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Meatballs in Ketcha Sauce

Homemade pork-and-beef meatballs, browned in the pan and then finished in MADESA “Ketcha” Sauce. The tomato-paste base with sweet pepper, onion and garlic is already balanced, so nothing is needed beyond a bay leaf and a splash of water. A classic with mashed potatoes or buckwheat.

Time
50 min
Servings
4
Difficulty
Easy
Meatballs in Ketcha Sauce

Ingredients

  • 600 g minced pork and beef (or pork only)
  • 1 jar (485 g) MADESA “Ketcha” Sauce
  • 1 onion (about 120 g), grated or very finely chopped
  • 1 egg
  • 50 g white bread, soaked in 50 ml milk
  • 2 garlic cloves, crushed
  • 2 tbsp sunflower oil
  • 150 ml water or stock
  • 1 bay leaf
  • 1 tsp salt, ½ tsp black pepper
  • 2 tbsp chopped dill or parsley
  • mashed potatoes, buckwheat or rice to serve

Products in this recipe

Method

  1. 1

    Mix the mince with the onion, egg, squeezed-out bread, garlic, salt and pepper and knead for 2 minutes. With wet hands shape into 16 balls (about 45 g each).

  2. 2

    Heat the oil in a deep frying pan and brown the meatballs in two batches, 2–3 minutes per side. Transfer to a plate.

  3. 3

    Pour the Ketcha sauce and water into the same pan, add the bay leaf and bring to a gentle simmer, scraping up the browned bits from the bottom.

  4. 4

    Return the meatballs to the sauce, cover and simmer gently for 20 minutes, turning once. The sauce will thicken and coat the meatballs.

  5. 5

    Remove the bay leaf, scatter with herbs and serve with mash or buckwheat.

Tip: Ketcha is a ketchup-style sauce that already has sweet pepper, onion and garlic in it; if you like it sharper, stir in 1 tsp of vinegar at the end.

16 September 2026 · Ukrainian home cooking

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