Meatballs in Tomato Sauce

Meatballs in Tomato Sauce

These meatballs are often called «porcupines» – because of the sticking-out rice grains. They are very easy to make.

Oxana Putan
Serves: 4
1 lb mixed ground meat (pork and beef)
1 egg
Half-cup rice
1 teaspoon salt
1 onion
2-3 garlic cloves
1 tablespoon flour
2 tablespoons tomato paste
4 tablespoons vegetable (sunflower) oil
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Place the rice into a pot and cover with a cup of water. Bring to a boil and cook for another 5-7 minutes, till all the water boils out.

Take the rice off the stove, let cool and transfer to a bowl.

Add the egg and mix with the rice.

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Add the ground meat along with two-thirds of a teaspoon of salt.

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Mix everything well.

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Divide into 8 equal parts.

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Wet your hands and roll each part into a ball (the ground meat won’t stick to wet hands).

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Place the balls into a deep baking dish.

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Place into a preheated 400F oven for 20 minutes.

Chop up the onions and garlic.

Place into a frying pan, add the oil and sauté for 2-3 minutes.

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Add the flour and tomato paste.  

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Stir well and continue cooking for another 2 minutes.

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Add 2 cups of cold water and stir thoroughly to dissolve any flour lumps.

Add the remaining one-third teaspoon of salt.

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Bring the sauce to a boil and take off the stove.

Pour the sauce over the half-cooked meatballs in the baking dish so that they’re completely covered.

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Return the meatballs back into the oven for another 15 minutes.

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The sauce will boil again in the oven.

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Serve with any side dish.

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