Minced meat and fish dishes are popular in all cuisines of the world. Firstly, they are delicious, and secondly, nutrients, contained in them, after grinding are absorbed faster and better. Meatballs are not just healthy, their appearance even attracts children, who often refuse other meat dishes. In addition, dietary meatballs can be given to babies who are less than a year old.
Meatballs with rice, cooked according to step by step recipes, suitable for lunch and evening menus. The dish is meat balls, stewed in sauce. Unlike other minced meat dishes, rice and vegetables are added to the meatballs; the sauce options are different, but the most popular are tomato sauces.
General principles for preparing meatballs with rice using step-by-step recipes
Traditionally, meatballs are cooked on the stove or stewed in the oven, there are many adapted recipes such a dish for a slow cooker. Regardless of the preferred cooking option, the main condition should be taken into account - it is undesirable to place the meatballs in more than two rows, so the dishes should be selected deep and wide. It is desirable that it be thick-walled or with a multi-layer bottom. Enameled containers are not suitable; the sauce in them burns easily. If you decide to cook in the oven, use a non-stick baking sheet or fireproof glass dish. The goose pan is perhaps the ideal utensil for both methods.
Minced meatballs can be made from any meat; the choice depends on personal preference. Pork meatballs are popular, but they are most delicious from mixed minced meat, when pork and beef are taken in equal proportions. For dietary option It is better to use poultry meat: chicken or turkey. For lovers fish dishes, you can serve meatballs with rice from large sea fish. It is important that it is uniform, so twist it meat products in a meat grinder twice, using the finest grate.
Cooking meatballs should begin with preparing the rice. It is best to take round grain cereals. This rice quickly absorbs and retains moisture, making the meatballs juicy. In addition, round grain cereals, even after thorough washing, do not lose their stickiness, which is necessary for holding the minced meat together.
Rice must be sorted before use; grains may contain rubbish and husks. After this, it needs to be rinsed several times with a jet. cold water, and only then boil it. There is no exact ratio of rice to water, but keep in mind that round grain cereals require a lot of liquid. The meatballs do not require boiling the rice until cooked; after boiling, it is enough to simmer over low heat for no longer than a quarter of an hour. Rinse boiled rice not necessary. To cool it down and remove all excess moisture, just throw it in a colander.
Onions are added to the minced meat to make the meat or fish balls juicy. It is ground in a meat grinder or grater. In addition to rice and onions, other components can be added that improve taste qualities: cheese, garlic, spices and herbs. For better binding, eggs, bread crumbs or white breading of ground crackers are mixed into the minced meat.
Form the meatballs with your hands, moistening your palms with water for convenience. The size of the meat balls can be different, it all depends on the wishes of the cook.
All types of meatballs are stewed or baked in sauce. Most often prepared tomato dressing, into which, to soften tomato taste add sour cream or cream. The sauce for the meatballs can be prepared to your taste; there should be enough of it to cover the meatballs completely.
Meatballs with rice: step-by-step recipe with tomato sauce
Ingredients:
Minced meat – half a kilogram;
Small carrot;
60 gr. rice cereal;
2 tablespoons of thick, unsalted tomato;
Eggs – 2 pcs.;
Large onion;
Four tablespoons of oil;
Half a liter of water;
50 gr. sour cream, medium fat.
Cooking method:
1. After sorting through the rice, rinse cold water, then boil for a quarter of an hour over low heat. Place the semi-finished cereal in a colander and lightly rinse warm water, dry it.
2. Finely chop the onion, cut the carrots into thin strips, or grate them coarsely. Add a little oil to the pan and fry the vegetables over medium heat until soft. We try to stir more often, cook under the lid, transfer to a plate and cool completely.
3. Using a wide bowl, stir in the eggs into the minced meat, sprinkle with pepper, add rice, cooled fry, add some salt and mix well.
4. With moistened hands, form round meatballs, the size of a small tangerine. Place in the prepared container in one or two rows.
5. Mix the tomato with sour cream, dilute it with boiling water, add a little salt and pour the resulting sauce over the meatballs. We do this extremely carefully, trying not to get into semi-finished products. Pour the meatballs so that they are completely covered with the sauce and place the container on high heat.
6. As soon as the sauce boils, set the heat to minimum. Simmer the meatballs covered in tomato-sour cream sauce for at least 40 minutes.
Delicious meatballs with rice: step-by-step recipe with Adyghe cheese (in the oven)
Ingredients:
Chicken mince, we can replace it with anything, even fish – 700 gr.;
80 grams of rice;
Two spoons of tomato, GOST quality;
A glass of sour cream, low-fat;
Adyghe cheese– 200 gr.;
150 grams of fresh “Russian” cheese;
Cooking method:
1. Boil the rice until half cooked. We sort out the grains, rinse them and fill them with cold water and set them to maximum heat. While waiting for it to boil, stir so that the grains of rice that have settled to the bottom do not stick; you can add a little salt to the water. Next, reduce the heat a little and cook for a quarter of an hour. It is important not to let it boil intensely, otherwise the shell of the grains will burst and the rice will boil, but for our purposes this is undesirable. Place the rice in a colander and set aside until completely cool.
2. Grind the Adyghe cheese coarsely using a grater and place it in a bowl. Add minced meat and boiled rice, add salt, pepper and mix thoroughly.
3. With wet hands, form the meatballs of the desired size, place them in dense rows in a fireproof form, trying to do this in one layer.
4. Prepare the sauce. After peeling three small cloves of garlic, finely chop with a knife and transfer to a bowl. Add basil, tomato, sour cream, add a little salt and stir. Instead of paste, ketchup, tomato juice or grated fresh tomatoes, season the sauce to taste. If you need the same amount of ketchup as paste, then at least 120 grams of tomato juice or puree.
5. Grate the hard cheese into small shavings, stir the prepared sauce and pour it over the meatballs laid out in the mold. Sprinkle hard cheese on top.
6. Place the dish in a preheated oven for forty minutes.
Steamed meatballs with rice: step-by-step recipe with gravy like in kindergarten
Ingredients:
Half a kilogram pork neck And beef tenderloin;
A raw egg;
Cup round grain rice;
Head of bitter onion;
50 gr. coarsely ground white breadcrumbs, preferably homemade.
In the gravy:
Two spoons of wheat and one rye flour;
50 grams of frozen homemade cream;
20 gr. vegetable oil;
Two spoons of low-fat sour cream.
Cooking method:
1. Wash the sorted rice and set to cook in 700 ml of cool water. After boiling, keep it on medium heat until all the water has gone into the cereal. Place in a sieve or colander and leave to cool.
2. When assembling the meat grinder, install a grid with the smallest holes. We twist the washed meat twice, then pass the peeled onion.
3. Place the mixture in a bowl and mix thoroughly so that the pork and beef are distributed evenly. Add the cooled rice, add a little salt, and add a quarter spoon of ground pepper. Pour the egg into the minced meat and mix well again.
4. The minced meat for the meatballs is almost ready, all that remains is to add the breadcrumbs. Don’t add everything at once, mix in half the amount, then try to form a ball. If it is not difficult to fashion it, and it holds its shape well, there is no longer any need to introduce crackers.
5. Divide the meat mixture into 24 balls and place in a steam container of a multicooker or double boiler. Fill the cooking bowl or lower container of the steamer halfway with boiling water and place a container with meatballs on top. Steam for half an hour, then place in a saucepan and cover with a lid to keep warm. We don’t pour out the water, pour half a liter into a separate bowl, it will come in handy.
6. Prepare the gravy. Resow and mix wheat flour with rye flour. Having heated the frying pan, pour in the vegetable oil and without delay put it in butter. As soon as the latter is completely melted, we fall asleep flour mixture, thoroughly mixing it with fat. Add sour cream and mix everything well again. Having achieved homogeneity, pour in half a liter of water left from cooking the meatballs and again stir everything thoroughly, avoiding the formation of lumps. Season with pepper, add a little salt, and bring to a boil. After pouring the gravy over the meatballs, simmer, covering with a lid, for five minutes over low heat.
Fish meatballs with rice: a step-by-step recipe for a dish baked in creamy sauce
Ingredients:
Large fillet sea fish(cod, pink salmon, pollock or hake can be used) – 400 gr.;
Two full spoons of rice;
70 grams of slightly dried cheese;
1/3 spoon of pepper;
20% cream - two thirds of a glass;
spoon ready mixture spices for fish;
Milk or water – 100 ml;
Small onion;
50 gr. crumb white bread;
Two tablespoons of refined, high-quality oil;
One egg (yolk).
Cooking method:
1. Fill the bread with water or milk and let it soak.
2. Rinse the thawed fish fillet and inspect for small bones, cut in large pieces and grind twice. Grind the well-squeezed crumb and onion into the same bowl with a meat grinder. Mix the fish mixture thoroughly.
3. Wash the sorted rice, boil in slightly salted water, as in the previous step-by-step recipes for meatballs with rice, until half cooked. Drain in a colander, rinse well with cold water and leave for a while to allow the liquid to drain.
4. Break the egg. Remove the white and pour the yolk into the minced fish. Season with pepper and add salt very carefully. Add half the spices, rice and mix thoroughly again. We form round meatballs, up to 5 centimeters in diameter.
5. Pour a little oil into a refractory dish and place it in one layer. fish meatballs. For a quarter of an hour we place in hot oven, and in the meantime we prepare the sauce.
6. Pour the cream into a bowl, coarsely grate the cheese into it, add the rest of the spices and a little more pepper. Lightly add salt, stir and pour over baked meatballs. Put the pan back in the oven, heat the meatballs in cream sauce a quarter of an hour, no more.
Tricks for making meatballs with rice using step-by-step recipes
Meatballs with rice, prepared according to step-by-step recipes from our collection, turn out crumbly and soft. If you like them dense, lightly fry the balls in vegetable oil before pouring the sauce.
The sauce should be poured into the container with the meatballs with extreme caution, as their integrity may be damaged. When pouring the sauce, try to direct the stream between the meatballs.
If there are a lot of meatballs and the size of the container does not allow them to be placed in one row, pre-fry the semi-finished products. Thanks to the formed on the surface golden brown crust, the meatballs will keep their shape well, even if there is a second layer on top of the first layer.
One of the most common everyday dishes home menu are cutlets. Almost any side dish can be combined with semi-finished or homemade cutlets; they are very convenient to prepare for future use and serve throughout the week. True, this can not only solve the problem of “what to cook for dinner,” but also cause a persistent aversion to cutlets in the family and a real strike with demands to diversify the table. Of course, you can make cutlets from different minced meats and even stuffed, but preparing such a dish will take more time, and the result will not differ much in taste. But if you use the same minced meat to prepare meatballs with rice according to MirSovetov’s recipe, then the threat of a household rebellion will recede for a long time.
Probably all nations have dishes similar to meatballs. But those who study the history of cooking tend to consider Turkic cuisine and a dish called “kyufta” to be the main “parent”. Kufta is balls of minced meat with some dried fruit inside, which are boiled in sauce or broth and served along with it. It is believed that it was from Turkic cuisine that the recipe for the dish came to Balkan and Austrian cuisine, adapting to local requirements and spreading further around the world.
- 600 grams of minced meat;
- 150-200 grams of rice;
- 2 medium onions;
- 1 carrot (or a couple of small ones);
- 1 egg;
- 300-400 grams tomato paste;
- salt, spices to taste.
Meatballs with rice - preparation
First, prepare the minced meat for the meatballs. We buy or prepare it ourselves chopped meat from any type of meat or poultry - there are no strict requirements here. The main thing is that the minced meat is not dry, quite fatty and not too finely ground so that it does not turn out to be liquid. If you prepare minced meat yourself, then it is enough to pass it through the meat grinder once, installing the middle rack. Then add the onion, finely chopped or minced, to the minced meat.Any cookbook will say that the first difference between meatballs and cutlets is the addition of cereals and more vegetables to the minced meat. Meatballs come not only with rice, but also with other cereals, oatmeal, potatoes and dried fruits.Now let's add the main component of meatballs to the minced meat - rice. Moreover, you don’t have to cook the rice for minced meat, but simply rinse it and pour boiling water over it for a while (for example, while cutting onions).
In this case, when the meatballs are stewed, the substances contained in the rice will additionally hold the minced meat together. But the main astringent force will be what is added to the minced meat. a raw egg. So, we combine all the components of the minced meat, add salt and spices to taste, a clove of garlic passed through a press, and thoroughly knead the minced meat. 
You need to knead actively; you can lift the cake of minced meat several times and forcefully throw it into the bowl, beating it. Such kneading, as well as cooling the minced meat, will be another guarantee that the meatballs will not fall apart after stewing. While the minced meat is cooling, make tomato sauce for stewing future meatballs. This is the next main difference between meatballs and cutlets: they are stewed in sauce and served in it. Meatballs can be boiled in it (without pre-roasting), stew or bake. The sauce can be tomato, sour cream or any other, the main thing is that it should be thick and rich.On low heat V large quantities fry carrots, grated on a coarse grater, and onions, cut into small cubes, until evenly golden brown.
In a saucepan, mix tomato paste with water and put on fire. You can take equal proportions of water and mayonnaise or some fermented milk product, naturally, unsweetened. The tomato paste itself can be replaced with ketchup or tomato juice, although in the latter case do not add water, otherwise the sauce will turn out watery and the meatballs will be boiled.Add there fried vegetables and your favorite spices (I recommend trying basil or cinnamon), bring to a boil and reduce the heat so that the sauce bubbles slightly under the lid. Salt, add a little sugar and, if the taste requires, additional sourness: lemon juice or a drop of vinegar.
Now we extract our dense, but tender minced meat and start forming the meatballs. As usual, we do this with wet hands so that the minced meat does not stick to our hands. We give the meatballs the shape of a ball, the sizes of which can be very different: from walnut before small apple. The only thing to consider when choosing a size is that finished product will increase significantly in size, at least one and a half times. 
Having formed the balls, place them on a damp surface (so as not to stick) and begin to bread them in flour before frying. And this is the last difference between meatballs and cutlets, as culinary dictionaries and books kindly inform us about. Cutlets can be breaded in breadcrumbs, cheese crumbles or starch. To bread meatballs, use only flour, preferably wheat or rice.
Fry the meatballs over a well-heated medium heat on all sides until golden brown. We put the finished meatballs on a plate and only when all the preparations are overcooked, we put the products in a pan with tomato sauce. If you do this as you fry, it will inevitably result that the bottom layer of meatballs will lie in the boiling sauce (even if you remove the pan from the heat) much longer than the top layer, which can lead to the fact that the bottom meatballs will still fall apart.
So, ready-made meatballs in sauce.
Reduce heat and cover the pan with a lid. Let the meatballs simmer for 20-25 minutes. This is enough for the rice to cook completely. However, you can always check the readiness and, if necessary, keep the dish on the fire a little longer. Ready-made meatballs will delight your household not only spicy taste, but also delicious and aromatic sauce, which will make the taste of any tired porridge new and original. And if you serve them with mashed potatoes, then this combination may well qualify for the title of a weekend dish!
Enjoy your meal! Meatballs with rice - general cooking principles
Meatballs - filling meat dish to the second, which are balls of minced meat. Meatballs with rice are prepared accordingly by adding boiled rice to the minced meat. Sometimes eggs, grated cheese, vegetables, dried fruits are also added to the minced meat. mashed potatoes, crackers, bread, onions, garlic, sauteed vegetables and seasonings. Meatballs with rice can be fried in a frying pan, baked in the oven, cooked in a slow cooker or steamed, or stewed in gravy.
To prepare meatballs, use any meat or minced fish: from pork, beef, lamb, veal, chicken, pink salmon, etc. You can also cook lean meatballs, for example, from lentils and rice. Distinctive feature meatballs (as opposed to cutlets) is that they turn out more tender, juicy and loose. These are the properties that rice gives the dish. Add the rice itself to finished form or in a state of semi-preparedness. The average size meatballs are from 4 to 6 centimeters in diameter. For children, the meatballs are made even smaller - about 3 centimeters.
The cooking process consists of the following steps: first, prepare the minced meat and make balls from it. The meatballs are then fried in oil, then covered in sauce and left to simmer in the gravy. You can stew the meatballs in tomato, sour cream or sour cream tomato sauce. Some water, sugar, flour or starch are sometimes added to the gravy. You need to prepare enough sauce so that it almost completely covers the meatballs. If there is not enough sauce, you can add boiled water. After boiling, the meatballs are simmered for about 20-25 minutes.
Meatballs are served hot with rice with any side dish: mashed potatoes, buckwheat or vegetables.
Meatballs with rice - preparing food and utensils
To prepare meatballs with rice, you may need: a frying pan, a baking dish, foil, a colander, a knife, cutting board, grater, gravy bowl and blender. If the meatballs are baked in the oven, it must be preheated. Meatballs are served on regular serving plates for main courses along with a side dish.
To prepare meatballs with rice, you need to prepare the ingredients: sort the rice, rinse and boil until tender, place in a colander to drain. You also need to add the missing ingredients to the minced meat: onions, vegetable roasting, eggs and seasonings. To prepare the gravy, you need to sift the flour, measure required quantity sour cream, tomato paste and water.
Recipes for meatballs with rice:
Recipe 1: Meatballs with rice
Meatballs with rice are prepared from regular minced meat, to which onions and seasonings are added. In this recipe, the meatballs are cooked in the oven, so they are not only tasty, but also healthy.
Required ingredients:
- 400 g minced meat;
- 2 onions;
- 1 egg;
- Half a glass of rice;
- 2-2.5 tbsp. l. tomato paste;
- 200 g mayonnaise;
- Salt, black pepper - to taste.
Cooking method:
Chop the onion, add it to the prepared minced meat, break an egg there, season with salt and pepper. Mix everything properly. We sort the rice, rinse it, cook it in salted water until tender, drain it in a colander, and cool it. Then you need to mix the rice with the minced meat and add a spoonful of tomato paste. Coat the pan with mayonnaise, form small balls from the minced meat and place them in the pan quite tightly (but without crushing the sides). In a separate bowl, mix the remaining tomato paste, mayonnaise and salt and pepper. Pour 2 cups of water into the mixture and mix thoroughly. Pour the resulting sauce over the meatballs. It is necessary that the sauce covers the meatballs almost completely. If it seems that the mixture is not enough, you can also dilute a small amount of water with pasta and mayonnaise. Preheat the oven and set the pan for half an hour.
Recipe 2: Meatballs with rice and mushrooms
These meatballs with rice and mushrooms turn out tender, juicy and soft, with big amount flavorful gravy. Mushrooms go well with minced meat and add an appetizing aroma and piquancy to the dish. To make the dish as healthy as possible, it is better to cook the meatballs in the oven.
Required ingredients:
- 300 g minced meat;
- 200 g champignons;
- 50 g hard cheese;
- 1 onion;
- 2 cloves of garlic;
- Half a glass of rice;
- Water - half a glass;
- Glass of thick tomato juice;
- 2 tbsp. l. flour or starch;
- 45 ml sour cream;
- Sugar - 1 tsp;
- Greenery.
Cooking method:
Wash the rice, cook until tender and cool. We wash the mushrooms, peel the onions and garlic, grind everything together in a blender (but not into porridge). Place rice, chopped mushrooms with garlic and onions, grated cheese and herbs into the minced meat. Season the mixture to taste with pepper and salt. Mix everything thoroughly. We make small balls from the minced meat and place them in a heat-resistant form. Mix the tomato mixture in a separate bowl with sour cream and sugar. Dissolve flour or starch in half a glass of water. Combine the dissolved flour with the tomato-sour cream mixture and pour the resulting sauce over the meatballs. Cover the pan with foil and place in the preheated oven for 45-60 minutes.
Recipe 3: Meatballs with rice in a slow cooker
Meatballs with rice in a slow cooker turn out juicy, dietary and very healthy. In addition, you don’t need to spend a lot of time cooking - just form the minced meat into balls and place in the slow cooker. The device will take care of the rest.
Required ingredients:
- Half a kilo of minced meat;
- 2 onions;
- Half a glass of rice;
- 1 egg;
- 30 ml tomato paste;
- 2 tbsp. l. flour;
- 30 ml sour cream.
Cooking method:
Chop the onion and add to the minced meat, break 1 egg there. Wash the rice, cook until tender and cool. Add to meat. Season the mixture with salt and your favorite spices. We make small meatballs from the minced meat. Separately, prepare the sauce: mix a small amount of water with flour, tomato paste and sour cream. Place the meatballs in a slow cooker and pour in the prepared sauce. You can put it on top for flavor. onion rings. Set the “Stew” option for 60 minutes. After the time has passed, open the lid of the multicooker and enjoy the juicy, aromatic meatballs with rice.
Recipe 4: Meatballs with rice and fish
These meatballs with rice and fish can be prepared during the Nativity Fast. The dish turns out no less tasty and appetizing. The fish balls recipe also includes cabbage, onions, beans, carrots and lemon juice seasoning.
Required ingredients:
- 1 fresh frozen pink salmon;
- Half a glass of rice;
- 100 g white cabbage;
- 2 onions;
- 1 small carrot;
- 1 can of white beans;
- A glass of white semi-sweet wine;
- Salt, black pepper - to taste;
- 15 ml lemon juice;
- Greens - to taste.
Cooking method:
Boil the rice in salted water until tender, cool. Chop the onion and remove the top leaves from the cabbage. Grind in a meat grinder fish fillet along with cabbage and onions. Season the minced meat with salt and pepper, add boiled rice. Form small balls from the minced meat. Grease a baking dish with oil and place the meatballs tightly. Finely chop the onion and grate the carrots on a coarse grater. Sauté vegetables in vegetable oil. Place the beans along with the liquid in a bowl, add the fried vegetables and pour in a glass of wine. Pass the mixture through a blender. Salt the prepared sauce and pour lemon juice into it. Preheat the oven, pour the sauce over the meatballs and place in the oven for 25 minutes. These meatballs can be served with any side dish. When serving, sprinkle with fresh chopped herbs.
Recipe 5: Meatballs with rice “Lenten”
These meatballs do not contain meat or fish - only lentils and vegetables. But this doesn’t make the dish any worse. This recipe Vegetarians and fasting people can take note. Rice and lentils go well together and are well absorbed by the body.
Required ingredients:
- 150 g sticky rice;
- 100 g lentils;
- 1 onion;
- 1 carrot;
- Spices - half a teaspoon;
- 45 ml tomato paste;
- Salt and sugar - half a teaspoon each;
- Vegetable oil - 80-90 ml;
- 1 tbsp. l. flour.
Cooking method:
Wash the lentils, add 200 g of water and set to cook for half an hour. Lentils will absorb almost all the water. Wash the rice, add 150 g of water and place on high heat. Bring to a boil, then reduce the heat to low and simmer with the lid on for about 7 minutes. Turn off the heat and leave the rice covered for 10 minutes. Chop the onion, grate the carrots, fry everything together in vegetable oil until golden brown. Grind the lentils in a blender, add rice, fry and season with salt and spices. Mix everything thoroughly. We make meatballs from the minced meat and fry them in oil. To prepare the gravy, mix tomato paste and flour with half a teaspoon of sugar and salt. You can pour the sauce over the fried balls. After boiling, the gravy will thicken, after which you can turn off the heat, cover the pan with a lid and leave to soak for 5 minutes.
Recipe 6: Meatballs with rice “Italian style”
An excellent second course that will appeal to both men, women and children. Getting ready Italian meatballs It’s very easy to make with rice and they turn out very tasty, beautiful and appetizing.
Required ingredients:
- 1 egg;
- 50 g parmesan;
- Greens - to taste;
- 2 tbsp. olive oil;
- 100 g bacon;
- Salt, black ground pepper- taste;
- 100 g rice;
- Half a kilo of ground beef;
- Onion- 1 PC.
Cooking method:
Cook the rice until tender, drain in a colander and cool. Finely chop the onion and fry in vegetable oil. Place the rice in the minced meat, add fried onions and chopped herbs, break the egg and season everything with salt and pepper. Mix the minced meat thoroughly. Form small balls. Wrap each ball with a piece of bacon and secure with a toothpick. Fry the meatballs on olive oil on both sides and place in a preheated oven for 15 minutes. We do not grate the cheese fine grater and sprinkle it over the hot Italian rice meatballs. Place in the oven for another 5 minutes until the cheese melts. Serve meatballs with rice with any side dish.
— To prevent meatballs from burning, it is better not to use them for cooking enamel dishes;
— A common mistake among many housewives is preparing a dish according to the cutlet principle;
— Meatballs must be served in the sauce in which they were stewed;
— Steamed rice from bags can be immediately added to the minced meat - the rice will “come” during the process of stewing the meatballs;
- For festive table You can put a “surprise” in each meatball: raisins, prunes, nuts, pickled cucumber, etc.
Publish this on your site:Meatballs with rice - delicious nutritious dish, which can be combined with all kinds of side dishes and sauces. It is prepared simply and always turns out successful. Many people remember this dish from their kindergarten days.
Classic meatballs with rice - cooked in the oven
To make the dish even more delicious, you can use minced pork, mixed with a small amount chicken, for example, in proportions 3/1. In addition to minced meat (350 g), you need to take: 140 g of rice, half an onion and a carrot, 2 tomatoes, a glass drinking water, salt, 3 tbsp. sour cream, 1 tbsp. tomato paste.
- The rice is thoroughly washed in several waters and boiled until tender (about 12 minutes after the water boils).
- The onion is sauteed in any fat until golden and mixed with minced meat. Cereals are added to the mixture. You definitely need to salt it. You can add any seasonings to taste.
- The mixture is rolled into small balls, placed in a greased pan and placed in a preheated oven.
- Tomatoes and carrots are crushed in a blender and then diluted with water, sour cream and tomato paste.
- 15 minutes after the start of baking classic meatballs they are poured with sauce and continue to cook for another 25 minutes.
The dish can be served not only with a side dish, but also as an independent dish.
In tomato sauce
It is the tomato sauce that goes best with rice and meat balls. Children over 1 year old can safely enjoy the prepared treat. You will need: 450 g minced pork and beef, 1 tbsp. white rice, onion, egg, 4-5 tbsp. wheat flour, 1.5 tsp. salt, 2 tbsp. tomato paste, 1.5 tbsp. water, granulated garlic.
- Finely grated onion, salt, granulated garlic are added to the minced meat, and an egg is beaten in.
- Rice is boiled until tender and mixed with meat.
- The minced meat is thoroughly kneaded by hand. All ingredients should be mixed well, and the mass itself should become pliable and viscous.
- Roll the meat and rice into small balls and sprinkle with flour.
- The meatballs are fried in hot oil until golden brown.
- Next, the meat balls are transferred to a saucepan, filled with salted water with tomato paste; if it is too sour, you can add a little sugar to the ingredients.
- Meatballs with rice in tomato sauce are stewed for about 25 minutes.
The treat is served hot with mashed potatoes or any porridge.
Swedes simply love meatballs in the form of small balls in meat gravy. Residents of this Scandinavian country love this dish so much that they are sincerely confident that only they know how to cook meatballs correctly. But many other countries have the same opinion.
How to cook delicious meatballs? There are many recipes for this dish. Very tasty and filling, for example, meatballs with rice. They are stewed in thick tomato-sour cream sauce, with which they are served to the table. Meatballs can also be consumed by people who have diseases gastrointestinal tract, but for this you need to prepare them from lean meat, for example, beef.
How to cook meatballs with rice?
To prepare this dish you will need following ingredients: - approximately 500 grams of minced meat; - 1 large onion or 2 medium ones; - 1 carrot; - 2 eggs; - 50–60 grams of short grain rice; - 2 tablespoons of tomato paste; - 500 grams of sour cream; - salt; - ground black pepper; - vegetable oil.
It is better to use minced pork, then the meatballs will turn out especially tender and satisfying. But you can also use a mixture of pork and beef.
If, for religious or other reasons, you cannot eat pork, you can use pure minced beef.
Cooking the meatballs themselves
Peel the onion, cut into small cubes, grate the carrots on a medium grater. Heat a little vegetable oil in a frying pan, fry the onion until golden brown, then add the chopped carrots, stir, reduce the heat to low and fry for another 3-4 minutes.
Rinse the rice several times in running water, then fill it with cold salted water (take twice the volume of water as there was rice), bring to a boil, reduce the heat and cook until tender (about 20–25 minutes). Rinse cooked rice cold water.
In a large bowl, combine minced meat, fried carrots and onions, rice, and the contents of two eggs. Salt, pepper, stir again until homogeneous mass. Form meatballs from it, fry in vegetable oil until a light brown crust forms. As you can see, there is nothing complicated here. The question “how to cook minced meatballs?” will not cause difficulties even for an inexperienced cook.
How to cook meatballs with gravy (sauce)?
To prepare this dish you will need the following ingredients: - meatballs; - 500 grams of sour cream; - 2 tablespoons of tomato paste; - 500 ml of warm boiled water; - salt; - pepper; - spices to taste; - 1 tablespoon of flour.
Place the fried meatballs in a small saucepan or kettle. Prepare the filling sauce. To do this, mix 500 grams of sour cream with 2 tablespoons of tomato paste, add about 500 milliliters of warm boiled water, mix all ingredients thoroughly. Pour the resulting mixture over the meatballs and place on the fire.
Once the sauce comes to a boil, reduce heat to low and cook for approximately 35-40 minutes. Taste the sauce from time to time. If desired, you can add salt, pepper or some other spices, for example, Bay leaf, curry powder, marjoram, oregano.
If you want the sauce to be very thick, shortly before the dish is ready, you can add a tablespoon of toasted flour and stir
Serve the finished meatballs immediately, as they are most delicious when served hot. Place them on plates, generously pouring over the sauce in which they were stewed.
What side dish goes with this dish?
Meatballs with rice in thick delicious sauce very good both on their own and as a base for a second course. Great side dish will serve, for example, vegetable salad, tucked vegetable oil and vinegar or lemon juice. Crumbly also works well buckwheat, or mashed potatoes, or boiled pasta, French fries. Here, as they say, who loves what.
If you have some sauce left over, you can use it as a gravy for another dish. For example, it will be useful to housewives who are puzzling over the question of how to prepare gravy for rice. It goes very well with pasta.
How else can you cook meatballs with rice in sauce?
There are many recipes for this dish. Some people do not add fried carrots and onions to the minced meat, using instead a mixture of fresh herbs with crushed garlic. Some chefs recommend rolling them in wheat flour or breadcrumbs, claiming that then they will turn out more tender and tastier. There are also those who add a little dry wine when stewing, they say, the sauce turns out exceptionally aromatic, and the meatballs themselves acquire a piquant aftertaste. Here you can only remember folk wisdom, which says that there is no comrade for taste and color. Prepare this dish the way you think is right.
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