Homemade sauce always compares favorably with the store ones both in taste and composition. As they say, “you know for sure what it consists of”, because cooked at home will definitely be “without preservatives”. Sauce for meatballs can be for every taste: tender creamy, spicy vegetable or sweet tomato. Each housewife chooses which sauce to submit to meatballs today.

Classic tomato sauce for meatballs

Today in the numerous cooking forums you can find a whole assortment of varied variations of tomato sauce, but the classics will never be forgotten. Classic tomato sauce is prepared very quickly, even a beginner can cope with the recipe.

Products for cooking:

  • 0.5 kg of red tomatoes
  • 1 onion
  • frying oil
  • 1 tsp sugar
  • ½ tsp of fine-grained salt.

Cooking homemade tomato sauce:

  1. To begin with, it is important to properly prepare the tomatoes. So that in the gravy dense pieces of the skin do not come across, it must be removed. It is most easily removed after pouring vegetables with boiling water.
  2. Next, peeled tomatoes are cut into small pieces. Following onion is peeled and also finely chopped.
  3. Onion heated in a saucepan, put onion and fry for five minutes. After putting the tomatoes and simmer for another quarter of an hour, stirring and kneading vegetables with a wooden spatula. During this time, the tomatoes will become very soft, and some of the excess moisture will evaporate. Turn off the sauce and leave to cool.
  4. Add sugar and salt to the dish. Grind the whole mixture thoroughly with a blender, then pour into a storage container.

This sauce is suitable not only for meatballs, but also for many other products: pork and chicken dishes, pasta potatoes, and much more.

On a note.The most delicious dish is obtained from seasonal tomatoes. Therefore, many experienced housewives pre-harvest a classic sauce in order to please the family with a natural, tasty sauce in the cold winter season.

Tasty cream sauce

Sour cream sauce is always associated with stewed mushrooms and chicken. Therefore, this option will be perfectly combined with meatballs from chicken and turkey minced meat. We offer to prepare a classic sour cream sauce for meatballs.

Products:

  • 1 stack of sour cream
  • 1-2 tsp lemon juice (adjust to taste)
  • 1 tsp salt
  • ½ tsp sugar
  • ¼ tsp black pepper.

Preparation of sour cream sauce is extremely simple and takes no more than 5 minutes: combine all products and beat in a convenient way. The fat content of the sour cream is recommended based on your own preferences: if you like thick sauce, then sour cream of 20% fat content is suitable, if more liquid - 10-15%.

Cook with creamy gravy

Classic creamy sauce is light, delicate and very tasty. Suitable for almost any dish, including meatballs.

Products for cooking:

  • 200 ml cream 20%
  • 1 tbsp butter
  • 1 tbsp flour
  • ½ tsp pepper and salt.

Preparation of creamy gravy for meatballs:

  1. Put a dry frying pan on medium heat. Sift flour through a sieve and fry until golden, stirring occasionally for a uniform shade. Then add the butter, and when it melts - mix well and fry for another 2-3 minutes.
  2. Pour cream into the billet and simmer for 3-5 minutes, stirring so that lumps do not have time to form.
  3. Add salt and sugar to the dish, mix well and let cool.

Gravy can be served separately in gravy boats or watering meatballs before serving. Meatballs in combination with creamy sauce acquire a soft, velvety taste.

On a note. Classic creamy sauce can be used as the basis for any other dishes. For example, if you add crushed garlic - there will be garlic sauce, and if finely grated parmesan - cheese.

Original bechamel for meatballs

Bechamel, or white sauce, takes longer to prepare than other types of dishes. But still it is quite interesting in taste and fits perfectly with meatballs.

Products:

  • 2 tbsp flour
  • 0.6 l of milk
  • 1 tbsp of any oil
  • ½ tsp salt
  • 1 tsp chopped pepper
  • ¼ tsp nutmeg
  • 0.3 l of cream from 25%.

Cooking White Sauce:

  1. Melt the butter in a saucepan, add the sifted flour and cook for 2-3 minutes.
  2. Pour in milk and, stirring, cook until boiling. Add salt and cook over low heat for 45 minutes, stirring with a spatula.
  3. Pass the resulting workpiece through a sieve into an enameled pan, put on fire again.
  4. Beat the sauce a little, pouring a little cream. When the sauce begins to thicken, add all the spices, wait a couple of minutes and turn off the heat.

To give a delicate yellow tint to the end of the preparation, you can add ⅓ coffee spoon of turmeric.

Kindergarten sauce

This version of tomato-meat sauce is often prepared in kindergartens as a sauce for pasta and rice. The cooking is really very fast, and as a result, a delicious and satisfying sauce.

Ingredients:

  • 500 g lean pork or ground beef
  • 500 gr onions
  • 1 liter of tomato juice (it is recommended to use homemade, the taste will be more saturated)
  • 2 tbsp oil
  • 1 tsp of spices “for meat”.

Cooking step by step:

  1. Peel the onion and grate or vegetable cutter, fry in oil until golden, stirring occasionally.
  2. Put the minced meat to the onion and continue cooking for another quarter hour, stir continuously until the pink shade leaves the product.
  3. Pour juice and add spices. Simmer for about half an hour, cover with a lid and stirring occasionally.

It turns out great gravy, but some lovers prefer to use it as a tomato soup.

On a note. If desired, tomato soup can be supplemented with grated carrots and bell peppers, previously lightly fried.

Barbecue: Spicy Sauce

Thrill lovers will surely appreciate the “fiery” meatball sauce. Cooking time will take no more than 10 minutes.

Ingredients:

  • 1 tbsp olive oil
  • 2 cloves of garlic
  • 1 tsp ground hot pepper
  • 300 grams of tomato paste or 400 grams of tomato (can be vegetable) juice
  • if desired, add 1 tablespoon of white wine vinegar 6%.

Cooking hot sauce:

  1. Heat oil in a saucepan and add finely chopped garlic. If you don’t like when slices of vegetables come into the sauce, you can chop the garlic through a press. Pass 1-2 minutes.
  2. As soon as there is a bright garlic smell, pour pepper pepper on the spice, mix and warm for another minute or two.
  3. Put the paste or pour juice, add vinegar, mix thoroughly and warm for at least 10 minutes. The readiness of the dish is determined by its density - if you like the thick, warm until the right amount of liquid has evaporated.

Mushroom Sour Cream Sauce

Sour cream mushroom sauce is familiar to everyone, we can say with confidence - it will never get bored and perfectly complements almost any dish, whether it be pasta, meatballs, meatballs or fried potatoes.

Ingredients for Sour Cream Mushroom Gravy:

  • 200 gr champignon
  • 1 onion
  • 150 gr sour cream
  • 50 gr mixture of parsley and dill
  • ½ tsp fine salt
  • 1 tbsp vegetable oil.

Cooking:

  1. Wash mushrooms and onions well. Peel the onion, finely chop and fry in oil over low heat, stirring occasionally.
  2. While the onion is fried, chop the mushrooms as finely as possible and send them to the onion. Stew for 7-10 minutes.
  3. Add sour cream, salt to the pan and continue cooking for another 5-7 minutes. Leave to cool slightly.
  4. Finely chop the greens and add to the dish. For a completely uniform state, grind in a blender for 1-1.5 minutes.

Serve in a gravy boat, garnished with chopped herbs. It is recommended not to store in the refrigerator for more than one week.

Related:More from the author: