egg into forcemeat. Crush onions in the blender or small cut, lay out in forcemeat, carefully vent everything hands and beat off.
2. Pour 300 ml of water in a pan, pour into it rice, add some salt and you cook to semi-readiness of rice. Reject rice on a colander that excess liquid flew down. Pour rice into forcemeat, well mix.
3. In a deep thick-walled frying pan pour in vegetable oil, heat it. Create from forcemeat the average size balls. Lay out meatballs on a frying pan and fry on average fire. They have to find a beautiful ruddy crust.
4. Take a pan, shift in it meatballs.
5. Husk tomatoes. It can be done easily, having drenched them previously with boiled water. Shift tomatoes in the blender and crush in gruel, lay out in a bowl, add tomato paste, salt, pepper and bay leaves, carefully mix everything. Pour out the received tomato sauce in a frying pan and boil within 4-6 minutes. If consistence too dense, then add a little water to tomato sauce.
6. Water with tomato gravy meatballs, put on average fire and you extinguish 20 minutes. Lay out ready meatballs in tomato sauce on plates, give to a table.