Homemade meatballs are an easy to prepare recipe and very practical because they can be stored in the freezer and the qualities remain intact. This recipe delights children and can be eaten as a top, pecking, second course and even a good serving as a single dish. Today I present you a recipe very help because it is prepared in a little while, if you have already prepared the meatballs in advance. So if you have a little time or are very organized, it is best to have some ration in your freezer and sure to get you out of a hurry.
I want to tell you how I prepare them. It is a daily recipe, very simple and I thought to tell you also how I do to save them. Although they are easy to prepare, you will need to have some time to make them because you have to work the base a little bit and then give them the shape. If you have kids, they will have fun making the little balls and you can let them choose the size. Remember that when they come into contact with the kitchen, in addition to enjoying a good time, they have a better predisposition to the dishes that are prepared at home. So invite those kids, who are very cheap labor, to help you in your mission to get the perfect meatball. You’ll see what rounds they make you!
- 800 g of minced meat (pork, veal or mixed)
- 4 eggs
- 200 ml milk
- 200 g bread crumbs
- 5 or 6 garlic
- Chopped parsley (optional)
To cook the meatballs with tomatoes:
- homemade tomato sauce
- Concentrate bouillon or salt
- Photograph of ingredients needed for this recipe
Ingredients to prepare How to prepare homemade meat dumplings and tricks to freeze them. Meatballs with tomato
How to prepare homemade meat dumplings and tricks to freeze them. Meatballs with tomatoes: preparation of the recipe
In a bowl, place the minced meat and add the finely chopped garlic. If you are going to put parsley, add it now well chopped. Peel the eggs and place them in the bowl. Add the milk, half the breadcrumbs and the corresponding salt. Mix well until the bread is well soaked. Just add the remaining bread and mix until a homogeneous mass is obtained. Leave to stand for 30 minutes to distribute the moisture well throughout the dough.
Put flour in a dish and with the help of two spoons or with your hands, form balls of dough to your taste. Pour them into the flour and give them round shape with the hands. Fry the meatballs in plenty of oil at medium temperature. I usually do it in fryer and serve rations of 5 meatballs per person. When they brown, we finish finishing the plate with the tomato sauce.
Preparation of the meatballs
In a casserole, place two tablespoons of tomato sauce per person and add a glass of water. Add a little stock of broth concentrate. Let everything reduce to simmer for about ten minutes and while you prepare some french fries. When you have thickened the tomato (the flour to coat the meatballs thickens the sauce) you can put out the fire.
To serve, place the meatballs in an earthenware pot or a tray and on top of the French fries. And now only remains to prepare to succeed!!!
Tips and tricks for freezing:
When you want to prepare meatballs in quantity to save, you can place them in a tray, separated from each other, with a base of kitchen film and store them in the freezer. Once frozen, put them in bags and you can take out each time the units you need. They can be cooked without thawing.
Although this method of freezing that I just told you is the most traditional, I first cold them and, once cold, I introduction in one or several bags in the freezer. When I prepare them, I take the amount I need, and without thawing I add them directly to the sauce that I prepare. If you prefer, you can freeze them in lunch boxes with the sauce already made, but do not freeze the potatoes because they are not good. So the potatoes, better freshly made.