Tag Archives: meatball

Rice with Meatballs and Cucumber in Tomato Sauce

Posted on by
Reply

Rice with Meatballs and Cucumber in Tomato Sauce
Ingredients: rice, 12 small meatballs, 1 onion, 1 cucumber, 1 can diced tomatoes, 1 tablespoon Worcestershire sauce, 50 ml white wine, 1 tablespoon potato starch, oregano,

Number of persons: 3

Cook the rice according to pack instructions. Bake 12 small meatballs brown. Spoon the meatballs from the pan. Bake in the remaining butter 1 chopped onion until soft and slightly browned. Meanwhile peel 1 cucumber. Halve the cucumber by length and cut into slices of 1 centimeter. Add the cucumber to the onion and cook for about 5 minutes. Put the meatballs back into the pan. Add 1 can diced tomatoes and 1 tablespoon Worcestershire sauce. Let it simmer gently for 10 minutes. Meanwhile, make a sauce of 50 ml white wine and 1 tablespoon potato starch. Add the sauce and stir well so the tomato sauce binds. Add to taste some oregeno. Serve the meatballs with cucumber and tomato sauce with rice. Enjoy!

Meatballs with Sauce de ‘Liège’

Posted on by
Reply

Meatballs with Sauce de 'Liege'
Ingredients: 3 meatballs, 1 onion, 1 tablespoon flour, 1 tablespoon vinegar, 1 tin tomato puree, 2 tablespoons apple spread, 200 ml stock,

Number of persons: 3

Preheat the oven to 200 degrees. Put 3 meatballs in a baking dish and place the baking dish in the preheated oven. Bake 1 chopped onion until slightly brown. Add 1 tablespoon flour and cook briefly. Add 1 tablespoon vinegar, 1 tin tomato puree, 2 tablespoons apple spread and 200 ml stock. Stir over low heat until everything is dissolved. Let the sauce simmer until the sauce has the desired thickness. Serve the meatballs with sauce Liège.. Enjoy!

Meatballs with Sauce Liège

Posted on by
Reply

Meatballs with Sauce Liège
Ingredients: 12 small meatballs, 1 onion, 1 tablespoon flour, 1 tablespoon vinegar, 1 tin tomato puree, 2 tablespoons apple spread, 200 ml stock,

Number of persons: 3

Preheat the oven to 200 degrees. Put the meatballs in an ovenproof dish and put the ovenproof dish in the preheated oven. Bake 1 chopped onion until slightly brown. Add 1 tablespoon flour and cook briefly. Add 1 tablespoon vinegar, 1 can tomato puree, 2 tablespoons apple spread and 200 ml stock. Stir over low heat. Let the sauce simmer until the sauce then the desired thickness. Serve the meatballs with sauce. Enjoy!

Meatballs with Sauce Liege

Posted on by
Reply

Meatballs with Sauce Liege
Ingredients: 2 meatballs, 2 onions, 300 ml water, 1 vegetable stock cube, 2 tablespoons apple spread, 30 grams raisins,

Number of persons: 2

Preheat the oven to 180 degrees. Bak 2 meatballs around brown in hot butter. Place the meatballs in an ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Fry 2 chopped onions until onions are soft and slightly browned in the remaining fat. Add 300 ml water, 1 crumbled vegetable stock cube, 2 tablespoons apple spread and 30 grams raisins. Bring to the boil. Cook over low heat 20 minutes until thickened. Serve the meatballs with the sauce Liege. Serve with fries and a salad. Enjoy!

Meatballs in Tomato Sauce

Posted on by
Reply

Meatballs in Tomato Sauce
Ingredients: 1 onion, 1 garlic clove, thyme, 2 tomatoes, 1 can diced tomatoes, 1 stock cube, 12 small meatballs,

Number of persons: 2

Bake 1 chopped onion with 1 finely chopped garlic clove and thyme until the onion is soft. Add 2 diced tomatoes, 1 can diced tomatoes and 1 crumbled stock cube. Stir and mash with a hand blender. Add 12 small meatballs. Leave for 20 minutes on medium heat. Serve with fries and salad. Enjoy!

Meatbal with Sauce Liège

Posted on by
Reply

Meatbal with Sauce of Liège
Ingredients: 2 meatballs, 2 onions, 2 tablespoons vinegar, 300 ml water, 1 beef stock cube, 3 tablespoons apple spread, 30 grams raisins,

Number of persons: 2

Preheat the oven to 180 degrees. Bak 2 meatballs around brown in hot butter. Place the meatballs in a baking dish. Place the baking dish about 30 minutes in the preheated oven. Fry 2 chopped onions until soft and slightly browned in the remaining fat. Add 2 tablespoons vinegar and cook over low heat. Add 300 ml water, 1 crumbled beef stock cube, 3 tablespoons apple spread and 30 grams raisins. Bring to the boil. Cook over low heat 20 minutes until thickened. Serve the meatballs with the sauce Liege. Serve with fries and salad. Enjoy!