Wednesday, August 29, 2012

Beef meatballs in creamy tomato sauce

Here is another version of our favorite meatballs, this one I make with beef and we all like it. Anything that freezes well, like this one, I always make more and store for later. 

- about 1lb ground beef (or any ground meat)
- a handful of finely grated carrots (I grate about 5 baby carrots)
- about 2/3 cups of cooked rice (optional, I use it when I have leftover from last night dinner)
- if there is no rice add 1 white roll soaked in few tablespoons of milk, milk squeezed out
- 1 small yellow onion, grated
- 1 egg
- salt and pepper

Mix it all together, form small meatballs, and put one by one into boiling water. I like to use quite a lot of water, this way we have more sauce. I also add some more grated carrots to the water as well as few peppercorns and 2 bay leaves.
Cook for about half an hour. After it's cooked, leave in the pan just the amount for today, add a small can of tomato sauce (not the paste, sauce is more delicate) boil for about a minute or two. Turn off and add about a tablespoon of sour cream or plain cream cheese, adjust seasoning and serve with whatever you like, it's good with rice, pasta, mashed potatoes or couscous. Sometimes I divide it and make adults portion more spicy adding cayenne pepper or just a little bit more of black pepper. I also like to add frozen petite peas or corn to rice and often add it to mashed potatoes too, just to smuggle some more vegetables.
For our child I usually serve it with high sauce to rice ratio, almost like a thick soup, just like in a picture above. 

Whatever was taken out before adding tomato sauce, I cool and freeze in small portions for the child or big portion for the family for later use. Then when needed, thaw, bring to boil, add tomato sauce and sour cream or cream cheese and serve.

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