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These ground beef meatballs are perfectly soft and packed with flavor, elevated by a rich homemade tomato sauce. The silky sauce combines the sweetness of carrots and onions with the tanginess of tomato paste, rounded off with heavy cream for a smooth finish. The meatballs themselves are tender, thanks to the addition of half-cooked rice and oatmeal, and are seasoned with paprika and your favorite spices. Serve them with the luscious sauce for a meal...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix ground beef with egg, processed oatmeal, half-cooked rice, salt, pepper, paprika, and your favorite spices.
Form the mixture into meatballs and place them in a baking dish.
Pour water into the dish to cover about half of the meatballs.
Heat vegetable oil in a pan over medium heat and add minced onion and carrot.
Cook for a few minutes until softened and fragrant.
Add tomato paste and water, then cook for a few more minutes.
Blend the sauce in a food processor until smooth.
Return the sauce to the pan and heat on low heat.
Add heavy cream and mix until smooth.
Cook for a few more minutes until the sauce thickens.
Serve the meatballs with the homemade tomato sauce.
You can substitute oatmeal with breadcrumbs if preferred.
Adjust the spices to suit your taste or try adding garlic powder for extra flavor.
For a smoother sauce, ensure the carrot and onion are finely minced before cooking.
Can I use a different type of meat?
Yes, you can use ground chicken, turkey, or pork instead of beef.
Can I skip the heavy cream?
Yes, you can skip the heavy cream or replace it with milk or a dairy-free alternative.
How do I know the meatballs are cooked?
The meatballs should be firm and no longer pink in the center when fully cooked.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
Can I freeze the meatballs?
Yes, you can freeze the uncooked meatballs for up to 3 months. Thaw before cooking.
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