Meatballs in tomato-orange sauce

Meatballs in tomato-orange sauce

Meatballs in tomato-orange sauce


For meatballs:

Ground beef — 250 g
Milk — 100 ml
Bread without crusts — 30 g
Chicken eggs — 1 PC.
Flour — 2 tbsp
Salt — 1 pinch
Pepper — 1 pinch
Cumin — 1 pinch
Paprika — 1 pinch
Sunflower oil — for frying

For the sauce:

Honey — 1 tsp.
Wine vinegar — 1 tsp.
Orange juice — 1 item
Tomato paste — 200 g
Tomatoes (optional) — 2 PCs.
Curry — 1 tsp
Salt — to taste

For garnish:

Eggplant — 1 PC.
Potatoes — 3 PCs.
Salt — to taste
Greens — for decoration


The milk is slightly warm in the microwave and give the bread without a crust to soften it.

To the mince add the egg, soaked in milk bread, flour and a pinch of salt, pepper, cumin and paprika.

To ensure that the meatballs kept the form, they need a little fry in sunflower oil.

Meatballs in tomato-orange sauce

To make the sauce: in a skillet or small saucepan over medium heat melt the honey, add the wine and vinegar for 1 minute to warm up together. Pour in the orange juice, add fire and, stirring occasionally, to evaporate about half.

Spread the tomato paste and curry, salt and mix well. Optionally add the tomatoes.

To combine meatballs with sauce and simmer on low heat under a lid for 20 minutes. During this time the meatballs cook and soaked with sauce.

Meatballs in tomato-orange sauce

To prepare the garnish: cut eggplant into cubes and soak in salted water for 10 minutes.

After soaking fry the eggplant until tender and add salt to taste.

Potatoes clean, cut into cubes, fry until Golden brown and finally add salt.

As soon as the meatballs cook, and the potatoes and the aubergines are fried, you can assemble the dish and at the end decorate with greens.

Bon appetit!

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