How to cook meatballs with gravy

Meatballs with sauce as gravy have become classics of the modern diet. Thanks to the braising sauce, meatballs remain soft. To get a delicious and delicate gravy when cooking, you should consider several nuances.

You will need

• • 500 g mixed minced meat
  • 1 onions
  • 1 clove of garlic
  • a slice of white bread
  • 100 ml milk or cream
  • breadcrumbs
  • 2 tbsp flour
  • 3 tbsp tomato puree or tomato paste
  • salt
  • pepper
  • oil for frying

Instruction

1. The beef patties you can buy ready-made, and can make it your own. The proportions of pork and beef take according to your taste and discretion.
2. Soak the bread in milk or cream, lightly press it from the liquid, well chop.
3. Chop finely the onion. Some people like to lightly fry the onion before adding it to the stuffing. They claim that it makes the meatballs more tender.
4. Mix in a bowl the mince, bread, onion, add chopped garlic, salt and pepper. Mix well cutlet mass hands.
5. Form into small oblong patties, roll them in breadcrumbs, fry on high heat until light Golden brown. It's OK if inside they remain a little raw, you will still bring them to the stage of the subsequent fighting.
6. When all the meatballs are ready, in fat remaining after roasting sauté wheat flour. Dilute tomato paste with 1 Cup of water, pour it into the pan.
7. Well stir the sauce, bring to a boil, put in it the meatballs, cover and allow to protushitsya on slow fire for 10-15 minutes.