Juicy meatballs with gravy in a pan. Recipe for meatballs with rice and sauce in a saucepan

Homemade meatballs - a wonderful hot meat dish that goes perfectly with any side dish, from boiled rice to steamed vegetables. Most housewives at least once in their life cooked meatballs with gravy, and each already has its own favorite recipe for this dish. We offer you 3 easy-to-cook, but no less tasty meatball meat recipes that are perfect for a family Saturday dinner.

Gravy Meatballs with Rice

Meatballs with rice is an excellent dish for a hearty family dinner. They are prepared simply, quickly and are liked by everyone - from small to large. Even the most demanding meat dishes, children are ready to eat such meatballs with gravy every day. Gravy is also useful if you are serving this dish with a side dish. The main difference between hedgehogs with rice and meat from meatballs is that for meatballs with gravy, you must first boil rice.

Ingredients

Minced pork or mixed - 300 gr;
Raw rice - 100 gr;
Chicken egg - 1 pc;
Vegetable oil - 4 tbsp;
Tomato paste - 2 tbsp;
Onions - 1 pc;
Sour cream - 80 gr;
Carrots - 1 pc;
Sugar - ½ tsp;
Wheat flour - 1 tbsp;

How to cook delicious meatballs with rice and gravy

So, the first thing we need to boil rice. To do this, pour it in a saucepan with clean water in a ratio of 1: 2, salt and put on medium heat. After the water boils, make the fire small and cook until rice is cooked, about 15-18 minutes.

Meanwhile, cook the gravy. In a frying pan, preheat ½ norms according to the recipe for vegetable oil and fry ½ diced onions until transparent. Cut the carrots into thin sticks or chop on a coarse grater, add to the onion and fry together until the carrots are soft.

Then add tomato paste and wheat flour, mix very well so that the flour does not form lumps, and fry with vegetables for 2 minutes.

Pour in a pan 100 ml of hot water and put sour cream, mix. Put out the contents for 5 minutes. At the end, add sugar, salt and black pepper to taste.

Due to the addition of flour, the gravy will not turn out to be a liquid, viscous consistency, but sour cream with tomato paste will give it a pleasant orange color.

Meanwhile, rice for meatballs is cooked. Rinse it under running cold water and drop it in a colander before adding it to the minced meat, let all the excess water drain.

It is better to take pork for this dish, it is fatty enough, but rice will balance it. But if you are a supporter of diet food - use minced veal or even chicken.

Stir the minced meat, the finely chopped remaining half of the onion, the egg in a deep bowl, and season to your taste with salt and black pepper.

Add washed chilled rice, mix. The mass turns out to be malleable, you can easily make round meatballs from it.

Fry the formed meatballs on the remaining vegetable oil on one side until golden brown, turn over with a spatula.

On the other hand, also fry until browned.

Transfer the fried meatballs to a saucepan with a thick bottom or a wide deep frying pan with a lid.

Pour in pre-cooked gravy, put the pan on a small fire, bring to a boil and simmer for 30 minutes under a closed lid.

During this time, the gravy is slightly absorbed in the meatballs, and they will become juicy and incredibly soft.

Serve the meatballs with gravy and rice portionwise hot with a side dish or as a separate independent dish. Thanks to the gravy, meatballs do not need additional sauce or sour cream. Bon Appetit!

Minced Meatballs

The combination of tender chicken with fragrant creamy notes of sauce has long been familiar to everyone. Chicken and gravy for meatballs based on sour cream are very harmoniously combined to taste and look like you spent more than one hour preparing this dish, although this is not at all the case. Chicken meatballs in sour cream sauce are so easy to prepare that not even the most experienced cook will cope with them.

Minced chicken - 500 gr;
Onions - 1 pc;
Rice - 100 gr;
Sour cream - 200 ml;
Garlic - 1 clove;
Vegetable oil - 3 tbsp;
Salt, ground black pepper to taste.

Boil the rice until half cooked, cool it. It is best to use long-grain rice, it does not stick together during the formation of meatballs.
Use ready-made chilled minced meat or wind it yourself. The most useful and non-greasy part of the chicken is its breast, so it is best to use it for minced meat.
Chop the onion very finely or mince it along with the chicken. Add rice to the bowl of meat.
Salt, pepper the minced meat and mix it thoroughly.
To make meatballs from minced chicken, you do not need to add an egg to it, since it is already quite elastic. Moisten your hands with cold water so that the ground meat does not stick to them, and make a batch of small meatballs. Put them in the refrigerator for 10-20 minutes to cool.
Heat vegetable oil in a deep frying pan. Put chicken meatballs in it. Try to stack them in one row. Turn the meatballs as they brow in the pan.
As soon as the meatballs are fried, add a little hot water to the pan, then immediately put all the sour cream and mix well. Cover and simmer over low heat for 15 minutes. There is another option for cooking gravy. After the meatballs are fried, transfer them to a small pan.
In a separate pan, fry onions and grated carrots, and only then add sour cream, garlic and hot water. Having prepared the gravy separately, pour it into the pan to the meatballs and simmer for 15 minutes under the closed lid.
Add garlic clove, a little salt and black pepper to the chicken meatballs with gravy. Stir again and remove from heat. After 5 minutes spent under a closed lid, meatballs with sour cream sauce will be ready. Serve them with mashed potatoes or boiled rice, garnished with fresh herbs on top. Bon Appetit!

If the sauce is too thin, stir 1 teaspoon in a separate glass. potato starch and 3 tsp water. Stir gently and slowly so that the starch does not form lumps. Then pour the resulting liquid into the hot gravy. You will notice how it instantly begins to thicken. The same effect can be achieved if you add a few tablespoons of wheat flour to the gravy and mix thoroughly.
To make chicken meatballs more tender, just exclude rice from the recipe. Meatballs will still keep their shape well, but at the same time they will become more uniform in texture.

Oven meatballs

When there is very little time to prepare dinner, dishes from the oven become a real salvation. I sent the necessary prepared ingredients to the stove and you can calmly go about your business, only occasionally glancing at what is happening outside the door. These simple dishes include homemade meatballs with gravy. The undoubted advantage of this dish is that simple and clear products are used for its preparation, and the result will not disappoint with its taste.

Minced meat (pork + beef) - 500 gr;
Egg - 1 pc;
Onions - 1 pc;
Carrots - 1 pc;
Tomatoes - 2 pcs;
Tomato paste - 2 tbsp;
Vegetable oil - 3 tbsp;
Wheat flour - 3 tbsp;
Salt, ground black pepper to taste.

To save time, use ready-made stuffing or wrap it in advance and freeze for the future. Flavored and tasty meatballs are obtained from minced meat made from beef and pork in equal proportions.
Salt, pepper the minced meat, stir in the raw egg. Form wet meatballs with wet hands and put them in the refrigerator for 15 minutes. The smaller the size of the meatballs, the faster they will brown in the oven, and later they will be better saturated with sauce. If you make large meatballs, the upper part will be with a delicious crust, and the lower one will be incredibly juicy from gravy. The main thing is that they all be about the same size.
At this time, prepare the gravy. Fry finely chopped onions and grated carrots in warmed vegetable oil until soft. Send tomatoes cut into small cubes there. Mix tomato paste with a glass of boiling water.
Add flour to the pan and immediately pour water with tomato paste. Stir thoroughly so that no lumps form from the flour and leave to simmer under a closed lid over low heat for about 5 minutes.
In a greased baking dish, put the chilled meatballs in a row and send them to the oven preheated to 180 degrees for 10 minutes. Usually this time is enough for meatballs to brown.
Then pour the gravy into the mold and put it back into the oven this time for 25-30 minutes.
Sprinkle the dish with fresh herbs before serving. As you can see, meatballs cooked without rice and gravy keep their shape perfectly, do not fall apart and have a uniform texture. Boiled pasta, buckwheat or mashed potatoes can serve as a side dish for such a hot dish. Bon Appetit!

If you are a lover of spicy, then when frying vegetables in a pan, add to them a small pod of chili peeled seeds, or season the gravy with ground red pepper.
A more delicate taste of the sauce can be achieved by adding a few tablespoons of sour cream during stewing.
Meatballs will gain an interesting and original taste if finely chopped and fried vegetables, such as carrots, tomatoes and bell peppers, are mixed in raw minced meat.

I learned how to cook very tasty meatballs, now I know exactly HOW to make meatballs so that during the meal I can truly enjoy their juiciness and taste. I got advice from various sources: the Internet, books, and culinary programs (I took a few ideas from Lara Calder, who is broadcasting the program “French Cuisine at Your Home”).

As a result, she came to the kitchen inspired, convinced of success, and cooked such meatballs that her husband moaned with pleasure while eating them. He praised me, I was very pleased. He said that I learned very well how to cook meatballs.

First, I will give a recipe for delicious meatballs, which I took a step-by-step photograph, and then I will give tips on how to make meatballs tasty.

RECIPE:

Rice in cold water and mix with minced meat (pork and beef). We add rice to the minced meat raw.
Finely chop the onion, put the garlic through a press, chop the carrots, and fry them all together in vegetable oil until golden brown (see color and degree of frying in the photo). Fry with onions and carrots, while frying in a pan, add a little salt, pepper and season the sun-hops (you can take adjika seasoning, or another one to your taste). Add the onion and carrot grill to the minced meat.
Grind greens (parsley, dill, chives) and add to the minced meat.
Add eggs to the minced meat. It is better to break the eggs first into a separate bowl (what if the missing egg?).
Add a tablespoon of mustard, suneli hops to the minced meat, salt, be sure to add black ground pepper. If fresh garlic was not added to the frying, add the dried garlic directly to the minced meat (a pinch). Try straight raw minced meat (tongue a pinch) on salt and spices. It should be quite salty.
Stuff the minced meat thoroughly. If it seems slightly soft to you - liquid, you can add a handful (scoop up your hand) of flour - this will make the stuffing more viscous.
Heat a clean frying pan with vegetable oil. Wet your hands in cold water. Form round meatballs and put in a pan. Fry over high heat quickly from all sides (let the proteins outside the meatballs curl up and the juice remains inside the meatballs).
Put the meatballs in a fireproof dish. It is possible in a pot with a lid.
Mix the tomato paste in a bowl (delicious Georgian spicy sauce or something similar will be even better), sour cream, water. Instead of water, if you can eat meat or vegetable broth, it will be even tastier. Salt and season (hleley-suneli) this mixture.
Pour the meatballs with a mixture, cover with a lid (or, if using a refractory form, cover tightly with foil).
Simmer in the oven until cooked for one hour at 180 degrees.

For meatballs to be really tasty, you need to saturate the minced meat with different ingredients, so that together they give a unique rich taste. This includes greens (parsley, dill, and even green onions), and seasonings (black pepper, sunflower hops) and mustard, which will also contribute to the richness of taste, and necessarily garlic and vegetables - onions and carrots.
If you cook minced meat on your own (scroll through a meat grinder), and from fresh meat that has never been frozen - meatballs will definitely be tastier. Checked.
Do not neglect the greens. It gives juiciness and gives a lot of taste, be sure to add it to the meat for meatballs. In addition, if there is half a bell pepper or a tomato, cut them into small squares and add to the minced meat. This will also make the taste more full and interesting. And for a change it will not harm your meatballs at all. Only I would not recommend using seasoning "bouillon cubes" for meatballs. I think they are harmful and generally give some kind of artificial taste.
Pouring (tomato paste + sour cream) can be prepared on vegetable or meat (chicken ...) broth - this will also make meatballs tastier.
We fry meatballs (as well as frying from onions and carrots) also to give a rich taste. Fry meatballs quickly, over high heat. Our goal is not to bring the meatballs to readiness, but to quickly create a golden brown crust and curl the squirrels so that the minced meat cannot release the juice from the meatballs during the stew and they retain their juiciness.
It is also important to put a delicious sauce instead of tomato paste (I already mentioned this). You can even use adjika (but not much, and mixed with ordinary tomato paste, because adjika is quite sharp).
And the last one. Meatballs - a dish that should be served and tasted hot. Only fresh, still hot, freshly cooked meatballs with the heat of the heat will be tasty and truly incomparable.

Perhaps people who monitor their health will make the remark: “Why fry so much? And onions with carrots and garlic and meatballs themselves ...? They can be perfectly cooked without the roasting process and it will turn out just as tasty, and besides, it’s much healthier " I agree, I won’t argue with that. This is especially true for people of age and for those who have problems with the gastrointestinal tract.

In addition, here you can add the question of the severity of the dish. Garlic, black pepper, adjika, other seasonings - all this, of course, at your discretion.

In conclusion, I want to add: I put my soul into this recipe, and I cooked and wrote in a fit of inspiration and with all the passion! I'd love to hear your feedback and opinions, as well as tips and tricks.

All recipe photos

Gravy Meatballs with Rice

Taste info Meat second courses

Ingredients

Minced pork or mixed - 300 gr;
Raw rice - 100 gr;
Chicken egg - 1 pc;
Vegetable oil - 4 tbsp;
Tomato paste - 2 tbsp;
Onions - 1 pc;
Sour cream - 80 gr;
Carrots - 1 pc;
Sugar - 0.5 tsp;
Wheat flour - 1 tbsp;

How to cook delicious meatballs with rice and gravy

Meanwhile, cook the gravy. In a frying pan, heat half the norm according to the recipe for vegetable oil and fry 0.5 diced onions until transparent. Cut the carrots into thin cubes or chop on a coarse grater, add to the onion and fry together until the carrots are soft.

Then add tomato paste and wheat flour, mix very well so that the flour does not form lumps, and fry with vegetables for 2 minutes.

Pour in a pan 100 ml of hot water and put sour cream, mix. Put out the contents for 5 minutes. At the end, add sugar, salt and black pepper to taste.

Due to the addition of flour, the gravy will not turn out to be a liquid, viscous consistency, but sour cream with tomato paste will give it a pleasant orange color.

Meanwhile, rice for meatballs is cooked. Rinse it under running cold water and drop it in a colander before adding it to the minced meat, let all the excess water drain.

It is better to take pork for this dish, it is fatty enough, but rice will balance it. But if you are a supporter of diet food - use minced veal or even chicken.

Stir the minced meat, the finely chopped remaining half of the onion, the egg in a deep bowl, and season to your taste with salt and black pepper.

Add washed chilled rice, mix. The mass turns out to be malleable, you can easily make round meatballs from it.

Fry the formed meatballs on the remaining vegetable oil on one side until golden brown, turn over with a spatula.

On the other hand, also fry until browned.

Transfer the fried meatballs to a saucepan with a thick bottom or a wide deep frying pan with a lid.

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Pour in pre-cooked gravy, put the pan on a small fire, bring to a boil and simmer for 30 minutes under a closed lid.

During this time, the gravy is slightly absorbed in the meatballs, and they will become juicy and incredibly soft.

Serve the meatballs with gravy and rice portionwise hot with a side dish or as a separate independent dish. Thanks to the gravy, meatballs do not need additional sauce or sour cream. Bon Appetit!

Chicken meatballs with sour cream sauce in a pan

Ingredients:

Minced chicken - 500 gr;
Onions - 1 pc;
Rice - 100 gr;
Sour cream - 200 ml;
Garlic - 1 clove;
Vegetable oil - 3 tbsp;
Salt, ground black pepper to taste.

Cooking:

Boil the rice until half cooked, cool it. It is best to use long-grain rice, it does not stick together during the formation of meatballs.
Use ready-made chilled minced meat or wind it yourself. The most useful and non-greasy part of the chicken is its breast, so it is best to use it for minced meat.
Chop the onion very finely or mince it along with the chicken. Add rice to the bowl of meat.
Salt, pepper the minced meat and mix it thoroughly.
To make meatballs from minced chicken, you do not need to add an egg to it, since it is already quite elastic. Moisten your hands with cold water so that the ground meat does not stick to them, and make a batch of small meatballs. Put them in the refrigerator for 10-20 minutes to cool.
Heat vegetable oil in a deep frying pan. Put chicken meatballs in it. Try to stack them in one row. Turn the meatballs as they brow in the pan.
As soon as the meatballs are fried, add a little hot water to the pan, then immediately put all the sour cream and mix well. Cover and simmer over low heat for 15 minutes. There is another option for cooking gravy. After the meatballs are fried, transfer them to a small pan.
In a separate pan, fry onions and grated carrots, and only then add sour cream, garlic and hot water. Having prepared the gravy separately, pour it into the pan to the meatballs and simmer for 15 minutes under the closed lid.
Add garlic clove, a little salt and black pepper to the chicken meatballs with gravy. Stir again and remove from heat. After 5 minutes spent under a closed lid, meatballs with sour cream sauce will be ready. Serve them with mashed potatoes or boiled rice, garnished with fresh herbs on top. Bon Appetit!

Cooking Tips:

If the sauce is too thin, stir 1 teaspoon in a separate glass. potato starch and 3 tsp water. Stir gently and slowly so that the starch does not form lumps. Then pour the resulting liquid into the hot gravy. You will notice how it instantly begins to thicken. The same effect can be achieved if you add a few tablespoons of wheat flour to the gravy and mix thoroughly.
To make chicken meatballs more tender, just exclude rice from the recipe. Meatballs will still keep their shape well, but at the same time they will become more uniform in texture.

Meatballs with tomato paste gravy in the oven (without rice)

Ingredients:

Minced meat (pork + beef) - 500 gr;
Egg - 1 pc;
Onions - 1 pc;
Carrots - 1 pc;
Tomatoes - 2 pcs;
Tomato paste - 2 tbsp;
Vegetable oil - 3 tbsp;
Wheat flour - 3 tbsp;
Salt, ground black pepper to taste.

Cooking:

To save time, use ready-made stuffing or wrap it in advance and freeze for the future. Flavored and tasty meatballs are obtained from minced meat made from beef and pork in equal proportions.
Salt, pepper the minced meat, stir in the raw egg. Form wet meatballs with wet hands and put them in the refrigerator for 15 minutes. The smaller the size of the meatballs, the faster they will brown in the oven, and later they will be better saturated with sauce. If you make large meatballs, the upper part will be with a delicious crust, and the lower one will be incredibly juicy from gravy. The main thing is that they all be about the same size.
At this time, prepare the gravy. Fry finely chopped onions and grated carrots in warmed vegetable oil until soft. Send tomatoes cut into small cubes there. Mix tomato paste with a glass of boiling water.
Add flour to the pan and immediately pour water with tomato paste. Stir thoroughly so that no lumps form from the flour and leave to simmer under a closed lid over low heat for about 5 minutes.
In a greased baking dish, put the chilled meatballs in a row and send them to the oven preheated to 180 degrees for 10 minutes. Usually this time is enough for meatballs to brown.
Then pour the gravy into the mold and put it back into the oven this time for 25-30 minutes.
Sprinkle the dish with fresh herbs before serving. As you can see, meatballs cooked without rice and gravy keep their shape perfectly, do not fall apart and have a uniform texture. Boiled pasta, buckwheat or mashed potatoes can serve as a side dish for such a hot dish. Bon Appetit!

Cooking Tips:

If you are a lover of spicy, then when frying vegetables in a pan, add to them a small pod of chili peeled seeds, or season the gravy with ground red pepper.
A more delicate taste of the sauce can be achieved by adding a few tablespoons of sour cream during stewing.
Meatballs will gain an interesting and original taste if finely chopped and fried vegetables, such as carrots, tomatoes and bell peppers, are mixed in raw minced meat.

Almost every nation in the world has minced meat dishes in the form of balls. Therefore, the preparation of meatballs are very diverse. It is generally accepted that the recipe of how to cook meatballs is first found among Turkic peoples. So the Turkic Kufta dish is popular in the east.

1. Meatballs with gravy

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

Ingredients:

low-fat 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.
cooking oil

Cooking method:

Mix sour cream with breadcrumbs, water and mix with other meatball products. Knead the mass thoroughly and then discard. 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. Put them in shape and bake. It takes about 15 minutes at 200 C.

Cooking the gravy:

Crush the garlic, but so that it holds its shape. Can be flattened on the side of the knife. Fry it for several minutes, then extract, and transfer to oil and fry the mushrooms, cut into slices, and add chopped onions a little later. Top up the oil left over from roasting meatballs, pour in flour and brown it. Then add water, salt and boil for several minutes until the gravy thickens. Garnish meatballs can be boiled rice, potatoes.

2. Meatballs with rice

More often these meatballs are called “hedgehogs” because of boiled rice sticking out of the ball. They are very fond of children. To "stick" sticking out, you need to use raw rice. It is better to take not round, but long, such as basmati. You can put it and boiled, it will also be delicious, just the meatball will turn out smoother, without "thorns".

We will need:

minced meat - 0.5 kg
rice - 0.5 tbsp.
onion - 1 pc.
ground black pepper

Fill:

sour cream - 200 g
tomato paste - 1 tbsp. l

How to cook:

Chop the onion. Rice either boil until half cooked, or soak 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 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 a regular tomato sauce with tomatoes and tomato paste. It will be tasty, but boring. And if you arrange an explosion of emotions and cook a dish rather simple, but tasty and extraordinary? Easy. It will be unusual for the mincemeat itself, where cottage cheese is added, and the sauce, which has an indescribable taste.

It is necessary:

Stuffing - 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
greens
ready mustard - 1 tsp.
salt, spices

Sauce:

Tomato - 2 pcs. large
onion - 2 pcs.
sweet pepper - 2 pcs.
carrots - 1 pc.
ketchup - 3 tbsp. l
tomato paste - 2 tbsp. l
starch and sugar - 1 tbsp each. l
greens
ground black pepper
garlic - 2 cloves
water or broth - 300 ml

Cooking:

Grind onions and garlic (grater, blender). Add minced meat and soaked in water (or milk) and pressed 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 and sprinkle with pepper. This can be limited, but you can add other spices - nutmeg or Provence herbs, for example. Roll up meatballs of your favorite size. It is possible as cutlets or smaller. The main thing is to get round little buns. Roll them in flour, fry and temporarily set aside.

Prepare the sauce:

It is important for him to chop or grate the ingredients as finely as possible. So, heat the oil. Fry lightly onion in it, add grated carrots, fry for a couple of minutes, put bell pepper and tomatoes and fry a little more. Next add sugar, salt, ketchup and tomato. Stew the vegetable mixture for about three minutes.

Dilute starch in 50 ml of water and pour into the sauce. Stir, add water or broth (possible from a cube), crumble the greens and put chopped garlic. Cover the sauce with a lid and simmer for 10 minutes. A crucial moment comes: meatballs are immersed in the sauce. They need to be fully covered. Close 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 are very soft, with a delicate taste. Any meat is suitable for them. You can take the ready-made meat or scroll whole pieces through a meat grinder. If desired, the onions can be pre-fried, this will give the meat balls an original taste.

We will need:

Stuffing - 0.5 kg
stale white bread - 150 g
onion - 2 pcs.
eggs - 2-3 pcs.
salt pepper
Sauce:
Sour cream - 200 g
Flour - 2 tsp.
water or meat broth - 100 ml

Cooking:

Soak the bread in water (milk), squeeze slightly. In milk it will be tastier, but it can also be in water. If the meat will be scrolled through a meat grinder, pass with it also soaked bread and onions - fried or raw. Beat the eggs and put in the minced meat. It is beaten eggs that make meatballs tender and juicy. Add salt and pepper. Knead the minced meat thoroughly and, for airiness, beat a little.

Roll balls, roll in flour, fry. Their size is small, so they are fried until fully cooked. Put meatballs in a cauldron.
For the sauce, mix sour cream, broth (or water), salt, and flour. Pour meatballs with this mass and simmer for five minutes.

5. How to cook meatballs in the oven

Delicious meatballs with cheese. It makes meatballs more tasty, 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

Sauce:

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.

Peel the tomatoes, finely chop the flesh. You can do it faster - cut the tomato into halves and grate. The flesh is gradually worn away, and the skin remains in the hands. Salt the tomato mass a little, add sugar. Here you have to try. If the tomatoes are sweeter, put a little less sugar, and vice versa. You need to rely to your taste. You can add herbs or allspice.

Pour the seasoned mass of tomatoes into a mold and put in the oven, or stew on the stove for about 10 minutes to make the juice stand out. Yes, such an interesting turn of events.

While the tomatoes are letting the juice, mold the meatballs with wet hands and immerse in the stewed tomato mass. Bake for 30 minutes until cooked (200 C).

6. Meatballs in a slow cooker

Cooking meatballs in a slow cooker is a pleasure. All you need is to download products, she does the rest. No need to follow the process, nothing burns and does not run away. And after a certain time, it remains only to pick up a delicious ready-made dish. Like, for example, meatballs.

Composition:

Stuffing - 0.5 kg
egg 1
ground pepper
rice - 0.5 tbsp.
onion - 1 pc.

For the sauce:

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 meatball ingredients. Blind balls and put in the bowl.

In a bowl, thoroughly mix all the ingredients for the sauce and pour the meatballs on it. Switch on the “Extinguishing” mode for 1 hour.

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

So that the meatballs were juicy and lush, soaked bread is added to the minced meat - it absorbs meat juice, not allowing it to go outside. It is better to use stale bread, as fresh gives meatballs not very pleasant stickiness.

A source

Meatballs - this is a unique dish that is prepared with any sauce. As a basis, any meat is suitable, and mixing of two types is not forbidden.

Most recipes use rice, it is this product that makes meatballs tender, and also allows you to achieve a loose structure.

Sauce is the key to success: during cooking, the dish is soaked with these components, absorbing most of its taste and aroma.

Meatballs with gravy - step by step recipe with photo

Meatballs - a very healthy and tasty dish that everyone likes, regardless of age. Many of us remember fragrant meat and rice cutlets with delicious gravy from kindergarten age.

So why not cook one of your favorite children's dishes now? Moreover, the whole process is not particularly difficult and takes about an hour in time.

Cooking time: 1 hour 20 minutes

Quantity: 6 servings

Ingredients

Beef Meat: 600-700g
Rice: 1/2 tbsp.
Egg: 1 pc.
Carrot: 1 pc.
Onion: 1 pc.
Sweet pepper: 1 pc.
Tomato paste: 1 tbsp. l
Salt:
Pepper, other spices:

Cooking instruction

Chicken and Rice Variation

One of the simplest recipes for cooking meatballs with rice and gravy.

For meatballs with rice and gravy, you will need the following ingredients:

minced poultry meat - 0.8 kg;
onion - 4 pcs.;
rice groats - 1 glass;
chicken egg - 1 pc.;
small apple - 1 pc.;
salt and pepper to taste.
carrots - 2 pcs.;
tomato paste - 4 tbsp., l .;
flour - 1 tbsp., l .;
cream - 0.2 liters;

Cooking:

Rice is thoroughly washed and cooked until almost ready, after which it must be allowed to cool and mix with minced meat, chopped onions and apples, coarsely grated carrots, beaten egg, salt and pepper - all ingredients are mixed until smooth.
Meatballs are formed from the resulting mass and crumble in flour.
To prepare the gravy, chopped onions are fried in a hot pan, after a while finely grated carrots are added to it, all this is fried over low heat for about 5 minutes. After that, flour, tomato paste, cream are added - all products are mixed, and water is added, until the necessary density is obtained. Gravy must be brought to a boil, add seasoning and salt to taste.
Meatballs are laid out in a deep pan and poured with gravy. The dish is stewed on low heat for about half an hour. After cooking, served with any side dish.

Oven recipe

The meatballs cooked in the oven are much more useful than just fried in a pan. With a simple recipe, you can create a delicious and healthy dinner with a stunning aroma that awakens an incredible appetite.

Ingredients:

minced chicken - 0.5 kg.;
2 small onions;
garlic - 4 cloves;
1 carrot;
rice groats - 3 tbsp., l.;
2 chicken eggs;
sour cream - 5 tbsp., l.;
sunflower oil - 4 tbsp., l .;
salt, pepper and spices to taste;
water.

The results will be about ten servings of delicious meatballs with gravy.

Cooking meatballs with gravy in the oven.

Rice groats must be thoroughly washed with a colander several times, and then cook over low heat until cooked.
Then drain and let it cool, then rinse again and mix with minced chicken.
Add eggs to the billet, one teaspoon of salt, pepper and spices. The resulting mass must be mixed thoroughly so that a continuous homogeneous consistency is obtained.
Then we make small balls - meatballs from the workpiece and place them on the bottom of some dishes, the main thing is that it is deep, for baking.
Shredded onions and coarsely grated carrots are fried in a pan greased with sunflower oil.
Once the vegetables are softened, mix them with 200 ml., Water, sour cream, salt and spices - all this is prepared until it boils.
The meatballs in the baking dish are poured to the middle with ordinary boiled water. Then gravy is added, on top of it all is sprinkled with finely grated garlic. As a result, the sauce should completely hide the meatballs underneath.
In the oven warmed up to 225 degrees, place the baking dish with meatballs tightly wrapped in foil for 60 minutes.
After 30 minutes, you can taste the sauce and add salt, pepper or some boiled water if necessary.
Ready-made meatballs are served for lunch or dinner with a side dish at the discretion of the hostess.

How to cook them in a pan

For the preparation of meatballs and gravy, you will need the following ingredients:

minced poultry meat - 0.6 kg;
half a glass of rice cereal;
small onion;
one chicken egg;
salt to taste.
boiled water 300 ml;
70 g of sour cream of medium fat content;
50 g of flour;
20 g of tomato paste;
bay leaf.

Cooking

Rice must be boiled until half cooked and mixed with minced meat.
The onion is fried until transparent and, together with the egg and salt, is added to the prepared rice with minced meat - all this is whipped to a uniform consistency.
Meatballs are formed from the resulting mass and sprinkled with flour.
Then the meat balls must be fried on both sides in a hot pan, for a total of about 10 minutes.
As soon as the meatballs are browned, they must be half-filled with boiling water, add tomato paste, salt and toss the bay leaf. Cover and simmer for about 25 minutes.
After this, add a mixture of flour, sour cream and half a glass of water, it should be homogeneous - without lumps. After pouring all this into meatballs, cover them again and shake the pan so that the mixture is evenly distributed in the dish.
Now simmer meatballs for 15 to 20 minutes until cooked.

Multicooker Recipe

Among housewives, it is believed that cooking this dish is a very troublesome and time-consuming affair; a device such as a slow cooker can make the task easier. To do this, you need the following set of products:

minced meat - 0.7 kg;
steamed rice - 200 g;
1 onion;
2 yolks of chicken eggs;
300 ml of boiled water;
70 g of ketchup;
250 g sour cream;
5 teaspoons of vegetable oil;
2 tablespoons of flour;
salt and pepper to taste;
bay leaf.

Cooking

Chop onions very finely, mix with steamed rice, yolks and prepared minced meat until smooth. Add salt and pepper.
200 ml of boiled water mixed with sour cream, ketchup and flour. Stir the mixture thoroughly so that there are no lumps.
Form meatballs from minced meat and lay them in the multicooker capacity in one layer.
Select a frying program on the device, add the available vegetable oil and fry the meatballs until a crust appears.
Turn off the slow cooker. Pour the meatballs with the prepared sauce, add bay leaf and spices to taste.
Set the slow cooker in the quenching mode for 40 minutes - this is enough for complete readiness.

Meatballs with the taste of childhood "like in a kindergarten"

To prepare a tasty and healthy dish from childhood, you will not need anything supernatural. A simple set of ingredients and a little patience and meat balls on your table:

minced meat - 400 g;
1 small onion;
egg;
half a glass of rice;
30 g flour
50 g sour cream;
15 g of tomato paste;
300 ml of boiled water;
salt;
bay leaf.

Cooking

Cook rice until almost half cooked and mix with prepared minced meat and egg.
Chop the onion very finely and bring it to a state of transparency in a hot frying pan, mix with a previously prepared mass to a homogeneous consistency.
Roll small spherical cutlets from the workpiece and roll them in flour. Fry in a hot skillet for about 3 minutes on each side so that a crust is obtained.
A glass of boiling water is mixed with 15 grams of tomato paste, salt, the resulting mixture pour meat balls, add bay leaf, salt and leave under a closed lid over low heat for a quarter of an hour.
One hundred milliliters of water mixed with 50 grams of sour cream and 30 grams of flour so that there are no lumps, and add to meatballs. Shake the pan well to mix everything thoroughly, and simmer for about a quarter of an hour until cooked.

Is it possible to cook them without rice? Of course yes!

In most recipes of this dish, rice is present among the set of ingredients, but there are also those that can do without this product and get no less tasty meatballs. One of such methods is further.