Simple recipe for tomato sauce to the meatballs

- 2 tbsp tomato paste;
- 1 tbsp. water;
- 1 small onion;
- 1 tbsp of flour;
- 1 clove of garlic;
- a pinch of sugar;
- 1/3 teaspoon of black pepper;
- 20 g of fresh herbs.

Instead of tomato paste we can take the average tomato, remove the skin and grate the pulp on a fine grater into a homogeneous puree.
Clean the onion, finely slice it and fry in the remaining after the preparation of chicken fat or vegetable oil until transparent over medium heat. Stir in the flour, mix all and fry for a few minutes, until the mixture turns light brown, giving not to form lumps. Put tomato paste, pepper and sugar. Boil some water and dilute it to a thick orange-red mixture, intensively stirring it with a wooden spatula.

The sunflower tomato gravy to taste and simmer for 10 minutes until thick. Remove the husks from the garlic, crush it in a special press and fold into the sauce. Chop it optional parsley, dill or cilantro, remove from heat and pour over meatballs.

Cream sauce for meatballs

- 1 tbsp. milk;
- 0,5 tbsp. meat or chicken broth;
- 1 onion;
- 3 tbsp. butter;
- 2 tbsp flour;
- 0.5 tsp. ground white pepper;
- a pinch of nutmeg;

Creamy gravy can be made even thicker if you cook it on the basis of milk, cream or sour cream.
Melt in a frying pan butter and fry in it the flour. Separately fry chopped onion and put it in first dishes. Enter in it a thin stream of milk and broth. Season the sauce with spices, salt as needed and cook at a moderate temperature, until thickened. This gravy is especially good for delicate cutlets from poultry.

Mushroom sauce for meatballs

- 500 g mushrooms;
- 1,5 tbsp. 33%-nykh of cream;
- 1 onion;
- vegetable oil;

Pour the mushrooms with water in saucepan, bring to the boil, simmer for 15-20 minutes, place them in a colander, let cool and cut into small pieces. Make transparent fried a finely chopped onion, mix it with the mushrooms and cook 10 minutes, until moisture is evaporated. Give mass to cool, grind it in a blender and return back into the pan. Pour the cream, mix all, add salt and a little warm gravy but do not boil. Serve it separately in a gravy boat or cover it chops per serving.