How to cook delicious meatballs. How to cook minced meatballs with rice: recipes, features and reviews. Meatballs - food preparation

You can prepare a large number of delicious dishes from minced meat. And one of these dishes is meatballs. They can be prepared quickly and in a very varied way, using not only meat, but also poultry and fish.

Sometimes they are confused with meatballs; they do not see any difference in these two dishes. However, it exists, although it cannot be called too significant. But you can distinguish one from the other.

Meatballs are a separate dish that is cooked with gravy in a frying pan or in the oven. Moreover, not only rice, but also vegetables can be added to the minced meat. They can be served with or without a side dish.

Meatballs are also made from minced meat, but their size is much smaller than their counterparts. Minced meat is made with the addition of spices and herbs, after which they are boiled in broth, and therefore, they are often part of some dish, such as soup. You can look at the recipes for such soups.

Let's look together at how you can deliciously prepare this quick and favorite dish by many, using some very tasty recipes as an example.

We will prepare this dish with the addition of rice, and we will have tomato sauce as a gravy. It will turn out incredibly delicious!

We will need:

• minced meat - 500 gr
• boiled rice until half cooked - 1.5 cups
• egg - 1 pc.
• onion - 1 pc.
• salt, pepper - to taste
• spices - coriander, cumin (you can use any for meat)
• flour - 2 - 3 tbsp. spoons

For the tomato sauce

• carrots - 1 pc.
• onion - 1 pc.
• garlic - 1 - 2 cloves
• tomato paste - 1 tbsp. heaped spoon
• sugar - 1 tbsp. spoon
• paprika - 1 tbsp. spoon
• dill
• bay leaf - 2 pcs
• salt, pepper - to taste

Preparation:

We will divide the entire cooking process into three stages.

1. Cooking meatballs
2. Making tomato sauce
3. Cooking meatballs in tomato sauce

1. Cut the onion into small cubes. The less we cut, the better. Since the meatballs cook quite quickly, it will be good if the onion completely “dissolves” in the meat. Large pieces will not have time to do this, and the onion will be felt and crunchy on the teeth. And in products, a homogeneous base is important so that nothing stands out in taste.

To prepare the minced meat, we will need one onion head, and leave the second head for the sauce.

2. Grate the carrots on a medium grater.

3. Chop the garlic. Burn the garlic at your own discretion, as you like. You can cut one or two cloves. Or you can do without it altogether. But it always gives a very important, very aromatic flavor note. Therefore, at least a little, but it is necessary to add.

4. We have ready-made minced meat, you can use whatever you like. Very tasty and tender meatballs are made from mixed minced beef + pork. But sometimes I cook this recipe using minced chicken. Then the dish turns out to be dietary and, pleasantly, more economical. And delicious too.

5. We should have rice pre-cooked until half cooked. This means that it had to be boiled for 10-12 minutes, then drained and allowed to cool. If you use short-grain varieties of rice, they will become very overcooked and quite sticky. This rice can be rinsed with warm boiled water.

If you take long-grain rice, and especially steamed rice, then you no longer need to rinse it.

Add rice to the minced meat, along with chopped onion and chopped garlic.

6. Then add egg, salt, pepper and any spices for meat, if desired. I add my favorite spices - ground coriander and cumin. I love them very much and add them to any meat dishes.

Mix the minced meat thoroughly until smooth.

7. Let's start shaping our products. For this we need flour, and the minced meat itself.

Use a tablespoon to take the minced meat and roll it into a ball. Try to take the same amount of minced meat each time so that the products are all the same size. This is important so that everything cooks evenly.

If the minced meat sticks to your hands, and this can happen if it is slightly greasy, then you can moisten them with cold water before each new product.

8. Place flour on a small flat plate. Roll each ball in it on all sides and place on a cutting board.

9. Heat a small amount of oil in a frying pan. It should be hot enough so that the meatballs can quickly fry both outside and inside. But also very hot so that they do not brown too much.

Place the finished fried products in a separate pan.

10. Let's start preparing tomato sauce. To do this, fry the remaining onion in a small amount of oil in a separate frying pan. Fry it until soft or slightly golden brown.

12. Add carrots and simmer all together until the carrots are soft.

13. Then add tomato paste along with sugar and fry everything together for another 3 - 4 minutes.

14. Pour in hot water. Vary the amount of water yourself. It all depends on how much liquid you want to have in the dish. You can add from 1.5 to 3 glasses.

15. Bring the sauce to a boil, add paprika, it will give us a richer color, ground black pepper, salt and bay leaf. You can also add chopped herbs. I prepared it, and that’s why I now have greens for every taste. I add dill to the sauce. Let it boil for 5 - 7 minutes.

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

17. Place the finished products on a plate, pour over a small amount of sauce. Serve sprinkled with fresh herbs.

As you can see, the dish looks very appetizing and turns out delicious. In addition, it is prepared quite quickly and is not at all difficult.

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

Unlike many recipes, meatballs prepared in this way have their own name and are called “Russian”. A distinctive feature is that they are prepared with dried or fresh mushrooms. Have you ever prepared this recipe? Write, very interesting!

We will need:

• beef - 400 gr
• pork lard - 100 gr
• fresh or frozen mushrooms - 180 -200 gr
• or dried - 30 - 40 g
• onions - 1 - 2 pcs
• potatoes - 8 pcs
• butter or vegetable oil - 100 g
• salt, pepper to taste
• flour - 2 - 3 tbsp. spoons

For the gravy (sauce):

• sour cream - 3/4 cup
• butter - 50 g
• flour - 1 tbsp. spoon
• salt - to taste

Preparation:

This recipe is not easy to prepare. Everything will take about 2 hours. Cooking the dish is divided into several parts, and each requires both time and labor; you don’t have to sit.

But it's worth it! The dish turns out simply excellent. And it shouldn’t be otherwise, mushrooms in combination with potatoes, and even meat - it’s just a fireworks of flavor! You wouldn’t call mediocre meatballs “Russian”!

1. Wash the meat, dry it and cut it together with lard into small pieces. Then grind it in a meat grinder, add 1 tbsp. a spoonful of water and salt to taste. Mix.

Water is added to the minced meat to make it juicier. Products made from such minced meat are more tender and tasty, they contain more juice. But add a little so that the minced meat does not become liquid, otherwise it will be difficult to form meatballs later.

In principle, any meat can be used, including mixing two or three varieties. It will only taste better.

2. Wash fresh mushrooms, defrost frozen ones, soak dry ones in water, and then boil in salted water. I use frozen boletus mushrooms; we froze these mushrooms ourselves. But if you don’t have your own mushrooms, you can buy champignons and use them.

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

3. Cut the onion into small cubes. Try to cut it as finely as possible so that in the finished dish it does not crunch and is not felt at all.

4. Fry the onions and mushrooms in a small amount of oil, lightly salting them to taste. Use a minimum of oil, otherwise the dish will turn out too greasy. Our recipe also provides for its use.

5. Form small balls from the prepared minced meat. I got 7 of them. Based on the number of finished meat products, I also divided the mushroom filling into 7 parts, so that there would be enough of everything and nothing left. Then we need to form cakes from each ball. Place a mushroom and onion filling in the middle of each of them.

6. Then seal it so that the filling remains inside. This is a fine work, it is not advisable for the mushrooms to come out. Form all the balls at once. Then roll them in flour.

Place in a heated frying pan with a small amount of oil and fry first on one side and then on the other. Again, add minimal oil. Our meatballs contain fat, it will evaporate and the products will be fried in oil and fat at the same time.

So it’s no coincidence that they turn out so delicious. Everything is thought out!

Make sure that the fire is not too high and that the meatballs do not burn. When one side is browned, take two forks and use them to turn the products over to the other side.

You see how much fat has formed.

7. In the meantime, our products are fried, let’s start with the potatoes. It must be peeled and cut into small slices or cubes.

Fry in a separate frying pan until done with a minimum amount of oil. Add salt to taste.

8. Prepare sour cream sauce. To do this, fry the flour in a dry frying pan. To prevent it from burning, keep an eye on the fire; it should not be too big. You also need to stir it constantly. Fry for 2 - 3 minutes until slightly creamy.

9. Add butter, it is best to use 82% fat butter. As you can see, enough oil is used, but this is necessary. It is not recommended to reduce its amount. Thanks to the oil, the meatballs will turn out just the most tender. In addition, subsequently the excess oil will drain into the mold and it will not be necessary to use it.

After the butter melts, add sour cream and salt. I also add pepper to make the gravy spicier. At the same time, mix everything thoroughly. Bring to a boil and turn off. The mixture should thicken a little.

10. Prepare a baking dish. I will use an extra long glass ovenproof dish.

11. Place meatballs in the center of the form. Place potatoes around the edges.

Spoon sour cream sauce onto each meatball; it will look like a fur coat. They will bake in the oven under it and will not dry out at all. They will remain juicy on the inside, and the crust on the outside will also be preserved.

12. Preheat the oven to 180 degrees. Place the pan in it and bake until the contents are lightly browned. I kept it in the oven for 20 minutes. This time was enough for everything to be completely ready!

13. Then take out the mold and place the meatballs and potatoes into plates. Garnish with fresh herbs and fresh or canned cucumber. I cut

As expected, the meatballs turned out juicy, soft, tender and incredibly tasty. In addition, the mushrooms introduced the smell of the forest into them, and the butter gave it its unique aroma and taste. And all this in combination with your favorite fried potatoes is simply impossible to describe in words! Be sure to cook this dish, it will become your favorite!

Here is a recipe called “Russian Meatballs”, original and tasty. Did you like? Sometimes, when you read a new recipe, you even feel the taste of the dish before you even start cooking. Has this happened to you?

Turkish kofta in tomato sauce in a frying pan

Since the dish is oriental, we will prepare it from lamb.

We will need:

• lamb pulp - 700 gr
• onion - 1 pc.
• garlic - 3 cloves
• greens - a small bunch
• spices - coriander, cumin (or others for meat)

For the tomato sauce:

• onion - 1 pc.
• canned tomatoes in their own 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 along with onions, garlic and herbs. Add salt and ground black pepper to taste.

It is best to grind the pepper yourself, so the dish will turn out not only tasty, but also incredibly aromatic.

Mix the minced meat thoroughly until smooth.

2. Cut the second onion 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 it together with the sauce. I have my own homemade tomatoes. If there are none, you can buy them in the store. Or, as a last resort, replace it with tomato paste with added water, as in the first recipe.

Cut the tomatoes from the jar into large cubes, provided that the tomatoes no longer have skin. If they have skin, then it must first be removed.

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

5. Meanwhile, form the meatballs. It is better to do this with wet hands so that the meat and fat do not stick to your hands. The formed balls should be approximately 4 cm in size.

6. Place the resulting products in a frying pan with tomato sauce. Place cherry tomatoes nearby. Or you can do without them, this is optional.

7. Bring to a boil, reduce heat and simmer over low heat for 20 minutes.

8. Chop fresh herbs, add them to the pan and close the lid again. Leave for 10 minutes, without heat.

9. Serve the finished meatballs with sour cream and fresh herbs.

These Turkish meatballs are very tasty, I tell you! Delicious, tender and aromatic!

Classic meatball recipe

We will need:

• meat - 500 gr
• egg 1 - 2 pcs (depending on size)
• white loaf – 80 – 100 g
• milk - 0.5 cups
• onions - 2 pcs (small)
• chopped parsley - 1 - 2 teaspoons
• salt, pepper to taste
• fat - 30 g (or vegetable oil)

Preparation:

1. Remove all veins and films from the meat, and then pass it through a meat grinder. You can make broth from the scraps, adding seeds, of course.

Veins and films will not allow you to get tender and juicy minced meat, so they must be removed!

2. Soak a piece of loaf in milk for a short time, then squeeze and rub through a sieve using a tablespoon or pestle. And also pass through a meat grinder along with the meat.

3. Cut the onion into very small cubes and fry in fat or vegetable oil. It should become soft and slightly toasted.

4. Add fried and cooled onion, egg, salt, pepper and parsley to the minced meat. And we have already introduced the bun, twisting it through a meat grinder.

5. Mix the minced meat thoroughly until smooth and, after wetting your hands, form 8 meatballs.

6. Place them in a saucepan and pour in pre-cooked and salted broth. Cook for 30 minutes until done. The heat during cooking should not be too high. The meatballs should simmer moderately. The entire cooking time occurs with the lid closed.

7. From the broth in which our products were cooked, you can prepare sour cream sauce and serve it with it. How to prepare sour cream sauce was described in the second recipe.

You can also serve with any side dish of vegetables or rice, or other cereals.

Meatballs in sour cream sauce, baked in the oven

These delicious meat balls can be cooked in more than just a pot and pan. They can also be baked in the oven. And for a change, let's prepare a completely different sauce.

And for variety, let’s take them and cook them immediately with a side dish, that is, with the addition of cabbage. Here it turns out like two in one - both a side dish and a main meat dish.

We will need:

• meat - 300 gr
• white loaf - 1 slice
• white cabbage – 600 gr
• onion - 2 pcs

For sour cream sauce:

• sour cream - 5 full tablespoons
• milk - 1 - 1.5 cups
• flour - 3 tbsp. spoons
• butter - 3 tbsp. spoons
• salt, pepper - to taste

For sprinkling:

• breadcrumbs - 2 tbsp. spoons
• cheese - 50 gr

Preparation:

1. Prepare minced meat by grinding meat, bread and onions in a meat grinder. Add salt and ground black pepper to taste. It is better to use freshly ground pepper. This will make our dish even more flavorful.

2. With wet hands, form balls of the same small size.

3. Cut the head of cabbage into small pieces so that a part of the stalk remains on each of them. It will hold the cabbage leaves together and they will not fall apart during further processing.

4. Place a pot of water on the fire, bring it to a boil and add salt to taste. Boil the cabbage in it until half cooked, or almost until done. Who likes it how? If you like your cabbage to be slightly crunchy, then use the first option, but if you like your cabbage to be soft, cook until almost done.

But keep in mind that it will still languish in the oven.

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

6. Prepare a baking dish and grease it with oil. It should not be too large, so that when sauce is added to it, all the meatballs are almost completely covered with it.

Place cabbage in 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. Melt the butter over low heat; you can also use vegetable oil if desired. But with butter there will be an additional delicate aroma and taste.

8. As soon as the butter melts, immediately add flour and fry it lightly. Be careful not to let it turn brown. Otherwise, the sauce will have a bitter taste.

You can add ground nutmeg to the sauce. It will give the sauce a nice nutty flavor.

9. Immediately add sour cream and mix thoroughly. And then milk. It must be pre-warmed and added hot. The mixture must be stirred constantly; you can use a whisk or spatula for this.

Add milk at your discretion, if you like more gravy, add 1.5 cups of milk. If less, add 1 cup

Heat the mixture thoroughly until it thickens slightly. Bring to a boil, immediately reduce heat and simmer for 5 minutes with continuous stirring.

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

11. Sprinkle breadcrumbs and grated cheese on top.

12. Place the pan in a preheated oven at 180 degrees and bake until done. Readiness is determined by the appearance of a pleasant golden crust on the top of the dish.

Serve along with cabbage, sprinkled with fresh chopped herbs. Possibly with sour cream.

It turns out very tasty! Prepare it, you won’t regret it. Then everyone will ask you to cook it more than once.

Minced chicken meatballs in the oven

As I already said, you can use chicken or turkey to make meatballs. So I bring to your attention the following recipe.

We will need:

• chicken or turkey breast fillet - 500 g
• chicken liver - 200 gr
• cabbage - 200 gr
• onion - 1 piece (small)
• garlic - 2 cloves
• milk - 100 ml
• egg - 2 pcs
• breadcrumbs - 1 cup
• salt, pepper - to taste

For the gravy (sauce):

• chicken broth - 400 ml
• butter - 70 -80 g
• flour - 2 tbsp. spoons
• milk - 180 ml
• salt - to taste

Preparation:

1. Prepare minced meat. To do this, pass skinless chicken or turkey fillet through a meat grinder. Also grind the chicken liver.

2. Of course, you don’t have to use it, but when I wrote an article about it, I was so inspired that now I want to cook it more often.

Moreover, we will not add it in vain; our products will receive an excellent taste note in its form. If you cook these meatballs at least once by adding liver, then you will always add it. Tested for myself.

3. Peel the onion and garlic, cut the cabbage into pieces and grind in a blender.

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

5. In a large bowl, combine the minced meat, cabbage mixture and milk mixture. Mix thoroughly until smooth.

6. Make small meatballs from the minced meat. Place them on a lined and greased sheet of foil, which we previously lined a baking sheet with.

7. Place the baking sheet in an oven preheated to 210 degrees. And bake the meatballs for 15 - 20 minutes until fully cooked.

8. While they are baking, prepare gravy or sauce, as you prefer. To do this, melt the butter in a saucepan, then add flour in small portions, mixing thoroughly. You don't need high heat for this, otherwise the flour will start to burn, turn dark brown and add bitterness to the sauce.

Fry the flour for no more than 2 - 3 minutes.

9. Then, stirring constantly, pour in hot milk and hot broth. Salt the sauce to taste. Cook until thickened, stirring occasionally. To prevent it from turning out lumps, you can stir it with a whisk.

10. Remove the finished meatballs from the oven and place them in a saucepan in the sauce.

11. Simmer in sauce for 7 minutes. After which you can serve with any side dish.

This dish has 100% taste. Delicious! Yes, and preparing it is not difficult. Everything is so simple that even someone who has never cooked anything can handle it.

Recipe for meatballs with rice and gravy in a frying pan

This is a very interesting recipe with a surprise inside. Who is trying this dish for the first time? He is always surprised by this and looks with interest at what kind of filling is there. And all because there are Brussels sprouts inside.

We will need:

• minced meat - 400 gr
• boiled rice until half cooked - 1 cup
• broth - 1 - 1.5 cups
• egg - 1 pc.
• garlic - 2 - 3 cloves
• Brussels sprouts – 300 gr
• salt, ground black pepper - to taste
• vegetable oil - for frying

Preparation:

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

2. In the meantime, prepare the minced meat. To do this, finely chop the onion and chop the garlic using a press. Mix all this together with minced meat and add rice, which was boiled in advance until half cooked. Add egg, salt, spices and ground black pepper.

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

The minced meat should not be liquid. And if you cut the onion and did not twist it in a meat grinder, it will turn out that way.

3. Prepare meatballs. Take a little minced meat and form small balls, placing a small head of Brussels sprouts in each of them.

4. Fry the resulting products in a frying pan with a small amount of vegetable oil until beautifully golden brown.

5. Then pour broth into the frying pan, any broth - meat, chicken or vegetable. If it is not salty, then add salt and pepper to taste.

6. Simmer over low heat with the lid closed for 15 minutes.

7. Then serve with sour cream, sprinkled with fresh herbs. Serve as a side dish or. Or you don’t have to serve anything, because the side dish is already inside!

8. Eat with pleasure!

Here is another interesting recipe that children really like, and it is also dietary. Therefore, it is suitable for feeding very young children.

Minced hedgehogs with rice in a slow cooker

This is a very simple recipe that won’t take much time to prepare. I suggest watching a video on this topic, where watching will take less time than reading.

True, this recipe does not quite fit into today’s selection, since it is prepared without gravy. But if you wish, gravy or sauce can be prepared according to any of the above recipes. The same sour cream sauce is perfect for these meatballs.

Well, by the way, “hedgehogs” are cooked in both tomato sauce and broth. True, such recipes do not have such a pronounced type of “thorns”, but nevertheless they also have this exotic name.

In conclusion, I would like to say that meatballs are one of the easiest dishes to prepare, and because of this, it is very loved and popular among housewives.

But if you get creative, you can make a wonderful culinary dish from ordinary meat balls in broth. And that’s exactly what I tried to achieve in today’s article. I chose unusual recipes for this article, each of which has its own “zest”. And it is she who makes the taste of the dish simply unforgettable.

How I managed to do this is up to you to judge. If you liked the recipes, like and share them with your friends. Surely, they will also want to enjoy a delicious meat dish.

If you have interesting recipes, then share them with us. Recipes can be posted in the comments. The most interesting recipes may appear on the pages of my blog with a mention of the author’s name.

And I wish you all the best! And bon appetit to those who cooked meatballs today!

For 7 servings you will need:

750 grams of minced meat (pork + beef)

1 tea cup Krasnodar short grain rice

1.5 teaspoons salt

1 teaspoon ground black pepper

2 eggs

half a large onion

2 cloves garlic

1.5 tablespoons tomato paste

1 tablespoon flour (topped)

4 tablespoons vegetable oil

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Pour one teaspoon of rice with two cups of cold water.

Add half a teaspoon of salt. Place the rice on the stove. Cook after boiling for exactly 10 minutes. Then remove the rice and leave covered for another 15 minutes. This is necessary for the rice to completely absorb all the moisture. Lightly boiled sticky rice is suitable for meatballs.

Place the finished rice in a bowl and cool.

Then beat 2 raw eggs into the rice and stir well.

Add minced meat, a teaspoon of salt and ground pepper.

Stir the minced meat with rice until smooth.

And then be sure to beat the minced meat. Do it this way: lift the entire mass and forcefully drop it back into the bowl. Repeat at least 5-6 times.

The beaten minced meat looks different, and you can compare it in the photo. The minced meat is beaten so that your meatballs are dense and hold their shape well.

Then divide the minced meat (the mass with rice) into 14 equal parts.

Grease a frying pan without a handle or a small baking sheet with high sides with one tablespoon of vegetable oil.

Form into round meatballs. When forming the meatballs, wet your hands with water. Place the meatballs in the pan.

Bake in an oven preheated to 220 degrees for exactly 20 minutes.

While the meatballs are baking, prepare the gravy.

Chop half the onion and garlic. Onion - in half rings. Garlic - in circles.

Pour three tablespoons of vegetable oil into the frying pan. Add onion and garlic. Fry for 4-5 minutes, stirring constantly.

Then add flour and tomato paste.

Stir well and continue frying for another 2-3 minutes.

Pour in 1 liter of cold water and stir so that there are no flour lumps. Bring the sauce to a boil, add salt and season with spices to taste. Remove from stove.

Almost every nation in the world has dishes made from minced meat in the form of balls in their kitchen. That is why the preparation of meatballs is very diverse. It is generally accepted that the recipe for making meatballs was first found among the Turkic peoples. So the Turkic dish kufta is popular in the east.

1. Meatballs with gravy

A delicious combination of dense beef meatballs with a spicy garlic and mushroom gravy.

Ingredients:

• lean ground beef - 0.5 kg
• onion – 1 pc.
• egg – 1 pc.
• water - 100 ml
• sour cream - 2 tbsp. l.
• breadcrumbs - 2 tbsp. l.
• dry dill

Gravy:

• mushrooms - 200 g
• garlic - 3 cloves
• flour - 2 tbsp.
• water - 1.5 tbsp.
• frying oil

Cooking method:

Mix sour cream with breadcrumbs, water and mix with other products for meatballs. Knead the mixture thoroughly and then beat it. Form small balls and fry them over high heat. The purpose of frying is not to bring it to readiness, but to get a crust, even if they remain raw inside. Place them in a mold and bake. This will take about 15 minutes at 200 C.

Preparing the gravy:

Crush the garlic, but make sure it holds its shape. You can flatten it with the side of a knife. Fry it for a few minutes, then remove it, add it to the oil and fry the mushrooms, cut into slices, and a little later add the chopped onion. Add the oil left over from frying the meatballs, add flour and brown it. Then add water, add salt and simmer for a few minutes until the gravy thickens. You can garnish the meatballs with boiled rice and potatoes.

2. Meatballs with rice

More often, such meatballs are called “hedgehogs” because of the boiled rice sticking out of the ball. Children love them very much. In order for the “needles” to stick out, you need to use raw rice. It’s better to take not a round one, but a long one, like basmati. You can also put it boiled, it will be just as tasty, it’s just that 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. Either boil the rice until half cooked or soak for an hour. Mix rice, minced meat, onion, salt, pepper. Make balls (about 4-5 cm in diameter) and place in a frying pan greased with sour cream.

Mix the ingredients for pouring, add water, maybe a glass, maybe a little more. You want the sauce to cover the meatballs almost completely. And simmer over medium heat for about thirty minutes.

3. Meatballs in tomato sauce

You can make regular meatballs and simmer them in regular tomato sauce with tomatoes and tomato paste. It will be tasty, but a little boring. What if you create an explosion of emotions and prepare a dish that is quite simple, but tasty and extraordinary? Easily. The minced meat itself, where cottage cheese is added, and the sauce, which has a simply indescribable taste, will turn out to be unusual.

Necessary:

• Minced meat - 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.
• greenery
• ready mustard - 1 tsp.
• salt, spices

Sauce:

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

Preparation:

Grind the onion and garlic (on a grater, using a blender). Add minced meat and bread soaked in water (or milk) and squeezed out. Knead. The next step is to add the egg, cottage cheese and mustard. Chop the greens, pour in the milk and knead again. At the final stage, add salt and pepper. You can limit it to this, or you can add other spices - nutmeg or Provençal herbs, for example. Roll into meatballs of your favorite size. Can be like cutlets or smaller. The main thing is to get round little bells. Dip them in flour, fry and set aside for a while.

Prepare the sauce:

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

Dilute the starch in 50 ml of water and pour into the sauce. Stir, add water or broth (you can use a cube), chop the herbs and add chopped garlic. Cover the sauce with a lid and simmer for 10 minutes. The crucial moment comes: the meatballs are immersed in the sauce. They need to be completely covered with it. Cover 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 turn out very soft, with a delicate taste. Any meat is suitable for them. You can take ready-made minced meat or grind whole pieces through a meat grinder. If desired, the onion can be pre-fried, this will give the meat balls an original taste.

We will need:

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

Preparation:

Soak the bread in water (milk), squeeze lightly. It will taste better in milk, but it can also be tasted in water. If you are going to grind the meat through a meat grinder, also pass soaked bread and onions – fried or raw – along with it. Beat the eggs and add them to the minced meat. It is the beaten eggs that make the meatballs tender and juicy. Add salt and pepper. Knead the minced meat thoroughly and beat it a little for airiness.

Roll into balls, roll in flour and fry. They are small in size, so they are fried until fully cooked. Transfer the meatballs to a cauldron.
For the sauce, mix sour cream, broth (or water), salt, and flour. Pour this mixture over the meatballs and simmer for five minutes.

5. How to cook meatballs in the oven

Delicious meatballs with added cheese. It makes the meatballs more tasty, and the tomato mixture in which they are stewed – 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

Preparation:

Chop the onion very finely and grate the cheese. Mix everything with minced meat, salt and pepper.

Remove the peel from the tomatoes and finely chop the pulp. You can do it faster - cut the tomato in half and grate it. The pulp gradually wears off, but the skin remains in the hands. Add a little salt to the tomato mass and add sugar. Here you need to try. If the tomatoes are sweeter, add a little less sugar, and vice versa. You need to rely on your taste. You can add herbs or allspice.

Pour the seasoned tomato mixture into a mold and place in the oven, or simmer on the stove for 10 minutes to release the juice. Yes, this is an interesting turn of events.

While the tomatoes are releasing their juice, form meatballs with wet hands and plunge into the stewed tomato mixture. Bake for 30 minutes until done (200 C).

6. Meatballs in a slow cooker

Cooking meatballs in a slow cooker is a real pleasure. All you need to do is load the groceries; she does the rest herself. There is no need to monitor the process; nothing will burn or run away. And after a certain time, all that remains is to pick up the delicious finished dish. Like, for example, meatballs.

Compound:

• Minced meat - 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 ingredients for the meatballs. Form balls and place in a bowl.

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

The meatballs will turn out tastier if you don’t use purchased minced meat, but cook it yourself from meat. It turns out more juicy, because... it retains meat juice.

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

Source

Minced meatballs are the simplest dish. The same minced meat can be used to prepare different types of meatballs, and the products themselves can be served with various side dishes and sauces. This is a universal dish, because they are prepared from any type of meat. And now more about how minced meatballs are prepared.

We all come from childhood, so the catering that fed us in kindergartens, schools, and student canteens is firmly ingrained in our heads and taste preferences. Many still remember the distant taste of meatballs baked on a baking sheet, which were sticky, aromatic, in a light, but not at all tomato sauce, as usual. They seemed very tasty. We tried to find this classic recipe to remember that time.

Meatballs are made from minced meat, but they differ from cutlets in that they always contain a filler in the form of rice, vegetables or bread, are shaped like balls and before frying or baking they are necessarily rolled in flour, but not breadcrumbs, as is done with cutlets. Additionally, the meatballs are usually cooked in a sauce.

So, to cook classic minced meatballs with rice, you need an oven.

And also the following products (given per serving):

• cutlet meat (you can use beef, pork, mixed minced meat, as well as veal and lamb) - 105 g;
• water - 12 g;
• rice - 11 g;
• onions - 29 g;
• animal fat (can be replaced with vegetable oil) - 4 g;
• flour - 8 g.

It is clear that if you are preparing for a family, then accordingly multiply the number of grams to the required proportions.

Progress:

1. Chop the onion and sauté in fat.
2. Boil the rice until half cooked. It is important to know that in this recipe and in all others, the rice is not washed after boiling in order to maintain its stickiness.
3. Mix onion with rice, add minced cutlet meat, salt, pepper, mix and form medium-sized balls, cutting at the rate of three meatballs per serving.
4. Bread the balls with flour and place them in a single row on a greased baking sheet or shallow frying pan.
5. Bake until half cooked, transfer to a saucepan and pour in milk so that the minced hedgehogs are almost covered. Place on the fire and simmer over low heat. You can leave them on a baking sheet, if it is small, pour milk on them and put them in the oven over low heat. After extinguishing, turn off and leave so that the milk is absorbed. This way the hedgehogs will absorb the delicious creamy taste.

Many people called such meatballs that way - hedgehogs.

With rice - like in kindergarten

There is another recipe floating around the Internet, which is also called kindergarten meatballs. This variation is actually called red sauce meatballs and can be found in a 1985 cookbook. The taste is really delicate and pleasant. You can make meatballs according to this recipe either from pork alone or from mixed minced pork and beef.

Here's what you'll need:

• 0.4 kg of finished minced meat;
• one egg, one onion;
• a glass of rice;
• salt and pepper.

For the gravy:

• a couple of spoons of sour cream;
• a couple of tomatoes;
• four tablespoons of flour;
• spices and sugar.

Add finely chopped onion to the minced meat. Boil the rice until it is half-raw, cool and add it to the minced meat. Then put onion, salt, pepper and other spices, break the egg. Mix and form meatballs.

For the sauce, grate the tomatoes, put sour cream, spices, sugar in them, fry the coarsely grated carrots a little in vegetable oil and pour the prepared sauce into it. Add a little water, bring to a boil and drop the floured meatballs into the sauce. Simmer over low heat until done.

In tomato sauce

Probably the most popular method is with tomato. Any minced meat is suitable for it. You can take a ready-made semi-finished product. Make meatballs, sprinkle with flour, fry in a frying pan. When one side is browned, turn over and fry the other. Remove the products, and fry the onion and grated carrots in the remaining fat from frying. Pour the fried vegetables with tomato paste dissolved in water (one or two tablespoons of paste). Season with salt and pepper again, throw in the bay leaves and immerse the fried meatballs in this sauce. Simmer for 15 minutes.

Minced pork meatballs

The best solution is to make pork meatballs. Always soft, juicy products go well with mashed potatoes and other vegetable side dishes.

For 700 g of meat take:

• a glass of rice boiled until half cooked (some add raw cereal). In this case, the meatballs need to be cooked longer so that the rice is cooked;
• two onions;
• carrot;
• a couple of glasses of tomato juice;
• oil for frying;
• 0.5 cups sour cream;
• spices.

Let's prepare it like this:

1. Turn the meat through a fine grinder and place the onion there too.
2. Add salt and pepper and other spices you like.
3. Add rice.
4. Stir, make meatballs.
5. Fry for a couple of minutes on both sides over high heat until they get a nice crust but remain raw inside.
6. In a frying pan with the remaining oil, fry the grated carrots and the second onion.
7. Transfer to a refractory dish, sprinkle with fried onions and carrots.
8. Pour in a mixture of tomato juice and spices and simmer until done. Serve with sour cream.

How to cook with ground beef?

Meatballs made from ground beef with rice are prepared in the same way as regular meatballs made from fattier pork. Lean beef needs gravy, so you can prepare it with sour cream and tomato paste. But there is another interesting recipe that uses white bread instead of rice. This dish is worth trying!

For 400 g of beef pulp, passed through a meat grinder, take:

• a couple of pieces of stale wheat bread;
• one or two cloves of garlic;
• 100 g cream;
• 2 tbsp. spoons of tomato paste or a little more homemade tomato;
• flour, milk, salt and pepper to taste.

It is better to make minced meat by passing the meat through a meat grinder twice. Next, salt it, add half the cream, spices, crushed garlic and bread soaked in milk.

Knead and form meatballs. Roll each one in flour and fry in oil or fat. Pour tomato paste diluted in a glass of water into the frying pan with meatballs, pour in the remaining cream and simmer over low heat for twenty minutes. Sprinkle the finished meatballs with dill or parsley.

Minced chicken meatballs with gravy

Minced chicken meatballs with gravy are perfect for children's and dietary meals. They are prepared from a ready-made semi-finished product or from self-twisted chicken breast.

Product composition:

• half a kilo of minced meat;
• a glass of rice;
• a couple of garlic cloves and a couple of onions;
• 1 egg;
• spices;
• flour for dredging.

First fry the onion, cut into half rings, in oil, and then the garlic (low heat so that the garlic does not burn). Add the overcooked mixture to the minced meat, grate the garlic there, add spices and mix well.

Form meatballs with wet hands and roll in flour. While you prepare the sauce, place them in the refrigerator. For the sauce, you can use tomato paste and flour fried in oil - this is a traditional red tomato sauce. Or you can mix a little tomato paste with sour cream. Next, fry the meatballs a little and pour in the sauce. Simmer for another ten minutes and the dish is ready!

With sour cream sauce

Meatballs are good just with sour cream. Using any method given here, prepare the minced meat, make meatballs and fry. By the way, in sour cream they will be equally tasty without frying, but you will get fewer calories.

Pour sour cream over the balls and sprinkle with a mixture of Italian herbs or dried parsley. Simmer until tender and serve with a side dish of potatoes.

Diet option for steam

The dietary option excludes frying the meatballs; there is also no need to fry the onions; they are placed in the minced meat raw. And garlic is completely excluded. These meatballs can be given even to small children.

And they are done like this:

1. Pass 300 g of chicken or turkey fillet through a meat grinder, adding half an onion and half a carrot;
2. knead the minced meat, adding salt;
3. Boil a quarter cup of rice until tender and cool;
4. mix with minced meat and add a little chopped parsley;
5. make meatballs and place in a double boiler, after adding a bay leaf to the water;
6. steam for a quarter of an hour.

If you don't have a double boiler, you can use a colander placed over boiling water in a saucepan, which you need to cover with a lid.

In the meantime, let's prepare the sauce - blanch the tomato, remove the skin, and chop finely. Place tomato pieces in a saucepan and add a little water. Add salt. The sauce is ready. Pour it over the steamed meatballs and serve.

With added mushrooms

An original and incredibly tasty version of meatballs with mushrooms will also decorate the festive table. They are prepared from ordinary minced meat with rice, but their dressing will be unusual.

For it you will need mushrooms - the most aromatic and tasty ones, of course, forest ones, but you can take oyster mushrooms and champignons.

If the mushrooms are fresh, they are pre-fried over high heat to enhance the taste and aroma.

If they are frozen, then they should also be fried. But the dried mushrooms are pre-boiled, the broth is saved for the sauce, and the mushrooms themselves, squeezed and cut into strips, are fried. Mushrooms are placed on top of the fried meatballs, poured with mushroom broth and simmered, adding a little sour cream at the end.

Meatballs according to Italian recipe

You will also like this very unexpected and original recipe from Italian chefs.

Need to:

• 0.6 kg minced beef;
• 250 g low-fat cottage cheese;
• some parmesan cheese;
• one lemon;
• one egg;
• medium sized onion;
• pine nuts - 6 tbsp. spoon;
• two-thirds of a glass of breading in the form of crackers;
• a little olive oil;
• pureed tomatoes - as much as you want, according to your taste;
• three cloves of garlic;
• seasonings such as dried basil, parsley and black pepper.

Sauce:

• half a kilo of pureed canned tomatoes;
• 300 g chopped tomatoes;
• 125 ml dry red wine;
• balsamic vinegar and salt.

Cooking:

1. Chop parsley, garlic and onion.
2. Wipe the cottage cheese.
3. Remove the lemon zest.
4. A couple of st. Heat a tablespoon of oil and fry the peeled nuts in it. Add onion and garlic, basil.
5. Mix cottage cheese with minced meat, add parsley, breadcrumbs, egg, grated Parmesan and lemon zest.
6. After stirring, add more fried onions and nuts.
7. Add salt so that the minced meat is a little saltier than necessary.
8. Place it in the refrigerator for 10 minutes, then take it out and make meatballs.
9. For the sauce, take a wide-bottomed pan, place the tomatoes and heat them, add wine and vinegar, and then heat again, but do not boil.
10. In a separate frying pan, fry the meatballs in a small amount of oil until browned on both sides. Using a slotted spoon, place them into the tomato sauce. The meatballs immersed in the sauce should simmer over low heat for another quarter of an hour.

Fish meatballs are very tasty. Both river and sea fish will do, you just need to take either fillets or fish with a small number of bones. As usual, add salt, pepper, and rice to the minced meat. Do not add too much rice to the fish meatballs, so as not to make them excessively dry and tough. They do not contain onions, they are too fragrant and can overwhelm the natural flavor of the fish. But a clove of garlic won’t hurt, it will enhance the fishy aroma.

Instead of onions, you can chop a few green onions, and also add a handful of chopped dill or parsley.

The fried balls are placed in a frying pan and poured with either sour cream or tomato sauce - both options are good.

With cabbage

Cabbage meatballs are more juicy, tender and light due to the vegetables. Be sure to try cooking them.

Products:

• 750 minced meat;
• 400 g shredded cabbage;
• a glass of rice;
• egg;
• one carrot;
• one onion;
• pepper, salt;
• oil for frying.

For the gravy:

• sour cream;
• nutmeg;
• salt;
• tomato paste;
• pepper and thyme.

1. Chop the cabbage, mince with minced meat and mix.
2. Add spices and salt to the minced meat.
3. Chop the onion and carrots and simmer in oil, then add peppercorns, bay leaves, a little water and tomato paste. Boil.
4. Add flour to sour cream and mix. Then add this mixture to the pan with carrots and onions. Boil.
5. Roll the minced meat into small meatballs and dip them into the sauce.
6. Simmer everything together until the meatballs are ready, covered.

It’s very quick and easy to cook meatballs in a slow cooker. To do this, you need to boil a glass of rice and discard it. In frying mode, fry the onion and grated carrots. In 700 g of minced meat (500 g of beef and 200 g of pork), add fried vegetables and add rice, spices, and salt. Stir, roll into balls and place in a bowl. Next, pour in hot, lightly salted water and add a little tomato paste. Simmer for 40 minutes.

Meatballs with rice is a simple and satisfying dish made from minced meat and rice, which occupies a leading position in large families. Cooking requires simple, affordable ingredients and not a lot of time.

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

Classic meatballs with rice recipe

Classic meatballs with rice served with a side dish. The most common and delicious option is mashed potatoes.

Taste Info Meat main courses

Ingredients

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

How to cook classic meatballs with rice and minced meat

To prepare meatballs according to the classic recipe, you need to start with rice. If you want to cook the meatballs not today, but the next day, pour boiling water over the rice overnight. By morning it will swell and will not require pre-boiling. Otherwise, the rice needs to be boiled. Pour water over the rice until it covers a little. Place on the fire, bring to a boil, and reduce the heat. We wait until the water boils away. Cool the cooked rice to room temperature.

In the meatball recipe, the rice is always boiled; the rice is not boiled when preparing “hedgehogs” with rice - this is similar to meatballs, but is prepared a little differently.

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

Now let's get to the minced meat. If you cook it yourself, pay attention to the freshness of the meat. Fatty meat is not suitable for this dish. If you use store-bought minced meat, pay attention to the fat content. Fatty meatballs will disintegrate.

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

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

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

In some recipes, the meatballs are pre-fried; this can be done to ensure that the meatballs do not fall apart. In this recipe they are not fried, they turn out whole and soft.

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

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

Place the meatballs on low heat and cook covered for 35-40 minutes according to the recipe. Serve classic meatballs with rice and minced meat with a vegetable side dish or mashed potatoes. You can serve them as an independent dish.

Teaser network

Meatballs with rice in sour cream sauce

Thanks to sour cream, the meatballs are very tender and soft. Meatballs with rice and gravy only take 45 minutes to prepare.

Ingredients:

Preparation

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

Meatballs with rice like in kindergarten

Remember that magical taste of kindergarten meatballs? Let's try to reproduce it. It will take 60 minutes to prepare, you will get 6 servings of meatballs with rice, just like in kindergarten.

Ingredients:

Preparation

1. Add cooled rice to the minced meat and add salt. Peel the onion and finely chop it, add it to the minced meat along with the eggs, pepper and mix.
2. Form small meatballs. To make them smooth and beautiful, place a plate of cold water next to them and wet your hands with it. Meatballs are prepared like in kindergarten without breading, so you have to use water.
3. Take a deep frying pan or saucepan, heat the vegetable oil and fry the meatballs, stirring, on all sides until golden brown. Fry over medium heat; there is no need to cook the meatballs until done.
4. Mix half a glass of water with tomato paste and salt. When the meatballs are fried, pour the resulting sauce and wait until it boils. As soon as the meatballs boil, immediately reduce the gas to minimum, cover the saucepan with a lid and simmer for 15 minutes.
5. Mix sour cream with flour, add 100 ml of water and pour over the meatballs. Close the lid again and simmer for another 15 minutes. Serve with any side dish.

Meatballs with rice in the oven

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

Ingredients:

Preparation

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

You can cook meatballs with rice in the oven every day, varying the recipes a little.

Meatballs with steamed rice

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

Ingredients:

Preparation

1. Wash the round rice and cook in a glass of water. Add salt during cooking. There is no need to cook until done, the main thing is that the water boils away. Gas after boiling to a minimum.
2. Soak the loaf crumb in milk, leave for about five minutes to swell. Mix the loaf with cooled rice, add eggs. Grind the onion in any convenient way: grind in a meat grinder, chop with a blender, grate or cut into cubes. Add chopped parsley or dill.
3. It is better to use dietary minced meat for steaming meatballs: turkey, rabbit, chicken breast.
4. Mix all the prepared ingredients, add salt and pepper and roll into small meatballs.
5. You can sprinkle the cutting board with brittle and freeze the meatballs for future use.
6. Place fresh meatballs in a steamer tray and steam for 30 minutes. Steamed meatballs with rice are ready! Serve with stewed vegetables and any side dish.

Meatballs with rice and cabbage

Juicy and tender meatballs with cabbage in tomato sauce are incredibly tasty. This dish resembles cabbage rolls; it is also called lazy cabbage rolls.

Ingredients for 6 servings:

Preparation

1. Wash the cabbage, remove the top leaves, cut out the hard veins. To prepare meatballs we need 250 grams.
2. Finely chop the cabbage and peeled onions.
3. Grate the peeled carrots on a coarse grater.
4. Heat 2 tablespoons of vegetable oil and fry the carrots, onions and cabbage over medium heat until the cabbage and carrots become soft.
5. Rinse the rice thoroughly until the water becomes clear. Pour 2 cups boiling water and cook over high heat for 8 minutes. Then place the rice in a sieve to drain and cool.
6. Add cooled rice, cooled stewed vegetables, an egg to the minced meat, add salt, add spices and knead.
7. Roll the meatballs and place them in heated vegetable oil. Fry on all sides until golden brown. You will have to fry in batches, because you get a lot of meatballs.
8. If you don’t want to cook all the meatballs, then fry as much as you can in a frying pan, and put the rest in the freezer. Place the meatballs in a cauldron and pour boiling water so that it covers them halfway.
9. When the water boils again, add tomato paste and salt, stir, cover the cauldron with a lid and simmer over low heat for 30 minutes.
10. Add sour cream mixed with 100 ml of water and pour into the meatballs. Mix carefully, as they are almost ready, and simmer for another 15 minutes.

Tips for housewives:

• Meatballs with rice and minced meat can be prepared for future use. Roll the balls and place them on a board or tray in one layer. Freeze in the freezer for several hours. As soon as they begin to “knock” against each other, transfer them to a bag or container. You need to cook such meatballs without defrosting them, simply placing them in boiling sauce.
• Don't buy parboiled rice for meatballs. It's best to take a round one.
• It is very convenient for meatballs to boil rice in bags. You can also boil rice in a large amount of water, and after the rice is ready, drain the water.
• You can use any minced meat for meatballs, as long as it is low-fat. Dietary options are chicken, turkey, rabbit. It is advisable to twist the minced meat yourself, at least you will know what it is made of.