Perisoare cu sos/ Meatballs with marinara sauce

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Nu pot decat sa ma declar super multumita de aceasta reteta. Am facut perisoarele putin diferit de ce fac eu de obicei iar sosul are o savoare speciala! O sa vedeti si de ce! Sunt deliciose! sa nu mai zic ca perisoarele sunt coapte in cuptor , nu prajite sau fierte( cum am mai auzit).

Ingrediente (45 perisoare)

1200 gr carne (porc si vita)

4 felii de paine

sare dupa gust

piper dupa gust

o ceapa mare (calita)

o mana de patrunjel verde (babana)

1/2 lingurita pasta usturoi (din comert) sau facut in casa

1 ou (optional)

3 linguri ulei

Sos marinara (imbogatit)

1400 ml suc de rosii la sticla

5 catei de usturoi

jumatate de ceapa

sare dupa gust

piper dupa gust

2 foi de dafin

3 linguri ulei

1 lingurita oregano

6 lingurite zahar (sau mai putin, dupa gust)

Mod de preparare:

Intai pregatim amestecul de chiftele.

Inmuiem painea in apa sau lapte . O stoarcem si o punem intr-un castron.

Calim ceapa in 3 linguri de ulei pana devine sticloasa.

Adaugam carnea de vita si porc, ceapa, painea, sarea si piperul, usturoiul, patrunjelul tocat marunt si oul. (eu am incercat si cu ou si fara ou. Sincer ies mai bine fara ou!)

Amestecam bine pana cand se incorporeaza┬átoate ingredientele bine. Eu framant cu mana sau pun in robot si se amesteca singurele ­čÖé

Buun! Acum preincalzim cuptorul la 175┬░C sau (375┬░F). Punem hartie de copt in doua tavi dreptunghiulare (am folosit tavi speciale de cookies) cu fundul mai gros. Formam perisoarele cu mana (udati-va pe maini inainte sa nu se lipeasca prea mult carnea de maini) si le punem in tavi, cam 4 pe un rand. Intr-o tava mi-au intrat fix 20. Le coacem in cuptor cca 25-30 de minute. Le scoatem din cuptor si le transferam intr-o cratita unde urmeaza sa punem sosul marinara peste ele.

Cum facem sosul:

Incingem uleiul, adaugam ceapa si calim putin apoi adaugam usturoiul tocat marunt. Amestecam de cateva ori apoi turnam sucul de rosii. Dam focul mic, ca altfel o sa sara sara peste tot :-). Asezonam cu sare, piper, oregano si foaie de dafin. Adaugam 6 lingurite de zahar (daca va place mai dulceag, si in functie de cat de acru este sucul de rosii). Lasam sa fiarba la foc mic cca 15 minute, ca sa scada putin.

Turnam sosul peste perisoare si apoi servim peste spaghete fierte (sau orez, piure), peste care am presarat patrunjel verde tocat.

Sa va spun cat de minunate sunt? Eu zic sa le incercati. Sosul cu foaie de dafin are un gust deosebit! Este ingredientul secret care va aduce acest fel de mancare la un alt nivel! Iar painea din perisoare va face carnea mai afanata (nu vor iesi tari ca niste ghiulele :-). Sincer mi-au placut mai mult fara ou, se incheaga perfect fara ou si nu lasa multa zeama la copt!

Pofta buna!

Perisoare cu sos/ Meatballs with marinara sauce
 
Prep time
Cook time
Total time
 
I can say that I am very grateful for this recipe. The meatballs have a secret ingredient and the marinara sauce is super yummy bringing this dish to another level! Let's see what we need!
Author:
Cuisine: Romanian
Serves: 45
Ingredients
  • 4 ponds ground meat (pork and beef mix)
  • 4 slices of bread (soaked in water or milk)
  • 1 big onion
  • 3 tablespoons oil
  • salt and pepper for your taste
  • a bunch of fresh parsley
  • 1 egg (optional)
  • ½ tsp garlic paste (store bought)
  • sauce:
  • 2 bottles tomato crushed tomatoes ( or 2 cans)
  • salt and pepper for your taste
  • 1 tsp oregano (dry)
  • 5 cloves of garlic
  • 2 bay leaves
  • 3 tbsp oil
  • 5 tsp sugar
Instructions
  1. First we prepare the meatballs.
  2. saute the onion in 3 tbsp of oil until becomes translucent.
  3. Soak bread in water (or milk) , squeeze it and add it into a bowl together with the onion, ground meat, salt and pepper, oregano, garlic and fresh chopped parsley. add egg (I noticed that the meatballs will bake and keep their shape without the egg anyways and they release less juice while baking)
  4. Line 2 trays with parchment paper ( I used 2 cookie trays), form the meatballs with your wet hands (so they don't stick too much from your skin) and bake them in the oven at 375 F.In one tray you will fit 20 meatballs. After 25-30 min. they will be ready. Remove them from the baking sheet and place them in a pot where you will poor the sauce.
  5. Marinara sauce:
  6. Heat the oil and saute half an onion. add chopped garlic and stir few times. don't allow garlic to burn!
  7. Bring the heat on low and add the tomato juice. Add ll other ingredients and boil for about 15 min. to reduce it.
  8. Poor the sauce over the meatballs and serve them over spaghetti , rice or mashed potatos! Don't forget to add fresh chopped parsley!
  9. Enjoy!


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