Meatballs with sweet and sour sauce

Description

It is very reasonable to immediately convert the rest of the minced meat into ready-made meatballs or meatballs, which at any time can be warmed up even in broth, even in sauce.

Cooking

Step 1

Preheat the oven to 180 C. Line a baking sheet with baking paper or foil. Lubricate the foil with vegetable oil.

Step 2

Prepare meatballs. Finely chop the garlic and parsley, grate the cheese on a fine grater. Mix minced meat with semolina, garlic, herbs and cheese, season with salt and pepper and mix thoroughly with a fork or hands.

Step 3

Form meatballs with a diameter of 2.5 cm, put on a baking sheet so that they do not touch each other. Brush them with vegetable oil using a brush. Bake 12-15 minutes, until golden brown.

Step 4

Let the meatballs cool and transfer them in a single layer to a cutting board that will fit in the freezer. Freeze for 30-40 minutes, then transfer to a plastic bag (preferably with a zipper) and store in the freezer for up to 30 days.

Step 5

Prepare the sauce. Finely chop the onion. Heat oil in a frying pan or deep saute pan and sauté onion over moderate heat until softened, 5 minutes. Add tomatoes, apricot jam, sugar, Worcestershire sauce, mustard and hot peppers. Bring sauce to a boil, reduce heat and simmer until thickened, about 15 minutes. Cool to room temperature, divide into containers and freeze. The sauce will keep in the freezer for up to 30 days.

Step 6

Before serving, heat the sauce in a lidded roasting pan over moderate heat, stirring occasionally. Dip the frozen meatballs into the boiled sauce and warm over moderate heat for 15-20 minutes.

Step 7

Serve meatballs with mashed potatoes or boiled rice.