Not everyone loves meatballs, of course, but almost everyone. The main thing is that they are cooked deliciously. And there are a lot of recipes that are “tasty”. For every taste. There are meatballs in different versions of creamy sauce, there are - in different versions of tomato sauce. There are meatballs on a vegetable pillow, and there are ones with additives.
What they are good about is that they are universal!
And you can use any minced meat - from minced chicken breast to very exotic options. And seasonings can make the same minced meat completely different ...
In general, I'm finishing singing an ode to meatballs, let's get down to business.
This option is Tuscan. Why Tuscan? Well, I don’t know, it’s written like that. Perhaps because of the cheese.
We take:
- 500 grams of minced meat of your choice. It turns out very well when minced meat - turkey chicken fillet is started up.
- 1 can of tomatoes in their own juice. You can take fresh, but canned ones are more relevant now (prices have already jumped up sharply);
- 100 ml cream 20% fat (or even higher)
- 2-3 tablespoons of a mixture of Italian herbs
- Salt-pepper-garlic to taste
- Well, mozzarella - two hundred grams.
How we cook:
Mix the minced meat with salt, garlic (if you like), pepper. Knead well and even beat it off a little (throw it into a bowl) so that the minced meat becomes smooth and without air voids.
We make meatballs from minced meat, lay out a baking dish.
Peel the tomatoes, cut them into pieces. Mix with juice, cream. Add a mixture of herbs, salt and pepper. Fill the meatballs with this mixture.
Then we cut the mozzarella and put it in pieces on top of the meatballs in the sauce.
We send it to the oven at 160 degrees for thirty to forty minutes.
Bon Appetit!