Meatballs - recipes on how to cook delicious meatballs with and without gravy. How to cook meatballs with gravy - delicious recipes

19.10.2019

Meatballs with rice is a simple and hearty dish of minced meat and rice, which occupies a leading position in large families. For cooking, you need simple products, affordable, and not very much time.

Meatballs are cooked on the stove, in the oven and in the slow cooker - there are many variations. In addition to rice, onions and carrots are added. Prepare meatballs with gravy, sour cream or tomato sauce. We offer several recipes for homemade and delicious meatballs with rice. It is important to know that the rice in this dish is always pre-boiled, but not completely. Minced meat can be used differently: with chicken and turkey, the dish will turn out to be more dietary, with pork - more satisfying.

Meatballs with rice classic recipe

Classic meatballs with rice served with a side dish. The most common and delicious option- It's mashed potatoes.

Taste Info Meat second courses

Ingredients

Rice - 400 g;
Minced meat - 1 kg;
Carrots - 1-2 pieces;
Onions - 2 large onions;
Tomato paste - 3 tablespoons;
Sour cream - 200 g;
Water - 2 cups;
Vegetable oil - 1 tablespoon;
Salt, pepper - to taste.

How to cook classic meatballs with rice and minced meat

To cook meatballs according to the classic recipe, you need to start with rice. If you want to cook meatballs not today, but the next day, pour boiling water over the rice overnight. By morning, it will swell and will not require preliminary boiling. Otherwise, the rice must be boiled. Fill the rice with water so that it covers it a little. Put on the fire, bring to a boil, and reduce the heat. We are waiting for the water to boil. Cool cooked rice to room temperature.

In the recipe for meatballs, rice is always boiled, rice is not boiled when cooking "hedgehogs" with rice - this is an analogue of meatballs, but it is cooked a little differently.

We clean the carrots and three on a fine grater. Chop the onion as finely as possible. Fry onions in vegetable oil, then add carrots to it. Fry them together for 5 minutes.

Now let's get to the stuffing. If you cook it yourself, then pay attention to the freshness of the meat. Fatty meat is not suitable for this dish. If you take purchased minced meat, pay attention to fat content, fatty meatballs will fall apart.

Combine minced meat, half-cooked rice, fried onions and carrots in a bowl.

Mix the mass well. Salt and pepper to taste future meatballs.

From the mass we form balls. Put them in a pan in one or two layers. Take a thick-bottomed pan so that the meatballs do not burn during cooking. If there is no other pan, then put the cabbage leaves on the bottom, they will save the meatballs from burning, but if there is no cabbage, then make a pillow of grated carrots for the meatballs.

In some recipes, meatballs are pre-fried, you can do this so that the meatballs do not fall apart for sure. In this recipe, they are not fried, they are whole and soft.

Dilute tomato paste in a glass of water. Add sour cream and remaining water, mix well. You can salt a little.

Pour the meatballs with the sauce. The sauce should cover the meatballs by 2/3. If not enough, add some water directly to the pan.

We put the meatballs on a slow fire and cook under the lid for 35-40 minutes according to the recipe. Classic meatballs with rice and minced meat are served with a vegetable side dish or mashed potatoes. You can serve them as an independent dish.

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Meatballs with rice in sour cream sauce

Thanks to sour cream, meatballs are taught very tender and soft. It takes only 45 minutes to cook meatballs with rice and gravy.

Ingredients:

Cooking

To prepare delicious meatballs with rice in sour cream sauce, cook the minced meat yourself. Twist 200 grams of pork pulp and 200 grams of beef pulp. Stir. If you cook meatballs in sour cream sauce for children, it is better to use dietary meat: turkey and rabbit.
Rinse the rice well so that the water becomes clear, put in a saucepan, pour a glass of water and salt. Bring to a boil over medium heat, then reduce the gas to the lowest possible and cover the pan with a lid. Cook the rice until all the liquid has boiled away. Don't worry if the rice is not fully cooked, the meatballs will then undergo further heat treatment. To prepare minced meat for meatballs, rice will need to be cooled.
Add 100 ml of water, salt and spices to sour cream, mix.
In a bowl, mix minced meat, squeezed garlic, salt, add a little ground black pepper. Mix the minced meat with rice and make meatballs. It is desirable that they be the same size, so it is better to form them with a tablespoon. Perfect Size for meatballs - with Walnut.
Roll the finished meatballs in flour or breadcrumbs, fry for five minutes in butter or vegetable oil.
Then pour the meatballs with sour cream sauce, bring to a boil. Reduce the heat, cover the saucepan with a lid and simmer the meatballs in sour cream sauce for 20 minutes.
Sprinkle the finished dish with grated cheese and finely chopped fresh herbs.

Meatballs with rice like in kindergarten

Remember this magical taste of kindergarten meatballs? Let's try to reproduce. It will take 60 minutes to cook, you get 6 servings of meatballs with rice as in kindergarten.

Ingredients:

Cooking

Add the cooled rice to the minced meat and season with salt. Peel the onion and finely chop, add to the minced meat along with the eggs, pepper and mix.
Form meatballs not big size. To make them even and beautiful, put a plate of cold water next to it and wet your hands with it. Meatballs, like in kindergarten, are prepared without breading, so you have to use water.
Take a deep frying pan or stewpan, heat the vegetable oil and fry the meatballs, stirring on all sides, until golden brown. Fry over medium heat, you do not need to bring the meatballs to readiness.
Mix half a glass of water with tomato paste, salt. When the meatballs are fried, pour the resulting sauce and wait for it to boil. As soon as the meatballs boil, immediately reduce the gas to a minimum, cover the saucepan with a lid and simmer for 15 minutes.
Mix sour cream with flour, add 100 ml of water and pour over the meatballs. Close the lid again and simmer for another 15 minutes. Serve with any side dish.

Meatballs with rice in the oven

Meatballs made from fatty minced meat are sure to fall apart if they are not cooked in the oven. This recipe is perfect for meatballs made from fatty minced pork.

Ingredients:

Cooking

Rinse half a glass of rice thoroughly to make the water clear. Put in a saucepan with a thick bottom and pour a glass of boiling water. Cook over low heat, covered, until all the water has boiled away. Leave the rice to cool. It should only be added to minced meat when it has cooled down.
Rinse the minced meat, twist it through a meat grinder with half an onion. Grate carrots on a fine grater, divide into two parts. Add one half to the minced meat, leave the other to the gravy. Soak the bread in milk, knead it and add to the minced meat. Add cooled rice and egg. Salt, pour spices for meat, form meatballs.
Heat vegetable oil in a frying pan, a little less than half the rate indicated in the ingredients. Roll each meatball in flour and fry until golden brown.
Grated carrots and chopped onion fry in vegetable oil. Add 4 tablespoons of tomato paste and 1 liter of purified water. When the sauce boils, salt, reduce the fire and simmer under the lid for five minutes.
Put meatballs in a baking dish and pour hot tomato sauce. Cover the baking dish with foil and place in an oven preheated to 180 degrees. Bake for 40 minutes, serve with fresh herbs.

Prepare meatballs with rice in the oven, you can at least every day, a little variety in recipes.

Steamed meatballs with rice

For steamed meatballs, you need sauce. You can take the recipe for sour cream or tomato, given above.

Ingredients:

Cooking

Rinse round rice and boil in a glass of water. Salt while cooking. It is not necessary to cook until cooked, the main thing is that the water boils away. Gas after boiling to a minimum.
Soak the loaf crumb in milk, leave for five minutes to swell. Mix the loaf with the cooled rice, add the eggs. Chop the onion in any convenient way: twist in a meat grinder, chop with a blender, grate or cut into cubes. Add chopped parsley or dill.
Minced meat for steaming meatballs is better to take dietary: turkey, rabbit, chicken breast.
Mix all the prepared ingredients, salt, pepper and roll into small meatballs.
You can sprinkle the cutting board with a bitch and freeze the meatballs for future use.
Place fresh meatballs in the steamer tray and steam for 30 minutes. Steamed meatballs are ready! Serve with stewed vegetables and any side dish.

Meatballs with rice and cabbage

Juicy and tender meatballs with cabbage in tomato sauce- it's incredibly delicious. This dish resembles cabbage rolls, it is also called lazy cabbage rolls.

Ingredients for 6 servings:

Cooking

Rinse the cabbage, remove the top leaves, cut out the hard veins. To prepare meatballs, we need 250 grams.
Finely chop the cabbage and peel onion.
Grate peeled carrots on a coarse grater.
Heat 2 tablespoons of vegetable oil and fry the carrots, onions and cabbage over medium heat until the cabbage and carrots become soft.
Rinse the rice thoroughly so that the water becomes clear. Pour 2 cups of boiling water and cook over high heat for 8 minutes. Then put the rice on a sieve to glass the water, and cool.
Add cooled rice, cooled stewed vegetables, egg, salt, spices and knead to minced meat.
Roll up the meatballs and put them in the heated vegetable oil. Fry on all sides until golden brown. You will have to fry in batches, because there are a lot of meatballs.
If you do not want to cook all the meatballs, then fry as much as you can in the pan, and put the rest in the freezer. Put the meatballs in a cauldron and pour boiling water so that it hides them by half.
When the water boils again, add tomato paste and salt, mix, cover the cauldron with a lid and simmer over low heat for 30 minutes.
Add sour cream mixed with 100 ml of water and pour into meatballs. Gently mix, as they are almost ready, and simmer for another 15 minutes.

Tips for housewives:

Meatballs with rice and minced meat can be prepared for the future. Roll the balls and arrange them on a board or on a tray in one layer. Freeze in the freezer for several hours. As soon as they begin to "knock" against each other, transfer to a bag or container. You need to cook such meatballs without defrosting, just putting them in a boiling sauce.
Do not buy steamed rice for meatballs. It is best to take a round one.
It is very convenient for meatballs to boil rice in bags. You can also boil rice in in large numbers water, and after the rice is ready, drain the water.
You can use any minced meat for meatballs, most importantly low-fat. Diet options are chicken, turkey, rabbit. It is advisable to twist the minced meat yourself, at least you will know what it is made of.

There are dishes that are well known to everyone. Literally everyone. Most often, the roots of the origin of these dishes are lost deep in history, but their current popularity and wide distribution speak for themselves. So the heroes of our today's story, meatballs with gravy, can be safely categorized as the most popular, most common dishes that most of us have loved since childhood. Little meatballs soaked in aromatic gravy, hot, juicy and so delicious; they are easy to make, easy to modify 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 quite inexperienced housewives. Let's figure out how to cook meatballs with gravy.

The variety of recipes for this dish is literally amazing. Every country, every city, every family has its own special recipes and secrets that allow chefs and housewives to be sure that their meatballs are the most delicious in the whole wide world. And in fact, what these little tasty balls are not prepared from! Literally everything that is at hand goes into business. Any kind of minced meat in any combination, minced poultry meat, minced fish fillet, even minced vegetables and mushrooms for lean and vegetarian meatballs. Add indispensable spicy vegetables to the minced meat - onions, garlic, carrots, which give the meatballs additional juiciness and flavor; cereals - rice, couscous, bulgur, millet, semolina, making meatballs more tender and soft, absorbing all the juices that stand out; the most incredible seasonings, fragrant herbs, spices 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 cooked, and you yourself will easily see that this dish will never bore you with its monotony, but on the contrary, it will help you diversify your menu at least daily, delighting you and your loved ones with new and new shades of taste and delicious aroma.

Today the site "Culinary Eden" has collected and recorded for you the most important tips and small culinary secrets coupled with proven recipes that are sure to help even not very much yet experienced housewives and tell you how to cook meatballs with gravy.

1. Without a doubt, meatballs can be safely called the most common and popular meatballs. Minced meat for them is prepared from one or two types of meat. Most often it is beef and pork. Of course, it is easiest to buy such minced meat ready-made in the nearest store, but believe me, home-made minced meat will turn out to be much tastier and will more fully meet your requirements. To prepare minced meat for meatballs, you will need fresh, not too fatty meat. In order for your meatballs to turn out to be truly tender, pass the meat through the smallest grate of the meat grinder two to three times. Do not add eggs to minced meat! Meatballs made from well-mixed minced meat keep their shape perfectly even without them, but they will certainly add unnecessary hardness to your meatballs.

2. If you are going to cook meatballs in gravy, then you should definitely add rice to the minced meat, which will help preserve 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 advised in recipes. It is much better to pour thoroughly washed rice with boiling water so that it completely covers the rice, leave for five minutes, and then rinse again in cold water. Such only rice brewed with boiling water perfectly retains all its absorbent qualities, which means it will keep for you all the most delicious and aromatic juices that will stand out from the minced meat during cooking.

3. In addition to rice and meat, fresh finely chopped onions must be added to minced meat for 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 light sweetness. You can add your favorite spices, such as ground black pepper, nutmeg, cloves, cardamom, and many more, to add a special flavor to your taste. 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 make meatballs out of it. This is easy and difficult to do at the same time. The thing is that minced meat for meatballs must be kneaded thoroughly. Having collected and mixed all the ingredients of the minced meat, knead it for at least 10 - 15 minutes. Well-mixed minced meat for meatballs should turn out to be dense, almost monolithic and in no case loose and crumbly. It is best to sculpt meatballs with 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 fill your meatballs with gravy and leave to languish under the lid, they must be fried. This will allow the meat to "grab" and retain its original shape even after a long stew. It is best to deep fry the meatballs. Pour enough vegetable oil into a deep frying pan so that the balls of meatballs lowered into it are completely covered with it. Heat the oil over high heat and lower the meatballs into it for a couple of minutes until a light, uniform golden crust forms. Take out the meatballs with a slotted spoon and put them on a separate dish. It is this method of frying that will help you keep the attractive round shape of the meatballs, and besides, the boiling oil will instantly seal all the fragrant meat and vegetable juices inside your meatballs. If such a large oil consumption is not included in your current plans, then you can simply fry the meatballs in a pan with a small amount of oil over medium heat for three to five minutes on each side. In this case, your meatballs, of course, will lose their round shape, but they will remain just as tasty and fragrant. The choice of frying method is yours.

6. The gravy in which you will stew your meatballs not only gives them special juiciness and softness, but also allows you to endlessly diversify the taste and aroma of the finished dish, because there are an infinite number of 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 all together to achieve your desired taste. Just follow the proven recipe of your choice and you'll be fine. However, avoid recipes that advise you to thicken the gravy with starch, believe me, such a gravy, more like a paste, will only ruin your dish.

7. Let's try to cook our first meatballs with gravy. Pass through the meat grinder twice 200 gr. beef and 300 gr. pork. Finely chop one large onion. Boil and lightly drain ½ cup round rice. Combine all ingredients, salt and pepper to taste. Thoroughly knead the minced meat 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 pan for 3 to 5 minutes on each side. Transfer the finished meatballs to a deep frying pan, greased with oil. In glass hot water dilute 1 tbsp. spoon of tomato paste and pour into 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 meatballs in the pan, cover with a lid and gently, in a circular motion, shake the contents of the pan so that the gravy ingredients are mixed. Return the skillet to low heat and simmer your meatballs for another 20 minutes at the lowest simmer. Remove the finished meatballs from the heat and let it brew for another 10 minutes. Sprinkle with chopped parsley before serving.

8. Fragrant and very tasty, spicy lamb meatballs are obtained. Prepare minced meat from 400 gr. low-fat lamb, ½ cup boiled rice, one chopped onion, two chopped garlic cloves, 1 tbsp. tablespoons chopped cilantro or parsley, ½ teaspoon ground coriander, ½ teaspoon ground cumin, salt and pepper to taste. Form meatballs and fry them in deep fat or in a pan. Prepare the gravy separately. In a skillet, heat 3 tbsp. tablespoons of vegetable oil, add one chopped onion and fry until golden brown. Then add three minced garlic cloves, finely chopped small chili without seeds, 1 teaspoon paprika and 1 teaspoon 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. Put the fried meatballs in a greased baking dish, pour 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 is very easy to cook tender and tasty meatballs from chicken fillet in mushroom sauce. two slices white bread without a crust, soak in a little milk and squeeze. Pass through the fine grate of a meat grinder 500 gr. 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. Thoroughly knead the minced meat and form small meatballs. In a deep skillet, melt 3 tbsp. spoons butter, add one chopped onion and fry until transparent, then add 400 gr. fresh or frozen wild mushrooms and sauté, stirring often, until all the moisture has evaporated and the mushrooms are lightly browned. Then add 2 tbsp. tablespoons of flour, mix, pour in 250 ml. boiling chicken broth, 50 ml. dry white wine and 3 tbsp. tablespoons of fat (30%) cream. Stir, bring to a boil, and then reduce the heat to the smallest. Dip the chicken meatballs into the hot mushroom sauce, cover and simmer over low heat for 20 minutes.

10. Lovers fish dishes you will definitely like fish meatballs with white sauce. Pass through the fine grate of the meat grinder 700 gr. cod fillet or your favorite sea fish. Soak three slices of white bread without a crust 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. Thoroughly knead the minced meat, form meatballs and lightly bread in flour. Prepare the sauce separately. In a deep skillet, heat 3 tbsp. spoons olive oil, add one chopped onion, one coarsely grated carrot and half a sweet bell pepper cut into thin strips. Fry vegetables, stirring, until golden brown. Then add 1 tbsp. a spoonful 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. tablespoons chopped dill. Mix everything and heat, without bringing to a boil, for a couple more minutes. Remove gravy from heat. Lubricate the baking dish with oil, put your meatballs into it, pour 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.

If there is no time, do it at the same time meat dish and sauce for the side dish, then you should try to cook meatballs with gravy. They will combine both options at once. The dish will complement any vegetable platter, the usual mashed potatoes, cereals or pasta.

Classic meatballs with tomato sauce

It is better to take not ready-made minced meat, but a piece of fresh meat. For example, 800 g of fatty pork. And, besides her, 3 garlic cloves, salt, 1-2 chicken eggs, 4 tbsp. thick tomato paste without additives, oil, 2 white onions, 80 g of rice, Bay leaf.

A piece of meat with garlic cloves and an onion turns into a homogeneous minced meat.
Groats are boiled in salt water until half cooked.
Rice is combined with meat mass.
The ingredients are salted to taste.
Meatballs are molded from the resulting minced meat and fried in fat or oil.
In the same pan, the dish is stewed after boiling for another 45 minutes under a sauce consisting of 2 tbsp. water, tomato paste, salt and bay leaf.

If the dish is intended for children, then the meat balls should not be pre-fried.

Recipe for cooking in the oven

Juicy meatballs with tender gravy can be cooked in the oven. No rare ingredients are required for this, only: 450 g minced meat, 65-75 g tomato paste, salt, 80 g rice, 1 tbsp. low-fat liquidish sour cream, egg, pepper mixture, 1 tbsp. with a heap of wheat flour.

Groats are boiled in salt water until half cooked. It is important to rinse it thoroughly first.
The egg is minimally beaten with a mixture of peppers (usually hot, allspice and black).
Meat, rice and egg mixture are combined. Salted.
The meatballs should be about the size of a small potato.
Tomato and sour cream are mixed and diluted with salted water. Flour dried in a dry frying pan is added to the sauce.
Meat balls are laid out in a baking dish and poured with the resulting mixture. Cooking meatballs with gravy in the oven will be 40-45 minutes.

The dish is served hot, garnished with green onion rings.

Hedgehogs - meatballs with rice and gravy

To make the food really look like hedgehogs, you need to take long rice. Also: 270 g minced poultry, ¼ tbsp. cereals, a small egg, half an onion, 2 ripe tomatoes, salt, a small carrot, aromatic herbs, a little less than 2.5 tbsp. drinking water, a dessert spoon of wheat flour.

Rice is cooked in unsalted water for no more than 5-7 minutes. It should be minimally saturated with liquid and not boil soft.
The cereal is mixed with meat, an egg is driven into it, aromatic herbs and fine salt are added.
Miniature meatballs from the resulting minced meat are laid out in a container with a wide bottom.
Half of a white onion is finely chopped, carrots are grated with the smallest cells, vegetables are sautéed together on any fat.
Lastly, peeled tomatoes are laid out for frying, and the contents of the container are simmered until the amount of liquid is reduced by 2 times.
The gravy is mixed with pan-dried flour, diluted with water, salted and cooked for 3-5 minutes. Next, it is poured onto meat balls.
Directly in the pan, the dish is stewed for 35-40 minutes.

Try cooking meatballs in a saucepan - quick, easy! With gravy, in sauce, they are tender and tasty.

Minced pork - 1 kg
Rice - 600 g
Carrot - 1 pc.
Onion - 1 pc.
Tomato paste - 3 tbsp. l.
Water - 1-2 tbsp.
Salt, spices - to taste.

For the preparation of meatballs from minced meat with gravy, semi-cooked rice is usually used. Rinse it until clear water and pour boiling water so that it covers the rice by 2 centimeters. Once the water boils, reduce heat and simmer for 7 minutes. Everything, rice for meatballs is ready. What if you take raw rice? There will be nothing terrible, only such meatballs will look like hedgehogs and it is better to eat them right away, because when reheated, the rice will not be hard. Add minced pork. Finely chop the onion. A little carrot three on a fine grater. We allow the vegetables and also add to the rice base.

We mix the mass. Salt and pepper.

If you are cooking on the stove, then it is best to cover the bottom of the pan with cabbage leaves or sprinkle with grated carrots so that the meatballs do not burn.

We form balls from minced meat. We put them in a saucepan. It is most convenient to stew meatballs when they are folded in one layer. But if there are a lot of them, then sprinkle the first layer with carrots and put the second layer of meatballs on top of the first.

Grate the remaining carrots on a coarse grater and lay them on top of the meatballs. It will give the dish a special taste and aroma. For those who do not like stewed vegetables, we advise you not to give up carrots, but cut them into large rings so that you can easily remove them later.

Dilute the tomato paste with water. Its amount of water will have to be adjusted to suit your pan. The liquid should almost completely cover the meatballs. If you have homemade preparations, replace the tomato paste with tomato juice.

Stew minced meatballs with rice in tomato sauce for 30 minutes over low heat. How to determine readiness? Try rice. If it is ready, then the dish can be removed from the stove and served.

Recipe 2: how to cook meatballs with vegetables in a saucepan

minced beef - 400 g;
potatoes - 8 pieces;
carrots - 1 piece;
onion - 1 piece;
chicken eggs - 1 piece;
rice - 120 g;
tomato juice - 3 tablespoons;
sunflower oil - 70 g;
salt - to taste;
ground black pepper - to taste

First I wash the rice and soak it in warm water. Then I peel the potatoes and leave them too, but in cold water.
I put a pot of water (5 l) on the fire, while the water boils, I continue to peel the carrots and the onion for frying.

After 15 minutes, I put the minced meat in a bowl. I drain the water and pour the soaked rice into a bowl with minced meat.

So that the meatballs do not fall apart, I add one raw egg.

and mix everything thoroughly. I add salt and pepper to taste.

Then I start cooking meatballs-balls.

As soon as the water boils in the pan, I lower the meatballs there.
Next to the stove I put a frying pan, pour 70 g of refined sunflower oil there and as soon as it boils, I put finely chopped onions there and mix well. While it is fried, I rub the carrots on a fine grater. Salt the water in the pan to taste and skim the foam off the surface with a slotted spoon to keep it clean.

I shift the carrots from the plate to the pan and stir.

I cut the potatoes into slices and pour into a pan with meatballs. I add homemade tomato paste to the frying and mix well. As soon as the frying is ready, I put it in the pan and again interfere. A few minutes before the end of the dish, I add fresh chopped greens on top. I turn off the gas and leave it to languish for a few minutes.

It turned out very tasty first with meatballs.

Recipe 3: meatballs in a saucepan with rice and gravy (with photo)

From this recipe, you will learn not only about the method of cooking the meatballs themselves, but also about the process of creating the right gravy. As a result, we should get very tender, juicy and tasty meatballs with rice, which can be served with absolutely any side dish or even eaten just like that with bread. Let's start cooking meatballs from minced meat as in kindergarten.

minced pork - 500 gr
rice - ½ cup
onion - 1 pc.
egg - 1 pc.
sour cream - 2 tbsp
flour - 1 tbsp.
water - 1.5 cups
bay leaf - 3 pcs
salt, pepper - to taste

To prepare such meatballs, we first need to thoroughly rinse the indicated amount of rice, and then boil it until half cooked. Be sure to cook minced meat yourself from pork or beef, and preferably in half. Rinse the selected piece of meat, dry it and chop it very finely. Then mix the meat with the pre-cooked rice. Peel the onion and grate on a medium grater or chop in a blender. Add the onion to the rest of the ingredients, send one chicken egg, salt and black pepper to taste there.

Thoroughly mix the minced meat until a homogeneous mass. Beat it several times on a clean countertop or on the walls of the same bowl: this way it will turn out dense enough for further cooking.

With wet hands, we form small balls from the resulting minced meat as shown in the photo. After that, we dump each ball in flour from all sides so that the frying process does not spoil the shape of the meatballs.

Heat up the pan with vegetable oil and fry the meatballs on it until a confident golden crust.

We shift the fried meatballs with rice into a deep pan. In a separate bowl, dilute the tomato paste in water, add a little salt and pour the balls in a saucepan with this liquid. At this stage, we send the bay leaf to the meatballs. Stew meatballs for 10 minutes on low heat under a closed lid.

Now let's prepare the extra sauce. Dilute the indicated amount of sour cream in half a glass of cold water.

Gently pour one tablespoon of flour into a cup, mix thoroughly so that lumps do not form.

After 10 minutes, pour the meatballs in the saucepan with the resulting sour cream sauce, close the lid again and continue to simmer them for another 20 minutes until fully cooked.

The finished dish can be served with a wide variety of side dishes and only hot or warm. Now you know how to cook meatballs with rice the way they were cooked in kindergarten.

Recipe 4: meatballs with rice cooked in a saucepan

You can cook ordinary meatballs from minced meat, or you can make meatballs in a saucepan, and the latter will not only be more healthy food but also save you a lot of time. You simply put meatballs in a pan and go about your business - you do not need to fry each batch, turn over, check readiness. No smoke in the kitchen and no greasy pans. In a word - only pluses. And if you get used to such food, then the absence of a fried crust will be a plus for the taste.

boneless meat (beef) - 300 gr.;
onions - 3-5 pcs.;
carrots - 1 pc.;
chicken egg - 1 pc.;
rice - 100 gr.

First, let's prepare the products. Defrost meat, clean vegetables.

Cut the meat into small pieces, and scroll through the meat grinder. We will carry out the same procedure with onions and carrots.

Add a chicken egg to our minced meat, the indicated amount of rice, as well as salt and pepper to taste.

Thoroughly mix the minced meat for future meatballs.

Prepare a suitable medium-sized saucepan. Let's form meatballs from minced meat small size, and put on the bottom of the pan. It is not recommended to lay out more than two layers, as the meatballs can lose their shape during the cooking process.

Pour into a saucepan with meatballs about 50-100 ml. boiling water, close the lid and put on a small fire to cook. During the cooking process, water can be added if necessary.

After an hour and a half, you can check the readiness of the dish.

Serve with ketchup or soy sauce. As a side dish for rice meatballs, you can cook mashed potatoes. Enjoy your meal!

Recipe 5: Minced meatballs in gravy (step by step photos)

500 g minced pork and beef
400 ml water
250 g dry rice
2-3 garlic cloves
1 onion and egg
3 tbsp vegetable oil
2 tbsp cream
1 tbsp tomato paste
pepper, salt

Rinse the rice in several waters, cover with cold water and boil until crumbly, then drain in a colander.

Crack an egg into the minced meat, season with salt and pepper, add garlic crushed in a press and grated or very finely chopped onion, put rice and mix everything.

With wet hands, form meatballs the size of a walnut from minced meat with rice and put them in a pan with heated vegetable oil (you can immediately put it in a pan), fry over medium heat until browned.

Put the meatballs in a saucepan (if the pan is deep, you can leave it in it).

Boil 400 ml of water, dilute the cream and tomato paste in it, pepper and salt, mix and pour the meatballs.

Bring meatballs to a boil, simmer over moderate heat, covered for about 10 minutes.

Serve meatballs with rice with a side dish to taste, bon appetit!

Recipe 6: meatballs in tomato-orange sauce (step by step)

500 g minced meat;
1 glass of rice;
1 tsp favorite dry herbs;
salt, pepper to taste;
vegetable oil for frying.

For sauce:

2 tbsp. l. tomato paste;
juice of 1 orange;
zest of 1 orange or lemon;
1 st. l. honey;
1 tsp starch;
½ cup of water;
½ tsp black pepper;
½ tsp dry rosemary;
salt to taste.

First of all, boil rice until half cooked. If you mix raw cereals with minced meat, the meatballs will turn out to be incredibly dry - during the cooking process, rice will pull everything it can out of the meat. If the rice is cooked, after the meat is stewed, you will get an indistinct spreading mass, far from what could be called neat and appetizing rice. In general, half-preparedness will save you.

I pour a small amount of water into the washed grits, obviously not enough to get rice ready. And I cook until there is something to cook in. It turns out perfect.

We prepare homemade minced meat and combine with cooled rice. Add salt, pepper, herbs. I like it when dry celery is added to meatballs - very fragrant!

We mix.

We form small balls.

Fry them on all sides in a well-heated skillet. Fire - medium, do not forget about vegetable oil.

We fry the meatballs.

Put the meatballs in a saucepan, fill with water so that the liquid level is about 3 cm above the bottom. Put on fire, bring to a boil, reduce the gas and simmer for about 30 minutes. Perhaps, if the meatballs are large, the cooking time will need to be slightly increased.

At this time, prepare the sauce. Remove the zest from an orange or lemon.

I prefer to grind black pepper and rosemary on my own - I pour it into a mortar.

I grind to required size I enjoy the fragrance. If you don't have a mortar, you can use a blender, coffee grinder, or regular rolling pin.

Squeeze out the juice, pour into a saucepan, add zest and honey there. Salt. Bring to a boil, reduce heat.

Dissolve starch in half a glass of water.

In a thin stream and with constant stirring, pour the starch water into the pan with the sauce.

Add tomato paste and ground spices.

Pour the meatballs evenly with the resulting sauce.

We put on a minimum fire for another 10-15 minutes, after which we serve, pricking up our ears: there will be so much praise that you will get tired of listening!

Recipe 7, simple: meatballs in a saucepan with buckwheat

minced meat 500 g
boiled buckwheat - in volume it should be a little more than minced meat
onion 2-3 pcs.
eggs 2 pcs.
mayonnaise 2-3 tbsp. l.
salt pepper
vegetable oil
For sauce:
carrots 1-2 pcs.
onion 1-2 pcs.
tomato paste 1 tbsp
water 2-3 tbsp.
salt pepper
garlic 2 cloves

Mix minced meat, boiled buckwheat, chopped onion in a blender, eggs, mayonnaise, salt, pepper.

We form meatballs and put them on a preheated pan with oil.

Fry on both sides until golden brown.

Transfer the fried meatballs to a large bowl.

Note!

A very delicate texture is obtained from meatballs with the addition of mashed potatoes to minced meat, and it is impossible to guess about its presence in the finished dish. There is no taste of potatoes at all.

The size of meatballs can be different - from balls the size of a walnut to reaching the size of a large apple.

They are steamed, fried or stewed, they use a frying pan, a saucepan, an oven, a slow cooker, etc. Many people think that meatballs are the same cutlets, but in fact there are differences and they are quite significant.

So, meatballs are never breaded in breadcrumbs. Sometimes they are added to minced meat, but they are dipped exclusively in flour before frying. It is best to use rice or corn for this, but for lack of it, premium wheat is also suitable. You can also distinguish them by the presence of additional ingredients in minced meat, and most importantly, meatballs are always served only in sauce. And often it is he who is largely given the primary role. It can both emphasize the charm of meat balls, and completely spoil their taste.

Cutlets and meatballs owe their differences to their origin. If the first ones came to us from France, where they were served immediately after frying along with mashed potatoes or other side dishes, then meatballs originate from the cuisine of the Turkic peoples. The first meatballs are hand-made meat balls that were boiled in a cauldron with vegetables and served with them. It turned out a kind of sauce and a completely independent dish.

How to cook minced meatballs

Meatballs are prepared from any minced meat. You can use the meat component of the same type, but meatballs made from mixtures are much tastier. You can use 2, and preferably 3 types of minced meat. They should be about equal parts, but it’s not scary if, let’s say pork is half of the total mass, and beef and chicken or turkey, a quarter each. It still tastes better than just one.

Minced meat should be of the same grinding. For meatballs, it is not necessary to make it too small, you can leave large pieces, so it will be even more original.

But if you add vegetables (onions, carrots, tomatoes, etc.) to the meat, then it is advisable to chop them until smooth, otherwise the pieces will simply fall out of the meatballs.

You can add grated raw potatoes to the minced meat, but if the recipe contains eggs, then this is not necessary. These products perform the same role - they “glue” the minced meat, and if there are too many of them, then the finished meatballs can turn out dry.

As for rice, or rather the degree of its readiness, there is no unambiguous requirement. If there is a little boiled from dinner left, you can use it, and if you specially boil it, then semi-preparedness is enough, because then it will still be stewed as part of the meatballs. You can not boil it at all, but simply pour boiling water over it and let it stand for a while.

Few people know that rice plays a much more important role than just adding minced meat and increasing the volume of the finished dish. Yes, it definitely makes meatballs more satisfying. Thanks to rice, they are often served separately, without garnish and snacks. But in addition, it increases the benefits of meatballs, because it contains a lot of potassium, proteins and B vitamins that are very important for humans.

Long-grain rice is not recommended for meatballs. With it, the dish will be dryish. Round-grain (especially brown and steamed) is considered the healthiest and is often used to make meatballs, but medium-grain rice is still best suited for this dish. It is perfectly boiled soft, and also absorbs the aromas and taste of all other components.

As for spices in recipes, they most often write - add to taste. If you have a proven minced meat seasoning, use it. If not, add a pinch each of black pepper, just a little red and a little white. If it turns out bland to your taste, it is better to add seasonings to the finished dish.

Meatballs are very tasty with the addition of a mixture of Provencal herbs, and if fresh dill is available, feel free to put more of it, it not only adds aroma and additional taste, but also makes the finished dish more juicy and airy.

Another obligatory rule of minced meat preparation. He must be beaten off. This is done not only when cooking meatballs, but also cutlets. Just pick up the minced meat and throw it on a cutting board or countertop. So you need to do 3-5 times. Thanks to this simple technique, the mass will become more homogeneous, and the finished dish will turn out to be more magnificent, airy and will not fall apart into pieces.

How to make sauce for meatballs

We have already said that a lot depends on the sauce. Properly cooked, it will emphasize the taste of meatballs, make them more tender and refined, or, on the contrary, add spiciness, as someone likes.

You can add the sauce while cooking the meatballs, or you can cook it separately and serve it to the table along with the already prepared ones. The first option is more common. Meat balls stewed in gravy become more tasty and fragrant.

Basically, meatball sauce is made by mixing onions and carrots fried in a pan with tomato paste, broth and flour, which is added to thicken. But there are more original recipes. They give the dish a completely different taste, avoid monotony in the diet.

For lovers delicate taste sauces with the addition of milk, cream or cheese are suitable. And for those who prefer original combinations, you should try adding ready-made coriander or spicy sauce to a regular recipe.

If you cook meatballs in ordinary tomato sauce, but add a little wine sauce to it, a dish from the everyday category will instantly be transferred to the category of festive and solemn ones.

Traditionally, tomato sauce is prepared for meatballs, but there are other options that go well with meat balls.

Take note of proven recipes for making sauces for meatballs:

Lactic

Melt 100 g of butter in a frying pan over low heat, add a spoonful of flour and knead so that there are no lumps in the total mass. Add a glass of milk, a little salt and pepper. Boil 10 minutes. Pour meatballs with prepared sauce and simmer for another 25-30 minutes over low heat. 3 minutes before cooking, sprinkle with fresh herbs.

Mushroom

In a frying pan, simmer one large onion, finely chopped, add finely chopped champignons or oyster mushrooms (300-400 g), simmer under the lid until tender. Add 300 ml of warm milk, salt and a spoonful of flour. Wait while stirring until it thickens. Pour the meatballs and put them in a preheated oven at 180 degrees for 20 minutes.

For a richer taste, use mushroom seasoning.

Cream sauce

Pour 300 ml of milk into a non-stick container, add a spoonful of mayonnaise, a spoonful of sour cream, salt and a little pepper. Bring to a boil over low heat, put the meatballs in the sauce and simmer until tender. 10 minutes before the end of cooking, add a couple of bay leaves, 2-3 peas allspice, some basil or fresh herbs.

Try each of these sauces to find the one that suits you best.

Meatballs are easy to prepare, but also very profitable. For comparison, from the same amount of minced meat, cutlets are obtained almost two times less. This is explained by additional products and especially the presence of rice. And so that the result is always pleasing, follow the advice of professionals:

use several types of minced meat;
it is advisable to buy meat, and grind it at home. If this is not possible, purchase fresh chilled minced meat, frozen meatballs are not suitable;
minced meat should be moderately fatty, if it is lean, you need to add at least a small piece of ground bacon to it;
if you add an egg, then grated potatoes should not be added, although the second option is still recommended for meatballs. eggs in classic recipe are not provided;
choose the right rice and do not put it in minced meat raw;
use proven spices in a minimal amount to emphasize the taste of meat, and not kill it;
be sure to beat the cooked minced meat on the table or countertop before sculpting the balls;
sculpt meatballs of the same size;

do not roll them in breadcrumbs before frying, use only flour for this.

When planning to cook meatballs, take more food than you need for one serving. Then part of the meat balls can be frozen. A semi-finished product will help out when there is no time to cook. You just have to stew meatballs in sauce and a delicious dinner for the whole family on hastily ready!

How to cook classic meatballs with gravy

This recipe is a must try for every housewife. There are many options for cooking meatballs, but the classics always remain the best and proven.

You will need the following ingredients:

pork neck - 1 kg;
two large onions;
100 g of rice;
4-5 cloves of garlic;
3-4 table. spoons tom. pastes;
3 leaves of lavrushka;
4-5 peppercorns;
salt to taste (about a teaspoon);
black ground pepper - ½ teaspoon;
paprika - ½ teaspoon;
ground ginger - ¼ tsp. spoons;
some oil for frying.

Rinse the meat, dry it, grind it in a meat grinder with a medium-sized nozzle. Boil rice until half cooked. Peel the onion and garlic, also grind in a meat grinder. Stir the minced meat, add salt and ground spices (about half of the total amount), mix thoroughly, beat off several times. Grease a frying pan with oil, put on medium heat. With wet hands, mold the meatballs of the same size, fry on both sides. Put in a saucepan. In another pan, you can cook the sauce in parallel. To do this, mix tomato paste, lavrushka, peppercorns and the remaining spices. Add 800-1000 ml of water, boil for 10 minutes. Then pour the meatballs and simmer after boiling over low heat for 40 minutes. You can serve it with any side dish, but it tastes best with mashed potatoes and buckwheat porridge.

How to make meatballs with gravy in a pan

If there are a small number of meatballs, or if a large frying pan is available, you can cook them directly on it.

Ingredients:

300 g of minced pork and chicken;
100 g of rice;
egg;
5 spoons of tom paste;
medium bulb;
small carrots;
table. a spoonful of flour;
rast. oil;
salt and spices to taste.

Stir the minced meat, add the egg, half-cooked rice, salt and pepper to taste. Beat the minced meat several times on the table. Blind meatballs. In a frying pan, fry finely chopped onions and grated carrots until golden brown, add tomato paste to them. Fry for a couple more minutes. Pour in 500-600 ml of water, simmer for 10 minutes. Add flour, stir until smooth. Put the meatballs in a slightly thickened sauce, cook for about 30 minutes under the lid. Sprinkle with herbs before serving.

Recipe for meatballs with rice in tomato sauce

Many meatball recipes may seem similar, but even with a slight change in the classic list of products, as well as different ways cooking produces a completely different result. Do you want variety? Try to cook meatballs with rice in tomato sauce in a slow cooker.

This faithful assistant will take care of almost all the worries. You need very little preparatory work. Such meatballs are unusually juicy and tender.

Ingredients:

minced pork and beef - 300-350 g;
3 tablespoons of rice;
large bulb;
table. a spoonful of salt;
a teaspoon of ground black pepper;
3 table. spoons of tom paste;
500 ml of water.

Pour boiling water over rice and leave covered for 15 minutes. Drain the water afterwards. Mix minced meat with chopped onion (it is better to grind it in a meat grinder, but you can just chop it very finely). Add rice, half salt and spices. Mix everything, beat off several times. Blind meatballs, put them in a multicooker bowl.

Mix tomato paste with water, salt and remaining spices. Pour over meatballs. Turn on the "Extinguishing" mode for 45-50 minutes. 5-7 minutes before readiness, add fresh herbs.

How to make minced pork meatballs without rice with gravy in the oven

Rice is one of the essential products needed for making meatballs, but you can do without it. It will turn out very similar to cutlets, only stewed in sauce and much more tender.

Ingredients:

pork - 800 g;
a couple of small potatoes;
large carrot;
medium bulb;
2 table. l breadcrumbs;
egg;
3 tablespoons of flour;
2 cloves of garlic in minced meat and 1 in sauce;
500 ml of natural tomato juice;
salt and spices to taste.

Grind meat, potatoes, garlic and onions in a meat grinder. Grate the carrots very finely, send to the minced meat. Crack in the egg and mix well. Salt, pepper, add breadcrumbs.

If you add a pinch of ground nutmeg, the finished dish will have an amazing aroma and a more original taste.

Mix the mass until smooth. Form meatballs and roll each in flour. Pour a little rast into the pan. oil, heat over medium heat. Fry each meatball on both sides until golden brown. Transfer to a deep baking dish.

For the sauce, cut the onion into cubes, fry in the oil that remains after the meatballs. Add finely chopped garlic, tomato juice and spices. Simmer for 10 minutes, pour meatballs with sauce. Preheat the oven to 180 degrees, cook meatballs in tomato sauce for half an hour.

Meatballs with rice in sour cream sauce in the oven, recipe

Any ground meat can be used for this recipe, but we recommend using ground turkey. In other recipes, meatballs from it can turn out to be dryish, but sour cream sauce gives mince tenderness. The dish will be enjoyed even by gourmets. You can add a little minced chicken to the turkey, so it will turn out even tastier.

Ingredients:

for meatballs

minced meat - 400 g;
half a glass of rice;
bulb;
egg;
salt and spices to taste.

For sauce:

egg;
50 gr finely grated cheese;
a glass of sour cream;
salt and spices to taste.

Rinse rice, boil until half cooked in salted water. Grind the onion in a meat grinder or grate on a fine grater. Beat the egg, add salt and spices, mix everything thoroughly with minced meat. Beat the resulting mass on the table several times.

Blind meatballs, put in a mold. Turn on the oven and while it heats up, prepare the sauce. To do this, mix all the ingredients. Pour sauce over meatballs. It must cover them completely. Cook for 20-30 minutes depending on the size of the meatballs.

Chicken meatballs with rice in the oven

Meatballs prepared according to this recipe can be classified as dietary, so those who follow their figure can cook them without fear. You can make meatballs from ready-made minced chicken, but it is better to cook it yourself. In store minced meat, in addition to fillets, there can be ground skins and cartilage, and this way you will be sure of the quality. In terms of price, there is no difference.

Ingredients:

chicken fillet - 500 g;
a glass of rice;
medium bulb;
small carrot;
300 ml of broth;
salt and spices to taste.

Rinse rice, boil until half cooked. Mix it with minced meat, salt and spices, beat off several times. Blind meatballs, put in a deep baking dish.

Cut the onion into small cubes, grate the carrot. Fry the vegetables until golden brown, add the broth, simmer for 7-10 minutes, salt and pepper to taste. Pour gravy over meatballs. Bake in a preheated oven for about half an hour.

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Ground beef meatballs with gravy

Beef is a drier and tougher meat than pork. But for meatballs, it fits perfectly. It turns out not so greasy, but no less tasty and appetizing. Try this recipe, you will definitely like it.

Ingredients:

beef - 350 g;
cream - 100 ml;
a piece of stale loaf;
clove of garlic;
2 spoons of tom paste;
a spoonful of flour;
salt, sugar and spices to taste.

Rinse the meat, dry, grind together with a loaf. Add cream to the resulting mixture. Mix minced meat with cream and finely chopped garlic. Blind meatballs, roll them in flour, fry on both sides, put in a saucepan. In the remaining fat, fry the tomato paste with flour, add a little water, salt and spices. Pour the meatballs with the resulting sauce and simmer them under the lid for 25-30 minutes.

Fish meatballs with gravy

Minced fish meatballs are no less tasty than meat meatballs, and they have much more benefits. You can buy ready-made minced meat, but keep in mind that both bones and cartilage are ground in it along with the fillet. So it’s better to buy fish or a piece of it and cook minced meat yourself.

Ingredients:

1 kg of fish fillet;
200-300 g of roll or loaf;
3-5 bulbs;
medium carrot;
a couple of spoons of tomato paste;
salt and favorite spices;
vegetable oil for frying.

Rinse the fish, dry, remove the bones, if any. Soak the bun in water, peel half of the onion, cut into cubes and fry. Grind all products in a meat grinder, add salt and spices. Blind the meatballs and fry them on both sides. Put in a saucepan.

For the gravy, peel the remaining onions and carrots. Cut the onion, grate the carrot, simmer in a pan with a small amount of vegetable oil. Add tom paste, flour, mix everything, add water, boil for 10 minutes.

Pour the gravy over the meatballs and simmer for about 30 minutes. Sprinkle with grated herbs before serving.

Meatballs with prunes and gravy

Marvelous tasty dish, in which there is only one secret - prunes. It is prepared simply and quickly, the aroma is such that everyone will run to the kitchen long before the meatballs are ready.

Ingredients:

minced pork and beef - 500-600 g;
a glass of rice;
two medium bulbs;
egg;
2 tsp salt;
1 tsp Sahara;
a pinch of black ground pepper;
2 leaves of lavrushka;
2 table. l. volume of paste;
1 tsp vinegar;
prunes - 100-150 g;
2 tablespoons flour;
300 ml of meat or vegetable broth;
grow a little. frying oils.

Rinse rice, boil until half cooked. Chop one onion, add to minced meat. Whisk in the egg, salt and spices. Mix everything thoroughly. Blind small meatballs, each roll in flour.

Pour boiling water over prunes, leave for 5-7 minutes, then rinse, cool and finely chop.

Cut the second onion, fry until golden brown, add tom paste, broth, vinegar and sugar, season with spices.

Pour meatballs with sauce, add prunes and parsley, simmer under a closed lid for about half an hour. You can serve with any side dish.

Calamari meatballs with gravy

A chic recipe that, for all its sophistication and originality, requires a minimum of preparatory work and additional products.

Ingredients:

squid carcasses - 500 g (if frozen, then 650 g);
2 large onions;
3 table. l. flour;
incomplete glass of rice;
egg;
300 ml of tomato juice;
salt and black hammer. pepper to taste;
oil for frying;
fresh greens.

Rinse squids, dry, peel, grind together with onions. Boil rice until half cooked. Minced meat mixed with rice, egg, mix thoroughly. Form balls with wet hands, roll in flour, fry in a pan. Pour in tomato juice, simmer for 20 minutes, add finely chopped fresh herbs, cover and let stand for several minutes.

Learn how to cook meatballs the right way. This simple dish will always help you out, help you diversify your diet and delight your family with tasty and healthy food.

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