How to cook meatballs with rice? Meatballs: recipe. How long does it take to cook meatballs from minced meat?

You can prepare a large quantity of savory herbs with minced meat. And one of these delicious meatballs. They can be prepared quickly and variedly, not just meat, but also poultry and fish.

Sometimes they go astray with meatballs, so don’t worry about the difference between these two herbs. However, it is true, although it cannot be called a sutte. You can only see one of them.

Meatballs are a type of herb that is cooked with gravy in a frying pan or in the oven. Moreover, minced meat can be served as rice or vegetables. They can be served either with or without a side dish.

Meatballs are also prepared from minced meat, but their size is much smaller than in the twin cities. The minced meat is prepared with added spices and herbs, after which they are simmered in broth, and this often smells of some kind of herbs, like soup. You may marvel at the recipes for such soups.

Let's take a look at how you can deliciously prepare this swede and your favorite herb using even delicious recipes.

This herb is prepared with added rice, and for gravy we will have tomato sauce. It will turn out incredibly delicious!

We need:

minced meat - 500 gr
rice boiled until tender - 1.5 flasks
egg - 1 piece
cibula - 1 piece
salt, pepper - for relish
spices - coriander, cumin (can be used for meat)
Boroshno - 2 - 3 tbsp. spoons

For tomato sauce

carrots - 1 piece
cibula - 1 piece
chasnik - 1 - 2 cloves
tomato paste - 1 tbsp. spoon with bitters
tsukor - 1 tbsp. spoon
paprika - 1 tbsp. spoon
crepe
bay leaf - 2 pcs
salt, pepper - for relish

Preparation:

The whole process of preparing roses is divided into three stages.

Preparing meatballs
Preparing tomato sauce
Cooking meatballs in tomato sauce

1. Cut the cibul into small cubes. The less we eat, the better. So, as the meatballs are preparing to finish the meal, it will be good, as soon as the cybul will completely break down in the meat. Large pieces cannot be grasped in any way, and the tsibula is noticeable and crunchy on the teeth. And a uniform basis is important for the flavors, so that nothing is seen to taste.

To prepare the minced meat, we need one head of cibul, and another head is needed for the sauce.

2. Grate the carrots into the middle third.

3. Read more about the hourbook. Decide on the hour to decide who to love. You can cut one or two cloves. And you can do without it in the future. Ale wine always gives a very strong, very aromatic savory note. That's why you want a little bit, but you need to give it a little extra.

4. We have the minced meat already prepared, you can use it any way you like. The meatballs come out even more delicious and tender with the mixed minced cowhide + pork. Whenever I follow this recipe, I prepare vikory and chicken mince. Then the herb will turn out to be cheap and, what’s more, economical. And also delicious.

5. We have the rice ready to cook until the rice is ready. This means that you need to boil it for 10-12 minutes, then add water, and let it cool. If you fertilize round-grain varieties of rice, the stench will boil strongly and become sticky. This rice can be rinsed with warm boiled water.

If you take long-lake rice, and there is more steaming, you no longer need to rinse it.

Add the rice to the minced meat, and at the same time place the sliced cibul and the additional chasnik with it.

6. Then add egg, salt, pepper and any spices for meat, for the eggplants. I add my favorite spices - chalked coriander and cumin. I love them so much and add them to any meaty herbs.

Mix the minced meat thoroughly until smooth.

7. Let’s start forming our germs. For this we need borosh, that is, minced meat itself.

We take the minced meat with a tablespoon and roll it out of the bag. Immediately prepare a quantity of minced meat so that the eggs all come out to the same size. This is important so that everything cooks evenly.

If the minced meat sticks to your hands, or if the pieces are greasy, you can soak them in cold water before applying them to the skin.

8. Blend flour|boroshno| on a small flat plate. Roll a skin bag in it from all sides and place it on the board.

9. Heat a small amount of oil in a frying pan. It should be served hot so that the meatballs can be thoroughly coated both on the outside and in the middle. Let it be even hotter, so that the stench does not become overly reddened.

When ready, grease the sparrows and place them in a saucepan.

10. Let's start preparing tomato sauce. To do this, in a large frying pan, coat the leftover fish with a small amount of oil. Lubricate it until soft or with a little golden color.

12. Add carrots and then all at once until the carrots are soft.

13. Then add the tomato paste with the zucchini at once and brush everything at once for another 3-4 minutes.

14. Pour in hot water. Vary the water quantity yourself. Everything is stored here because there is so much of the country and you want mothers in the dish. You can add 1.5 to 3 bottles.

15. Bring the sauce to a boil, add paprika, add some color, black pepper, salt and bay leaf. You can also add additional greens. I prepared it, and that’s why I immediately wash the greens for whatever relish. I add crepe to the sauce. Boil time: 5 - 7 minutes.

16. Pour the sauce over the meatballs into the pan and simmer on low heat with the lid closed for 30 minutes.

17. Ready to place the sprouts on a plate and pour a small amount of sauce over them. Serve with sizzling fresh herbs.

As you know, the grass looks even more appetizing and comes out delicious. Besides, getting ready to drink a lot of bacon is not at all difficult.

“Russian” meatballs with mushroom filling and sour cream filling, cooked in the oven

According to many recipes, meatballs prepared in this manner are called “Russian”. The most notable feature is that they are prepared from dried and fresh mushrooms. Have you ever been ready for such a recipe? Write really well!

We need:

cowhide - 400 gr
pork lard - 100 gr
fresh or frozen mushrooms - 180 -200 g
or dried - 30 - 40 g
tsibulya - 1 - 2 pcs.
potatoes - 8 pcs.
Vershkova or Roslinne butter - 100 gr
salt and pepper for relish
Boroshno - 2 - 3 tbsp. spoons

For gravy (sauce):

sour cream - 3/4 bottle
vershkova butter - 50 g
Boroshno - 1 tbsp. spoon
salt for relish

Preparation:

This recipe cannot be called easy to prepare. Everything, about everything, will take about two years. The prepared herb is broken into small pieces, and the skin will soak up both time and labor costs, so you won’t be able to sit.

Ale tse togo varte! The country is simply amazing. Otherwise, no matter what, mushrooms combined with potatoes and meat are simply a savory firework! “Russian” - they wouldn’t call the middle meatballs!

1. Mash the meat, dry it and cut it with lard into small pieces. Then scroll through it on the meat cutter, add|add| 1 tbsp. a spoonful of water and salt for relish. Stir.

Water is added to the minced meat to make it more juicy. The eggs from such minced meat come out tender and juicy, they have more juice. Add a little bit of ale so that the minced meat does not become rare, otherwise it will be important to form the meatballs later.

In principle, meat can be mixed in any way, or you can mix two or three varieties. It will be just tastier.

2. Wash fresh mushrooms, defrost frozen ones, soak dry ones in water, and then boil in salted water. I vikorista frozen boletus mushrooms, and I froze the mushrooms myself. If you don’t have your own mushrooms, you can buy pecheritsa and vikorize them.

I thawed the mushrooms and then cut them into small pieces.

3. Cut the cibul into small cubes. Make sure to cut your yam as quickly as possible so that the finished herb won’t be sore or sore.

4. Coat the fish with mushrooms in a small amount of olive oil, adding a little salt for relish. Keep the oil to a minimum, otherwise the grass will turn out extremely oily. Our recipe has been modified to a new level.

5. Z|iz| Form the prepared minced meat into small balls. I got 7 pieces. For the quantity of prepared meat sprouts, I divided the mushroom filling into 7 parts so that it was washed out and nothing was left out. Then we need to form shortcakes from the skin. In the middle of the skin, place the filling of mushrooms and tsibule.

6. Then stick it so that the filling is lost in the middle. The work is jewelry, it’s not necessary for the mushrooms to come out. Form all the balls at once. Then roll them in the boroshna.

Place a small amount of oil on a heated frying pan and coat the head on one side, and then on the other. Again, pour in the minimum amount of oil. Our shoes contain fat, it will evaporate and the germs will lubricate on the oil and fat instantly.

It’s also not cool to look so tasty. Everything is thought out!

Be careful so that the heat does not become excessively high and the meatballs do not burn. If one side is browning, take two forks and turn the mixture over to the other side.

Bachite, the fat has settled down a lot.

7. In the meantime, while our eggs are getting wet, let’s get busy with potatoes. You need to peel it and cut it into small pieces or cubes.

Coat in a frying pan until ready with minimal amount of oil. Add salt for flavor.

8. Prepare sour cream sauce. To do this, grease thoroughly in a dry frying pan. So that it doesn’t burn, follow the fire, it’s not your fault to be too great. You also need to stir it gradually. Coat 2 - 3 hvilini until lightly creamy.

9. Add a top of butter, preferably with 82% fat content. As you know, there is enough for Oliya Vikorist, but that’s what’s required. It is not recommended to change its quantity. After all, the meatballs will come out just tender. Until then, the application of the oliya stiche u form and її will no longer be possible.

After the oil has melted, add sour cream and salt. I also add pepper so that the gravy is hot. With this, everything is thoroughly mixed. Bring to a boil and stir. Sumish allows the little bits to go bad.

10. Prepare a baking dish. I will venerate the vikoristic form of the subdued size.

11. Have meatballs in the center. I grow potatoes around the edges.

Place sour cream sauce on the skin of the meatball with a spoon, like a fur coat. Under it, the stench will stick in the oven, and the liquid will not dry out. To lose the juices in the middle, and the sparkle will also be preserved.

12. Preheat the oven to 180 degrees. Place the mold in it and bake until the crumbs are browned. I took 20 khvilins from the oven. What time did it take until everything was completely ready?

13. After removing the form, place the meatballs and potatoes into plates. Garnish with fresh herbs and fresh or canned cucumber. I cut

As it was cooked, the meatballs came out juicy, soft, tender and incredibly juicy. Before that, the mushrooms introduced the smell of forest into them, and the vershkova oil gave it its own unique aroma and relish. And it’s all about our favorite greased potatoes – it’s simply impossible to put into words! Prepare this herb as quickly as possible, and you will become a favorite!

This recipe, called “Russian Meatballs”, is original and delicious. Have you been honored? Whenever you read a new recipe, you can feel the taste of the herb, which has not yet begun to cook. Did you get screwed like that?

Turkish kofta with tomato sauce in a frying pan

The scraps of grass are similar, then we prepare them with lamb.

We need:

lamb pulp - 700 gr
cibula - 1 piece
chasnik - 3 cloves
greens - a small bunch
spices - coriander, cumin (or others for meat)

For tomato sauce:

cibula - 1 piece
canned tomatoes in wet juice - 400 gr
Cherry tomatoes - 300 gr
greens - a small bunch
olive oil - 3 - 4 tbsp. spoons
pepper
bay leaf

Preparation:

1. Rinse the meat, dry it and pass through a meat grinder together with the tsibule, chasnik and greens. Add salt and chalk black pepper for relish.

It’s best to grind the pepper yourself, so the herb will come out not only tasty, but also incredibly aromatic.

Mix the minced meat thoroughly until smooth.

2. Cut another cibulin into small cubes and fry until soft or golden brown in a heated frying pan with high sides in oil.

3. For the recipe, we will use the sauce at once. I have my own tomatoes. Since there are not many of these, you can buy them in stores. Or, as a last resort, replace with tomato paste with added water, as in the first recipe.

Cut the tomatoes from the jars into large cubes, then wash them off so that the skins of the tomatoes are no longer sore. If there’s a stench from the skin, then it needs to be cleaned up from behind.

4. Place chopped tomatoes and sauce from a jar into a frying pan with the sauerkraut. Add 50 ml of water, pepper and bay leaf, cover with a lid and simmer for 10 minutes.

5. Take an hour to form the meatballs. It is best to work with bare hands, so that the meat and fat do not get too hot on your hands. The formed balls should be approximately 4 cm in size.

6. Place the sprouts in a frying pan with tomato sauce. Order to spread the cherry tomatoes. Or you can get by without them, but still for the sake of it.

7. Bring to a boil, change the heat and simmer for 20 minutes.

8. Trim the fresh herbs, add them to the pan and close the lid again. Get rid of it for 10 hvilins without any fuss.

9. Ready to serve the meatballs with sour cream and fresh herbs.

It’s really delicious to eat these Turkish meatballs, I’ll tell you! Tasty, tender and fragrant!

Classic recipe for making meatballs

We need:

meat - 500 gr
eggs 1 - 2 pcs (store according to size)
white loaf - 80 - 100 g
milk - 0.5 bottles
tsibulya - 2 pieces (small)
chopped parsley - 1 - 2 teaspoons
salt and pepper for relish
fat - 30 g (or oil)

Preparation:

1. Remove all the meat from the meat, and then put it through a meat grinder. You can cook the broth from the scraps by adding a brush.

Once upon a time the spittle did not allow you to remove the bottom and juicy minced meat, so they needed to be removed completely!

2. Soak a loaf of loaf briefly in milk, then squeeze it and rub it through a sieve, a tablespoon or a spoon. And also pass through a meat grinder simultaneously with the meat.

3. Cut the zucchini into small cubes and brush with fat or oil. The wine will be soft and slightly lubricated.

4. Add greased and cooled minced meat, egg, salt, pepper and parsley. And we have already sent away the bun, having twisted it through a meat grinder.

5. Mix the minced meat thoroughly until smooth and, with wet hands, form 8 meatballs.

6. Place in a saucepan and add boiled and salted broth. Cook for 30 minutes|minutes| until ready. The fire during the war is not to blame for being overwhelmingly great. The meatballs are quietly simmering. The boil will continue for the entire hour with the lid closed.

7. Using the broth in which our sprouts were cooked, you can prepare sour cream sauce and serve it with it. How to prepare sour cream sauce was revealed in another recipe.

It can also be served as a side dish of vegetables, rice, or other cereals.

Meatballs in sour cream sauce, baked in the oven

These tasty meat balls can be cooked just in a saucepan or frying pan. They can also be baked in the oven. And for variety, let’s prepare a completely different sauce.

And for variety, we cook them with a side dish, like cabbage. Here it looks like two in one - both a side dish and the main meat herb.

We need:

meat - 300 gr
white loaf - 1 bottle
white cabbage - 600 gr
tsibulya - 2 pcs.

For sour cream sauce:

sour cream - 5 extra tablespoons
milk - 1 - 1.5 bottles
Boroshno - 3 tbsp. spoons
vershkova butter - 3 tbsp. spoons
salt, pepper - for relish

For sipping:

Breadcrumbs - 2 tbsp. spoons
Sir - 50 gr

Preparation:

1. Prepare minced meat, grind meat, bread and ground beef into minced meat. Add salt and black pepper for relish. Pepper is more beautiful than vikorystuvaty fresh meats. This way our grass will be more fragrant.

2. Using bare hands, form balls of small size.

3. Cut the cabbage into small pieces in such a way that some of the cabbage is lost on the skin. Make sure to trim the cabbage leaves at once and the stench will not fall apart during further processing.

4. Place a saucepan of water on the fire, bring to a boil and add salt for relish. Boil the cabbage in it until just cooked, or even until done. Who cares? If you like the cabbage to be lightly crunchy, then use the first version, if you like the cabbage soft, cook until tender.

Alas, hope that you will need a perfume again.

5. Place the finished cabbage on a drain and let all the water drain.

6. Prepare a baking dish and grease it with oil. It doesn’t have to be too big, so that when the sauce is added to it, all the meatballs appear almost completely covered with it.

Place the cabbage before it. Place the meat preparations on top of the cabbage.

7. Now let’s start preparing the sauce. For this we need a frying pan with high sides. Heat a liter of oil over a small fire, and you can vikoristovat the roslinna behind the basil. The top butter will give you an additional bottom aroma and relish.

8. As soon as the butter has melted, immediately add|add| flour|boroshno| and lightly coat. Be careful with it so that it doesn’t turn brown. Otherwise the sauce will develop a bitter taste.

You can add nutmeg peas to the chalk sauce. Give the sauce a nice pea flavor.

9. Immediately add|add| sour cream, mix thoroughly. And then milk. You need to warm up first and give the hot look. If you do, you need to stir it steadily, you can use a whisk or a spatula for this.

Add milk at your own discretion, if you like more sauce, add 1.5 bottles of milk. If it is less, then add 1 bottle

If you want to warm it up well, you should thicken it slightly. Bring to a boil, immediately change the heat and then add 5 minutes while stirring continuously.

10. Pour the sauce over the prepared cabbage and meatballs.

11. Brush the animal with breadcrumbs and grate with cheese.

12. Place the pan in the back to heat up to 180 degrees and bake until ready. Readiness is indicated by the appearance of a golden brown crust on the top of the stem.

Serve with cabbage, sprinkled with freshly chopped herbs. You can use sour cream.

It’s really delicious to go out! Prepare it, you won’t spoil it. Then we all ask you to cook it more than once.

Chicken minced meatballs in the oven

As I already said, to prepare the meatballs, you can use chicken or turkey. So I’ll share with you the upcoming recipe.

We need:

chicken or turkey breast fillet - 500 g
chicken liver - 200 gr
cabbage - 200 gr
cybula - 1 piece (small)
chasnik - 2 cloves
milk - 100 ml
egg - 2 pcs
breadcrumbs - 1 bottle
salt, pepper - for relish

For gravy (sauce):

chicken broth - 400 ml
vershkov oil - 70 -80 g
Boroshno - 2 tbsp. spoons
milk - 180 ml
salt for relish

Preparation:

1. Prepare minced meat. To do this, pass chicken fillets and turkeys without skin through a meat grinder. Grind the chicken liver in the same way.

2. You can, of course, not be a vikorist, but since I wrote an article about , I got so tired that now I want to cook it more often.

Moreover, it’s not without reason that our viruses take away a miraculous savory note from their appearance. If you want to cook these meatballs once, add the liver, then add them again. Verified on my own.

3. Peel the cabbage and chasnik, cut the cabbage into pieces and place in a blender.

4. Beat eggs with a fork, add breadcrumbs, milk, salt and pepper.

5. In a great task, mix the minced meat, cabbage mixture and mix the milk. Mix thoroughly until smooth.

6. Make small-sized meatballs from the minced meat. Place them on the sheets and cover them with a sheet of foil, which we then lined with a sheet of paper.

7. Place the oven in the back at 210 degrees. I bake the meatballs for 15-20 minutes until ready.

8. While the stench is rising, prepare the sauce as you prefer. To do this, melt butter into a saucepan, then add in small portions thoroughly, stirring thoroughly. Great fire is not needed for anyone, otherwise it will burn quickly and will turn dark brown in color and add tartness to the sauce.

Lubricate well no more than 2 - 3 hvilins.

9. Then gradually stir in the hot milk and hot broth. Add salt to the sauce for flavor. Cook until thickened, stirring occasionally. To prevent your wine from having breasts, you can treat it to your wine.

10. Prepare the meatballs, remove from the oven and transfer to a saucepan with sauce.

11. Simmer 7 khvilins in sauce. After this you can serve it with any side dish.

The taste of this herb comes out 100%. Really delicious! There are no difficulties in preparing it. All the tabletops are simple, so it’s a surprise for someone who has never prepared anything.

Recipe for meatballs with rice and gravy in a frying pan

This is a very good recipe with a surprise in the middle. I'd like to try this kind of grass first. You always wonder what it is, and wonder what kind of filling it is. And all because there are Brussels sprouts in the middle.

We need:

minced meat - 400 gr
rice, boiled until just done - 1 bottle
broth - 1 - 1.5 bottles
egg - 1 piece
chasnik - 2 - 3 cloves
Brussels sprouts - 300 gr
salt, black chalk pepper - for relish
Oliya - for lubrication

Preparation:

1. Boil Brussels sprouts for 3-5 minutes in salted water. Then throw it on a drain and let the water drain.

2. In the meantime, prepare the minced meat. For what purpose to cut the cibul into pieces, please detail the hour with the help of the press. Mix all at once with the minced meat and add the rice, which was previously boiled until ready. Add egg, salt, spices and black pepper.

I’ve already talked a lot about spices and pepper in past recipes and I won’t repeat them.

Minced meat is not to blame for being rare. And if they cut the cibul, and did not twist it on a mince, this is how it will come out.

3. Prepare meatballs. Take the minced meat and form small balls, placing a small cabbage of Brussels sprouts in the skin.

4. Grease the sprouts in a frying pan with a small amount of rosemary until beautifully browned.

5. Then pour broth into the frying pan, be it meat, chicken or sheep. If the wine is not salty, then add salt and pepper for relish.

6. Simmer on a small flame with the lid closed for 15 minutes.

7. After which, serve with sour cream, sprinkling with fresh herbs. Serve either as a side dish. Or you don’t have to serve anything, even if we already have the side dish in the middle!

8. Let us be satisfied!

And this is another great recipe that is suitable for children, and even for children. This is suitable for feeding all small children.

Eggs with minced meat and rice at the multicooker

This is a very simple recipe that doesn’t require much time to prepare. I propose to marvel at this topic, video and marvel in less than an hour, read below.

However, this recipe does not quite fit into today’s preparation, since some wines are prepared without gravy. Any kind of eggplant, gravy or sauce can be prepared following any recipe. For such meatballs, the same sour cream sauce will work great.

Well, in the meantime, cook the “zhachki” in tomato sauce and broth. It’s true that such recipes don’t have such a twisted appearance of “thorns”, although they can be called exotic.

Finally, I would like to say that meatballs are one of the simplest cooked vegetables, and therefore even more loved and popular among farmers.

If you show creativity, then you can prepare a wonderful culinary herb from the original meat balls in the broth. And that’s exactly what I was trying to achieve in today’s situation. For the record, I chose some unusual recipes, from which I draw my “rodzinka”. And the taste of the game itself is simply unforgettable.

How I decided to judge you. If you enjoy the recipes, please like and share them with your friends. Chantly, the stench will also want to be washed away with the delicious meaty herb.

If you have any recipes, then share them with us. Recipes can be posted in the comments. Any recipes you like can be posted on the pages of my blog under the mysterious name of the author.

And I wish you all the best! And good appetite to those who prepared this year’s meatballs!

Various herbs migrated from Asian to European cuisine. For as long as a hundred years, activities have been a wonder, but in today’s realities there is a lot of everyday life between home menus and cafes. Recipes include a selection of minced meat to taste, cereals, vegetables, gravy, and how to make meatballs savory?

Meatball preparation

The juiced meatball in the photo is so attractive with its appetizing new look. Whoever wants a subtly delicate taste, and who gives preference to meat balls with a crispy crust, or how to cook meatballs so that the stink comes out like that, I don’t know much. The classic recipe involves eating minced meat, rice, forming balls from the drained mixture, and then melting them in the sauce. You can do this on the stove, in the oven or in a multicooker, using dishes such as a low saucepan or frying pan.

Ground meat

This is the main component that directly infuses the taste of the finished herb. The classic recipe says that the minced meat on the meatballs is taken (pork, cowhide), often mixed in equal proportions. For a dietary version of the famous other herb, choose chicken or whole meat. How to prepare meatballs with original taste, ale korisni? Take minced fish, prepared in a similar way to inexpensive types (pollock, hake).

Sauce

This other main component has its own special mission. If you select and prepare the sauce correctly, the dish will be juicy, tender, and appetizing. You can mix the gravy on your own in a hot dish or let it taste like any side dish: mashed potatoes, spaghetti, vegetable stew. A richer version of the sauce is sour cream or tomato, or the tastiest meat balls can be obtained by mixing them together.

Meatballs - recipe

The methods for preparing the well-known herb are no longer divided into one type. In order for the meatballs to look as appetizing as in the photo of the culinary resource, you will have to carefully adjust the proportion of ingredients. Any recipe for preparing meatballs includes descriptions and recommendations that reveal culinary secrets so that the “eggs” come out soft, with a crispy crust, and do not fall apart. Among the options, it is not important to know the recipe with the original taste that will delight your guests.

Meatballs with gravy

Juiciness, with a delicate relish and a lusciousness with a ruddy crust - these are the perfect balls with meat and rice. How to cook meatballs with gravy in a frying pan without them falling apart? First you need to grease them: for this, take a frying pan without a lid, carefully turn the balls over a couple of times, and then transfer them to another deep container, pour in the sauce.

Ingredients:

minced meat (pork, cowhide) – 800 g;
egg – 1 pc.;
boiled rice – 150 g;
cibula - head;
sour cream – 3 tbsp. spoons;
tomato paste – 3 tbsp. spoons;
spices, herbs - to taste.

Cooking method:

Combine the cooked rice with | lubricated with tsibule and minced meat.
Transfer to a bowl, add|add| egg, rice, mix.
Stick the balls together and spread them into a smooth ball.
Prepare the sauce by mixing tomato paste with sour cream and spices.
Pour in the sauce and simmer.

Even more cooking recipes.

In the spirit

It’s very easy to follow this culinary recipe to prepare a herb for those who know it from childhood. How to prepare juice meatballs? Beat the minced meat before forming the balls, then. pick it up, lift it, throw it on the table, repeat this several times. A quick description of the process will help you avoid unpleasant surprises, and cook the meatballs in the oven tender for relish - for the sake of the cinnamon.

Ingredients:

minced meat – 800 g;
egg – 1 pc.;
rice – 100 g;
sour cream – 100 g;
tomato juice – 0.5 bottles;
Boroshno - 1 tbsp. spoon;
spices - for relish.

Cooking method:

Brew the rice until cooked, mix with minced meat and zibule.
To prepare the sauce, take tomato juice and add sour cream.
Form into balls, roll in a harrow, grease in a frying pan
Pour in the sauce, simmer for 30 minutes|minutes| in the oven.

With rice

The classic recipe for preparing a well-known herb from childhood is based on the fact that in addition to minced meat, the other component will be a cereal crop. If you don’t want to spend a lot of time preparing, then you can give the living wages. How to cook minced meat with rice? Select large grains from the cob, boil and cool, and then proceed to the main process.

Ingredients:

minced meat – 500 g;
rice – 200 g;
water – 400 ml;
egg – 1 pc.;
cybul – 1 head;
chasnik – 2 cloves;
tops of chi sour cream – 2 tbsp. spoons;
tomato paste – 1 tbsp. spoon;
spices - to taste.

Cooking method:

Mix the egg with the minced meat, add salt, add|add| dribno|milko| chopped tsibul, chasnik, jam rice.
Form into balls and grease in a frying pan. Transfer the saucepan.
Add the sauce: stir the tops (sour cream), tomato paste with hot water, pour over the meat balls with rice.
Simmer the grass under the roof for a quarter of a year.

At the multivarts

This brown and handy kitchen appliance is ideal for preparing delicious food. Whatever type of minced meat you choose, you can choose pork or turkey, or a side option – assorted. Mix it with white rice, and add the ingredients strictly according to the recipe to prevent the formed balls from falling apart. The time has come to grab the right one and learn how to prepare meatballs in a slow cooker.

Ingredients:

minced pork – 500 g;
egg – 1 pc.;
rice – 120 g;
water – 200 ml;
cybul – 2 heads;
sour cream – 2 tbsp. spoons;
ketchup – 1 tbsp. spoon;
Boroshno - 2 tbsp. spoons;
spices - to taste.

Cooking method:

Slice the cabbage, add minced meat, egg, thoroughly washed rice, salt.
To make the gravy, add sour cream, ketchup, beard, stirring until smooth. Then pour in a bottle of water and whisk the sauce again.
Form into balls, lubricate the ball of dough.
Once the sparkle is done, pour in the sauce, set the “Gasinny” mode, which will be used until the end of the day.

3 minced chicken

Poultry meat is considered to be dietary, being a protein that is easy to digest. Low-calorie and well-known herb, but how to cook meatballs so that the stench comes out tender? To make it better, take the breast, and before preparing the minced meat, marinate it for a couple of years in mustard or kefir. If you want to make gostrim herb, then cook chicken meatballs in the oven with curry or pepper mixture.

Ingredients:

minced chicken – 600 g;
boiled rice – 200 g;
cybul – 1 head;
chasnik – 2 cloves;
egg – 1 pc.;
sour cream – 2 tbsp. spoons;
tomato paste (ketchup) – 1 tbsp. spoon;
Breadcrumbs – 2 tbsp. spoons;
spices - to taste.

Cooking method:

Finely chop the tsibul, chasnik, grease, add minced meat with rice.
Beat the egg vigorously, add the egg mixture and stir.
Form into balls and grease in a frying pan.
Mix the sauce by mixing sour cream with tomato paste and pour into the pan.
Simmer for a little more than 15 minutes until ready.

Minced yowl

Another version of the well-known childhood dish, which shows how alive there are, is eating meat with rice, pearl barley or buckwheat. How do you cook meatballs from yalovici so that the stench retains the lower taste and remains soft? It’s better to make the minced meat yourself, then beat it well, and then cook the grains later.

Ingredients:

minced cowhide – 500 g;
rice (buckwheat, pearl barley) – 100 g;
cybul – 1 head;
chasnik – 1 clove;
water - 1 bottle;
sour cream – 200 g;
spices - to taste.

Cooking method:

Cut into cibulin, chasnik, visipati and minced meat, add rice. Mix thoroughly.
Stick together the balls, roll in the flour, brush on baked olives until golden brown.
Transfer to a saucepan, add sour cream, add|add| drive
Extinguish for about 40 minutes on low heat.

In sour cream sauce

The one who dances in the language, the taste of this herb in the finished look will fill the eye. Especially chicken meatballs in top sauce are like baby meat, and adults can add mustard or ketchup to make the taste even more savory. How to cook chicken meatballs? Involve the child in this process, she can easily mix the products and stick the meat with her hands.

Ingredients:

chicken fillet – 600 g;
egg – 1 pc.;
syre – 200 g;
cybul – 1 head;
sour cream – 300 ml;
chasnik – 2 cloves;
spices - to taste.

Cooking method:

Finely chop the zucchini, combine with minced meat, add egg, stir.
Place the sour cream under the press for a while and mix well.
Form “zhachki”, place one ball on the bottom of the dish, put in the oven for a quarter of a year.
Mix grated cheese with sour cream and chasnik, dilute with hot water, add herbs, reserve for 20 minutes.

Zi pork

It is life-giving and yet easy to fish – this explains the popularity of this other herb. So that the meatballs from minced pork with gravy turned out delicious, after adding soaked white bread. Serve as a side dish with vegetable stew, and in the evening it is best to serve meat balls with gravy as a separate herb served with salad (cabbage, greens, cucumbers, etc.).

Ingredients:

pork – 1 kg;
egg – 2 pcs.;
rice – 200 g;
tomato paste – 3 tbsp. spoons;
carrots – 2 pcs.;
cibula – 1 head

Cooking method:

Twist the meat, grind the minced meat.
Boil the rice, mix with minced meat, eggs, and finely chopped chicken.
Stick the balls together, roll them in a flour mill, and lubricate them.
Then pour in the tomato paste, a bottle of water, and add the sliced carrots.
Simmer under the lid until ready.

Z ribi

This cooking option is sacrificed to the meat recipe, it will cook faster and turn out brown. How to prepare fish meatballs? To get everything right, it will be important to be careful about supplements. The greatest relish helps preserve the gravy, and when it comes the grass is ready to bring relish to those who don’t particularly like sea or river fish on people’s menus.

Ingredients:

Ribne fillet – 800 g;
milk – 200 ml;
white bread – 50 g;
tomato paste – 60 g;
cybul – 1 head;
spices - for relish

Cooking method:

Crisp the bread, soak it in milk, pass the fish through a meat grinder together with the fish.
Download the balls, panuvati, viklasti with one ball.
Lubricate the tomato paste with |iz| flour|boroshny| in a frying pan, pour in a splash of water, extinguish.
Pour onto fish balls, bake in oven.

Egg meatballs

The taste of the finished herb is in no way compromised by the chicken cutlets. If you want to create a deliciously dietary dish, then this is a great choice for egg meatballs. They are best served with vegetables, greens, and potatoes. This version of the well-known herb will complement the delicious menu of healthy food and will suit those who are looking after you.

Ingredients:

eggs – 5 pcs.;
potatoes – 1 pc.;
bread -300 g;
cybul – 1 head;
lard - 2 tbsp. spoons;
Boroshno - 1 tbsp. spoon;
spices - to taste.

Cooking method:

Break 4 eggs, beat them into an omelette, add the eggplant, and lubricate.
After soaking milk, bread, boiled potatoes, pass through a meat grinder together with lubricated eggs.
Add a raw egg and a tablespoon of beard to the dish.
Form into balls and simmer until ready.

Bake, stew or brush the meatballs with minced meat - all the right taste. So that the meat balls are transformed into relish, which suggests a non-turbo child, you will have the opportunity to learn some culinary tricks. The axis of action is practical for the sake of the masters, for the help of which ways to prepare a more appetizing one, which does not disappoint in either taste or appearance:

Before adding to the warehouse, the cereal should be boiled.
Once the crunchy crust appears, you can use wheat vikory, rice beans, breadcrumbs.
One frying pan should be greased, otherwise - for cooking, then. transfer the half-ready herb into it.

Video

God knows, who is preparing a miracle for the devil. And no chef knows how to prepare meatballs with gravy. Let's breathe the light of truth and savor this herb, the cinnamon and the sieve.

Before you start preparing classic meatballs at home, you need to understand what the smell of classic cutlets is. First of all, this is an additional ingredient in meat patties. The cutlet is ground meat, the meatball is ground meat, and the meatball is ground grain (mostly rice) or bread. In other words, the most delicious gravy. You can use tomato, sour cream, mushroom or vegetable.

Thirdly, this is the method of preparation. Traditionally, the meatballs are coated on the surface, and then soaked in sauce and simmered for an hour. If you have problems with the colonic-intestinal tract, or if everything is just too lubricated, skip the lubricating step. Meatballs can also be cooked in breadcrumbs or baked in the oven.

How to prepare meatballs with gravy

We will prepare meatballs at stage 3.

Stage 1 – minced meat

Minced meat is needed to prepare the meatballs. It can be smoked, meat or fish. Everything will remain in view of your achievements. A popular option is tse rubana yalovichina and pork. The proportions can be either equal or uneven, depending on your preference for crispness and fat content. To make the meatballs more tasty, prepare the minced meat yourself, since you don’t have time to buy store-bought stuff.

Mi gotuvatimemo low-fat minced cowhide. For this, take 500 grams of frozen veal and allow its parts to rise at room temperature. How much do you need to frost? In case of severe frost, the approximate hour of defrosting is 30-40 minutes.

Porada: so that the meat can be easily turned on a mechanical meat mincer, it may be often frozen, so that it is not completely melted, and is not frozen like a kistka. If the meat is frozen, you will not be able to cut it, and when it is frozen, you will not be able to cut it. Using a large wire rack, twist the meat. Minced meat is ready.

Stage 2 – meatballs

To make meat balls, you need to add chicken, eggs and cereal (or breadcrumbs) to the meat. Traditional meatballs are meat and rice, and they are delicious.

For this, take 150 grams of rice, preferably long-grain steamed rice. Please wash it and cook until ready. It is also permissible to cook the rice halfway or not cook it at all, but cover it with dill. If you are steaming fresh rice, do not forget to increase the cooking time for the gravy.

While the cereal is cooking, clean and finely chop the sirloin. Let him sit down and grate the carrots yourself. As soon as the cibul has browned, place the carrots in the frying pan. When ready, mix the cooked rice and sautéed vegetables. Add sumish to the meat. To make sure the meatballs don’t fall apart, add an egg to thicken it.

Sizzle all the seasonings on top. Mi vikoristamo curry, licorice paprika and black chalk pepper. You can speed it up with a different set of spices.

Mix all the ingredients and beat the minced meat. This is necessary in order for the Mayday meatballs to become rich and delicious. Take the minced meat in your hands, quickly throw it on the table, saucepan or bowl where you mixed it. Repeat this procedure 15-20 times.

Next, work on the meatballs themselves. It is good to wet your hands with water, this is necessary so that the minced meat particles do not stick, and begin to roll small balls with a diameter of 3-4 cm. Very small breasts can be heavily greased, but large ones cannot be baked. In addition, small meatballs can be simmered in a frying pan, so that they come out much tastier than in a saucepan. Dip the meatballs into flour when ready.

After you finish the minced meat, wash your hands and pat them dry. Roll the meat breasts in the harrow. To give them a beautiful shape, roll the skinned meatball in your hands again, squeezing the bits so that the balls do not fall apart during the cooking process. If the meat sticks to your hands, wrap your hands in a borosh and wet the skin.

Like cutlets, meatballs are miraculously preserved in the freezer. So you can safely eat a large quantity of meat balls and freeze them for the next day. Then you will be left with no choice but to make the gravy and simmer the meatballs in it.

Stage 3 – gravy

Enjoy the mushroom sauce. Read about the preparation of sour cream and tomato sauce in the next section.

Take 3-4 cloves of chasnik and crush them using the side of the knife. Place the chasnik in a frying pan with boiling oil and burn it until it becomes black. This procedure will remove the smell of dormouse and add a spicy aroma to the herb. Vugilla, tidy up whatever is missing.

Take care of mushrooms. For gravy, you can vikorize white mushrooms, butter, pecheritsa, etc. We will be vikorsists again. Due to the fact that the mushroom season is far behind us, we will take 200 g of pickled hemp and wash them well. If the mushrooms are very sour, you can soak them in water for any hour. Next, chop them finely and place them in a frying pan with some oil.

Once the mushrooms are lightly coated, add the finely chopped mushrooms to the frying pan.

Meanwhile, brown 2 tbsp in a dry frying pan for a little while. flour, which you will later add to the mushroom sauce.

Pour 1.5 bottles of dill into the sauce, mix everything well.

Add more spices (rosemary, curry, cumin and coriander) and let the mixture thicken. If you heat it up, give preference to the stewed herbs, or if you don’t want to heavily grease the cutlets, lower the meatballs into this mixture. If you give preference to the savory version, then the breast meat needs to be greased or baked until the crust appears. Then put them in the sauce.

The sauce should be applied to the greased meatballs more than halfway, so that the flavors come out juicy and savory. Leave it behind and add water for your needs. Once the water has boiled, set the timer for 10 minutes. When it’s time to drain, add 2 small bay leaves.

For another 10 minutes, pick up all the greens. Meatballs with mushroom gravy are ready!

1. Yalovichi meatballs with breadcrumbs

This option is similar to the original cutlets. Take 2 tablespoons of sour cream and mix them with the same amount of breadcrumbs. Add 100 ml of water to the mixture. Add finely chopped or twisted cibulin to half a kilogram of minced veal minced meat. Combine the minced meat with breadcrumbs, mix thoroughly and beat it.

Some cooks add stale bread to the meatballs. This allows the meat juice to be lost in the middle, and the meat balls come out juicy and juicy.

2. Sour cream chi tomato sauce

To prepare the gravy, you need to stir the broth and water in which the cereal was cooked. Since there is neither one nor the other, vikorist the utmost strength. For sour cream sauce, add 4 tbsp. sour cream and a little salt. For tomato sauce, add 4 tbsp. Tomato paste, do not add more.

Excellent tomato sauce comes from tomato juice. Vikory juice, always do not dilute it with water, otherwise your gravy will not thicken. Add spices, especially basil. Wine will give your tomato sauce an unforgettable taste and aroma.

3. Meatballs with gravy in the oven

Prepare the same version in a frying pan using the remaining step. The first two are absolutely identical to the original recipe.

Place in a frying pan or saucepan in a special baking dish, lined with Teflon. Place the meat balls and pour the prepared sauce over the animal. Meatballs need to be baked at a temperature of 200°C. As soon as the gravy begins to boil, the heat must be reduced to 150°C. The last hour of extinguishing may become 40-50 hours. If you have gastritis or are nursing children, then instead of a multicooker, use a double boiler or microwillow oven.

4. Meatballs with gravy in a multicooker

Such meatballs are prepared according to the original recipe again in the third stage. In this case, you don’t need to prepare the gravy ahead of time, you just put all the ingredients into the multicooker and the process starts on its own. For example, if you are making sour cream sauce, add 400 ml of dill, add 4 tablespoons of sour cream or mayonnaise, add your favorite spices, laurel and salt. Select the extinguishing mode and set the timer for 60 minutes. After the grass has started to cook, serve the meatballs on the table with a side dish.

If you use a multicooker-pressure cooker, the cooking time is reduced to 30 minutes.

Experiment, add different grains, eat different minced meat, roast lamb, try adding vegetables to sauce. Change sauces and add other spices. Before the meatballs go wonderfully with side dishes - pasta, potatoes, rice, stewed cabbage, dressings - ketchup, mustard, cibul sauce. Rice is in wonderful harmony with such grass. This table is so rich in texture that its preparation can be completely different from traditional culinary preparation. expand with delicious herbs.

Enjoy your appetite and see you again!

Favorite mini-cutlets - this is the relish from childhood, about which you often remember in adult life with a great appetite. For those who are not ready to satisfy their hunger with mere guesses, we present the report’s recipes on how to grease meatballs in a frying pan.

The preparation of Turkic appetizers cannot be called a complicated process, but it is as simple as making cutlets that will turn out even more juicy and savory.

To prepare homemade meatballs, it is traditional to vikorista by combining different types of minced meat. As a rule, you eat two types of meat: cowhide and pork. However, gentlemen often use poultry meat (chicken, turkey) for variety.

Even if the meat was cooked in the distance, the fresh taste of the herbs imparts to the aromatic gravy. It can be completely different, and this is a great advantage of lubricated meatballs, which are practically never served without dressing. A richly savory filling with a unique twist on a familiar dish, based on a classic recipe without original variations.

How to fry meatballs with gravy in a frying pan

warehouses

Minced meat (pork + cowhide - in equal proportions)- 500 g + -
- 1 PC. + -
- 1 tsp. + -
— 1/2 bottle (bottle volume 200 ml) + -
- 1 PC. + -

Products for gravy

Water – 1.5 bottles
Boroshno – 1 tbsp.
Bay leaf - for relish
Tomato paste – 1 year.
Sour cream – 1 tbsp.

How to properly grease meatballs with gravy in a frying pan

The salmon is finely chopped, coated until tender, and mixed with minced meat. It is recommended to make minced meat yourself at home. The store-bought one often has a lot of cheap houses, so the savouriness is inferior to homemade, and the taste is far from ideal.
Boil the rice until soft, then add it to the minced meat along with the raw egg.
The products are salted by hand until smooth.
We form small meatballs from the minced meat (no larger than peas in size), pan them after dipping the bits in the flour on the table.
Place the mini-cutlets in a separate frying pan. We grease 3-5 meatballs on one side, after which we turn the meatballs onto the back side and grease another 3-5 meatballs.
Pour a bottle of dill into the frying pan with the meat. The water reaches half the height of the tissues themselves.
Then boil the salt for relish, add tomato paste and bay leaf.
Cover the pan with a lid and simmer for 10-15 minutes over medium heat.
While the meatballs are stewing, let's prepare the gravy: mix a bottle of warm water with beard and sour cream. Mix everything thoroughly so that the breast is not left out.
We pour the dressing over the meatballs and cover them again with the lid. Gently shake the mixture with your hands and place it on the stove for residual cooking. Simmer the appetizer with gravy for 15-20 minutes over low heat.

You can try cooking meatballs without gravy, but it will not be as tasty and authentic as with the original hot gravy. If you want to taste the deliciousness of the dish in a proper way, then add the preparation to the meatballs - obov'yazkova's mind.

Gravy for meatballs: preparation options

As it was meant above all, the dressing (sauce) itself was meant to make the meat delicious and savory. For additional help, you can correct or take care of a few short steps of preparation.

There are literally no options for dressings, and we present to you only a few of the most popular homemade gravy recipes for meat sauce.

Mushroom sauce for meatballs

Let’s be honest, let’s do it this way so that we don’t lose our form. As an option, you can flatten it a little with one side of the knife.
Next, coat the chaska with some butter in a frying pan over medium heat.
The greased chasnik is transferred to a plate, and mushrooms, cut into bowls, are placed in the oil in which wine was cooked. Through a splinter of khvilin we pour the sliced cybulin into the frying pan.
Add a little olive oil, stir it well into the container, and lightly toast it.
Finally pour in the water, add salt, and cook the kefir mass until thickened.

Solid cheese sauce for meatballs

Heat up 1 tsp. olives in a frying pan.
Lubricate it with 1 tbsp. Boroshna
Pour ½ bottle of heated milk into the container and ½ bottle of broth. We pour it through, not forgetting to gradually respect it.
Cook the sauce until it reaches a smooth consistency, then remove from the heat and combine with grated cheese.

Cream of cheese and mushroom sauces, as a gravy for meatballs, use the famous Bechamel sauce, tomato dressing, sour cream or chasnikovo-smeet sauce. In this case, your imagination may not be limited, and even about relish, as it seems, they do not compete.

How to smear meatballs in a frying pan: secrets of seasoning

Whatever the herb, in simple terms, has its own secrets of preparation. Without them, there is no sense in getting a delicious result. Frying meatballs in a frying pan is not a bad thing.

If you want to indulge your soul with a savory snack, then write down a few simple, if not delicious, delights in your cookbook.

It is recommended to use minced meat that is self-absorbing, but not too thick, so that it can be cured immediately after processing the meat. Frozen homemade minced nitrochi is no better for its taste and yakiness than it is freshly prepared. It only needs to be defrosted later to room temperature and can be roasted.
Mixing minced meat with a chicken egg is not too sticky. As soon as the main minds of the preparation of the meatballs are achieved, then even without egg gluten the stench will well trim the shape.
Make meatballs more rich and juicy by soaking stale (not fresh) bread. It well absorbs the meat juice, not allowing it to penetrate the surface of the meat balls, so that all the juice is kept in the middle.
Panuvati meatballs are required from the boroshna. Best in rice, but perhaps also in wheat. Breadcrumbs are not suitable for panning lower mini-cutlets.

For those who don’t know how much to grease the meatballs in a frying pan, the answer is already ready: on average 10 minutes of dry cooking, and then another 30 minutes of cooking the gravy under a closed lid.

It is very important to coat the meatballs without the crust. If the smell is lubricated on both sides, you can transfer them to the pan and then complete the awkward cooking process.
If you want to cook it completely in a frying pan, then cover the meatballs with a lid and continue to simmer them with the sauce over low heat until done. If you don’t follow this sequence of actions, the shoes will fall apart.

You don’t need to know any more special secrets about how to grease meatballs in a frying pan. And all that you really need is to lose valuable knowledge in practice. Prepare your favorite herb for lunch or dinner, it’s sacred on weekdays. It doesn’t matter what the day of the year is, and even the juices of the bottom shoes are a universal herb for all types of life.

Delicious!

Products
Potatoes - 2 large or 3 medium
Cibulina - 50 grams/half of a small cibulina
Carrot - 1 medium size
Sweet pepper - half
Rice - 3 tablespoons of gray cereal
Chasnik - 2 cloves
Salt and pepper - for relish
For the meatballs:
Minced meat - 300 grams
Cibulina - 50 grams / half a small cibulina
Salt and pepper - for relish
White bread - 2 skibs

Making soup with meatballs and rice
4 liters per saucepan:
Mash the potatoes, peel them, cut them into small cubes. Cut the carrots into bite-size pieces, cut the tsibula finely. Slice the bell pepper.
Prepare minced meat for meatballs: mix the minced meat well with cleaned and finely chopped cybul (you can grate the cybul), add bread, salt and pepper to soak in water, and mix 7 khvilins well.
In a 3-liter saucepan, add dill, carrots and pepper. Place small (about 2 centimeters) balls of minced meat and throw the skins into the soup. Then add salt and pepper to the meatball soup. Add rice and cook until the meatball soup is ready until the rice is ready.
Serve the soup with sour cream and herbs.