Meatballs in sauce are soft homemade meatballs from ground meat cooked in tomato sauce — Serbian meatballs that are juicier than fried ones because they are fed by the sauce during longer cooking and are a perfect pair with mashed potatoes or pies. Meat cooked in sauce is always juicier than meat that is baked and served with sauce on the side.
Bojana always does not fry the meatballs, but directly puts them raw into the cold sauce and then heats it — fried meatballs have a caramelized crust but are dry inside. Raw meatballs that are cooked in sauce for 30 minutes from cold gradually release juices into the sauce and absorb the sauce into themselves — the end result is meatballs full of sauce juice and sauce full of meat flavor.
| Category: | Main dishes |
| Seasons | All |
| Cuisine Type | COM_JOOMRECIPE_CUISINE_SRBIJA |
| Tags: |
| 500 g ground meat (mixed) |
| 1 pcs egg |
| 1 pcs onion (small, for the mixture) |
| 2 tablespoons flour |
| 400 ml tomato sauce (passata) |
| 1 pcs onion (for the sauce) |
| salt, pepper, oregano to taste |
Raw meatballs directly into the sauce — cooked in the sauce they are juicy and full of sauce flavor, fried ones are dry.
Cook covered on low heat — high heat breaks the meatballs, low heat keeps them together.
Turn once — too much turning breaks the meatballs which are soft during cooking.
Thick sauce at the end — if too liquid, uncover and cook for 5 minutes to reduce.
Per Serving 1 serving = 3-4 meatballs
| Kilocalorie: | 390 kcal |
| Kilojoule: | 1633 kJ |
| Fibers: | 1.5 g |
| Salt: | 1.5 g |
| Carbs: | 22 g |
| Sugar: | 6 g |
| Fat: | 20 g |
| Saturated fat: | 7 g |
| Cholesterol: | 85 mg |
| Proteins: | 28 g |
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