The sauce for meatballs, prepared by the caring hands of the hostess, will always be much better in taste than a store product. In addition, there are a huge number of options, which allows you to significantly diversify the menu. Choose whichever you prefer.
Tomato sauce: a classic recipe
Often, meatballs are served with tomato sauce. It is extremely simple to prepare and goes well with meat. In addition, even a beginner can easily cope with its classic performance. For refueling, take:
- a pound of tomatoes;
- onion;
- 5-6 g of sugar;
- half a teaspoon of Extra salt;
- any vegetable fat.
In order to make the sauce more uniform, peel the tomatoes. To do this, blanch them in boiling water for about 30 seconds, then immerse them in ice and remove the thin peel. Chop the prepared tomatoes into small pieces. We release the onion from the husk and finely chop. Pour a little vegetable fat into the pan and pass the onions for five minutes. Then we spread the pieces of tomatoes and with constant stirring we simmer everything for about 15-17 minutes. After the excess moisture has evaporated and the mass becomes denser, turn off the gas supply, fill it with sugar and bring it to taste by putting salt. We shift everything into the bowl of the kitchen machine and interrupt until smooth. Tomim meatballs in tomato sauce in the oven for half an hour.
Tomato cream sauce (as in kindergarten)
Each meatballs in a pink sauce of sour cream and tomatoes is remembered by each of us. Moreover, probably many asked to cook it at home. And to do it is very simple. Ingredients needed for filling:
- a couple of tablespoons of sour cream;
- a couple of tablespoons of tomato paste;
- one and a half glasses of water;
- 30-35 g of flour;
- a pinch of pepper;
- salt.
In this embodiment, the dish is prepared in two stages. First, the specified amount of pasta is bred in a glass of water and pour meatballs with rice with it. In tomato sauce, they should be stewed for about 10 minutes under a lid. Then sour cream is diluted in the remaining water and a spoonful of flour is poured. The mass must be thoroughly mixed so that there are no lumps, and pour it on meatballs. Season the dish with salt and pepper and cook for another 20 minutes.
Mustard sauce
Mustard sauce for meatballs is prepared from such products:
- a couple of teaspoons of mustard seeds;
- a tablespoon of spicy mustard;
- a glass of sour cream;
- 45 ml of vegetable fat;
- half a glass of water;
- 20-25 g of flour;
- a pinch of pepper;
- a pinch of salt.
Pour the oil into the stewpan and warm it well. We introduce sour cream and add. Mix the ingredients until smooth. We spread two types of mustard, flavored with ground pepper. Reduce the heat and simmer the sauce for about three minutes. Then pour the indicated amount of water, let it boil and remove from the stove. We send the meatball sauce to the oven for 10 minutes, putting a little flour in it.
Sour cream sauce
The best sour cream sauce is suitable for white meatballs: chicken or turkey. It makes the dish very juicy and tender. For such gravy we take:
- a glass of sour cream;
- 6-8 ml of lemon juice;
- half a spoonful of sugar;
- 4-5 g of salt;
- a couple of pinches of pepper.
Pour sour cream into a bowl, add sugar and whisk with a mixer, gradually introduce lemon juice. Enter a couple of pinches of pepper and add. Mix again, try and if necessary add some more salt. If you made minced meat from poultry, such meatballs in sour cream sauce should be stewed for about 25 minutes, no more.
Lingonberry sauce
Lingonberry sauce is commonly used in Swedish meatballs. For minced meat, as a rule, they take pork and beef in equal proportions. A sauce consists of such products:
- frozen lingonberries;
- 190 g of honey;
- 15-20 g of sugar;
- 90 g of starch;
- 8-9 g of salt.
We spread the lingonberries in a saucepan and put on fire. Pour sugar, add honey and mix. Pour a quarter glass of water and boil everything for a quarter of an hour. Remove from the stove, interrupt in the kitchen machine and again return to the fire. Add the starch dissolved in water. With constant stirring, prepare the sauce for 6-7 minutes, after which we fill the meatballs with it.
Spicy orange sauce
Orange sauce for meatballs is prepared from this set of ingredients:
- 120 g of ketchup;
- juice of one orange;
- a small slice of chili;
- 30-35 ml of soy sauce;
- a couple of spoons of mustard seeds;
- 30-35 ml of apple cider vinegar;
- 60 g of corn starch;
- 40 g of sugar.
Pour orange juice and vinegar into a bowl, add sugar and starch. Mix until complete dissolution of the bulk ingredients. In another bowl, combine chopped chili with ketchup, mustard and soy sauce. Pour both mixtures into a thick-walled pan and simmer for 5-7 minutes until thickened. To make the orange flavor more pronounced, you can put a little zest in the sauce.
Cream sauce
Cream and butter based sauce is one of the most tender and light. And no matter what meat you use to cook the meatballs themselves, thanks to the creamy filling, they will become very soft and acquire a velvety taste. For the sauce, take:
- a glass of cream;
- 15-25 g of oil;
- 20 g of flour;
- half a spoon of salt;
- a couple of pinches of pepper.
Sift the flour to the bottom of the stewpan and fry it with constant stirring until a golden hue appears. Then we lay out a piece of oil and, kneading it with a wooden spatula, fry for two or three minutes. Pour in small portions of cream, breaking all the lumps. Stew for about five minutes, then season with sugar and salt. Allow the pour to cool, then grind through a sieve and fill the meatballs. In a creamy sauce, the dish will be cooked for about 35-40 minutes.
Bechamel milk sauce
Bechamel is somewhat reminiscent of the previous sauce, only in addition to cream, milk and a pinch of nutmeg are added to it for a piquant taste. For the sauce, take:
- 40-45 g of flour;
- 550-600 ml of milk;
- 30 g of oil;
- half a spoon of salt;
- a quarter of a teaspoon of pepper;
- a quarter teaspoon of nutmeg;
- a glass of cream.
Put the oil in a dry stewpan and let it melt over low heat. Then sift the flour portionwise, mix until smooth and cook for a couple of minutes. Then we introduce milk and warm until the sauce begins to boil. Pour salt and simmer with constant stirring for about 40-45 minutes. We pass the sauce through a sieve, return to the fire and gradually introduce the cream, whipping the mass with a mixer. As soon as it begins to thicken, drop the pepper, nutmeg and after 2-3 minutes remove from the stove.
Barbecue sauce
Fans of spicy dishes will definitely like this sauce. For him, take:
- a teaspoon of hot ground pepper;
- a couple of cloves of garlic;
- a couple of glasses of tomato juice;
- 20 ml of olive oil;
- 15 ml of white wine vinegar.
Pour the oil into the pan, heat it and add the chopped garlic cloves. Fry over medium heat with constant stirring for a couple of minutes. Then add hot ground pepper, mix. After a minute, pour the vinegar, tomato juice and cook for about 10 minutes. In this case, you can adjust the time yourself, depending on how thick the sauce should be.
Yogurt sauce
This dressing is served cold to ready-made meatballs, and to make the dish more tender, it is better to boil them a couple. So, prepare yogurt sauce for meatballs. For him, take:
- a glass of natural yogurt;
- cucumber;
- 30 ml of lemon juice;
- chopped dill;
- a pinch of pepper;
- a couple of pinches of salt.
Thoroughly wash the cucumber and grind it on a grater. In this case, the peel is better to remove. We squeeze the liquid out of the resulting mass. Combine the pulp with yogurt and lemon juice. Season with chopped herbs, salt and pepper. Before serving, cool.
Italian sauce
For a fragrant Italian sauce, take:
- 30-35 ml of olive oil;
- a small onion;
- half the root of a carrot;
- half celery root;
- a couple of tablespoons of chopped parsley;
- clove of garlic;
- 0.6 kg of tomatoes;
- half a spoon of dried basil;
- a pinch of pepper;
- salt.
Preheat the stewpan and pass the chopped onion in olive oil. Add chopped celery and carrots. Stew foods until they are soft. Then we introduce crushed garlic and after half a minute we spread the pieces of tomatoes. Cook for 10 minutes, then season the mass with basil and pepper. We add to taste. Leave on low heat for half an hour until thickened. If desired, at the end of the finished sauce can be mashed using a submersible blender.
Mushroom sauce
And finally, the recipe for mushroom meatball sauce. For him, take:
- 0.2 kg of mushrooms;
- onion;
- 2/3 cup sour cream;
- 50 g chopped greens;
- half a spoon of salt;
- 15-20 ml of vegetable fat for frying.
We wash the mushrooms and cut them into thin slices. We free onion from the husk, finely chop and pass in vegetable fat until transparent. We spread the mushrooms and simmer everything for 6-7 minutes. When all the liquid has evaporated and the products are browned, add sour cream to them, add them and continue cooking for another 5 minutes. Remove the sauce from the stove, fill them with meatballs and simmer for 40 minutes. When serving, sprinkle with chopped herbs.