In order to prepare delicious meatballs with rice, we need a good, proven recipe for making meatballs, of which there are not many. But there are many recipes according to which sauces for meatballs are prepared or gravy is more familiar.
Well, let's start cooking? Here is a list of required products:
1 kg minced meat.
Half a glass of rice.
1 medium onion.
Salt and pepper to taste.
Sunflower oil.
The first thing you need to do is put the rice to cook, but you shouldn’t cook it until it’s done because we will need the rice to be cooked until half done. While the rice is cooking, prepare everything else.
Cut the onion into pieces and fry a little until transparent. Now mix all the products together, add rice, onion, and egg to the minced meat. And mix thoroughly so that everything mixes well and turns into a homogeneous mass.
You can start forming meatballs from the resulting minced meat. It is better not to make the meatballs very large; the optimal size is a little larger than a walnut. This way they will bake well and will take less time to cook.
Minced meatballs with rice in a frying pan (step-by-step recipe)
Very juicy and tasty meatballs are obtained using this recipe. They are very easy to prepare. Surely, all the ingredients from the list below are already in your kitchen. But, even if something is missing, you can buy it at any grocery store at an affordable price. These “hedgehogs” are loved by everyone – from young to old!
What we need:
- Minced meat (any) – 450-500 g.
- Salt, ground pepper, other spices to taste
- 1/3 cup uncooked rice
- Onions – 1 pc.
- Water – 2-3 tbsp.
- Garlic - to taste
Gravy sauce:
- Tomato paste or sauce – 1 tsp. with a slide
- Black peppercorns – 4-5 pcs.
- Boiling water – 1 glass
- Lavrushka – 1 pc.
- Warm water – ½ cup
- Sour cream – 1 tbsp.
- Flour – 1 tbsp. (plus some for breading the hedgehogs)
Preparation of minced meat:
1. First of all, let's do the rice. It must be rinsed thoroughly, changing several batches of water. Until the liquid covering the cereal is clear, you should continue to rinse.
2. Drain the water after washing. Pour the rice into a saucepan and fill with clean water. Cook for 7-10 minutes until the cereal is half cooked. Then we transfer it into a sieve. No need to rinse. Allow it to sit for all the water to drain.
3. If you are turning the meat right now, then send the onion with it. If your product is already prepared, you need to either finely chop the onion or use a blender to chop it. We also add strained rice to the minced meat. Salt and pepper to taste. You can add your favorite spices, or you can do without them. If you like, add a couple of cloves of fresh garlic or a spoonful of dried garlic through a press.
You can use any meat for minced meat. They are especially juicy and tasty when mixed (pork + beef). But this is also a matter of taste!
4. Now we start mixing. The most convenient way to do this is, of course, with your hands. If the mass turns out to be dry, pour in 2-3 tbsp. cold water and continue kneading. You also need to lightly beat it, collecting the mass with your hand, lifting it above the bowl and throwing it back with force. We do this at least 10-15 times. It will immediately become denser and more flexible. Then the finished meatballs will not fall apart when forming and stewing.
Meatball preparation:
5. Form small balls from the meat mass. You can take them with a spoon so that they are approximately the same size. Using hands moistened with cold water, form even balls. Bread each with a thin layer of flour. Heat the frying pan thoroughly by pouring a little vegetable oil into it. We post our products here. Fry for about 1 minute on each side over high heat. There is no need to bring them to readiness at this stage.
6. In a glass of boiling water, dilute tomato paste. Pour this mixture into the pan with the browned meatballs. Lightly add some salt to the broth. Throw peppercorns and bay leaves here.
The liquid should cover them by about half or a little more. If necessary, you can add a little boiling water from the kettle.
Simmer under the lid for 10-15 minutes.
7. For the gravy, dissolve sour cream and a spoonful of flour in warm water. Pour this sauce over the contents of the pan. Cover with a lid. Now shake the handle a little so that the filling is evenly distributed. Simmer over low heat for another 10-15 minutes. In this case, the sauce should constantly gurgle, but not boil too much.
The finished dish can be served as a stand-alone dinner or with any side dish. For example, with mashed potatoes it will be delicious. Or instead of a side dish, make any salad you like.
Meat “hedgehogs” in a slow cooker - recipe with sour cream and garlic
Another interesting name, it’s probably clear why they called it that way; it is used mostly in children’s institutions such as schools and kindergartens
To somehow attract the attention of the children
Since now the world does not stand still and modern technologies are becoming increasingly popular, many housewives prefer to cook in a multi-helper. The most famous brands, such as Polaris or Redmond, are now in almost every family. In principle, you can use any brand, the main thing is to correctly determine the mode and everything will be, as they say, okay.
We will need:
- minced meat - 750 g
- rice - a glass
- carrots and onions - 1 pc.
- garlic - a couple of cloves
- khmeli-suneli - optionally on the tip of a knife
- salt - 0.5 tsp
- bay leaf - 2 pcs.
Stages:
1. Soak the rice for half an hour, then drain the water. Grate the carrots, cut the onion into small cubes, and either pass the garlic cloves through a garlic press or grate them on a fine grater.
2. Then add a chicken egg and all other ingredients according to the list to the ground beef or beef-pork. Stir with your hands and add salt. Don't forget to add suneli hops for an original taste.
3. Using your hands, form the cutlets and place them on a special baking sheet with holes, the kind that goes with the multicooker. Pour water into the bowl itself and you can add one or two bay leaves for scent. Cover with a lid and set the “Steam” mode and simmer for 45 minutes, do not forget to set the time manually.
4. These are the handsome ones you’ll get at the end, juicy and absolutely safe for health. Now all that remains is to make a cool sauce for them.
4. Tomato-sour cream filling can be made either in a saucepan or in a frying pan.
Pour vegetable oil into a frying pan and fry the onions and carrots. Take one onion and one carrot and chop into pieces, fry until tender.
Then add 1 tbsp of flour and mix, and then add sour cream (3 tbsp) and tomato juice (1 tbsp). Season with salt and pepper and pour in 1 tbsp. water and simmer again for a couple of minutes. The wonderful filling is ready, you can pour it over the meatballs and side dish. Bon appetit!
Recipe for meatballs with gravy like in kindergarten
Recipes from kindergarten are especially in demand. Many in childhood “turned up their noses” at many of the dishes offered. But this second course was always a success. We cook juicy “hedgehogs” with rice in the most delicate gravy very often. After all, they are eaten with pleasure by all family members, regardless of age. I offer you a recipe for delicious hedgehogs that we have known since kindergarten.
What you will need:
For hedgehogs:
- Pork (or other meat) – 500 g.
- Salt and ground pepper to taste
- Short grain rice (dry) – ½ cup
- Flour – 3 tbsp.
- Vegetable oil – 2 tbsp.
- Onions – 120 g.
- Raw egg – 1 pc.
- Bay leaf – 2-3 leaves
For the gravy:
- Sour cream – 2 tbsp.
- Water – 2 glasses
- Flour – 1 tbsp.
- Tomato paste – 1 tbsp.
Glass – 200 ml.
Step-by-step cooking recipe:
1. Wash the rice very well until the water is clean. Then drain all the liquid and transfer the cereal to a saucepan with a thick bottom. Fill with 2 glasses of cool water. We put it on fire. Add a pinch of salt. Stirring occasionally, cook for 10 minutes, covering the pan with a lid.
2. Grind the meat through a meat grinder. Next we send the onion, previously peeled and cut into 4-6 parts. Add rice to this mixture and break one egg. Add a little salt and pepper to taste, then mix everything thoroughly.
You can use ready-made minced meat, for example, from the freezer. Only in this case, it needs to be completely defrosted. If it does not contain onions, the onion can be chopped in a blender and then mixed with the minced meat.
3. The resulting mass must be beaten so that products made from it are dense and do not fall apart. To do this, collect part or all of the mass in your hand. Lifting it above the bowl, throw it down with force. And so 10-15 times.
The minced meat will become more elastic and denser. Now you can make small balls from it.
4. Heat vegetable oil in a frying pan. Meanwhile, roll each hedgehog in a thin layer of flour. Then place them in boiling oil. Fry over high heat for literally 1-1.5 minutes on both sides. The goal is to brown the products and “seal” the surface. This way they will be juicier inside.
5. Dilute tomato paste in a mug with water, add some salt to the sour cream and flour. Stir until smooth and pour into the pan. After boiling, simmer for about 10 minutes, covering with a lid. You need to cook at a stable, medium boil. At the end, throw in the bay leaves. Let it simmer with the bay leaves for a couple more minutes and you can remove it from the stove.
Serve the dish hot, with potatoes, vegetables or pasta.
Cooking instructions
- We take the meat, wash it, put it through a meat grinder. You can, of course, use ready-made minced meat if you have it. Place it in a bowl.
- Next, chop a medium-sized onion. You can simply chop it finely with a knife or chop it using a special grater. Add to the minced meat. We also send semolina, eggs and spices there.
- Let the mixture sit for 20 minutes, then begin forming the meatballs. Roll balls of the same size. Roll each one in flour. Place the semi-finished products in a frying pan with heated sunflower oil. Fry on both sides until lightly crusted. Transfer the fried products into a saucepan.
- Prepare the sauce separately. Pour flour into a bowl and add a small amount of water at room temperature. Mix everything well so that there are no lumps left. Next, add tomato paste, sugar and a pinch of salt. Mix everything well and dilute with water to the desired consistency. Pour this sauce over the meatballs in the pan. Place on the stove and bring to a boil, add bay leaf. Simmer over low heat for about 30 minutes.
- It turns out to be a very tasty and aromatic dish. The side dish can be anything: rice, buckwheat or boiled potatoes.
How to cook minced meatballs with rice in tomato-sour cream sauce
The author of this video is famous culinary blogger Olga Matvey. She offers a very simple and delicious recipe for meatballs using a simple set of ingredients. She will show and tell you everything in a detailed description. Even a novice housewife can cope with preparing such a dish.
To prepare you will need:
- Any minced meat – 500 g.
- Salt, spices to taste
- Dry rice – 2 tbsp.
- Raw egg – 1 pc.
- Onions – 3 pcs. medium size
- Tomato paste, ketchup or tomato – 200 g.
- Carrots – 200 g.
For details on how to prepare minced meatballs with rice and gravy, watch the video.
You can serve this dish with any side dish or dine on it as is. This dish can easily be classified as “quick” or “quick and tasty”. Having spent a minimum of time, effort and money, we serve a very tasty and healthy lunch for the whole family.
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Recipe for juicy meatballs without rice for the oven
In the minced meat for meatballs, instead of rice according to the Swedish recipe, it is customary to add white bread soaked in milk or cream and boiled potatoes grated on a fine grater. The traditional fried onions and carrots, salt and ground pepper are also added there - the base for the meatballs is ready.
Form balls from it, roll them in flour, and place them on a greased baking sheet. Immediately pour in tomato sauce and place in a hot oven for 40 minutes.
Moroccan tagine with lamb and egg
Category: Hot dishes Minced meat dishes Hot minced meat dishes
Kefta Tagine. Moroccan tagine with lamb meatballs and fried egg in spicy tomato sauce. Today I have a very tasty Moroccan dish - Kefta Tagine. This is exactly what they serve in the Moroccan restaurant Le Timgad in Paris, which is located near the Arc de Triomphe (if you pass by, go try the original))). A distinctive feature of this tagine is the presence of lamb meatballs, cumin, paprika, saffron, fried eggs and olives. This tagine is best served with couscous, but it wouldn't be bad with rice either. And be sure (!) to serve fresh flatbreads! They are very tasty to dip spicy tomato sauce and runny yolk oozing from the “fried egg”. And don’t forget about cilantro, don’t forget about cilantro! It is she who completes and brings together the entire flavor range. Naturally, tagine is prepared and served in a certain national dish, but in a frying pan it turns out no worse)))
