Meatballs Stuffed with Whole Mushrooms, Baked in Tomato Sauce
by Editorial Staff
When ordinary meatballs become boring, it’s time to make them more interesting, with filling. We bake meatballs with whole champignons inside in tomato sauce. Due to simmering in the oven, the sauce turns out thick, and the meatballs are juicy. Ideal with any side dish.
Cook: 50 mins
Servings: 3
Ingredients
- Minced meat – 400 g
- Champignons (small) – 8-9 pcs.
- Onions – 70 g
- Tomato paste – 80-90 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 1 tbsp
- Ground sweet paprika – to taste
- Dried garlic – to taste
- Water – 600 ml
Directions
- Prepare all products according to the list. Any mince can be used, I have pork and chicken. It is better to choose mushrooms that are not very large so that the meatballs are small in size.
- Peel the onions, chop randomly and place in a blender bowl. Chop the onion at maximum speed.
- Add chopped onion to the minced meat bowl. Add salt and black pepper to taste.
- Mix the minced meat thoroughly.
- Rinse the mushrooms and wipe them with a kitchen towel or gently clean them from dirt. Refresh the cut on the leg.
- Dissolve the tomato paste in warm water.
- Turn on the oven to preheat to 180 degrees. Form the meatballs. To do this, take a little minced meat, flatten it into a cake, put the mushroom in the center. After the minced meat, gently close up the whole champignon so that the mushroom is inside, and the minced meat is outside.
- Do the same with all minced meat and mushrooms. Grease an oven dish with vegetable oil and put meatballs stuffed with whole mushrooms there.
- Pour all the meatballs with tomato.
- Sprinkle the meatballs with salt, pepper, ground paprika and dry garlic to taste. Send the container with meatballs to the oven preheated to 180 degrees.
- Bake meatballs with mushrooms in tomato sauce for 35-40 minutes.
- Serve ready-made meatballs with filling in tomato sauce hot, with a side dish of your choice – any cereals, pasta, potatoes.
Bon Appetit!
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