How to cook meatballs with gravy in a pan. How to cook meatballs with rice? Meatballs: recipe

From meat you can cook thousands of delicious and healthy dishes. Today we offer a recipe for meatballs with gravy.

Before proceeding with the processing of meat, we will find out how to choose it correctly in a store or on the market:

• First, fresh meat should not have an unpleasant odor.
• Secondly, if you press on the meat, the indentation from the fingers should quickly recover. If this does not happen, then the meat is old and spoiled.
• Thirdly, if you wet raw, not frozen meat with a napkin, it should not have very prominent stains. If the meat is fresh, the napkin will be almost dry.
• Fourthly, the meat should not be slimy and too wet.
• Fifth, fresh meat has the color of ripe raspberries.
• Sixthly, the meat fat should be white, but not gray or pink (if the fat is pinkish, it means that the meat was dyed in potassium permanganate, the spoiled meat was given a color).
• Seventh, the color of the meat should be uniform, the meat should not have blood clots, spots.

To cook delicious meatballs, we will make minced meat.

Ingredients that include a recipe for meatballs with gravy:

• egg - piece.
• onion- 1-2pcs.
• garlic - 3 cloves
• White bread or bran bread
• milk
• potatoes - 1 pc.
• black pepper
• spices

To prepare the gravy you will need:

• tomato paste
• garlic
• sugar
• carrot

Making delicious meatballs

1. So, let's start with bread. We take bread and milk. Pour milk into a separate bowl. Cut white bread, 2 pieces are enough. We soak them in milk.

2. While the bread is soaked in milk, add onions, garlic, potatoes to the ground meat, passing them through a meat grinder. We do not use the whole onion, leave half the head for gravy. Potatoes are essential if you want the meatballs to not fall apart in the water. The starch contained in it will give the minced meat viscosity, stickiness.

3. When the bread gets wet, take it out and squeeze it out of the milk. Squeeze the bread carefully so that the stuffing does not turn out too watery.
4. We skip the soaked squeezed bread through a meat grinder.
5. Mix all the minced ingredients.
6. Add the egg to the minced meat.
7. Thoroughly stir the minced meat.

8. Now we need salt, pepper and all the necessary spices. Add all this to the minced meat, stir it again.
9. You can still add a little to minced meat tomato ketchup, it will give the dish a spicy flavor.
10. So, our minced meat for meatballs is ready. It remains to roll the balls about 3 cm in diameter.

11. There are two ways to cook delicious meatballs - dip raw meatballs in gravy or pre-fry them.
12. It is necessary to fry the meatballs on both sides until a golden film appears.

13. While our meatballs are fried, we will make a gravy in which they will be cooked. To do this, pour water into the pan, put it on gas.
14. After the water boils, add chopped onions, garlic, grated carrots to it. You can add tomato paste diluted with water. To do this, first dilute 3 tablespoons of tomato paste in water.

15. So, the meatballs are fried, the gravy is ready. We drop meatballs in there.
16. Approximately 15 minutes before readiness (the minced meat will be half-cooked), add diluted or fried flour to the meatballs. I breed flour in warm water. For a cup of water, you need 3 tablespoons of flour.
17. Add the diluted flour to the gravy and meatballs. Let's keep cooking.
18. Taste the gravy. If it is undersalted, add salt and add 2-3 teaspoons of sugar.
19. Water from flour will gradually thicken. Now you need to carefully monitor the dish so that it does not burn.

As a gravy for meatballs, pasta is perfect.

1. Meatballs with gravy

A delicious combination of dense beef meatballs with spicy garlic-mushroom sauce.

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 mass thoroughly, and then beat off. Blind small balls, fry them over high heat. The purpose of roasting is not to bring to readiness, but to get a crust, even if they remain raw inside. Transfer them to a mold and bake. It will take about 15 minutes at 200 C.

Prepare the gravy. Crush the garlic, but so that it keeps its shape. You can flatten with the side of the knife. Fry it for a few minutes, then remove it, transfer it to the oil and fry the sliced ​​mushrooms, and a little later add the chopped onion. Add the oil left over from frying the meatballs, pour in the flour and brown it. Then pour in water, salt and boil for several minutes until the gravy thickens. Meatballs can be garnished with boiled rice, 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. To make the “needles” stick out, you need to use raw rice. It is better to take not round, but long, such as basmati. You can also put boiled, it will also be tasty, just 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. Rice is either boiled until half cooked, or soaked for an hour. Mix rice, minced meat, onion, salt, pepper. Make balls (about 4-5 cm in diameter) and put in a pan greased with sour cream.

Mix the ingredients for pouring, add water, maybe a glass, maybe a little more. It is necessary that the sauce covers the meatballs almost with the head. And simmer over medium heat for about thirty minutes.

3. Meatballs in tomato sauce

You can mold ordinary meatballs and stew in the usual tomato sauce with tomatoes and tomato paste. It will be delicious but boring. And if you arrange an explosion of emotions and cook 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 unusual.

Minced meat - 0.4 kg
Curd - 100 g
Egg - 1 pc.
Onion - 1 pc. major
Garlic - 2 cloves
Bread - 2-3 slices (100-150 g)
milk or cream - 2 tbsp. l.
greenery
ready-made mustard - 1 tsp
salt, spices

Tomato - 2 pcs. big
onion - 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

Cooking:

Grind onion and garlic (on a grater, blender). Add minced meat and soaked in water (or milk) and squeezed bread. Knead. The next step is to add the egg, cottage cheese and mustard. Cut greens, pour in milk and knead again. At the final stage, salt, sprinkle with pepper. You can limit yourself to this, or you can add other spices - nutmeg or Provence herbs, for example. Roll up meatballs in your favorite size. It can be like meatballs or smaller. The main thing is to get round koloboks. Roll 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 up the oil. Lightly fry the onion in it, add the grated carrots, fry for a couple more minutes, put bell pepper and tomatoes and fry some more. Then add sugar, salt, ketchup and tomato. Simmer the vegetable mixture for three minutes.

Dilute starch in 50 ml of water and pour into the sauce. Stir, add water or broth (can be from a cube), chop the herbs and put the chopped garlic. Close the sauce with a lid and simmer for 10 minutes. The crucial moment comes: meatballs are immersed in the sauce. They need to be completely covered. Close this almost ready dish with a lid and simmer for 15 minutes. Serve with any side dish - rice, vegetables, potatoes.

4. Meatballs in sour cream sauce

Meatballs are very soft, with delicate taste. Any meat is suitable for them. You can take ready-made minced meat or scroll 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
onion - 2 pcs.
eggs - 2-3 pcs.
salt pepper

Sour cream - 200 g
Flour - 2 tsp
Salt
water or meat broth - 100 ml

Cooking:

Soak bread in water (milk), squeeze lightly. It tastes better in milk, but you can also use water. If you will scroll the meat through a meat grinder, also skip soaked bread and onions with it - fried or raw. Beat the eggs and fold into the bowl. It is the beaten eggs that make the meatballs tender and juicy. Add salt and pepper. Knead the minced meat well and, for airiness, beat a little. Roll into balls, roll in flour, fry. Their size is small, 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 mass of meatballs and simmer for five minutes.

5. Meatballs in the oven

Delicious meatballs with cheese. It makes meatballs tastier, and the tomato mass in which they are stewed is 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

Cooking:

Chop the onion very finely, grate the cheese. Mix everything with minced meat, salt and pepper.
Remove the skin from the tomatoes, finely chop the flesh. You can make it faster - cut the tomato into halves and grate. The pulp is gradually worn out, and the skin remains in the hands. Slightly salt the tomato mass, add sugar. Here you have to try. If the tomatoes are sweeter, put a little less sugar, and vice versa. Rely on your own taste. You can add herbs or allspice. Pour the seasoned mass of tomatoes into a mold and put in the oven, or simmer on the stove for about 10 minutes, so that the juice stands out. Yes, this is an interesting turn of events.

While the tomatoes are letting out juice, mold the meatballs with wet hands and immerse them in the stewed tomato mass. 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 is to download the products, everything else is done by herself. No need to follow the process, nothing will burn and run away. And after a certain time, it remains only to pick up a delicious ready-made dish. Like meatballs, for example.

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 rice. Chop onion and mix with other meatball ingredients. Roll into balls and place in a bowl.
In a bowl, mix all the ingredients for the sauce thoroughly and pour over the meatballs. Turn on the "Extinguishing" mode for 1 hour.

Meatballs - helpful tips experienced chefs:

Meatballs will turn out tastier if you do not take purchased minced meat, but cook it yourself from meat. It turns out more juicy, because. it retains meat juice.

To make the meatballs juicy and lush, soaked bread is added to the minced meat - it absorbs the meat juice, preventing it from coming out. It is better to use stale bread, because. fresh gives the meatballs a not very pleasant stickiness.

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Today I decided to paint a recipe for such a dish as meatballs with gravy - meat, mushroom, buckwheat. Somewhat earlier I offered you, but this is a more feminine diet than a masculine dish. These are culinary products that many men like so much.

Meatballs came to us from Austria (where this traditional dish is called meatballs). And it is worth noting that they have taken root quite well in the menu of many Russian families.

In the meantime, I will share a few of my recipes for this dish and tell you how easy it is to cook juicy, tender, fragrant and incredibly tasty meatballs with various sauces.

Classic recipe for minced meatballs with sour cream and tomato sauce

Ingredients we need:

• Any minced meat (preferably all pork and chicken) - a kilogram.
• One bulb.
• Egg.
• A couple of garlic cloves.
• Sour cream (optionally a mixture of sour cream and mayonnaise) - 4 tablespoons.
• Thick tomato paste - 2 full spoons or 4 ketchups.
• Flour or a mixture of it with breadcrumbs - for breading 2-3 tablespoons.
• Pepper, salt, any spices to your taste.
• Parsley - a couple of branches.

How to make meatballs with sour cream and tomato sauce step by step

Take minced meat, you can buy it ready-made in the store or wind it yourself at home from meat. Best of all, as, in my opinion, a mixture of two minced meats, either beef and pork, or pork and chicken, is suitable for meatballs. However, you can use just pork or just ground beef.

Useful advice! Do not take meatballs for cooking too lean product fat will make the dish more tender and juicy.

Finely chop the onion, according to your taste, you can take not one, but two, for example, onions. It should be understood that this product also helps to make the dish more juicy, but it so happened that, unfortunately, not everyone loves onions, and therefore you have to sacrifice something.

Chop the garlic or rub the product on a grater (if you have a garlic maker, you can use it).

Mix your minced meat in one bowl, plus onion and garlic, as well as salt, egg and spices. The mass should be homogeneous, lush.

Form beautiful even balls from the prepared composition, it is best if they are approximately the same size.

Heat the oil in a frying pan, roll each of your balls in flour and fry the meatballs on all sides until browned.

While the food is cooking, mix tomato (ketchup) with sour cream in a bowl, add a little more than half a glass of water, salt, pepper the mass and pour the prepared fried meatballs directly into the pan with the resulting sauce.

Close the product with a lid and simmer for ten minutes on medium and then five minutes on a small flame.

Five minutes before readiness, add chopped greens to the pan.

Meatballs with gravy are ready! Spread them to the side dish should be directly with the gravy. As a side dish, any kind of porridge, as well as crushed potatoes, is perfect for this dish.

You should take:

• A kilo of fatty minced meat.
• 1.5 or 2 lies. table. rice.
• 400 ml. cream (fat content 10-15%).
• 3 cloves of garlic.
• 120-130 gr. cheese.
• About a tablespoon of potato starch.
• Spices for minced meat or meat and salt.

Step-by-step process of cooking meatballs with minced meat

- Twist the meat in advance or buy ready any minced meat, freeze it a little, just a little, so the meatballs will turn out more juicy.

- Grind the garlic, mix it into the minced meat along with the prepared spices and salt.

- Rinse rice, boil (ATTENTION! IMPORTANT!) until half cooked. Rice should not be very boiled like porridge, rice should be of medium hardness and well detached from each other, and then in the process of cooking meatballs they will reach and be completely ready.

- Transfer the cooled porridge to the minced meat and gently stir with your hands, trying to distribute the rice throughout the meat.

Rice is put into the meat mass cold, otherwise it will cook the minced meat and the meatballs will not turn out as tasty as they should be.

- Take the form, grease it lightly with sunflower, moisten your hands and roll the minced meat balls.

- Lay your products in the form so that they do not touch each other.

- Mix cream, grated cheese, spices in a separate bowl. To make the sauce thicker, add some starch to it. At the same time, grind the lumps well, they should not be.

- Place the dish in a heated oven and bake for twenty minutes at 200 degrees. Next, open the oven, pour the meatballs with your sauce and leave to cook at the same temperature for another 10 minutes.

- As soon as the cheese on top of the cutlets has browned, the dish is ready, it can be served on the table with a vegetable side dish or mashed potatoes, for example. You can decorate meatballs with any chopped herbs.

A set of necessary products:

• Minced pork or a mixture of poultry and pork - 500 gr.
• Buckwheat - 3-4 tablespoons.
• One egg.
• One bulb.
• Medium sized carrot.
• A bunch of green onions.
• Fatty sour cream - 2 tablespoons.
• Fresh tomato (should be taken ripe, fleshy) - 1-2 pcs.
• A spoonful of flour.
• Sunflower oil - a spoon.
• According to your own preferences, spices and salt.
• One bay leaf.

Cooking:

Buckwheat should be poured with water, add a little salt, you can taste Provence or Italian herbs, cook until tender, but do not overcook.

Chop the onion one and the second, cut into cubes or in any other way, you can grate, carrots.

Remove the skin from the tomato, cut into small cubes.

Mix buckwheat, minced meat, egg, onion and spices, let the product brew a little, best in the refrigerator. It will take twenty minutes.

Prepare the multicooker bowl - grease it with oil.

Form round beautiful small meatballs from the minced meat, put them in a bowl and set to the “frying” mode to cook for 10 minutes. At the same time, during the cooking process, turn the products so that they are fried from different sides.

Fry green onions, tomatoes and carrots in a pan quite a bit, as soon as the carrots soften, you can remove the vegetables and add them to the bowl with the meatballs. We pepper products, sprinkle with any aromatic spices.

We dilute a little flour or starch in sour cream, add half a glass of water, pour the dish with this sauce, throw in a bay leaf, set the “stewing” cooking mode for about twenty minutes. After this time, tender meatballs will be ready, they need to be served with gravy.

• Minced beef and lard or pork ready - 0.5 kg.
• Forest mushrooms fresh or frozen - 200 gr.
• Onion - 2 pcs.
• A little butter and sunflower oil.
• A spoonful of flour.
• Pepper, as well as salt to your taste.

For gravy for meatballs:

• 3 spoons of sour cream.
• 50 gr. butter.
• A teaspoon of flour.
• Salt - a pinch.
• Greens (dill, parsley, basil) optional.

If the mushrooms were frozen, they must be thawed in advance.

Make homemade minced meat from meat and lard, add to it one onion also scrolled in a meat grinder and 3 tablespoons of water (water is needed here to make the minced meat more juicy and tender). If the minced meat is bought in a store, it remains only to salt, pepper and add a finely chopped onion to it.

Cut the second onion into half rings or quarter rings, fry with mushrooms until tender.

If you do not have forest mushrooms, you can replace them with champignons in this recipe, the aroma of the dish will not turn out so bright, but the taste will be just as good.

Roll the balls of minced meat, put the stuffing of mushrooms with onions in each, roll your products in flour and fry until golden brown in a pan.

While the meatballs are cooking, make the sauce. To prepare it, fry the flour a little in a dry frying pan without oil, as soon as it acquires a creamy hue, add butter and salt to it.

When the butter is melted, pour in the sour cream and add a little flour. You can pepper the products, add your favorite seasonings, bring to a boil and turn off.

In any form intended for baking in the oven, put the balls. Pour them with hot sauce and put in the oven to cook for another 15-20 minutes, while setting the temperature to no more than two hundred degrees, and preferably about 180. Preheat the oven.

Everything is ready! You can serve meatballs with gravy and a chic filling with fried or boiled potatoes, garnished with branches of basil, parsley or dill.

Juicy, fish meatballs in sour cream (video)

Fish meatballs with sour cream sauce can surprise your guests. This dish is quite rarely prepared, and many do not even suspect that such yummy can be prepared from fish.

Gentle parmesan gives an unusual taste to the dish, and therefore, if meatballs with gravy are cooked in the oven, I recommend sprinkling them a little with this cheese or adding this product to your sauce.

Take only fresh sour cream for making gravy, otherwise it will simply curl up during the cooking process and spoil the whole taste.

Fresh tomatoes can be used instead of tomato paste for gravy. Just remove the skin from them first, it will curl up during cooking and will be badly chewed, which will cause some discomfort when eating treats.

For meatballs with the addition of buckwheat or rice, boil the cereals until half cooked, then they themselves will reach the desired state during the stewing process.

If you add carrots to the sauce, it diversifies the taste and makes the gravy itself brighter, redder.

Meatballs with gravy is a very tasty and satisfying dish. Cooking it is not very difficult, and the pleasure from such an original delicacy is undeniable.

Good luck and all the best!

In home cooking, we often resort to the use of semi-finished products, it is convenient, practical and does not take much time. But such an approach to family nutrition threatens to cause indignation among the household, but the recipe for how to cook meatballs with minced rice can save the day. This nutritious, tender and incredibly tasty dish meets the requirements of all family members, and in addition, it takes only 40 minutes to cook.

What are "hedgehogs"

The word meatballs has an ambiguous origin. “Kiftelus” is a Moldavian word distorted by Jews, which came from the Turks, who called “kufta” spherical cutlets made of twisted meat. Such balls could be of completely different sizes from the diameter of a ping-pong ball to the volume of an average tomato.

One of the main differences between “hedgehogs” and cutlets, along with the shape, is breading, because meatballs can be deboned exclusively in rice or wheat flour, but not in breadcrumbs or semolina.

In addition, in addition to minced meat, additional ingredients can be included in the meatballs. Usually these are cereals, for example, rice, dried fruits and vegetables: tomatoes, potatoes, carrots with onions. Thanks to such additives, meat balls can dramatically change not only their appearance but also taste characteristics. In addition, such a measure can significantly reduce the time of heat treatment of lunch, because with the presence of food supplements, minced meat becomes more friable.

In general, this dish is quite satisfying, because, for example, meatballs with minced pork rice have caloric values ​​of as much as 220 kcal. However, there is also a dietary alternative - chicken or veal meat, in which case the energy value will be no more than 140-150 kcal per 100 grams.

Any recipe for cooking minced meatballs with rice in sauce begins with minced meat twisting, and the taste and juiciness of the finished dish depends on the quality of the meat base. To prepare the meat composition according to top level, some rules must be followed.

1. For minced meat, you can take any type of meat, including poultry, the main thing is that it should be quite fatty. If we take more lean meat, then it should be diluted with fat or butter.
2. It is not worth twisting the fillet too finely. Passing once through the middle nozzle of the meat grinder will be enough.
3. Onions will also help to add juiciness to the products, which can also be skipped immediately along with the meat or cut into small cubes and then mixed with the meat mass.
4. Rice preparation is also important in this process. As a rule, already cooked rice is used for meatballs, but we recommend only pouring washed cereals with boiling water for 10 minutes. This approach has its advantages. During the stewing of the "hedgehogs", the gluing enzymes of rice will serve as a kind of glue for minced meat and then the meatballs will not fall apart.
5. Naturally, rice is not the main astringent component, but raw rice plays its role. egg, which should also be added to the general meat batch.
6. After all the ingredients are mixed, you can salt and spread the meatball mass with spices and garlic passed through the press.

In the next stage of minced meat preparation, kneading rules are of great importance. In this case, most likely, the mass should be beaten off, and not kneaded. Lifting over the bowl, a lump of minced meat can be thrown several times with effort into the container. This approach will serve as a guarantee of the strength of the balls.

However, there is another nuance - cooling. After all the manipulations with the rice and meat mass, it should be sent to the refrigerator for 15 minutes. And in order not to waste time, you can start preparing the sauce during this period.

Minced meatballs with rice have a mass various ways cooking. We can boil, stew or steam them, as well as fry them and even bake them in the oven. Here, as they say, a matter of taste. However, the classic Turkic version of this dish involves cooking and serving meatballs in gravy.

This rule has been going on since the discovery of this dish, when meat “hedgehogs” were cooked in a common cauldron along with a thick sauce, and this trend has survived to this day, and many European culinary houses cannot even imagine a different way of cooking these meat balls.

Often, restaurants resort to pouring meatballs with a different sauce than they were languishing in, and this, it must be said, has an extremely impartial effect on the quality of the treat. Everything in the dish should be in harmony, so the best move would be to use the same dressing in which the spherical cutlets were stewed.

The best sauce for these purposes is overcooked turnip and leek, tomatoes, garlic and celery, diluted with meat broth with the addition of sour cream, as well as flour as a thickener.

Ingredients

• - 0.6 kg + -
• Rice - 180 g + -
• - 2 heads + -
• - 4 slices + -
• - 1 root vegetable + -

Any hostess knows that many cook zrazy perfectly. But not every novice cook knows how to cook meatballs with gravy. Let's shed the light of truth on this tasty, healthy and satisfying dish.

To start cooking classic meatballs at home, you need to find out how they differ from ordinary meatballs. First, it is an additional ingredient in the meat ball. A cutlet is minced meat, onion and an egg, but a meatball is also cereal (mostly rice) or bread. Secondly, delicious gravy. It can be tomato, sour cream, mushroom or vegetable.

Thirdly, it is the method of preparation. Traditionally, meatballs are first fried, and then dipped in gravy and stewed for a while. But if you're having gastrointestinal problems or are just fed up with everything fried, skip the toasting step. Meatballs can also be cooked in breadcrumbs or quickly baked in the oven.

How to cook meatballs with gravy

We will cook meatballs in 3 stages.

Stage 1 - minced meat

To prepare meatballs, you need minced meat. It can be chicken, meat or even fish. It all depends on your gastronomic preferences. A popular option is minced beef and pork. The proportions can be either equal or unequal, this is determined by your wishes for stiffness and fat content. To make the meatballs tastier, cook the minced meat yourself, if there is no time, buy a store-bought one.

We will cook lean ground beef. To do this, take 500 grams of frozen veal and let it thaw a little at room temperature. How much to defrost? With severe freezing, the approximate defrosting time is 30-40 minutes.

Tip: in order for the meat to scroll easily in a mechanical meat grinder, it must be partially frozen, that is, not completely thawed, but not frozen like a bone. You can’t even cut frozen meat, and thawed meat will look crushed and chewed. Using a large wire rack, twist the meat. Mince is ready.

Stage 2 - meatballs

To make meat balls, you need to add onion, egg and cereal (or breadcrumbs) to the meat. Traditional meatballs are meat with rice, and we will make them.

To do this, take 150 grams of rice, preferably long-grain steamed. Rinse it well and cook until fully cooked. It is also permissible to cook the rice halfway or not to cook it at all, but pour boiling water over it. If you are using undercooked rice, be sure to further increase the stewing time of the meatballs in the gravy.

While the cereal is cooking, peel and finely chop the onion. Send it to sauté, and rub the carrots yourself. As soon as the onion is reddened, put the carrots in the pan. When ready, mix boiled rice and browned vegetables. Add the resulting mixture to the meat. So that the meatballs do not fall apart, add an egg there for viscosity.

Sprinkle all the seasonings on top. We use curry, sweet paprika and black pepper. You can use a different set of spices.

Mix all the ingredients and beat the minced meat. This is necessary so that future meatballs become lush and delicate in taste. Take the minced meat in your hands, throw it sharply on the table, pan or into the bowl where you kneaded it. Do this procedure 15-20 times.

Next, make your own meatballs. Wet your hands well with water, this is necessary so that the minced meat particles do not stick, and start rolling small balls with a diameter of 3-4 cm. Too small lumps can fry very much, and large ones risk not being baked. In addition, small meatballs can be stewed in a pan, which comes out much tastier than in a saucepan. Dip the finished meatballs into the flour.

After you're done with minced meat, wash your hands and dry them dry. Roll meatballs in flour. To give them a more beautiful shape, roll each meatball in your hands again, squeezing a little so that the balls cannot fall apart during cooking. If the meat sticks to your hands, dip your hands in flour and dip each meatball.

Like cutlets, meatballs are perfectly stored in the freezer. So you can safely do a large number of meat balls and freeze them for the future. Then all you have to do is make the gravy and stew the meatballs in it.

Stage 3 - gravy

We will make gravy with mushrooms. Read about the preparation of sour cream and tomato sauce in the next section.

Take 3-4 cloves of garlic and crush them with the side of a knife. Put the garlic in a frying pan with boiling oil and burn it to black embers. This procedure will remove the smell sunflower oil and add a spicy flavor to the dish. Remove the remaining coals.

Get mushrooms. For gravy, it is permissible to use porcini mushrooms, boletus, champignons, etc. We will use mushrooms. Due to the fact that the mushroom season is far behind, we will take 200 g of pickled mushrooms and wash them well. If the mushrooms are too acidic, you can soak them in water for a while. Next, finely chop them and send them to a pan with garlic butter.

As soon as the mushrooms are lightly fried, add finely chopped onions to the pan.

At this time, lightly brown 2 tbsp in a dry frying pan. flour, which you will later send to the mushroom sauce.

Pour 1.5 cups of boiling water into the gravy, mix everything well.

Add more spices (rosemary, curry, cumin and coriander) and let the mixture thicken a little. If you're aiming for, prefer stews, or don't want to overcook your patties, dip the meatballs in this mixture. If you prefer more delicious option, then the meat lumps must first be fried or baked until a beautiful crust appears. Then put them to stew in the gravy.

The sauce should hide the fried meatballs by more than half so that they turn out juicy and tasty. Keep this in mind and add water if necessary. After the dish boils, set the timer for 10 minutes. When time is up, add 2 small bay leaves.

After another 10 minutes, sprinkle everything with herbs. Meatballs with mushroom sauce are ready!

1. Beef meatballs with breadcrumbs

This option resembles ordinary meatballs. Take 2 tablespoons of sour cream and mix them with the same amount of breadcrumbs. Add 100 ml of water to this mixture. In half a kilogram of ground beef, add finely chopped or twisted onion. Combine minced meat with breadcrumbs, mix thoroughly and beat it off.

Some cooks add soaked stale bread to the meatballs. This allows the meat juice to stay inside and the meatballs come out juicier and tastier.

2. Sour cream or tomato sauce

To prepare the gravy, it is advisable to use the broth or water in which the cereal was cooked. If neither one nor the other is available, use ordinary boiling water. For sour cream sauce, add 4 tablespoons to boiling water. sour cream and some salt. For tomato sauce, use 4 tbsp. tomato paste, do not add salt.

Great tomato sauce comes from tomato juice. When using juice, never dilute it with water, otherwise your gravy will not thicken. Be sure to use spices, especially basil. He will give your tomato sauce unforgettable taste and aroma.

3. Meatballs with gravy in the oven

It differs from the option in the pan only in the last step. The previous two are absolutely identical to the general recipe.

Instead of stewing in a frying pan or saucepan, use a special baking dish, preferably with a Teflon coating. Put the meat balls in it and pour the prepared sauce on top. Meatballs need to be baked at a temperature of 200 ° C. As soon as the gravy begins to boil, the power must be reduced to 150 ° C. The total quenching time should be 40-50 minutes. If you have gastritis or are on a diet, then use a double boiler or microwave instead of a slow cooker.

4. Meatballs with gravy in a slow cooker

Such meatballs differ from the usual recipe again in the third stage. Only in this version, you do not need to prepare the gravy in advance, you just put all the ingredients in a slow cooker and the process happens by itself. For example, if you use sour cream sauce, pour 400 ml of boiling water, put 4 tablespoons of sour cream or mayonnaise, add your favorite spices, laurel and salt. Select the "extinguishing" mode and set the timer for 60 minutes. After the dish has had time to cook, serve the meatballs on the table with a side dish.

If you are using a pressure cooker, the cooking time is reduced to 30 minutes.

Experiment, add different grains, combine different minced meats, use lamb, try adding vegetables to the gravy. Change sauces, add other spices. Side dishes are perfect for meatballs - pasta, potatoes, rice, stewed cabbage, dressings - ketchup, mustard, onion sauce. Even rice will be in perfect harmony with such a dish. It is so multifaceted that each of its preparations can be completely different from the previous culinary delight. expand the habitual delicious meals.

Bon appetit and see you soon!