How to make meatballs from minced meat in the oven. Meat balls - recipes for chicken, pork, cowhide minced meat, with gravy and in the oven. What are "bitochki"

The quantity of different herbs from the minced meat is remarkable. Prepare home-made herbs, use it to stuff vegetables and dough. And if you don’t mind such a main ingredient, try preparing balls with minced meat. Melodiously, this grass suits you, your family, and friends. This product can be prepared in a variety of ways: stewing, frying, baking, steaming. Choose the one that is closest to your heart and that slut.

What are these little bits?

For the cob it is important in terms. The French will give their cues to the French. In our kitchen, the herbs were called medallions, which were prepared with a battered, brushless vinaigrette. In principle, the stench was similar to our familiar tusks, only they were small and round in shape. The medallions were filled with expensive, spruce herbs, and the fragments were scooped up from high-class meat. The stench itself was filled with cutlets, which were as good as meat. These cutlets have continued to exist in two variations: as cutlets made from a whole piece of meat, which have an approximately round shape, and as cutlets of the same shape. We are now talking about minced meat balls. Some cooks appreciate that they can be made from minced (rather than minced) meat. Others are drawn to the idea that the method of processing has no cardinal, supreme significance.

Just go away

Before this, you need to prepare the minced meat. It looks like there won’t be any problems for anyone. In extreme cases, you can buy a half kilogram of ready-made food. The minced meat is seasoned with pepper, paprika, salyu and dry chopped basil. It is injected into small pieces and coated with cybulin oil. There is an egg hovering behind her, and the mass is carefully hovering. To replace the basic cutlets, add 3 tablespoons (teaspoons) of breadcrumbs to the minced meatball, not a soaked loaf. From the trimmed butter, form round, splashy cutlets, roll in breadcrumbs and brush on both sides until browned, then put in a saucepan and pour over the sauce with 3 small spoons of sour cream, spices (they need to be put in the right order, What's already in the minced meat bottles? warm water. Stop simmering twenty pieces of beef on a small plate and serving it on the table.

Lubricated meatballs in Belarusian style

Since you are not a pancake maker, there is another recipe for minced meat balls that can be done without it. The meat comes in two types, from the same bones, most commonly - pork and yowl. Tsibulina doesn’t get wet, she just grinds and laughs with her two hard-boiled eggs. All components are combined, sprinkled with pepper and salt and mixed. During the mixing process, milk (150 ml) is poured in step by step. When the mass reaches the required consistency, small balls of minced meat are formed and brushed with oil.

Steam bits

They are most suitable for small children and those who are on a day-to-day diet. The finest meat will be veal. It is necessary to grind two pieces of meat together with a loaf soaked in milk and a squeezed loaf. The softened butter is mixed into the prepared minced meat, which either does not need to be salted (as cutlets are intended for babies), or is not very salted. The sticky bits are placed in a double boiler and “steamed” for about a year.

By the way, if you just love steamed herbs and don’t cook them for children, these minced meat balls are not difficult to work with. You can go to the cob recipe and chop the meat. To make it easier to prepare, you need to freeze it, cut it into smaller pieces, and then put it in a dishlyak so that the liquid that can be seen when drained drips off.

Balls stuffed with cheese, with mushroom sauce

The most looked at recipes come down to the simplest. If you have already mastered the basic varieties, you can move on to more advanced ones, since you can prepare minced meat balls with a variety of fillings. The cob is not cut with special variety: minced meat is ground from a half kilogram of meat (you can mix it again). You don’t have to add the zibula, unless you find it unpalatable without it - feel free to let it go. The egg is beaten, the masa is mixed and seasoned to suit your taste. The minced meat shortcakes are placed on a sheet covered with parchment. A cube of hard cheese is placed on the skin, and the cake burns, and the edges are well sealed so that the wine does not boil. The fragments of these minced meat balls with gravy will be delicious, three hundred or so mushrooms will be finely cut and lubricated with the trimmed gravy. Then pour in a bottle of low-fat tops, add salt and add ground licorice paprika. After literally one hour of extinguishing, the sauce pours into the sheet. As a result, you will get even nicer minced meat balls. The oven smells bad every day if it is set at 200 degrees. The taste and aroma are unforgettable!

Mushroom-stuffed meatballs

You can put as much cheese in the middle of the cutlets. For example, minced chicken meatballs can be stuffed with mushrooms. For this purpose, the chicken mixture is twisted with chicken and soaked bread. Moreover, for such a treat, it’s worth soaking it in the water. It seems like the cutlets will come out juicy. At the same time, cook the pecheritsa; For such a quantity of minced meat you need 150 grams. To boil it, it needs to be stewed with a couple of cloves of chasnik in three tablespoons of sour cream. I'll tell you the next thing. The stuffing process itself is similar to that described in the previous recipe. Once all the pieces of chicken minced meat are stuck, roll them in the grinder and grease them with olive oil. This herb is especially tasty with spaghetti and fresh vegetables.

Baked cutlets with sauce

Mostly all the meatballs are made with minced meat - with gravy. І variants of sauces up to this point without any treatment. Sour cream, of all descriptions, is the simplest and shares the same fate, perhaps, with most recipes. However, the minced meatballs in the oven, seasoned with tomato-sour cream sauce, are richly succulent. The cutlets themselves are molded in the same way and the minced meat can be taken from the meat that suits you best. One nuance: for such cue balls, it is best not to grind them, but to grate them. The main feature is in the sauce itself. For this, in a deep plate or bowl, mix a bottle of thick tomato paste and a similar volume of fatty sour cream. The two substances are mixed until the color becomes equal. Add water to thin it out; It is necessary to store it depending on the thickness of the gravy you like. The spices are added and the sauce is poured over the cutlets.

Like any other herb, minced meatballs can be prepared not only according to the described recipes. For example, you can add boiled buckwheat or homemade cheese to the meat. This type of filling can be overdone for a long time. So try it! May you deserve your little bits!

Meat balls are essentially the same cutlets, but at the end of the day they form a round shape and, after being greased, are thoroughly simmered under the lid with added water, broth or sauce. Serve the virobi with any side dish: potatoes, pasta, porridge, and additionally fresh vegetables and pickles.

How to prepare meat balls?

Prepare meat balls from minced meat, traditionally adding broccoli or other ingredients to extract the original taste.

As a base for preparing the pastry, you can take pork, cowhide, chicken, turkey or a mix of two different types of meat, use a meat grinder or finely chop with a knife.
Mix and beat the seasoned masa well, lifting portions and throwing them back at the bowl.
Coat the round shaped pieces and then simmer them thoroughly or bake them with sauce.

How to prepare fermented eggs?

Meat balls, a recipe for what kind of presentations will be given, are prepared with tomato gravy, which complements the classic assortment of cybulettes and carrots, and sweet peppers, chili, and other vegetables are added to the pancakes. Tomato paste can be replaced with grated fresh tomatoes, stewing them a little first.

Ingredients:

minced meat – 1 kg;
bread – 4 skibs;
tsibulya – 2 pcs.;
chasnik – 2 cloves;
milk – 150 ml;
carrots – 1 pc.;
tomato paste – 100 g;
Boroshno - 50 g;
laurel – 2-3 pcs.;
salt, sum of peppers, olive oil.

Preparation

Mix minced meat with zibule, soaked in milk, bread and chasnik.
Form round sponges from the seasoned mixture, soak them in the beetroot, and brown them in the oil.
Coat the tsibul with carrots.
Add boro, tomato paste, 0.5 liters of water
Simmer minced meatballs in tomato sauce for 15 minutes.

Chicken meatballs - recipe

Chicken balls are especially soft and tender. You can use ready-made minced meat or create a base by finishing the chicken in an accessible way. It is not necessary to thoroughly simmer the sprouts under the lid, bake them in breadcrumbs and remove them from the frying pan after browning them on both sides.

Ingredients:

minced chicken – 0.5 kg;
good or breadcrumbs – 5 tbsp. spoon;
tsibulya – 1 pc.;
chasnik – 2 cloves;
milk – 100 ml;
stale bread – 2 skibs;
egg – 1 pc.;
greens - 0.5 bunch;
salt, pepper, spices, olive oil.

Preparation

Add minced meat, greens, egg and chasnik, season until relished.
Place the soaked milk in the bread, stir the masa and beat it.
Form round chicken meat balls, bread them in a pan, brush with oil on both sides.
Add a little water and simmer for 10 minutes.

Minced meat balls with rice at duktsi

A wonderful taste comes from cooking minced meatballs in the oven when you add rice and sour cream-based sauce to the meatballs. Behind the eggplants, the gravy stock can be supplemented with tomatoes or vegetables first simmered in a saucepan: carrots, sweet peppers. Special charm stravy add rouge sirna srinka.

Ingredients:

rice - 2 bottles;
Vershkova butter – 50 g;
minced meat – 1 kg;
tsibulya – 3 pcs.;
egg – 1 pc.;
sour cream – 250 g;
bread – 100 g;
syre – 100 g;
breadcrumbs – 100 g;
salt, pepper, olive oil.

Preparation

Boil the rice until cooked, season with topping oil, and place in the pan.
Mix the minced meat with ground beef, soaked bread, egg, salli, pepper and beat.
Form meat into round balls, bread with breadcrumbs, grease, place on rice.
Coat the tsibul, add sour cream, pepper, salt, pour sauce over the viroba with rice, sizzle with cheese, bake for 20 minutes| at 180 degrees.

How to cook pork?

Juiciness and aromatic meat balls and pork are worth appreciating for those who appreciate the most nutritious and lively food. The fact that the sprouts were already baked in the oven under the cheese with the addition of fresh tomatoes gives added value. To make slicing easier, freeze the meat scraper in advance.

Ingredients:

pork – 0.5 kg;
eggs – 2 pcs.;
tsibulya – 1 pc.;
starch and mayonnaise - 2 tbsp. spoons;
tomatoes – 3 pcs.;
syre – 150 g;
salt, pepper, olive oil.

Preparation

Cut the pork into cubes.
Add tsibul, starch, mayonnaise, salt, pepper.
Coat the pork chops with portions of the base in a heated mixture on top of the pancakes.
Transfer the sprouts to the pan, distribute sliced tomatoes, syringe shavings over the animal, bake 15-20 quilins at 180 degrees.

Chicken ruban balls

The same idea can be made with chicken by removing appetizing bits from the chicken fillet and then cutting into small cubes. To enhance the flavor of the herb, marinate the prepared base in the refrigerator for at least one year or at night to ensure ideal juiciness for the herbs.

Ingredients:

chicken fillet – 0.5 kg;
egg – 1 pc.;
tsibulya – 1 pc.;
sour cream and mayonnaise - 1.5 tbsp. spoons;
Boroshno - 2 tbsp. spoons;
chasnik – 1-2 cloves;

salt, pepper, olive oil.

Preparation

Cut the chicken fillet into cubes, mix with mayonnaise, sour cream, tsibule and chasnik, salt, mittens.
Pour the mixture completely in the cold, then serve it well to the egg.
Place meat balls onto a plate of pancakes, adding portions of chicken mixture to the pan and browning on both sides.

Balls of minced meat in an oven with cheese

Baked chicken balls with cheese in the oven will turn out extremely tasty and appetizing. It is important to beat the trimmed meat well to obtain a plastic and as uniform base as possible. Vikorize the syre in whole bowls or grate it first and additionally mix in some greens.

Ingredients:

chicken fillet – 0.5 kg;
egg white – 1 pc.;
tsibulya – 1 pc.;
white bread – 2 skibs;
greens – 2-3 spoons;
salt, pepper, olive oil.

Preparation

Trim the chicken fillet with chicken and soaked bread.
Add egg whites, salt, pepper, stir and beat well.
Form into round rounds, coat both sides with oil, and transfer to the mold.
Place a bowl of cheese or shavings on top and place about 15 cups into an oven preheated to 200 degrees.

Meat balls in sour cream sauce in the oven

The ideal addition to a side dish of pasta or potatoes would be meat balls with gravy, either sour cream or cooked with a portion of tomato. It is allowed to replace the water in the warehouse with vegetable broth or meat broth, or beard, potato or cornstarch.

Ingredients:

meat – 0.5 kg;
egg – 1 pc.;
tsibulya – 1 pc.;
white bread – 100 g;
zucchini or Syrah potatoes – 100 g;
water - 1 bottle;
sour cream – 200 g;
Boroshno - 50 g;
salt, pepper, herbs, olive oil.

Preparation

Twist the meat, zucchini, and soaked bread into minced meat.
Add egg, salt, pepper, mix, beat.
Form the rounds into rounds and place them in the mold.
Dissolve the olive oil in the saucepan.
Add sour cream, water and flour, season the sauce.
Add greens, heat the sauce to a boil, pour over the preparations.
Cook the meat balls in the oven for 40 minutes at 180 degrees.

Meatballs with mushrooms

The next recipe for meatballs made from minced meat is topped with shanuvalniks and herbs made from mushrooms. For slicing and brushing, the product can be added as minced meat or sour cream sauce. Suitable for vikoristan pecheritsa, glive or forest mushrooms, which should be boiled first until they sink to the bottom.

Ingredients:

minced meat – 0.5 kg;
mushrooms – 300 g;
tsibulya – 1.5 pcs.;
egg – 1 pc.;
water – 200 ml;
sour cream – 200 g;
salt, pepper, herbs, olive oil.

Preparation

Coat the mushrooms on oil, add minced meat (0.5 pcs.), egg, and season with pepper.
Mix the mixture, beat it, shape it into round shapes and place it in the mold.
Coat the tsibul on olive oil, add sour cream, water, seasoning and herbs, heat, pour onto the meatballs.
Bake the grass for 40 minutes at 180 degrees.

Balls with individual parts in the oven

The turkey balls, prepared according to the following recipe, are ideal for both Christmas service and the weekday menu, exuding a distinct taste and an original approach to decoration. Add spices to the mixture with tomatoes or young zucchini from still-unrotted vegetables, season until relished.

turkey fillet – 0.5 kg;
carrots – 0.5 pcs.;
tsibulya – 1 pc.;
egg – 1 pc.;
bread – 100 g;
tomato and zucchini – 2 or 1 pc.;
breadcrumbs and sesame seeds – 50 g each;
syre – 100 g;
salt, pepper, olive oil.

Preparation

Fine-tune the turkey fillet with soaked bread.
Add grated carrots, eggs, salt, pepper, mix and beat.
Form into sponges, bread with a mixture of crackers and sesame seeds, and brown with oil.
Place the meatballs in a mold, pour a piece of seasoned tomato or zucchini into the beast, and sizzle with cheese.
Place the herbs for baking for 20-25 minutes in the oven.

Bits from Yalovichina

Minced yowl balls with the lowest sauce will forever be remembered with their wonderful relish. The sour cream in the recipe can be replaced with tops, adding a dash of starch for thickness. The recipe technique requires pre-coating the herbs, which can be achieved by increasing the hour of baking the herbs in the oven.

Ingredients:

minced cowhide – 0.5 kg;
tsibulya – 2 pcs.;
egg – 1 pc.;
bread – 100 g;
sour cream – 300 g;
water – 100 ml;
boron - 100 g;
basil and paprika – 1 teaspoon each;
salt, pepper, olive oil.

Preparation

Add ground beef, egg, salt, pepper to the minced meat, mix and beat.
Form round pieces, coat both sides with oil, and transfer to the mold.
Mix sour cream with water, paprika, basil, adding salt and pepper, pour into the mixture.
Place the dish for 15 minutes in an oven preheated to 190 degrees.

Steamed chicken meatballs

The children's version of the game will be presented later. Its low calorie content is due to the vikostran mixture in the yoke, which balances the texture of the oat plastic component, and the meat base of light chicken fillet. A similar herb will be suitable in the diet with a very light diet and clearly feels like hunger without food.

Ingredients:

chicken fillet – 0.5 kg;
egg – 1 pc.;
oat plastivtsi – 3 tbsp. spoons;
crepe – 1.5 tbsp. spoons;
salt, pepper, spicy oil.

Preparation

Trim the chicken with plastics.
Add egg, crepe, salt, pepper, mix.
Form into round balls, spread on a sieve, placing the animal in a bowl.
Cook steamed chicken balls in a multicooker or steamer for 20 minutes.

Meatballs... It’s hard to see one correct recipe for preparing meatballs, as there are different types of them. I’ll show you how to prepare minced meat balls in our homeland.

What is important is that the meatballs are round, neat, all of the same shape and the size of a cutlet, not flat or thin, but rather tall.

I beat the minced meat for the meatballs - for those stinks and meatballs)))) Before that, I don’t add eggs to the minced meat, because beating will help the meatballs trim their shape. Juicy, aromatic, with a ruddy crust, the little bits look wonderful with any garnish :) Let's start preparing them.

Prepare minced meat, cibul, boiled water, a piece of wheat bread, salt, ground pepper, olive oil, ground breadcrumbs for breading.

Combine minced meat (be it pork, cowhide, chicken, kneaded), ground beef (for a meat grinder), soaked bread (for a meat grinder), salt and pepper.

Mix the minced meat thoroughly and beat.

If you don’t know how to beat minced meat, I’ll tell you:

Take the minced meat up to your hands and throw it into a bowl on the table. In this manner, lift and throw the minced meat 20 times. Each time, the minced meat will obtain a more plastic consistency.

Divide the beaten minced meat into balls and roll in breadcrumbs for breading.

On your table, form round, smooth, neat cutlets - meatballs. The stinks are of a different shape and size, tall, not flat.

Grease the meatballs on both sides until ready. To make sure the bits are well lubricated, turn them over 3-4 times.

The fire is not strong.

And now the meatballs can be filled with some kind of sauce and stewed in a saucepan, or simply coated with grease. I left it without the sauce.

Ax of stench, my minced meat balls, help yourself...

Tall, round, smooth and juicy, very tasty!:)))

Bon appetit!!!

Hello everyone, hello! Today we’ll talk about appetizing, crispy and juicy cutlets. I have already revealed to you the secrets of preparing these pancakes from, and now I am preparing them from minced meat. Enjoy this herb with various garnishes, with or without gravy, with breading, with filling; cooked in a frying pan, in an oven or steamer.

It would seem that this herb can cook everything, but no... Many people face problems, for example, some of the meatballs will fall apart, and some will come out dry.

To please yourself with a delicious evening, just follow these steps when preparing:

- The best cutlets are made not from store-bought, but from homemade minced meat.
- Choose the back, neck, shoulder, brisket and thighs of the hind legs for minced meat. Clean the meat using melts and brushes. Vikorist meat of yalovichini and pork.
- It’s better to add eggs, but no more than 2-3 eggs per 1 kg, because due to their large size, the grass can become tough.
- Tsibulya brother is better cooled. And how to solve it, decide for yourself. I prefer to twist the kitchen bottom and cut it into cubes.
- Don’t forget to add more soaking to the bread so that the pancakes are soft and fluffy.
- Don't be afraid to add your favorite spices and salts.
- To give your hand the correct shape, soak it in cold water first.
- Choose the right one to get the golden flavor. Make breadcrumbs, sesame seeds, dry bread sticks and beard.

Everyone knows that the most delicious desserts come from the so-called homemade minced meat, so take a 1:1 proportion, typically yowl-pork minced meat. An important criterion is that the meat is fresh. The classic version is to add extra bread to the dish.

We need:

Minced meat – 500 gr. (pork + cowhide 50/50);
White bread – 125 gr. (Better brother, not fresh bread);
Egg – 1 pc.;
Chasnik – 2-3 cloves;
Tsibulya – 1-2 pcs.;
Sil -1 tsp;
Pepper until relished;
Boroshno or breadcrumbs;
Oliya for lubrication.

Cooking method:

1. Rub the tsibul on a large third, finely detail the hour. Soak the bread in warm water and milk. We add minced meat, chasnik, kneaded bread, egg, salt, pepper, and spices for the eggplants.

2. Mix everything well to a homogeneous mass.

3. Now with your hands you need to pat the minced meat onto the plate and table, repeat several times. This culinary secret will be much more nutritious. Next, cut the meat into meatballs, giving it the shape you want.

4. Panovaya is made from breadcrumbs or breadcrumbs, but you can also use a special sumish bought in a store.

5. Grease on both sides until golden brown.

6. The meatballs come out even more delicious and tasty.

Recipe for meat balls with zucchini

I think everyone will get along with me, because I love the sourdough and rosy minced shortcakes, but sometimes they pick up a stink. Therefore, you have to find new approaches to preparing cutlets. Why should I give them some zucchini? You won’t believe it, it looks so juicy and tender.

We need:

Zucchini – 1 kg;
Minced meat - 750 gr.;
Boroshno – 6 tbsp. l.;
Eggs – 2 pcs.;
Chasnik – 3 cloves;
Boroshno for breading;
Salt, mix from peppers - for relish.

Note! You can ruin the proportions and follow your taste. Strava will still be soft and delicious.

Cooking method:

1. Wash, peel, drain and grate the zucchini.

Porada. The smallest size to roast a zucchini is approximately 20 centimeters. This type of zucchini has a garnish of savory berries, and the brushes are quite small in size.

2. Pass the book of hours through the press. In a bowl, mix minced meat, zucchini, eggs and a bowl.

3. Add salt, add pepper, mix well. Form into balls and coat in a frying pan on both sides until golden brown.

4. Serve the herb hot, if you like, or cold. It's a wonderful snack.

Savory cutlets made from minced meat and potatoes in a frying pan

Before, I never added potatoes to minced cutlets. Recently, at my friend’s place I tried these wonderful pancakes, how tasty they are and how delicious they are. And it’s also good to stave off hunger in the face of an insatiable gourmet.

We need:

Minced meat – 1 kg;
Potatoes – 2-3 pcs.;
Cybula ripchasta - 1-2 pcs.;
Chasnik – 3-4 cloves;
Cold water - 2 tbsp. l.
Strength behind the relish;
Pepper - for relish;
Egg – 1 piece.

Cooking method:

1. The cybul must be cut into small pieces using a kitchen knife.

2. Chop the chasnik finely.

3. Grate the potatoes.

4. Before the minced meat is ready, add tsibul, chasnik, potatoes, cold water, and egg. Salt and pepper. Mix and beat well, then the meat will become palatable.

5. Form into balls.

6. Grease in a heated frying pan from both sides until golden brown. The fire keeps dying, so that everything in the middle is baked, and the outside does not burn.

And for you, a video recipe for this herb, who loves not to read, but to marvel:

Recipe for meat and cabbage

The idea is that if we prepare our product from yowl, it will come out completely dry. But you really need to know some culinary nuances, and our grass will look even more juicy and appetizing. Therefore, I could not deprive myself of the method of preparing minced yowl and adding cabbage.

Culinary tricks for preparing veal cutlets:

For minced meat, we take moderately fatty cowhide, minced with a knife or through a meat grinder;
Eggs are better not to be eaten at this site;
If the meat is soft, then add a small piece of pork lard;
Once the meat has come out, juice it as much as possible, add some stale bread or loaf;
Coat the workpieces in hot oil, and then simmer under the lid for 7-10 pieces.

We need:

Yalovichi minced meat - 300 gr.;
Cabbage - 500 gr.;
Cybula ripchasta - 1 pc.;
Chasnik - 1-2 cloves;
Bun - 1 pc.;
Milk – 70 ml;
Breadcrumbs - 2-3 tbsp;
Oliya roslinna for lubricating;
Salt and pepper - for relish.

Cooking method:

1. We take the crust from the bun and soak the pulp from the milk.

2. The mixture is processed in a blender. The cabbage is peeled and cut into pieces, then put into a blender or passed through a meat grinder.

3. Mix minced meat, cabbage, tsibul with chasnik and soaked milk. Salt and pepper.

4. Mix the minced meat well with your hands.

5. Form meat balls and roll them in breadcrumbs.

6. Grease the rolls on both sides on a baking sheet, over high heat, without covering the roll of bread with a lid, then cover it with a lid and change the fire, cooking until done.

How to cook minced meat cutlets in the oven

We need:

Boiled eggs - 5 pcs.;
Minced meat - 350 gr.;
White bread - 1 scoop;
Milk – 50 ml;
Salt and pepper - for relish;
Cybula ripchasta - 2 pcs.;
Chasnik - 2-3 cloves;
Oliya sonyashnikova - for lubrication;
Well, breadcrumbs - for breading.

Cooking method:

1. Place the minced meat in a plate, add salt and pepper and mix thoroughly.

2. Pour milk over the bread and let it sit until it gets wet.

3. Chop the tsibul, chasnik finely and add minced meat. Don't forget to add ready-made bread.

4. Peel the eggs.

5. Use bare hands to cut the minced meat into a 5-7 mm thick crust, and place an egg in the center.

6. Cover the egg with minced meat. Mix the breadcrumbs thoroughly and roll our products in this breadcrumbs. Place them on the deco, coated with olive oil and preheat the oven to 180 degrees at 40 degrees.

In fact, not all recipes for preparing meat cutlets are completely anonymous. Let me finish for today by showing you the most classic and delicious ways that will serve as a guide for you to prepare a simple and hearty evening. And don’t forget to prepare a tasty salad, for example, and everyone will be satisfied. I look forward to your comments.

Minced meat balls are often called grass for the lazy. And to be honest, it is impossible to prepare for these special difficulties. That hour there will be a lot less, no matter how much meat we eat.

Balls with minced meat garnish with or without gravy.

warehouses

Roslinna Oliya 40 milliliters Sour cream 3 tsp. Ripchasta cibul 1 head Chicken eggs 1 piece(s) breadcrumbs 3 tsp. Mixed minced meat 500 grams

Number of servings: 4
Preparation hour: 30 hvilin
Preparation time: 50 hvilin

A simple recipe for baked meatballs from minced meat

Breadcrumbs in this recipe can be completely replaced with dried crumbs from yesterday’s bread. Yogo needs to just go into a cough.

Cooking method:

Sprinkle with cibulin and coat in oil until golden brown.
Salt and pepper the minced meat, season with spices. Mix well with the zibule, the raw egg and half the breadcrumbs.
Using bare hands, so as not to stick the dough, roll the oval balls. Roll them in any leftover breadcrumbs and coat them in a frying pan with olive oil.
Transfer the cooked meat into a heavy-bottomed saucepan or saucepan, pour in sour cream, lightly diluted water, add salt and simmer under the lid for 15 pieces.
Then place the meatballs on a greased sheet and place in the oven, heated to 180 degrees for 20 minutes.

At the third stage of preparation, the dish comes out especially juicy and delicious. The process can be speeded up by using a multicooker by adding 700 ml of water to the bowl. To grease the meatballs, you just need to place them in the steamer, set the “Steam” mode and cook for 40 pieces.

Recipe for minced meatballs with tomato-sour cream sauce

This herb is always seasoned with a truly royal relish. For anyone else you need:

minced meat – 0.5 kg;
egg – 1 pc.;
cybul – 2 heads;
carrots – 1 pc.;
tomato – 1 pc.;
white bread – 200 g;
Boroshno - 1 tbsp;
sour cream – 1 tbsp.
tomato paste - 1 tsp;
milk - 0.5 cl.;
water – 150 ml;
The strength and spices are behind the relish.

How to prepare juice balls:

Soak the bread in the milk and squeeze. Scroll through a meat grinder with scrapers of the cleaned head of the cibul.
Beat the egg, mix with the minced meat, add the bread, cinnamon, and spices.
Whisk with bare hands so that the masa does not get too hot, make sure to form small balls. Coat them in a frying pan with high sides until golden brown.
Trim any cibulin that was lost, grate the carrots and fry until golden brown. Add chopped tomatoes and tomato paste with neat scrapes. It is better to remove the skin from the tomato, first dousing the fruit with dill. Extinguish 7 hvilin.
Place the roast on the meatballs, and pour the beast with sour cream, water and sour cream.

All you have to do is heat the herb to a boil, then change half and simmer for a quarter of a year.