There are dishes that are familiar to everyone. Literally everyone. Most often, the roots of the origin of these dishes are lost deep in history, but their today's popularity and widespread use speak for themselves. So the heroes of our story today, meatballs with gravy, can easily be classified as one of the most popular, most common dishes, loved by most of us since childhood. Little meat balls soaked in aromatic gravy are hot, juicy and so delicious; They're easy to make, easy to customize to suit your own taste preferences, and nearly impossible to mess up. This dish fits equally perfectly into the menu of the most venerable chefs and into the home menu of still inexperienced housewives. Let's figure out how to cook meatballs with gravy.
The variety of recipes for preparing this dish literally boggles the imagination. Every country, every city, every family has its own special recipes and secrets that allow cooks and housewives to be sure that their meatballs are the most delicious in the whole world. And in fact, what are these little delicious balls made from? Literally everything that is at hand goes into use. Any types of minced meat in any combination, minced poultry, minced fish fillet, even minced vegetables and mushrooms for lean and vegetarian meatballs. Add the indispensable spicy vegetables to the minced meat - onions, garlic, carrots, which give the meatballs additional juiciness and aroma; cereals - rice, couscous, bulgur, millet, semolina, which make the meatballs more tender and soft, absorbing all the released juices; the most incredible seasonings, aromatic herbs, herbs and spices, allowing you to endlessly diversify the taste and aroma of your meatballs. And add here an almost endless assortment of gravies and sauces in which your meatballs are prepared, and you can easily see for yourself that this dish will never bore you with its monotony, but on the contrary, it will help you diversify your menu every day, delighting you and your loved ones with more and more new shades of taste and delicious aroma.
Today the Culinary Eden website has collected and recorded for you the most important tips and little culinary secrets, coupled with proven recipes that will definitely help even inexperienced housewives and tell you how to cook meatballs with gravy.
1. Without a doubt, the most common and popular meatballs can be called meatballs. Minced meat for them is prepared from one or two types of meat. Most often it is beef and pork. Of course, the easiest way to buy such minced meat is ready-made in the nearest store, but believe me, homemade minced meat made by yourself will turn out much tastier and will meet your requirements much more fully. To prepare minced meatballs, you will need fresh, not too fatty meat. To ensure that your meatballs are truly tender, pass the meat through the finest grate of the meat grinder two to three times. Do not add eggs to the minced meat! Meatballs made from well-kneaded minced meat hold their shape perfectly even without them, but eggs will certainly add unnecessary hardness to your meatballs.
2. If you are going to cook meatballs in gravy, then you must add rice to the minced meat, which will help maintain the juiciness and tenderness of the meatballs themselves even after a long stew in the gravy. Round or medium-grain rice is best suited for making meatballs. There is no need to cook it even until half cooked, as is often recommended in recipes. It is much better to pour boiling water over thoroughly washed rice so that it completely covers the rice, leave for five minutes, and then rinse again in cold water. This kind of rice, just brewed with boiling water, perfectly retains all its absorbent qualities, which means it will preserve for you all the most delicious and aromatic juices that will be released from the minced meat during cooking.
3. In addition to rice and meat, fresh finely chopped onion must be added to the minced meatballs, and, if desired, garlic and coarsely grated carrots. All these vegetables will not only give your meatballs the necessary juiciness, but also add flavor and slight sweetness. To add a special flavor to your liking, you can add your favorite spices, such as ground black pepper, nutmeg, cloves, cardamom and many others. You can also add some finely chopped herbs - parsley, dill, cilantro, basil. All these additions will allow you to fully express your imagination and make your meatballs truly yours, a one-of-a-kind dish that you can be proud of.
4. Having prepared all the necessary ingredients, all you have to do is knead the minced meat and form meatballs from it. Doing this is easy and difficult at the same time. The whole point is that the minced meatballs must be kneaded thoroughly. After collecting and mixing all the minced meat ingredients, knead it for at least 10 - 15 minutes. Well-kneaded minced meat for meatballs should be dense, almost monolithic and in no case loose or crumbly. It is best to make meatballs with your hands slightly moistened in cool water. Just pinch off small pieces of minced meat and roll them into a ball the size of a small apricot.
5. Before you pour the gravy over your meatballs and leave them to simmer under the lid, they need to be fried. This will allow the meat to “set” and retain its original shape even after stewing for a long time. It is best to deep fry the meatballs. Pour enough vegetable oil into a deep frying pan so that the meatballs dropped into it are completely covered with it. Heat the oil over high heat and dip the meatballs in it for a couple of minutes until a light, uniform golden brown crust forms. Remove the meatballs with a slotted spoon and place on a separate plate. This method of frying will help you maintain the attractive round shape of the meatballs, and in addition, the boiling oil will instantly seal all the aromatic meat and vegetable juices inside your meatballs. If such a large oil consumption is not part of your current plans, then you can simply fry the meatballs in a frying pan with a small amount of oil over medium heat for three to five minutes on each side. In this case, your meatballs will, of course, lose their round shape, but will remain just as tasty and aromatic. The choice of frying method is yours.
6. The gravy in which you will stew your meatballs not only gives them a special juiciness and softness, but also allows you to endlessly diversify the taste and aroma of the finished dish, because there are infinitely many recipes for various gravies. But there is one secret that unites them all - the gravy should be moderately thick. You can thicken the gravy with three ingredients: flour, tomato paste and sour cream or very heavy cream. These ingredients can be used individually or together to achieve the flavor you desire. Just follow the proven recipe you choose and everything will work out. However, avoid recipes that advise thickening the gravy with starch; believe me, such a paste-like gravy will only spoil your dish.
7. Let's try to cook our first meatballs with gravy. Pass 200 grams through a meat grinder twice. beef and 300 gr. pork. Finely chop one large onion. Brew boiling water and lightly drain ½ cup of round rice. Combine all ingredients, salt and pepper to taste. Knead the minced meat thoroughly and form small meatballs. Fry the meatballs in small portions in deep fat (two minutes each) or in a small amount of oil in a frying pan for 3 - 5 minutes on each side. Place the finished meatballs in a deep frying pan greased with oil. In a glass of hot water, dilute 1 tbsp. spoon of tomato paste and pour into the meatballs, add a couple of bay leaves, cover the pan with a lid and simmer over medium heat for 10 minutes. Meanwhile, mix ½ cup of lukewarm boiled water, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of flour, ¼ teaspoon of black pepper and salt to taste. Pour the sour cream mixture into the frying pan with the meatballs, cover with a lid and gently shake the contents of the frying pan in a circular motion so that the ingredients of the gravy are mixed. Return the pan to low heat and simmer your meatballs for another 20 minutes at the lowest simmer. Remove the finished meatballs from the heat and let sit for another 10 minutes. Before serving, sprinkle with chopped parsley.
8. Spicy lamb meatballs are aromatic and very tasty. Prepare minced meat from 400 gr. lean lamb, ½ cup boiled rice, one chopped onion, two chopped garlic cloves, 1 tbsp. tablespoons of chopped cilantro or parsley, ½ teaspoon of ground coriander, ½ teaspoon of ground cumin, salt and pepper to taste. Form meatballs and fry them in deep fat or in a frying pan. Prepare the gravy separately. Heat 3 tbsp in a frying pan. spoons of vegetable oil, add one chopped onion and fry until golden brown. Then add three crushed cloves of garlic, finely chopped small chili pepper without seeds, 1 teaspoon of paprika and 1 teaspoon of cumin. Heat everything together, stirring constantly, for one minute. Then add 400 gr. finely chopped fresh or canned tomatoes, 1 teaspoon of sugar and 1 teaspoon of salt. Stir in the sauce and simmer over low heat, covered, for 30 minutes, stirring occasionally. Place the fried meatballs in a greased baking dish, pour in the prepared gravy, cover with foil and bake in an oven preheated to 200° for 20 minutes, after the time has elapsed, remove the foil and bake your meatballs for another 10 minutes.
9. It’s very easy to prepare tender and tasty chicken meatballs in mushroom gravy. Soak two slices of crustless white bread in a small amount of milk and squeeze out. Pass 500 g through a fine grinder. chicken fillet without skin. Finely chop one small onion. Mix bread, minced chicken and onion, add 1 tbsp. a spoonful of chopped dill, salt to taste. Knead the minced meat thoroughly and form small meatballs. In a deep frying pan, melt 3 tbsp. spoons of butter, add one chopped onion and fry until transparent, then add 400 gr. fresh or frozen wild mushrooms and fry, stirring often, until all the moisture has evaporated and the mushrooms are lightly browned. Then add 2 tbsp. spoons of flour, stir, pour in 250 ml. boiling chicken broth, 50 ml. dry white wine and 3 tbsp. spoons of heavy (30%) cream. Stir, bring to a boil, and then reduce heat to low. Place chicken meatballs in the hot mushroom sauce, cover and simmer over low heat for 20 minutes.
10. Fans of fish dishes will surely enjoy fish balls with white gravy. Pass 700 grams through a fine grinder. cod fillet or any other of your favorite sea fish. Soak three slices of crustless white bread in milk and squeeze lightly. Finely chop half an onion. Mix minced fish, bread and onion, add a pinch of white pepper and salt to taste. Knead the minced meat thoroughly, form meatballs and lightly bread them in flour. Prepare the sauce separately. In a deep frying pan, heat 3 tbsp. spoons of olive oil, add one chopped onion, one coarsely grated carrot and half a sweet bell pepper, cut into thin strips. Fry the vegetables, stirring, until golden brown. Then add 1 tbsp. spoon of flour, pour everything with one glass of boiling water and simmer, stirring constantly, for five minutes. Then add 200 gr. sour cream, 2 tbsp. spoons of chopped dill. Mix everything and heat, without bringing to a boil, for a couple more minutes. Remove the gravy from the heat. Grease a baking dish with oil, place your meatballs in it, pour in hot gravy and bake in an oven preheated to 180° for 20 minutes.
And on the pages of “Culinary Eden” you can always find even more interesting tips and ideas that will definitely tell you how to cook meatballs with gravy.
Meatballs are rightfully one of the most favorite minced meat dishes. Both adults and children love them!
Do you want to treat your family with these wonderful meat balls in gravy?
Then you will definitely need our selection, which contains eight different, but very tasty recipes.
In our selection you will find both simple and light, as well as more exotic types.
Choose your family recipe and with our step-by-step photos you will succeed!
Meatballs with rice in tomato sauce step by step recipe with photos
Let's start with a classic recipe, which is often present in the menu of kindergartens, and simply in home cooking.
Ingredients
- minced meat - 500 gr
- rice boiled until half cooked - 1.5 cups
- chicken egg - 1 piece
- medium onion - 1 piece
- salt, pepper - to taste
- spices - coriander, cumin (to taste)
- flour - 2 - 3 tbsp. spoons
For our tomato sauce
- carrot - 1 pc.
- medium onion - 1 piece
- garlic - 1 - 2 cloves
- tomato paste - 1 tbsp. heaped spoon
- sugar - 1 tbsp. spoon
- paprika - 1 tbsp. spoon
- dill
- bay leaf - 2 pcs
- salt, pepper - to taste
- boiled hot water
Preparation
Chop the onion. It is better if the pieces are very small, so that after cooking they do not stand out in the meat and do not crunch on the teeth.
Grate the carrots on a fine grater.
Chop the garlic. If you don’t like it, you don’t have to add it, but then the dish will lose some of its flavor.
We use pork/beef minced meat, and if you want the meatballs to be more dietary, then chicken or turkey will do.
Boil the rice until half cooked, 10 minutes, then drain the water. You can use short grain or long grain rice, depending on what you prefer.
Mix rice with minced meat, onion and garlic.
Put the egg there, salt, pepper, and add spices to taste.
Mix everything into a homogeneous mass. You should get beautiful, aromatic minced meat.
We begin to form meatballs.
Scoop up the minced meat with a tablespoon and roll it into a ball between your palms. They should be the same size so that it doesn’t happen that some of them will already be ready, and those that are too large will remain raw.
If you wet your hands with water before molding, the stuffing will not stick to your hands.
Then each ball needs to be rolled in flour and placed on a cutting board.
Place our meatballs in a frying pan.
Fry until golden.
Place the fried balls in a separate pan.
It's time to prepare the tomato sauce. To do this, place the chopped onion in a frying pan and fry until soft and light golden brown.
Then add the carrots, and together they should simmer until the carrots become soft.
Mix tomato paste with sugar and place in a frying pan. Stir and simmer for another 3-4 minutes.
Pour 1-3 cups of boiling water into the frying, at your discretion. If you add less water, the sauce will be thicker and there will be less of it.
If you add more water, there will be more sauce and it will be thinner.
Bring the sauce to a boil and add paprika, pepper, salt and bay leaf. Let it simmer for 5-7 minutes.
Pour the prepared sauce over the meat balls and simmer everything together under the lid over low heat for 30 minutes.
Place the finished ones on a dish, pour over the sauce and sprinkle with fresh herbs.
They turn out very aromatic, juicy and tasty!
Meatballs with mushrooms and gravy in the oven
These meatballs are not ordinary. There is no shame in presenting them even on a festive table!
They are prepared with mushrooms, potato side dish and delicate sour cream sauce. All together it is so delicious that it is impossible to tear yourself away.
Ingredients
- beef - 400 gr
- lard - 100 gr
- fresh or frozen mushrooms - 180 -200 gr
- onion - 1 - 2 pcs
- potatoes - 8 pcs.
- butter or vegetable oil - 100 g
- salt, pepper to taste
- flour - 2 - 3 tbsp. spoons
For gravy (sauce)
- sour cream - 3/4 cup
- butter - 50 gr
- flour - 1 tbsp. spoon
- salt - to taste
Preparation
Grind the meat and lard in a meat grinder and add salt to taste.
Beef can be replaced with other meat, including leaner ones, it’s a matter of your preference.
If you take frozen mushrooms, they need to be thawed.
You can use any mushrooms you like. We will have our own wild boletus mushrooms, but they can be successfully replaced with champignons.
Boil the mushrooms in salted water for 10 minutes, then remove them to a paper towel. Cut into small pieces.
Chop the onion finely.
Fry the mushrooms with onions in a small part of the oil until a beautiful golden color.
We roll the minced meat into balls, flatten them, and put the mushroom filling in the center of each minced meat cake.
Cover the mushrooms with minced meat so that it remains inside. You get large balls. They need to be rolled in flour.
Fry our buns on both sides until beautifully golden brown.
It is convenient to turn them from one side to the other using two forks or spoons.
At the same time, cut the potatoes for the side dish into these long pieces.
Fry until done in a small amount of oil, add salt.
It's time for sour cream sauce. Place flour in a dry frying pan.
Add butter 82%. Don’t be alarmed by its quantity, everything is calculated with precision so that the meatballs turn out tender and tasty.
After the butter has melted, add sour cream to it. Salt and pepper to taste. Bring this mixture to a boil and turn off. The sauce should thicken a little.
Grease a baking dish. Place the meatballs in the center and the potatoes around the edges.
Pour the sauce over them using a spoon until it completely covers them.
Place in the oven at 180 degrees for 20 minutes. The contents of the form will brown beautifully.
Our dish is ready. All that remains is to put it on plates and serve.
This is how beautiful it turned out. Can be served with pickled cucumber.
The meatballs under the sour cream remain tender, juicy and do not dry out. All components of the dish are in perfect harmony with each other. Amazing yummy!
You should definitely try this recipe, you will definitely love it.
Meatballs without rice in tomato sauce in a frying pan
Are there meatballs without rice? Of course we have such a recipe!
Appetizing meat balls in tomato sauce will appeal to those who don't like rice.
We use lamb in this recipe, but you can replace it with any other meat.
Meatballs made from veal, chicken and turkey are excellent.
Ingredients
- lamb (or other meat) - 700 gr
- onion - 1 pc.
- garlic - 3 cloves
- greens - a small bunch
- spices for meat to taste
For the tomato sauce
- onion - 1 pc.
- canned tomatoes in their own juice - 400 gr
- cherry tomatoes - 300 gr
- greens - a small bunch
- olive oil - 3 - 4 tbsp. spoons
- pepper
- Bay leaf
Preparation
Making minced meat: grind the meat together with onions, garlic and herbs through a meat grinder.
Mix all the ingredients of the minced meat until smooth.
Chop the onion and fry in a frying pan with high sides until golden.
Open the tomatoes in their own juice. Remove the skin and cut them into small pieces.
Place our tomatoes in a frying pan with the onions, add a bay leaf and salt/pepper to taste, add 50 ml of water and simmer for 10 minutes.
Roll small balls.
Place them in the resulting tomato sauce. For beauty, you can add cherry tomatoes to them.
Bring everything to a boil and simmer slowly for 20 minutes.
Ready! Serve with fresh herbs and eat with pleasure!
Classic meatball recipe
These meatballs are very tender. They are suitable for baby food because they are not fried in oil before stewing.
Children from one and a half years old who can chew well can eat them.
Ingredients
- meat (veal, chicken) - 500 g
- chicken egg 1 pc
- Short grain rice – 50 g
- loaf - 80 - 100 g
- sour cream - 3 tbsp
- milk - 0.5 cups
- onions - 2 pcs (small)
- natural chicken broth - 1 l
- salt, pepper to taste
- vegetable oil - 30 g
Preparation
We pass the meat through a meat grinder. You can do it twice to make it even more tender.
Soak the loaf in milk for a few minutes, then squeeze it out and also grind it through a meat grinder into the meat.
Chop the onion and lightly fry it until soft, after which we also add it to the meat. You don’t have to fry it if it’s important, but then cut it very finely so that the onion is well cooked in the meatballs.
An egg will also go into the minced meat, and don’t forget to add salt and pepper. Mix all the ingredients of the minced meat until smooth.
At this stage, add washed and dried rice to the minced meat. Mix, trying to distribute it well in the minced meat.
There is no need to boil the rice additionally; it will cook perfectly while the meatballs are cooking.
We form small cutlets, put them in a saucepan and fill them with broth.
Cook our meat balls for 30 minutes over medium heat, they should boil moderately, cover with lid, but do not close completely so that the broth does not escape.
When the meatballs are cooked, add sour cream to the broth in which they were cooked. The result will be a light and tasty gravy.
Serve to the table, topped with gravy, with any side dish.
Tender, soft and delicious!
Meatballs with cabbage in sour cream sauce, baked in the oven
A wonderful recipe that allows you to prepare a dish right away with a side dish.
Baked in the oven with sour cream sauce, they will lie on a delicious cabbage bed.
This is a recipe without rice. But if desired, it can be added to the minced meat.
Ingredients
- any meat - 300 gr
- white loaf - 1 slice
- white cabbage – 600 gr
- onion - 2 pcs
For sour cream sauce:
- sour cream - 5 full tablespoons
- milk - 1.5 cups
- flour - 3 tbsp. spoons
- butter - 3 tbsp. spoons
- salt, pepper - to taste
For sprinkling:
- breadcrumbs - 2 tbsp. spoons
- cheese - 50 gr
Preparation
Prepare the minced meat: pass the meat with a loaf of bread soaked in milk and onion through a meat grinder. Salt and pepper.
Roll small balls.
Cut the cabbage into slices like this. The sheets should be held on by stalks so that they do not fall apart during cooking.
Fill the cabbage with water, add some salt and cook until almost done. Then we'll have it in the oven.
When the cabbage reaches the desired condition and is soft enough, turn off the heat and drain the water from the pan.
Grease the baking dish with oil.
We put our cabbage on the bottom, and meatballs on top of it.
Place flour in a dry frying pan, followed by butter.
The flour will be fried in oil until light golden brown, be careful not to start burning, otherwise the sauce will be ruined.
If you want the sauce to have a more piquant taste, add ground nutmeg.
Add sour cream and milk heated to high temperature, as well as spices, to the pan. The mixture must be stirred constantly.
Slowly bring the mixture to a boil (stirring constantly), let it bubble gently for 5 minutes, then turn it off. The sauce will thicken a little.
Pour it into a baking dish; it should completely hide the cabbage and meatballs.
Sprinkle breadcrumbs and grated cheese on top.
Preheat the oven to 180 degrees, place all this beauty there for 30 minutes. Cooking time may vary depending on the oven.
The surface of the dish should be nicely browned.
The dish is ready. Place it for serving along with the cabbage.
It turns out amazing!
Minced chicken meatballs in the oven
Chicken or turkey meatballs are a healthy and dietary dish.
We know how to cook them delicious! Write down the recipe:
Ingredients
- chicken or turkey fillet - 500 g
- cabbage - 200 g (can be without it)
- small onion - 1 piece
- garlic - 2 cloves
- milk - 100 ml
- chicken egg - 2 pcs
- breadcrumbs - 1 cup
- salt, pepper - to taste
For the gravy (sauce):
- chicken broth - 400 ml
- butter - 70 -80 g
- flour - 2 tbsp. spoons
- milk - 180 ml
- salt - to taste
Preparation
Cooking minced meat. To do this, pass the meat, onions and cabbage through a meat grinder. Add spices to taste.
Beat eggs, milk, breadcrumbs in a separate bowl.
Then add to the minced meat. Mix everything together thoroughly.
We form small balls and place them on a baking sheet, on a sheet of foil, greased with oil.
Bake at 210 degrees for 15-20 minutes, until golden brown.
This recipe has a very tasty milk gravy. While the meatballs are baking, we will prepare it.
Melt the butter in a saucepan or frying pan, add flour to it. Lightly fry it for 2-3 minutes, without letting it darken, over medium heat.
Once they are ready, remove them from the oven and place them in the gravy.
Simmer everything together for another 5-7 minutes over low heat. Then we serve it to the table!
A very tender and tasty dish.
Recipe for meatballs with rice and gravy in a frying pan
A recipe with a surprise that will surprise your guests. We will have Brussels sprouts inside each meatball.
She is very helpful! And in combination with meat it’s also delicious. Try it yourself.
Ingredients
- minced meat - 400 gr
- boiled rice until half cooked - 1 cup
- broth - 1 - 1.5 cups
- egg - 1 pc.
- garlic - 2 - 3 cloves
- Brussels sprouts - 300 gr
- salt, ground black pepper - to taste
- vegetable oil - for frying
Preparation
Boil Brussels sprouts in salted water for 3-5 minutes. Then drain the water and dry the cabbage on a paper towel.
Combine the minced meat with rice, salt and pepper.
We take the minced meat in the palm of our hand and place a head of Brussels sprouts inside each “pancake”. We close it inside.
Fry the balls in a frying pan until golden brown.
Add broth to the same pan and simmer over low heat for another 15 minutes.
Done, serve with any side dish. Crushed potatoes work very well.
They are just as good as a meal on their own.
Children's meatballs "Octopus"
Recipe No. 4 The classic cooking recipe (see above) is also suitable for baby food.
And the last recipe at the request of moms. A simple and delicious recipe for funny “octopuses” from the chef. Will help feed the hungry!
Ingredients
- Minced chicken - 150 g (for 1 serving)
- Boiled rice
- Onion - half
- Spaghetti
- Greenery
Preparation
Watch the video tutorial to learn how to cook these adorable meatballs:
They turn out very tasty, light and dietary. Kids are delighted with these “octopuses”, it’s been verified!
We hope you liked our selection, and you will definitely visit our blog again!
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Bon appetit and all the best!
You can prepare a large number of delicious dishes from minced meat. And one of these dishes is meatballs. They can be prepared quickly and in a very varied way, using not only meat, but also poultry and fish.
Sometimes they are confused with meatballs; they do not see any difference in these two dishes. However, it exists, although it cannot be called too significant. But you can distinguish one from the other.
Meatballs are a separate dish that is cooked with gravy in a frying pan or in the oven. Moreover, not only rice, but also vegetables can be added to the minced meat. They can be served with or without a side dish.
Meatballs are also made from minced meat, but their size is much smaller than their counterparts. Minced meat is made with the addition of spices and herbs, after which they are boiled in broth, and therefore, they are often part of some dish, such as soup. You can look at the recipes for such soups.
Let's look at how you can deliciously prepare this quick and favorite dish by many, using some very tasty recipes as an example.
We will prepare this dish with the addition of rice, and we will have tomato sauce as a gravy. It will turn out incredibly delicious!
We will need:
- minced meat - 500 gr
- boiled rice until half cooked - 1.5 cups
- egg - 1 pc.
- onion - 1 pc.
- salt, pepper - to taste
- spices - coriander, cumin (you can use any for meat)
- flour - 2 - 3 tbsp. spoons
For the tomato sauce
- carrots - 1 pc.
- onion - 1 pc.
- garlic - 1 - 2 cloves
- tomato paste - 1 tbsp. heaped spoon
- sugar - 1 tbsp. spoon
- paprika - 1 tbsp. spoon
- dill
- bay leaf - 2 pcs
- salt, pepper - to taste
Preparation:
We will divide the entire cooking process into three stages.
- Cooking meatballs
- Making tomato sauce
- Cooking meatballs in tomato sauce
1. Cut the onion into small cubes. The less we cut, the better. Since the meatballs cook quite quickly, it will be good if the onion completely “dissolves” in the meat. Large pieces will not have time to do this, and the onion will be felt and crunchy on the teeth. And in products, a homogeneous base is important so that nothing stands out in taste.
To prepare the minced meat, we will need one onion head, and leave the second head for the sauce.
2. Grate the carrots on a medium grater.
3. Chop the garlic. Burn the garlic at your own discretion, as you like. You can cut one or two cloves. Or you can do without it altogether. But it always gives a very important, very aromatic flavor note. Therefore, at least a little, but it is necessary to add.
4. We have ready-made minced meat, you can use whatever you like. Very tasty and tender meatballs are made from mixed minced beef + pork. But sometimes I cook this recipe using minced chicken. Then the dish turns out to be dietary and, pleasantly, more economical. And delicious too.
5. We should have rice pre-cooked until half cooked. This means that it had to be boiled for 10-12 minutes, then drained and allowed to cool. If you use short-grain varieties of rice, they will become very overcooked and quite sticky. This rice can be rinsed with warm boiled water.
If you take long-grain rice, and especially steamed rice, then you no longer need to rinse it.
Add rice to the minced meat, along with chopped onion and chopped garlic.
6. Then add egg, salt, pepper and any spices for meat, if desired. I add my favorite spices - ground coriander and cumin. I love them very much and add them to any meat dishes.
Mix the minced meat thoroughly until smooth.
7. Let's start shaping our products. For this we need flour, and the minced meat itself.
Use a tablespoon to take the minced meat and roll it into a ball. Try to take the same amount of minced meat each time so that the products are all the same size. This is important to ensure that everything cooks evenly.
If the minced meat sticks to your hands, and this can happen if it is slightly greasy, then you can moisten them with cold water before each new product.
8. Place flour on a small flat plate. Roll each ball in it on all sides and place on a cutting board.
9. Heat a small amount of oil in a frying pan. It should be hot enough so that the meatballs can quickly fry both outside and inside. But also very hot so that they do not brown too much.
Place the finished fried products in a separate pan.
10. Let's start preparing tomato sauce. To do this, fry the remaining onion in a small amount of oil in a separate frying pan. Fry it until soft or slightly golden brown.
12. Add carrots and simmer all together until the carrots are soft.
13. Then add tomato paste along with sugar and fry everything together for another 3 - 4 minutes.
14. Pour in hot water. Vary the amount of water yourself. It all depends on how much liquid you want to have in the dish. You can add from 1.5 to 3 glasses.
15. Bring the sauce to a boil, add paprika, it will give us a richer color, ground black pepper, salt and bay leaf. You can also add chopped herbs. I prepared it, and that’s why I now have greens for every taste. I add dill to the sauce. Let it boil for 5 - 7 minutes.
16. Pour the sauce over the meatballs placed in the pan and simmer over low heat with the lid closed for 30 minutes.
17. Place the finished products on a plate, pour a small amount of sauce over them. Serve sprinkled with fresh herbs.
As you can see, the dish looks very appetizing and turns out delicious. In addition, it is prepared quite quickly and is not at all difficult.
“Russian” meatballs with mushroom filling in sour cream filling, cooked in the oven
Unlike many recipes, meatballs prepared in this way have their own name and are called “Russian”. A distinctive feature is that they are prepared with dried or fresh mushrooms. Have you ever prepared this recipe? Write, very interesting!
We will need:
- beef - 400 gr
- lard - 100 gr
- fresh or frozen mushrooms - 180 -200 gr
- or dried - 30 - 40 g
- onion - 1 - 2 pcs
- potatoes - 8 pcs
- butter or vegetable oil - 100 g
- salt, pepper to taste
- flour - 2 - 3 tbsp. spoons
For the gravy (sauce):
- sour cream - 3/4 cup
- butter - 50 g
- flour - 1 tbsp. spoon
- salt - to taste
Preparation:
This recipe is not easy to prepare. Everything will take about 2 hours. Preparing the dish is divided into several parts, and each requires both time and labor; you don’t have to sit.
But it's worth it! The dish turns out simply excellent. And it shouldn’t be otherwise, mushrooms in combination with potatoes, and even with meat - it’s just a fireworks of flavor! You wouldn’t call mediocre meatballs “Russian”!
1. Wash the meat, dry it and cut it together with lard into small pieces. Then grind it in a meat grinder, add 1 tbsp. a spoonful of water and salt to taste. Mix.
Water is added to the minced meat to make it juicier. Products made from such minced meat are more tender and tasty, they contain more juice. But add a little so that the minced meat does not become liquid, otherwise it will be difficult to form meatballs later.
In principle, any meat can be used, including mixing two or three varieties. It will only taste better.
2. Wash fresh mushrooms, defrost frozen ones, soak dry ones in water, and then boil in salted water. I use frozen boletus mushrooms; we froze these mushrooms ourselves. But if you don’t have your own mushrooms, you can buy champignons and use them.
I thawed the mushrooms and then cut them into small pieces.
3. Cut the onion into small cubes. Try to cut it as finely as possible so that in the finished dish it does not crunch and is not felt at all.
4. Fry the onions and mushrooms in a small amount of oil, lightly salting them to taste. Use a minimum of oil, otherwise the dish will turn out too greasy. Our recipe also provides for its use.
5. Form small balls from the prepared minced meat. I got 7 of them. Based on the number of finished meat products, I also divided the mushroom filling into 7 parts, so that there would be enough of everything and nothing left. Then we need to form cakes from each ball. Place a mushroom and onion filling in the middle of each of them.
6. Then seal it so that the filling remains inside. This is a fine work, it is not advisable for the mushrooms to come out. Form all the balls at once. Then roll them in flour.
Place in a heated frying pan with a small amount of oil and fry first on one side and then on the other. Again, add minimal oil. Our meatballs contain fat, it will evaporate and the products will be fried in oil and fat at the same time.
So it’s no coincidence that they turn out so delicious. Everything is thought out!
Make sure that the fire is not too high and that the meatballs do not burn. When one side is browned, take two forks and use them to turn the products over to the other side.
You see how much fat has formed.
7. In the meantime, our products are fried, let’s start with the potatoes. It must be peeled and cut into small slices or cubes.
Fry in a separate frying pan until done with a minimum amount of oil. Add salt to taste.
8. Prepare sour cream sauce. To do this, fry the flour in a dry frying pan. To prevent it from burning, keep an eye on the fire; it should not be too big. You also need to stir it constantly. Fry for 2 - 3 minutes until slightly creamy.
9. Add butter, it is best to use 82% fat butter. As you can see, enough oil is used, but this is necessary. It is not recommended to reduce its amount. Thanks to the oil, the meatballs will turn out just the most tender. In addition, subsequently the excess oil will drain into the mold and it will not be necessary to use it.
After the butter melts, add sour cream and salt. I also add pepper to make the gravy spicier. At the same time, mix everything thoroughly. Bring to a boil and turn off. The mixture should thicken a little.
10. Prepare a baking dish. I will use an extra long glass ovenproof dish.
11. Place meatballs in the center of the form. Place potatoes around the edges.
Spoon sour cream sauce onto each meatball; it will look like a fur coat. They will bake in the oven under it and will not dry out at all. They will remain juicy on the inside, and the crust on the outside will also be preserved.
12. Preheat the oven to 180 degrees. Place the pan in it and bake until the contents are lightly browned. I kept it in the oven for 20 minutes. This time was enough for everything to be completely ready!
13. Then take out the mold and place the meatballs and potatoes into plates. Garnish with fresh herbs and fresh or canned cucumber. I cut
As expected, the meatballs turned out juicy, soft, tender and incredibly tasty. In addition, the mushrooms introduced the smell of the forest into them, and the butter gave it its unique aroma and taste. And all this in combination with your favorite fried potatoes is simply impossible to describe in words! Be sure to cook this dish, it will become your favorite!
Here is a recipe called “Russian Meatballs”, original and tasty. Did you like? Sometimes, when you read a new recipe, you even feel the taste of the dish before you even start cooking. Has this happened to you?
Turkish kofta in tomato sauce in a frying pan
Since the dish is oriental, we will prepare it from lamb.
We will need:
- lamb pulp - 700 gr
- onion - 1 pc.
- garlic - 3 cloves
- greens - a small bunch
- spices - coriander, cumin (or others for meat)
For the tomato sauce:
- onion - 1 pc.
- canned tomatoes in their own juice - 400 gr
- cherry tomatoes – 300 gr
- greens - a small bunch
- olive oil - 3 - 4 tbsp. spoons
- pepper
- Bay leaf
Preparation:
1. Rinse the meat, dry it and pass through a meat grinder along with onions, garlic and herbs. Add salt and ground black pepper to taste.
It is best to grind the pepper yourself, so the dish will turn out not only tasty, but also incredibly aromatic.
Mix the minced meat thoroughly until smooth.
2. Cut the second onion into small cubes and fry until soft or golden brown in a heated frying pan with high sides in oil.
3. For the recipe we will use it together with the sauce. I have my own homemade tomatoes. If there are none, you can buy them in the store. Or, as a last resort, replace it with tomato paste with added water, as in the first recipe.
Cut the tomatoes from the jar into large cubes, provided that the tomatoes no longer have skin. If they have skin, then it must first be removed.
4. Place the chopped tomatoes along with the sauce from the jar into a frying pan with onions. Add 50 ml of water, pepper and bay leaf, cover and simmer for 10 minutes.
5. Meanwhile, form the meatballs. It is better to do this with wet hands so that the meat and fat do not stick to your hands. The formed balls should be approximately 4 cm in size.
6. Place the resulting products in a frying pan with tomato sauce. Place cherry tomatoes nearby. Or you can do without them, this is optional.
7. Bring to a boil, reduce heat and simmer over low heat for 20 minutes.
8. Chop fresh herbs, add them to the pan and close the lid again. Leave for 10 minutes, without heat.
9. Serve the finished meatballs with sour cream and fresh herbs.
These Turkish meatballs are very tasty, I tell you! Delicious, tender and aromatic!
Classic meatball recipe
We will need:
- meat - 500 gr
- egg 1 - 2 pcs (depending on size)
- white loaf – 80 – 100 g
- milk - 0.5 cups
- onions - 2 pcs (small)
- chopped parsley - 1 - 2 teaspoons
- salt, pepper to taste
- fat - 30 g (or vegetable oil)
Preparation:
1. Remove all veins and films from the meat, and then pass it through a meat grinder. You can make broth from the scraps, adding seeds, of course.
Veins and films will not allow you to get tender and juicy minced meat, so they must be removed!
2. Soak a piece of loaf in milk for a short time, then squeeze and rub through a sieve using a tablespoon or pestle. And also pass through a meat grinder along with the meat.
3. Cut the onion into very small cubes and fry in fat or vegetable oil. It should become soft and slightly toasted.
4. Add fried and cooled onion, egg, salt, pepper and parsley to the minced meat. And we have already introduced the bun, twisting it through a meat grinder.
5. Mix the minced meat thoroughly until smooth and, after wetting your hands, form 8 meatballs.
6. Place them in a saucepan and pour in pre-cooked and salted broth. Cook for 30 minutes until done. The heat during cooking should not be too high. The meatballs should simmer moderately. The entire cooking time occurs with the lid closed.
7. From the broth in which our products were cooked, you can prepare sour cream sauce and serve it with it. How to prepare sour cream sauce was described in the second recipe.
You can also serve with any side dish of vegetables or rice, or other cereals.
Meatballs in sour cream sauce, baked in the oven
These delicious meat balls can be cooked in more than just a pot and pan. They can also be baked in the oven. And for a change, let's prepare a completely different sauce.
And for variety, let’s take them and cook them immediately with a side dish, that is, with the addition of cabbage. Here it turns out like two in one - both a side dish and a main meat dish.
We will need:
- meat - 300 gr
- white loaf - 1 slice
- white cabbage – 600 gr
- onion - 2 pcs
For sour cream sauce:
- sour cream - 5 full tablespoons
- milk - 1 - 1.5 cups
- flour - 3 tbsp. spoons
- butter - 3 tbsp. spoons
- salt, pepper - to taste
For sprinkling:
- breadcrumbs - 2 tbsp. spoons
- cheese - 50 gr
Preparation:
1. Prepare minced meat by grinding meat, bread and onions in a meat grinder. Add salt and ground black pepper to taste. It is better to use freshly ground pepper. This will make our dish even more flavorful.
2. With wet hands, form balls of the same small size.
3. Cut the head of cabbage into small pieces so that a part of the stalk remains on each of them. It will hold the cabbage leaves together and they will not fall apart during further processing.
4. Place a pot of water on the fire, bring it to a boil and add salt to taste. Boil the cabbage in it until half cooked, or almost until done. Who likes it how? If you like your cabbage to be slightly crunchy, then use the first option, but if you like your cabbage to be soft, cook until almost done.
But keep in mind that it will still languish in the oven.
5. Place the finished cabbage in a colander and let all the water drain.
6. Prepare a baking dish and grease it with oil. It should not be too large, so that when sauce is added to it, all the meatballs are almost completely covered with it.
Place cabbage in it. Place the meat preparations on top of the cabbage.
7. Now let's start preparing the sauce. For this we need a frying pan with high sides. Melt the butter over low heat; you can also use vegetable oil if desired. But with butter there will be an additional delicate aroma and taste.
8. As soon as the butter melts, immediately add flour and fry it lightly. Be careful not to let it turn brown. Otherwise the sauce will have a bitter taste.
You can add ground nutmeg to the sauce. It will give the sauce a nice nutty flavor.
9. Immediately add sour cream and mix thoroughly. And then milk. It must be pre-warmed and added hot. The mixture must be stirred constantly; you can use a whisk or spatula for this.
Add milk at your discretion, if you like more gravy, add 1.5 cups of milk. If less, add 1 cup
Heat the mixture thoroughly until it thickens slightly. Bring to a boil, immediately reduce the heat and simmer for 5 minutes with continuous stirring.
10. Pour the resulting sauce over the prepared cabbage and meatballs.
11. Sprinkle breadcrumbs and grated cheese on top.
12. Place the pan in a preheated oven at 180 degrees and bake until done. Readiness is determined by the appearance of a pleasant golden crust on the top of the dish.
Serve along with cabbage, sprinkled with fresh chopped herbs. Possibly with sour cream.
It turns out very tasty! Prepare it, you won’t regret it. Then everyone will ask you to cook it more than once.
Minced chicken meatballs in the oven
As I already said, you can use chicken or turkey to make meatballs. So I bring to your attention the following recipe.
We will need:
- chicken or turkey breast fillet - 500 g
- chicken liver - 200 gr
- cabbage - 200 gr
- onion - 1 piece (small)
- garlic - 2 cloves
- milk - 100 ml
- egg - 2 pcs
- breadcrumbs - 1 cup
- salt, pepper - to taste
For the gravy (sauce):
- chicken broth - 400 ml
- butter - 70 -80 g
- flour - 2 tbsp. spoons
- milk - 180 ml
- salt - to taste
Preparation:
1. Prepare minced meat. To do this, pass skinless chicken or turkey fillet through a meat grinder. Also grind the chicken liver.
2. Of course, you don’t have to use it, but when I wrote an article about it, I was so inspired that now I want to cook it more often.
Moreover, we will not add it in vain; our products will receive an excellent taste note in its form. If you cook these meatballs at least once by adding liver, then you will always add it. Tested for myself.
3. Peel the onion and garlic, cut the cabbage into pieces and grind in a blender.
4. Beat the eggs with a fork, add breadcrumbs, milk, salt and pepper.
5. In a large bowl, combine the minced meat, cabbage mixture and milk mixture. Mix thoroughly until smooth.
6. Make small meatballs from the minced meat. Place them on a lined and greased sheet of foil, which we previously lined a baking sheet with.
7. Place the baking sheet in an oven preheated to 210 degrees. And bake the meatballs for 15 - 20 minutes until fully cooked.
8. While they are baking, prepare gravy or sauce, as you prefer. To do this, melt the butter in a saucepan, then add flour in small portions, mixing thoroughly. You don't need high heat for this, otherwise the flour will start to burn, turn dark brown and add bitterness to the sauce.
Fry the flour for no more than 2 - 3 minutes.
9. Then, stirring constantly, pour in hot milk and hot broth. Salt the sauce to taste. Cook until thickened, stirring occasionally. To prevent it from turning out lumps, you can stir it with a whisk.
10. Remove the finished meatballs from the oven and place in a saucepan in the sauce.
11. Simmer in sauce for 7 minutes. After which you can serve with any side dish.
This dish has 100% taste. Delicious! Yes, and preparing it is not difficult. Everything is so simple that even someone who has never cooked anything can handle it.
Recipe for meatballs with rice and gravy in a frying pan
This is a very interesting recipe, with a surprise inside. Who is trying this dish for the first time? He is always surprised by this and looks with interest at what kind of filling is there. And all because there are Brussels sprouts inside.
We will need:
- minced meat - 400 gr
- boiled rice until half cooked - 1 cup
- broth - 1 - 1.5 cups
- egg - 1 pc.
- garlic - 2 - 3 cloves
- Brussels sprouts – 300 gr
- salt, ground black pepper - to taste
- vegetable oil - for frying
Preparation:
1. Boil Brussels sprouts for 3 - 5 minutes in salted water. Then drain in a colander and let the water drain.
2. In the meantime, prepare the minced meat. To do this, finely chop the onion and chop the garlic using a press. Mix all this together with minced meat and add rice, which was boiled in advance until half cooked. Add egg, salt, spices and ground black pepper.
I’ve already talked a lot about spices and pepper in previous recipes and I won’t repeat myself.
The minced meat should not be liquid. And if you cut the onion and did not twist it in a meat grinder, it will turn out that way.
3. Prepare meatballs. Take a little minced meat and form small balls, placing a small head of Brussels sprouts in each of them.
4. Fry the resulting products in a frying pan with a small amount of vegetable oil until beautifully golden brown.
5. Then pour broth into the frying pan, any broth - meat, chicken or vegetable. If it is not salty, then add salt and pepper to taste.
6. Simmer over low heat with the lid closed for 15 minutes.
7. Then serve with sour cream, sprinkled with fresh herbs. Serve as a side dish or. Or you don’t have to serve anything, because the side dish is already inside!
8. Eat with pleasure!
Here is another interesting recipe that children really like, and it is also dietary. Therefore, it is suitable for feeding very young children.
Minced hedgehogs with rice in a slow cooker
This is a very simple recipe that won’t take much time to prepare. I suggest watching a video on this topic, where watching will take less time than reading.
True, this recipe does not quite fit into today’s selection, since it is prepared without gravy. But if you wish, gravy or sauce can be prepared according to any of the above recipes. The same sour cream sauce is perfect for these meatballs.
Well, by the way, “hedgehogs” are cooked in both tomato sauce and broth. True, such recipes do not have such a pronounced type of “thorns”, but nevertheless they also have this exotic name.
In conclusion, I would like to say that meatballs are one of the easiest dishes to prepare, and because of this, it is very loved and popular among housewives.
But if you get creative, you can make a wonderful culinary dish from ordinary meat balls in broth. And that’s exactly what I tried to achieve in today’s article. I chose unusual recipes for this article, each of which has its own “zest”. And it is she who makes the taste of the dish simply unforgettable.
How I managed to do this is up to you to judge. If you liked the recipes, like and share them with your friends. Surely, they will also want to enjoy a delicious meat dish.
If you have interesting recipes, then share them with us. Recipes can be posted in the comments. The most interesting recipes may appear on the pages of my blog with a mention of the author’s name.
And I wish you all the best! And bon appetit to those who cooked meatballs today!
Recipe for meatballs in tomato-sour cream sauce.
Ingredients:
Mixed minced meat- 1 kg
Bulb onions- 0.3 kg
Chicken egg- 1 piece
Potato- 1 piece
Rice- 1 glass
Sour cream- 3-4 tablespoons
Ketchup or tomato paste- 1-2 tablespoons
Spices: salt, ground black pepper, you can add curry and ground garlic.
How to make delicious meatballs with gravy
1. For meatballs, it is better to use mixed minced meat: 2/3 beef + 1/3 pork.
2. Cooking rice. Pour 1 glass (200 grams) of Krasnodar rice into the pan (you can use steamed rice, in this case the meatballs will be more crumbly). Add 1.5 cups of water. Place on high heat and bring to a boil. Then cover the rice with a lid and cook over medium heat for 5 minutes. Then reduce the heat to low and cook the rice for another 9 minutes. Remove from heat and leave covered for about 10 minutes.
3.
A small potato needs to be peeled and grated. You definitely need to squeeze out the juice.
4
. Peel the onion and chop finely. Add to the rest of the ingredients (minced meat, egg, onion, rice, potatoes). Salt, pepper, add spices to taste.
5.
Just mixing the minced meat is not enough. To prevent the meatballs from falling apart during stewing, the minced meat must be beaten. To do this, lift the mixed minced meat and hit it on the bottom of the cup. Without fanaticism, you don’t need to be zealous so that the minced meat scatters all over the kitchen, neatly.
6.
Roll the prepared minced meat into small balls and place them in a frying pan with a deep bottom.
7.
You can put it on the fire, let it fry a little while you prepare the sauce.
Sauce: a glass of water + 3-4 tbsp. spoons of sour cream + 2-3 tbsp. spoons of ketchup (or 1-2 tablespoons of tomato paste). Salt to taste. Various herbs (dill, parsley, basil) are perfect for the sauce. Curry or turmeric are very healthy seasonings that also give a nice golden hue.
Pour the sauce into the pan, cover with a lid and simmer over medium heat for about 30 minutes (depending on the size of your meatballs).
Delicious meatballs in gravy are ready
Bon appetit!
Secrets of making meatballs with gravy
If you have already defrosted the minced meat, but it does not smell very fresh, and this happens even when defrosting in the refrigerator, you can put black allspice in it. So both the smell and color of the product will become rich and pleasant. Salt and add dried dill, which also fights off the unpleasant odor, and the cutlets will taste even tastier and richer. Especially in meatballs, if you are making soup, dill in the minced meat will be simply irreplaceable.
The minced meat should be thoroughly mixed and, so to speak, beaten. Just like dough, minced meat loves your hands, so if you don’t like to touch the product with your hands, it’s better to take gloves and endure this moment. To make the meatballs juicy and fluffy, the minced meat needs to be kneaded and kneaded like dough for donuts. Mix the product with the spices, and then add everything that is needed according to the recipe.
It removes the smell of minced meat and garlic (ground or crushed) well. Many housewives also recommend coriander, but only a small pinch, preferably half a teaspoon per kilogram of minced meat.
For both cutlets and meatballs, onions are added to the minced meat. Each housewife decides in her own way, either grates it on a grater or blender, or simply chops it very finely. It is better to grind the onion into meatballs, but cutlets can be made with finely chopped onion. It is also customary to put fresh herbs in the meatballs, this gives them a piquant flavor, since just minced meat with rice is a simple combination. Cutlets are made either with dried herbs or without them at all.
So that the meatballs don't fall apart in a frying pan or slow cooker, add an egg, but no more than 2 pieces, so that they do not turn out hard. Chefs recommend adding only protein, but it's up to you to decide. The minced meat with egg holds tighter. Well, if you don’t have eggs on hand, grate a raw potato into the mince, but only one. The starch that the tuber contains also “holds” the minced meat together.
Meatballs are a dish of minced meat in the form of balls. Almost every cuisine in the world has a similar dish, so the preparation of meatballs is varied. At the same time, it is believed that the recipe for meatballs first appeared among the Turkic peoples; it is not for nothing that the Turkic dish “kyufta” still exists in the East.
Over time, the name changed to “meatballs”; the cooking recipe changed over the centuries, from people to people. Today, the recipe for meatballs differs from the recipe for cutlets, first of all, by the addition of various cereals and vegetables to the minced meat. For example, meatballs with rice are widely known.
The most common are meatballs, such as meatballs made from ground beef. In addition, they make fish and chicken meatballs. As a rule, meatballs are prepared with gravy or in sauce: meatballs in sour cream sauce, meatballs in tomato sauce. Sauce for meatballs or gravy for meatballs can be spicy, sour, even sweet - it’s a matter of taste.
There are a very large number of recipes for making meatballs. But we offer you six of the most common recipes for making meatballs:
1. Meatballs with gravy
A delicious combination of dense beef meatballs with a spicy garlic and mushroom gravy.
Ingredients:
lean ground beef - 0.5 kg
onion – 1 pc.
egg – 1 pc.
water - 100 ml
sour cream - 2 tbsp. l.
breadcrumbs - 2 tbsp. l.
dry dill
Gravy:
mushrooms - 200 g
garlic - 3 cloves
flour - 2 tbsp.
water - 1.5 tbsp.
salt
frying oil
Cooking method:
Mix sour cream with breadcrumbs, water and mix with other products for meatballs. Knead the mixture thoroughly and then beat it. Form small balls and fry them over high heat. The purpose of frying is not to bring it to readiness, but to get a crust, even if they remain raw inside. Place them in a mold and bake. This will take about 15 minutes at 200 C.
Prepare the gravy. Crush the garlic, but make sure it holds its shape. You can flatten it with the side of a knife. Fry it for a few minutes, then remove it, add it to the oil and fry the mushrooms, cut into slices, and a little later add the chopped onion. Add the oil left over from frying the meatballs, add flour and brown it. Then add water, add salt and simmer for a few minutes until the gravy thickens. You can garnish the meatballs with boiled rice and potatoes.
2. Meatballs with rice
More often, such meatballs are called “hedgehogs” because of the boiled rice sticking out of the ball. Children love them very much. In order for the “needles” to stick out, you need to use raw rice. It’s better to take not a round one, but a long one, like basmati. You can also put it boiled, it will be just as tasty, it’s just that the meatball will turn out smoother, without “thorns.”
Ingredients:
minced meat - 0.5 kg
rice - 0.5 tbsp.
salt
onion – 1 pc.
ground black pepper
salt
sour cream - 200 g
water
tomato paste - 1 tbsp. l.
Cooking method:
Chop the onion. Either boil the rice until half cooked or soak for an hour. Mix rice, minced meat, onion, salt, pepper. Make balls (about 4-5 cm in diameter) and place in a frying pan greased with sour cream.
Mix the ingredients for pouring, add water, maybe a glass, maybe a little more. You want the sauce to cover the meatballs almost completely. And simmer over medium heat for about thirty minutes.
3. Meatballs in tomato sauce
You can make regular meatballs and simmer them in regular tomato sauce with tomatoes and tomato paste. It will be tasty, but a little boring. What if you create an explosion of emotions and prepare a dish that is quite simple, but tasty and extraordinary? Easily. The minced meat itself, where cottage cheese is added, and the sauce, which has a simply indescribable taste, will turn out to be unusual.
Minced meat - 0.4 kg
Cottage cheese - 100 g
Egg – 1 pc.
Onion – 1 pc. large
Garlic - 2 cloves
Bread - 2-3 slices (100-150 g)
milk or cream - 2 tbsp. l.
greenery
ready mustard - 1 tsp.
salt, spices
Tomato - 2 pcs. large
onions – 2 pcs.
sweet pepper – 2 pcs.
carrots – 1 pc.
ketchup - 3 tbsp. l
tomato paste - 2 tbsp. l
starch and sugar - 1 tbsp. l
salt
greenery
ground black pepper
garlic - 2 cloves
water or broth - 300 ml
Preparation:
Grind the onion and garlic (on a grater, using a blender). Add minced meat and bread soaked in water (or milk) and squeezed out. Knead. The next step is to add the egg, cottage cheese and mustard. Chop the greens, pour in the milk and knead again. At the final stage, add salt and pepper. You can limit it to this, or you can add other spices - nutmeg or Provençal herbs, for example. Roll into meatballs of your favorite size. Can be like cutlets or smaller. The main thing is to get round little bells. Dip them in flour, fry and set aside for a while.
Prepare the sauce. It is important for him to chop or grate the ingredients as finely as possible. So, heat the oil. Lightly fry the onion in it, add grated carrots, fry for a couple more minutes, add bell peppers and tomatoes and fry a little more. Next add sugar, salt, ketchup and tomato. Simmer the vegetable mixture for three minutes.
Dilute the starch in 50 ml of water and pour into the sauce. Stir, add water or broth (you can use a cube), chop the herbs and add chopped garlic. Cover the sauce with a lid and simmer for 10 minutes. The crucial moment comes: the meatballs are immersed in the sauce. They need to be completely covered with it. Cover this almost finished dish with a lid and simmer for 15 minutes. Serve with any side dish - rice, vegetables, potatoes.
4. Meatballs in sour cream sauce
The meatballs turn out very soft, with a delicate taste. Any meat is suitable for them. You can take ready-made minced meat or grind whole pieces through a meat grinder. If desired, the onion can be pre-fried, this will give the meat balls an original taste.
Ingredients:
Minced meat - 0.5 kg
stale white bread - 150 g
onions – 2 pcs.
eggs - 2-3 pcs.
salt pepper
Sour cream – 200 g
Flour - 2 tsp.
Salt
water or meat broth - 100 ml
Preparation:
Soak the bread in water (milk), squeeze lightly. It will taste better in milk, but it can also be tasted in water. If you are going to grind the meat through a meat grinder, also pass soaked bread and onions – fried or raw – along with it. Beat the eggs and add them to the minced meat. It is the beaten eggs that make the meatballs tender and juicy. Add salt and pepper. Knead the minced meat thoroughly and beat it a little for airiness. Roll into balls, roll in flour and fry. They are small in size, so they are fried until fully cooked. Transfer the meatballs to a cauldron.
For the sauce, mix sour cream, broth (or water), salt, and flour. Pour this mixture over the meatballs and simmer for five minutes.
5. Meatballs in the oven
Delicious meatballs with added cheese. It makes the meatballs more tasty, and the tomato mixture in which they are stewed – more juicy.
Ingredients:
minced meat - 0.5 kg
cheese - 150 g
egg – 1 pc.
onion – 1 pc.
salt pepper
Tomatoes - 4-5 pcs. large,
Sugar - 1 tsp.
salt pepper
Preparation:
Chop the onion very finely and grate the cheese. Mix everything with minced meat, salt and pepper.
Remove the peel from the tomatoes and finely chop the pulp. You can do it faster - cut the tomato in half and grate it. The pulp gradually wears off, but the skin remains in the hands. Add a little salt to the tomato mass and add sugar. Here you need to try. If the tomatoes are sweeter, add a little less sugar, and vice versa. You need to rely on your taste. You can add herbs or allspice. Pour the seasoned tomato mixture into a mold and place in the oven, or simmer on the stove for 10 minutes to release the juice. Yes, this is an interesting turn of events.
While the tomatoes are releasing their juice, form meatballs with wet hands and plunge into the stewed tomato mixture. Bake for 30 minutes until done (200 C).
6. Meatballs in a slow cooker
Cooking in a slow cooker is pure pleasure. All you need to do is load the groceries; she does the rest herself. There is no need to monitor the process, nothing will burn or run away. And after a certain time, all that remains is to pick up the delicious finished dish. Like, for example, meatballs.
Ingredients:
Minced meat - 0.5 kg
salt
egg-1
ground pepper
rice - 0.5 tbsp.
onion – 1 pc.
bay leaf, salt, spices.
water or broth - 400 ml
flour, mayonnaise, sour cream, ketchup (tomato paste) - 2 tbsp. l.
Cooking method:
Boil the rice. Chop the onion and mix with other ingredients for the meatballs. Form balls and place in a bowl.
In a bowl, thoroughly mix all the ingredients for the sauce and pour it over the meatballs. Turn on the “Extinguishing” mode for 1 hour.
Meatballs - useful tips from experienced chefs:
The meatballs will turn out tastier if you don’t use purchased minced meat, but cook it yourself from meat. It turns out more juicy, because... it retains the meat juices.
To make the meatballs juicy and fluffy, soaked bread is added to the minced meat - it absorbs the meat juice, preventing it from escaping. It is better to use stale bread, because... fresh gives the meatballs a not very pleasant stickiness.
When writing this article, materials from the site http://zhenskoe-mnenie.ru/ were used
Gulhayo Rakhimova
