Homemade meatballs with gravy. Simple meatballs. “Russian” meatballs with mushroom filling in sour cream filling, cooked in the oven

Try cooking meatballs in a saucepan - quick and easy! With gravy and sauce they turn out tender and tasty.

Minced pork - 1 kg
Rice - 600 g
Carrots - 1 pc.
Onions - 1 pc.
Tomato paste - 3 tbsp. l.
Water - 1–2 tbsp.
Salt, spices - to taste.

To prepare minced meatballs with gravy, semi-cooked rice is usually used. Rinse it until the water is clear and pour boiling water so that it covers the rice by 2 centimeters. Once the water boils, reduce the heat and simmer for 7 minutes. That's it, the rice for the meatballs is ready. What if you take raw rice? There will be nothing terrible, only such meatballs will look like hedgehogs and it is better to eat them right away, since when reheated, the rice will not be hard. Add minced pork. Finely chop the onion. Grate a little carrot on a fine grater. Let the vegetables simmer and also add to the rice base.

Mix the mass. Salt and pepper.

If you cook on the stove, it is best to line the bottom of the pan with cabbage leaves or sprinkle with grated carrots to prevent the meatballs from burning.

We form balls from the minced meat. Place them in a saucepan. It is most convenient to stew the meatballs when they are folded in one layer. But if there are a lot of them, then sprinkle the first layer with carrots and fold the second layer of meatballs on top of the first.

Grate the remaining carrots on a coarse grater and place them on top of the meatballs. It will give the dish a special taste and aroma. For those who do not like stewed vegetables, we advise you not to give up carrots, but cut them into large rings so that you can easily remove them later.

We dilute the tomato paste with water. You will have to adjust the amount of water to suit your pan. The liquid should almost completely cover the meatballs. If you have homemade preparations, replace tomato paste with tomato juice.

Simmer the minced meatballs with rice in tomato sauce for 30 minutes over low heat. How to determine readiness? Try the rice. If it is ready, then the dish can be removed from the stove and served.

Recipe 2: how to cook meatballs with vegetables in a pan

minced beef - 400 g;
potatoes - 8 pieces;
carrots - 1 piece;
onion - 1 piece;
chicken eggs - 1 piece;
rice - 120 g;
tomato juice - 3 tablespoons;
sunflower oil - 70 g;
salt - to taste;
ground black pepper - to taste

First, I wash the rice and soak it in warm water. Then I peel the potatoes and leave them too, but in cold water.
I put a pan of water (5 liters) on the fire until the water boils and continue to peel the carrots and onions for frying.

After 15 minutes, put the minced meat in a bowl. I drain the water and pour the soaked rice into a bowl with minced meat.

To prevent the meatballs from falling apart, I add one raw chicken egg.

and mix everything thoroughly. Add salt and pepper to taste.

Then I start preparing the meatballs.

As soon as the water boils in the pan, I put the meatballs in it.
I put a frying pan next to the stove, pour 70 g of refined sunflower oil into it and as soon as it boils, put finely chopped onions in there and mix well. While it's frying, I grate the carrots on a fine grater. I salt the water in the pan to taste and skim off the foam from the surface with a slotted spoon to keep it clean.

I transfer the carrots from the plate to the frying pan and stir.

I cut the potatoes into slices and pour them into the pan with the meatballs. I add homemade tomato paste to the frying and mix well. As soon as the frying is ready, I put it in the pan and stir again. A few minutes before the dish is ready, I add fresh finely chopped herbs on top. I turn off the gas and leave it to simmer for a few minutes.

It turned out to be a very tasty first dish with meatballs.

Recipe 3: Meatballs in a pan with rice and gravy (with photo)

From this recipe you will learn not only about the method of cooking the meatballs themselves, but also about the process of creating the right gravy. As a result, we should have very tender, juicy and tasty meatballs with rice, which can be served with absolutely any side dish or even eaten just like that with bread. Let's start preparing meatballs from minced meat like in kindergarten.

minced pork - 500 g
rice - ½ cup
onion - 1 pc.
egg - 1 pc.
sour cream - 2 tbsp.
flour - 1 tbsp.
water - 1.5 cups
bay leaf - 3 pcs
salt, pepper - to taste

To prepare such meatballs, we first need to thoroughly rinse the specified amount of rice, and then boil it until half cooked. Be sure to prepare the minced meat yourself from pork or beef, or preferably half and half. Wash the selected piece of meat, dry it and chop it very finely. Then mix the meat with the pre-cooked rice. Peel the onion and grate it on a medium grater or chop it in a blender. Add the onion to the rest of the ingredients, add one chicken egg, salt and ground black pepper to taste.

Mix the minced meat thoroughly until smooth. Beat it several times on a clean countertop or on the walls of the same bowl: this will make it dense enough for further cooking.

With wet hands, form small balls from the resulting minced meat as shown in the photo. Then roll each ball in flour on all sides so that the frying process does not spoil the shape of the meatballs.

Heat a frying pan with vegetable oil and fry the meatballs in it until golden brown.

Transfer the fried meatballs and rice into a deep saucepan. In a separate bowl, dilute the tomato paste in water, add a little salt and pour this liquid into the balls in the pan. At this stage, add a bay leaf to the meatballs. Simmer the meatballs over low heat with the lid closed for 10 minutes.

Now let's prepare the extra sauce. Dilute the indicated amount of sour cream in half a glass of cold water.

Carefully pour one tablespoon of flour into the cup, mix thoroughly so that no lumps form.

After 10 minutes, pour the resulting sour cream sauce over the meatballs in the pan, close the lid again and continue to simmer for another 20 minutes until fully cooked.

The finished dish can be served with a wide variety of side dishes and only hot or warm. Now you know how to cook meatballs with rice the same way they were cooked in kindergarten.

Recipe 4: Meatballs with rice, cooked in a saucepan

You can make regular cutlets from minced meat, or you can make meatballs in a pan, and the latter will not only be a healthier food, but will also save you a lot of time. You simply put the meatballs in a pan and go about your business - you don’t need to fry each batch, turn them over, or check for doneness. No smoke in the kitchen and no greasy pans. In a word - only advantages. And if you get used to such food, then the absence of a fried crust will be a plus for the taste.

boneless meat (beef) - 300 gr.;
onions – 3-5 pcs.;
carrots – 1 pc.;
chicken egg – 1 pc.;
rice – 100 gr.

First, let's prepare the products. Defrost the meat and peel the vegetables.

Cut the meat into small pieces and grind through a meat grinder. We will carry out the same procedure with onions and carrots.

Add a chicken egg, the specified amount of rice, as well as salt and pepper to taste to our minced meat.

Mix the minced meat thoroughly for future meatballs.

Let's prepare a suitable medium-sized saucepan. Form small meatballs from the minced meat and place them on the bottom of the pan. It is not recommended to lay out more than two layers, as the meatballs may lose their shape during cooking.

Pour about 50-100 ml into the pan with meatballs. boiling water, close the lid and put on low heat to cook. During cooking, water can be added if necessary.

After an hour and a half, you can check the readiness of the dish.

Serve with ketchup or soy sauce. You can prepare mashed potatoes as a side dish for rice meatballs. Bon appetit!

Recipe 5: minced meatballs in gravy (step-by-step photos)

500 g minced pork and beef
400 ml water
250 g dry rice
2-3 cloves of garlic
1 onion and 1 egg
3 tbsp. vegetable oil
2 tbsp. cream
1 tbsp. tomato paste
pepper, salt

Rinse the rice thoroughly in several waters, add cold water and boil until crumbly, then drain in a colander.

Beat an egg into the minced meat, pepper and salt it, add crushed garlic and grated or very finely chopped onion, add rice and mix everything.

With wet hands, form walnut-sized meatballs from the minced meat and rice and place them in a frying pan with heated vegetable oil (you can directly into the pan), fry over medium heat until browned.

Place the meatballs in a pan (if the pan is deep, you can leave it in it).

Boil 400 ml of water, dilute cream and tomato paste in it, add pepper and salt, stir and pour over the meatballs.

Bring the meatballs to a boil, simmer over moderate heat, covered, for about 10 minutes.

Serve the meatballs with rice with a side dish to taste, bon appetit!

Recipe 6: meatballs in tomato-orange sauce (step by step)

500 g minced meat;
1 cup rice;
1 tsp. favorite dry herbs;
salt, pepper to taste;
vegetable oil for frying.

For the sauce:

2 tbsp. l. tomato paste;
juice of 1 orange;
zest of 1 orange or lemon;
1 tbsp. l. honey;
1 tsp. starch;
½ glass of water;
½ tsp. black pepper;
½ tsp. dry rosemary;
salt to taste.

First of all, boil the rice until half cooked. If you mix raw cereal with minced meat, the meatballs will turn out incredibly dry - during the cooking process, the rice will draw out everything it can from the meat. If the rice is ready, after the meat is stewed, you will get an indistinct spreading mass, far from what could be called neat and appetizing rice. In general, being half prepared will save you.

I pour the washed cereal with a small amount of water, obviously not enough to get ready-made rice. And I cook until I have something to cook in. It turns out perfect.

Prepare homemade minced meat and combine with cooled rice. Add salt, pepper, herbs. I like it when dry celery is added to the meatballs - it’s very flavorful!

Mix.

Form small balls.

Fry them on all sides in a well-heated frying pan. Fire – medium, do not forget about vegetable oil.

Fry the meatballs.

Place the meatballs in a pan, fill with water so that the liquid level is about 3 cm above the bottom. Place on the fire, bring to a boil, reduce the gas and simmer for about 30 minutes. Perhaps if the meatballs are large, the cooking time will need to be increased slightly.

At this time, prepare the sauce. Remove the zest from an orange or lemon.

I prefer to grind black pepper and rosemary myself - I pour it into a mortar.

I grind it to the required size and enjoy the aroma. If you don't have a mortar, you can use a blender, coffee grinder or regular rolling pin.

Squeeze out the juice, pour into a saucepan, add zest and honey. Salt. Bring to a boil, reduce heat.

Dissolve starch in half a glass of water.

Pour the starch water into the saucepan in a thin stream and stirring constantly.

Add tomato paste and ground spices.

Pour the resulting sauce evenly over the meatballs.

We put it on low heat for another 10-15 minutes, after which we serve it with our ears pricked up: there will be so much praise that you will get tired of listening!

Recipe 7, simple: meatballs in a pan with buckwheat

minced meat 500 g
boiled buckwheat - its volume should be slightly larger than minced meat
onions 2-3 pcs.
eggs 2 pcs.
mayonnaise 2-3 tbsp. l.
salt pepper
vegetable oil
For the sauce:
carrots 1-2 pcs.
onion 1-2 pcs.
tomato paste 1 tbsp.
water 2-3 tbsp.
salt pepper
garlic 2 cloves

Mix minced meat, boiled buckwheat, onion chopped in a blender, eggs, mayonnaise, salt, pepper.

Form meatballs and place in a heated frying pan with oil.

Fry on both sides until golden brown.

Transfer the fried meatballs to a large saucepan.

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Homemade meatballs are a wonderful hot meat dish that goes perfectly with any side dish, from boiled rice to steamed vegetables. Most housewives have cooked meatballs with gravy at least once in their lives, and each already has her own favorite recipe for this dish. We offer you 3 easy-to-prepare, but no less delicious meatball recipes that are perfect for a family Saturday lunch.

Meatballs with rice and gravy

Meatballs with rice are an excellent dish for a hearty family dinner. They are prepared simply, quickly and are liked by everyone - young and old. Even the most demanding children when it comes to meat dishes are ready to eat these meatballs with gravy every day. The gravy will also come in handy if you serve this dish with a side dish. The main difference between hedgehogs with rice and meat and meatballs is that for meatballs with gravy, you must first boil the rice.

Taste Info Meat main courses

Ingredients

Minced pork or mixed – 300 g;
Raw rice – 100 g;
Chicken egg – 1 piece;
Vegetable oil – 4 tbsp;
Tomato paste – 2 tbsp;
Onion – 1 piece;
Sour cream – 80 gr;
Carrots – 1 piece;
Sugar – 0.5 tsp;
Wheat flour – 1 tbsp;

How to make delicious meatballs with rice and gravy

So, first of all we need to boil the rice. To do this, fill it in a saucepan with clean water in a ratio of 1:2, add salt and place on medium heat. Once the water boils, reduce the heat to low and simmer until the rice is tender, about 15-18 minutes.

Meanwhile, start preparing the gravy. In a frying pan, heat half the amount of vegetable oil according to the recipe and fry 0.5 diced onions until transparent. Cut the carrots into thin slices or chop on a coarse grater, add to the onion and fry together until the carrots are soft.

Then add tomato paste and wheat flour, mix very well so that the flour does not form lumps, and fry with the vegetables for 2 minutes.

Pour 100 ml of hot water into the pan and add sour cream, stir. Simmer the contents for 5 minutes. Finally, add sugar, salt and black pepper to taste.

Due to the addition of flour, the gravy will not have a liquid, viscous consistency, and sour cream and tomato paste will give it a pleasant orange color.

Meanwhile, the rice for the meatballs is cooked. Rinse it under cold running water and drain in a colander before adding it to the minced meat, allowing all excess water to drain.

It is better to use minced pork for this dish; it is quite fatty, but rice will balance it out. But if you are a supporter of dietary nutrition, use minced veal or even chicken fillet.

Mix the minced meat, finely chopped remaining half of the onion, egg in a deep bowl, and season to your taste with salt and ground black pepper.

Add washed, cooled rice and stir. The mass turns out to be pliable, you can easily form round-shaped meatballs from it.

Fry the formed meatballs in the remaining vegetable oil on one side until golden brown, turn over with a spatula.

Fry the other side in the same way until browned.

Transfer the fried meatballs to a thick-bottomed saucepan or wide, deep frying pan with a lid.

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Pour in the pre-prepared gravy, place the pan over low heat, bring to a boil and simmer for 30 minutes with the lid closed.

During this time, the gravy will be slightly absorbed into the meatballs, and they will become juicy and incredibly soft.

Serve the meatballs with gravy and rice hot in portions with a side dish or as a separate, independent dish. Thanks to the gravy, meatballs do not need additional sauce or sour cream. Bon appetit!

Chicken meatballs with sour cream sauce in a frying pan

The combination of tender chicken meat with aromatic creamy notes of sauce has long been familiar to everyone. The chicken and sour cream-based meatball sauce are very harmoniously combined in taste and look as if you spent more than one hour preparing this dish, although this is not the case at all. Chicken meatballs in sour cream sauce are so easy to prepare that even the least experienced cook can handle them.

Ingredients:

Minced chicken – 500 g;
Onion – 1 piece;
Rice – 100 g;
Sour cream – 200 ml;
Garlic – 1 clove;
Vegetable oil – 3 tbsp;
Salt and ground black pepper to taste.

Preparation:

Boil the rice until half cooked, cool it. It is best to use long-grain rice; it will not stick together during the process of forming the meatballs.
Use ready-made chilled minced meat or roll it yourself. The breast is considered the healthiest and leanest part of the chicken, so it is best to use it for minced meat.
Chop the onion very finely or mince it with the chicken. Add rice to the bowl with meat.
Salt and pepper the minced meat and mix it thoroughly.
To make meatballs from minced chicken, you do not need to add an egg to it, since it is already quite elastic. Wet your hands with cold water to prevent the raw mince from sticking to them and make a batch of small meatballs. Place them in the refrigerator for 10-20 minutes to cool.
Heat vegetable oil in a deep frying pan. Place chicken meatballs in it. Try to put them in one row. Turn the meatballs over as they brown in the pan.
As soon as the meatballs are fried, add a little hot water to the pan, then immediately add all the sour cream and mix well. Cover with a lid and simmer over low heat for 15 minutes. There is another option for preparing gravy. Once the meatballs are fried, transfer them to a small saucepan.
In a separate frying pan, fry the onions and grated carrots, and only then add sour cream, garlic and hot water. After preparing the gravy separately, pour it into the pan with the meatballs and simmer under the lid closed for the same 15 minutes.
Add a clove of garlic, a little salt and black pepper to the chicken meatballs with gravy. Stir again and remove from heat. After 5 minutes spent under a closed lid, the meatballs with sour cream sauce will be ready. Serve them with mashed potatoes or boiled rice, garnished with fresh herbs on top. Bon appetit!

Cooking tips:

If the gravy seems too thin, stir 1 tsp in a separate glass. potato starch and 3 tsp. water. Stir gently and slowly so that the starch does not form lumps. Then pour the resulting liquid into the hot gravy. You will notice how it will immediately begin to thicken. The same effect can be achieved by adding a few tablespoons of wheat flour to the gravy and mixing thoroughly.
To make chicken meatballs more tender, simply omit the rice from the recipe. The meatballs will still hold their shape well, but will be more uniform in texture.

Meatballs with tomato paste sauce in the oven (without rice)

When there is very little time to prepare dinner, oven dishes become a real salvation. Send the necessary prepared ingredients to the oven and you can calmly go about your business, only occasionally looking at what is happening behind the door. Such simple dishes include homemade meatballs with gravy. The undoubted advantage of this dish is that simple and understandable products are used for its preparation, and the result will not disappoint with its taste.

Ingredients:

Homemade minced meat (pork + beef) – 500 g;
Egg – 1 piece;
Onion – 1 piece;
Carrots – 1 piece;
Tomatoes – 2 pcs;
Tomato paste – 2 tbsp;
Vegetable oil – 3 tbsp;
Wheat flour – 3 tbsp;
Salt and ground black pepper to taste.

Preparation:

To save time, use ready-made minced meat or roll it up in advance and freeze it for future use. Fragrant and tasty meatballs are obtained from minced meat prepared from beef and pork in equal proportions.
Salt and pepper the minced meat, stir in a raw egg. With wet hands, form small meatballs and place them in the refrigerator for 15 minutes. The smaller the size of the meatballs, the faster they will brown in the oven, and subsequently the better they will be soaked in the sauce. If you make large meatballs, the upper part will have an appetizing crust, and the lower part will be incredibly juicy from the gravy. The main thing is that they are all approximately the same size.
At this time, start preparing the gravy. Fry finely chopped onion and grated carrots in hot vegetable oil until soft. Add tomatoes cut into small cubes there. Mix tomato paste with a glass of boiling water.
Add flour to the pan and immediately add water and tomato paste. Mix thoroughly so that no lumps form from the flour and leave to simmer under a closed lid over low heat for about 5 minutes.
Place the chilled meatballs in a single row in a greased baking dish and place them in an oven preheated to 180 degrees for 10 minutes. Usually this time is enough for the meatballs to brown.
Then pour the gravy into the mold and put it in the oven again, this time for 25-30 minutes.
Before serving, sprinkle the dish with fresh herbs. As you can see, the meatballs with gravy prepared without rice hold their shape perfectly, do not fall apart and have a uniform texture. Boiled pasta, buckwheat or mashed potatoes can serve as a side dish for such a hot dish. Bon appetit!

Cooking tips:

If you are a fan of spicy food, then while frying vegetables in a frying pan, add a small pod of seeded chili pepper to them, or season the gravy with ground red pepper.
A more delicate taste of the sauce can be achieved if you add a few tablespoons of sour cream to it when stewing.
Meatballs will acquire an interesting and original taste if you add finely chopped and fried vegetables, such as carrots, tomatoes and bell peppers, to the raw minced meat.

Ground meat:

Meat (beef or pork) - 300 gr.

Onions (small) - 1 pc.

Potatoes (medium) - 1 pc.

Spices for minced meat - 0.5 teaspoon.

Sauce:

Tomato paste - 2 tbsp. spoons.

Sour cream - 1 tbsp. spoon.

Flour - 2 tbsp. spoons.

Water - 1.25 cups.

Cooking meatballs with gravy.

Preparing the meatballs:

1. Peel the onions, rinse with water and chop very finely.

2. Peel the potatoes, wash them and grate them on a medium grater.

3. Place in a bowl: minced meat, onion, potatoes and egg - mix.

4. Then you need to salt the mass, add spices and mix.

5. Form the minced meat into meatballs the size of a small apple, roll in breadcrumbs and fry over medium heat for 3 minutes on each side.

Prepare tomato sauce:

6. Add flour to 0.5 cups of warm water and mix.

7. Then add sour cream and tomato paste and mix.

8. Add salt to the sauce and mix thoroughly.

9. Place the fried meatballs in a wide frying pan, pour in 0.75 cups of hot, salted water and bring to a boil. The meatballs need to be laid out in one row, so take a frying pan of the right size.

10. As soon as the mixture boils, reduce the heat and simmer over low heat for 15 minutes.

11. After time meatballs Pour in tomato sauce and simmer over low heat for another 10 minutes.

Delicious meatballs with gravy are ready!

Bon appetit!

Compound:

Buckwheat - 1 cup.

Mushrooms - 450 gr.

Onion (medium) - 1 pc.

Eggs - 2 pcs.

Flour - 1 tbsp. spoon.

Crushed crackers - 5 tbsp. spoons

Sauce:

Onions (large) - 1 pc.

Tomato paste or ketchup - 4 tbsp. spoons.

Flour - 2 tbsp. spoons.

Butter - 60 gr.

Water - 1.25 cups.

Salt, ground black pepper - to taste.

Cooking vegetable meatballs with gravy.

Preparing the meatballs:

1. Peel the onions, rinse with water and finely chop.

2. Wash fresh mushrooms in water and cut into medium pieces.

3. Pour 3 tbsp into the pan. spoons of vegetable oil, heat the oil, add the onion and fry for 2 minutes.

4. Add mushrooms to the onions and fry until tender, add salt and pepper to the mixture.

5. We sort out the buckwheat, pour it into a saucepan with boiling, salted water (2 cups of water) and cook at a very low boil until the water evaporates.

6. Cool the buckwheat porridge and mushrooms with onions and mix.

7. Add to the mixture: eggs, flour, salt (if necessary) and mix thoroughly.

8. Now we form meatballs (about the size of a small apple), roll in flour and fry over medium heat for 3 minutes on each side.

Prepare tomato sauce:

9. Peel the onions, rinse with water and finely chop.

10. Place in a frying pan with heated butter and fry over low heat until golden brown.

11. Add flour and fry lightly.

12. Add tomato paste or ketchup and fry lightly.

13. Add water, salt, pepper and bring to a boil.

14. Pour a little gravy into a wide frying pan, lay out the fried meatballs, pour the remaining gravy on top and bring to a boil. The meatballs need to be laid out in one row, so take a frying pan of the right size.

15. As soon as the mixture boils, reduce the heat and simmer over low heat for 20 minutes.

Delicious vegetable meatballs with gravy are ready!

Here is such a simple meatball recipe!

Bon appetit!

There are dishes that are familiar to everyone. Literally everyone. Most often, the roots of the origin of these dishes are lost deep in history, but their today's popularity and widespread use speak for themselves. So the heroes of our story today, meatballs with gravy, can easily be classified as one of the most popular, most common dishes, loved by most of us since childhood. Little meat balls soaked in aromatic gravy are hot, juicy and so delicious; They're easy to make, easy to customize to suit your own taste preferences, and nearly impossible to mess up. This dish fits equally perfectly into the menu of the most venerable chefs and into the home menu of still inexperienced housewives. Let's figure out how to cook meatballs with gravy.

The variety of recipes for preparing this dish literally boggles the imagination. Every country, every city, every family has its own special recipes and secrets that allow cooks and housewives to be sure that their meatballs are the most delicious in the whole world. And in fact, what are these little delicious balls made from? Literally everything that is at hand goes into use. Any types of minced meat in any combination, minced poultry, minced fish fillet, even minced vegetables and mushrooms for lean and vegetarian meatballs. Add the indispensable spicy vegetables to the minced meat - onions, garlic, carrots, which give the meatballs additional juiciness and aroma; cereals - rice, couscous, bulgur, millet, semolina, which make the meatballs more tender and soft, absorbing all the released juices; the most incredible seasonings, aromatic herbs, herbs and spices, allowing you to endlessly diversify the taste and aroma of your meatballs. And add here an almost endless assortment of gravies and sauces in which your meatballs are prepared, and you can easily see for yourself that this dish will never bore you with its monotony, but on the contrary, it will help you diversify your menu every day, delighting you and your loved ones with more and more new shades of taste and delicious aroma.

Today the Culinary Eden website has collected and recorded for you the most important tips and little culinary secrets, coupled with proven recipes that will definitely help even inexperienced housewives and tell you how to cook meatballs with gravy.

1. Without a doubt, the most common and popular meatballs can be called meatballs. Minced meat for them is prepared from one or two types of meat. Most often it is beef and pork. Of course, the easiest way to buy such minced meat is ready-made in the nearest store, but believe me, homemade minced meat made by yourself will turn out much tastier and will meet your requirements much more fully. To prepare minced meatballs, you will need fresh, not too fatty meat. To ensure that your meatballs are truly tender, pass the meat through the finest grate of the meat grinder two to three times. Do not add eggs to the minced meat! Meatballs made from well-kneaded minced meat hold their shape perfectly even without them, but eggs will certainly add unnecessary hardness to your meatballs.

2. If you are going to cook meatballs in gravy, then you must add rice to the minced meat, which will help maintain the juiciness and tenderness of the meatballs themselves even after a long stew in the gravy. Round or medium-grain rice is best suited for making meatballs. There is no need to cook it even until half cooked, as is often recommended in recipes. It is much better to pour boiling water over thoroughly washed rice so that it completely covers the rice, leave for five minutes, and then rinse again in cold water. This kind of rice, just brewed with boiling water, perfectly retains all its absorbent qualities, which means it will preserve for you all the most delicious and aromatic juices that will be released from the minced meat during cooking.

3. In addition to rice and meat, fresh finely chopped onion must be added to the minced meatballs, and, if desired, garlic and coarsely grated carrots. All these vegetables will not only give your meatballs the necessary juiciness, but also add flavor and slight sweetness. To add a special flavor to your liking, you can add your favorite spices, such as ground black pepper, nutmeg, cloves, cardamom and many others. You can also add some finely chopped herbs - parsley, dill, cilantro, basil. All these additions will allow you to fully express your imagination and make your meatballs truly yours, a one-of-a-kind dish that you can be proud of.

4. Having prepared all the necessary ingredients, all you have to do is knead the minced meat and form meatballs from it. Doing this is easy and difficult at the same time. The whole point is that the minced meatballs must be kneaded thoroughly. After collecting and mixing all the minced meat ingredients, knead it for at least 10 - 15 minutes. Well-kneaded minced meat for meatballs should be dense, almost monolithic and in no case loose or crumbly. It is best to make meatballs with your hands slightly moistened in cool water. Just pinch off small pieces of minced meat and roll them into a ball the size of a small apricot.

5. Before you pour the gravy over your meatballs and leave them to simmer under the lid, they need to be fried. This will allow the meat to “set” and retain its original shape even after stewing for a long time. It is best to deep fry the meatballs. Pour enough vegetable oil into a deep frying pan so that the meatballs dropped into it are completely covered with it. Heat the oil over high heat and dip the meatballs in it for a couple of minutes until a light, uniform golden brown crust forms. Remove the meatballs with a slotted spoon and place on a separate plate. This method of frying will help you maintain the attractive round shape of the meatballs, and in addition, the boiling oil will instantly seal all the aromatic meat and vegetable juices inside your meatballs. If such a large oil consumption is not part of your current plans, then you can simply fry the meatballs in a frying pan with a small amount of oil over medium heat for three to five minutes on each side. In this case, your meatballs will, of course, lose their round shape, but will remain just as tasty and aromatic. The choice of frying method is yours.

6. The gravy in which you will stew your meatballs not only gives them a special juiciness and softness, but also allows you to endlessly diversify the taste and aroma of the finished dish, because there are infinitely many recipes for various gravies. But there is one secret that unites them all - the gravy should be moderately thick. You can thicken the gravy with three ingredients: flour, tomato paste and sour cream or very heavy cream. These ingredients can be used individually or together to achieve the flavor you desire. Just follow the proven recipe you choose and everything will work out. However, avoid recipes that advise thickening the gravy with starch; believe me, such a paste-like gravy will only spoil your dish.

7. Let's try to cook our first meatballs with gravy. Pass 200 grams through a meat grinder twice. beef and 300 gr. pork. Finely chop one large onion. Brew boiling water and lightly drain ½ cup of round rice. Combine all ingredients, salt and pepper to taste. Knead the minced meat thoroughly and form small meatballs. Fry the meatballs in small portions in deep fat (two minutes each) or in a small amount of oil in a frying pan for 3 - 5 minutes on each side. Place the finished meatballs in a deep frying pan greased with oil. In a glass of hot water, dilute 1 tbsp. spoon of tomato paste and pour into the meatballs, add a couple of bay leaves, cover the pan with a lid and simmer over medium heat for 10 minutes. Meanwhile, mix ½ cup of lukewarm boiled water, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of flour, ¼ teaspoon of black pepper and salt to taste. Pour the sour cream mixture into the frying pan with the meatballs, cover with a lid and gently shake the contents of the frying pan in a circular motion so that the ingredients of the gravy are mixed. Return the pan to low heat and simmer your meatballs for another 20 minutes at the lowest simmer. Remove the finished meatballs from the heat and let sit for another 10 minutes. Before serving, sprinkle with chopped parsley.

8. Spicy lamb meatballs are aromatic and very tasty. Prepare minced meat from 400 gr. lean lamb, ½ cup boiled rice, one chopped onion, two chopped garlic cloves, 1 tbsp. tablespoons of chopped cilantro or parsley, ½ teaspoon of ground coriander, ½ teaspoon of ground cumin, salt and pepper to taste. Form meatballs and fry them in deep fat or in a frying pan. Prepare the gravy separately. Heat 3 tbsp in a frying pan. spoons of vegetable oil, add one chopped onion and fry until golden brown. Then add three crushed cloves of garlic, finely chopped small chili pepper without seeds, 1 teaspoon of paprika and 1 teaspoon of cumin. Heat everything together, stirring constantly, for one minute. Then add 400 gr. finely chopped fresh or canned tomatoes, 1 teaspoon of sugar and 1 teaspoon of salt. Stir in the sauce and simmer over low heat, covered, for 30 minutes, stirring occasionally. Place the fried meatballs in a greased baking dish, pour in the prepared gravy, cover with foil and bake in an oven preheated to 200° for 20 minutes, after the time has elapsed, remove the foil and bake your meatballs for another 10 minutes.

9. It’s very easy to prepare tender and tasty chicken meatballs in mushroom gravy. Soak two slices of crustless white bread in a small amount of milk and squeeze out. Pass 500 g through a fine grinder. chicken fillet without skin. Finely chop one small onion. Mix bread, minced chicken and onion, add 1 tbsp. a spoonful of chopped dill, salt to taste. Knead the minced meat thoroughly and form small meatballs. In a deep frying pan, melt 3 tbsp. spoons of butter, add one chopped onion and fry until transparent, then add 400 gr. fresh or frozen wild mushrooms and fry, stirring often, until all the moisture has evaporated and the mushrooms are lightly browned. Then add 2 tbsp. spoons of flour, stir, pour in 250 ml. boiling chicken broth, 50 ml. dry white wine and 3 tbsp. spoons of heavy (30%) cream. Stir, bring to a boil, and then reduce heat to low. Place chicken meatballs in the hot mushroom sauce, cover and simmer over low heat for 20 minutes.

10. Fans of fish dishes will surely enjoy fish balls with white gravy. Pass 700 grams through a fine grinder. cod fillet or any other of your favorite sea fish. Soak three slices of crustless white bread in milk and squeeze lightly. Finely chop half an onion. Mix minced fish, bread and onion, add a pinch of white pepper and salt to taste. Knead the minced meat thoroughly, form meatballs and lightly bread them in flour. Prepare the sauce separately. In a deep frying pan, heat 3 tbsp. spoons of olive oil, add one chopped onion, one coarsely grated carrot and half a sweet bell pepper, cut into thin strips. Fry the vegetables, stirring, until golden brown. Then add 1 tbsp. spoon of flour, pour everything with one glass of boiling water and simmer, stirring constantly, for five minutes. Then add 200 gr. sour cream, 2 tbsp. spoons of chopped dill. Mix everything and heat, without bringing to a boil, for a couple more minutes. Remove the gravy from the heat. Grease a baking dish with oil, place your meatballs in it, pour in hot gravy and bake in an oven preheated to 180° for 20 minutes.

And on the pages of “Culinary Eden” you can always find even more interesting tips and ideas that will definitely tell you how to cook meatballs with gravy.

Meatballs are a unique dish that can be prepared with any sauce. Any meat is suitable as a base; mixing two types is not prohibited.

Most recipes use rice; it is this product that makes the meatballs tender and also allows for a loose texture.

The sauce is the key to success: during cooking, the dish is saturated with this component, absorbing most of its taste and aroma.

Meatballs with gravy - step-by-step recipe with photos

Meatballs are a very healthy and tasty dish that everyone likes, regardless of age. Many of us remember flavorful meat and rice cutlets with delicious gravy from kindergarten.

So why not cook one of your children's favorite dishes now? Moreover, the whole process is not particularly difficult and will take about an hour.

Cooking time: 1 hour 20 minutes

Quantity: 6 servings

Ingredients

Beef meat: 600-700 g
Rice: 1/2 tbsp.
Egg: 1 pc.
Carrots: 1 pc.
Bow: 1 pc.
Sweet pepper: 1 pc.
Tomato paste: 1 tbsp. l.
Salt:
Pepper, other spices:

Cooking instructions

Variation of a dish with chicken and rice

One of the simplest recipes for making meatballs with rice and gravy.

For the meatballs with rice and gravy you will need the following Ingredients:

minced poultry meat – 0.8 kg;
onions – 4 pcs.;
rice cereal – 1 cup;
chicken egg – 1 pc.;
small apple – 1 pc.;
salt and pepper to taste.
carrots – 2 pcs.;
tomato paste – 4 tbsp., l.;
flour – 1 tbsp., l.;
cream – 0.2 liters;

Preparation:

The rice is thoroughly washed and cooked until almost done, after which it must be allowed to cool and mixed with minced meat, chopped onion and apple, coarsely grated carrots, beaten egg, salt and pepper - all ingredients are mixed until smooth.
Meatballs are formed from the resulting mass and rolled in flour.
To prepare the gravy, chopped onion is fried in a hot frying pan, after some time finely grated carrots are added to it, all this is fried over low heat for about another 5 minutes. After that, flour, tomato paste, cream are added - all products are mixed, and water is added until the required thickness is obtained. Bring the gravy to a boil, add seasoning and salt to taste.
The meatballs are placed in a deep frying pan and poured with gravy. The dish is simmered over low heat for about half an hour. After cooking, serve with any side dish.

Recipe in the oven

Meatballs cooked in the oven are much healthier than simply fried in a frying pan. Using a simple recipe, you can create a delicious and healthy dinner with an amazing aroma that awakens an incredible appetite.

Ingredients:

minced chicken – 0.5 kg;
2 small onions;
garlic – 4 cloves;
1 carrot;
rice groats – 3 tbsp., l.;
2 chicken eggs;
sour cream – 5 tbsp., l.;
sunflower oil – 4 tbsp., l.;
salt, pepper and spices to taste;
water.

As a result, you will get about ten servings of delicious meatballs with gravy.

Preparation meatballs with gravy in the oven.

Rice cereals must be thoroughly rinsed in a colander several times, and then cooked over low heat until half cooked.
Then drain the water and let it cool, then rinse again and mix with the minced chicken.
Add eggs to the mixture, a teaspoon each of salt, pepper and spices. The resulting mass must be thoroughly mixed so that a continuous, homogeneous consistency is obtained.
Then we make small balls from the workpiece - meatballs and place them on the bottom of some dish, the main thing is that it is deep, for baking.
Chopped onions and coarsely grated carrots are fried in a frying pan greased with sunflower oil.
As soon as the vegetables have softened, mix them with 200 ml of water, sour cream, salt and spices - all this is cooked until it boils.
The meatballs, which are in a baking dish, are filled to the middle with ordinary boiled water. Next, the gravy is added, and finely grated garlic is sprinkled on top. As a result, the sauce should completely hide the meatballs underneath.
In an oven preheated to 225 degrees, place a baking dish tightly wrapped in foil with meatballs for 60 minutes.
After 30 minutes, you can taste the sauce and, if necessary, add salt, pepper or some boiled water.
Ready-made meatballs are served for lunch or dinner with a side dish at the discretion of the hostess.

How to cook them in a frying pan

To prepare the meatballs and gravy, you will need the following ingredients:

minced poultry meat – 0.6 kg;
half a glass of rice cereal;
small onion;
one chicken egg;
salt to taste.
boiled water 300 ml;
70 g medium fat sour cream;
50 g flour;
20 g tomato paste;
Bay leaf.

Preparation

Rice must be boiled until half cooked and mixed with minced meat.
The onion is fried until transparent and, together with the egg and salt, is added to the prepared rice with minced meat - all this is whipped until smooth.
Meatballs are formed from the resulting mass and sprinkled with flour.
Then the meat balls must be fried on both sides in a hot frying pan for a total of about 10 minutes.
As soon as the meatballs are browned, fill them halfway with boiling water, add tomato paste, salt and throw in a bay leaf. Cover with a lid and simmer for approximately 25 minutes.
After this, add a mixture of flour, sour cream and half a glass of water, it should be homogeneous - without lumps. After pouring all this into the meatballs, cover them again with a lid and shake the pan so that the mixture is evenly distributed in the dish.
Now simmer the meatballs for 15 - 20 minutes until fully cooked.

Multicooker recipe

Among housewives it is believed that preparing this dish is a very troublesome and time-consuming task; a device such as a multicooker can make the task easier. To do this you will need the following set of products:

minced meat – 0.7 kg;
steamed rice – 200 g;
1 onion;
2 chicken egg yolks;
300ml boiled water;
70 g ketchup;
250 g sour cream;
5 teaspoons vegetable oil;
2 tablespoons flour;
salt and pepper to taste;
Bay leaf.

Preparation

Chop the onion very finely, mix with steamed rice, yolks and prepared minced meat until smooth. Add salt and pepper.
Mix 200 ml of boiled water with sour cream, ketchup and flour. Stir the mixture thoroughly so that there are no lumps.
Form meatballs from the minced meat and place them in a multicooker container in one layer.
Select the frying program on the device, add the available vegetable oil and fry the meatballs until a crust appears.
Turn off the multicooker. Pour the prepared sauce over the meatballs, add bay leaves and spices to taste.
Set the multicooker to stewing mode for 40 minutes - this is enough for complete readiness.

Meatballs with the taste of childhood “like in kindergarten”

To prepare a tasty and healthy dish from childhood, you don’t need anything supernatural. A simple set of ingredients and a little patience and meat balls are on your table:

minced meat – 400 g;
1 small onion;
egg;
half a glass of rice;
30 g flour
50 g sour cream;
15 g tomato paste;
300 ml boiled water;
salt;
Bay leaf.

Preparation

Cook the rice until almost half done and mix with the prepared minced meat and egg.
Chop the onion very finely and bring it to a state of transparency in a hot frying pan, mix with the previously prepared mass to a homogeneous consistency.
Roll the dough into small ball-shaped cutlets and roll them in flour. Fry in a hot frying pan for about 3 minutes on each side to form a crust.
Mix a glass of boiling water with 15 grams of tomato paste, add salt, pour the resulting mixture over the meat balls, add a bay leaf, add salt and leave under a closed lid over low heat for a quarter of an hour.
Mix one hundred milliliters of water with 50 grams of sour cream and 30 grams of flour so that there are no lumps, and add to the meatballs. Shake the pan thoroughly so that everything is thoroughly mixed, and simmer for about a quarter of an hour until done.

Is it possible to cook them without rice? Of course yes!

Most recipes for this dish include rice among the ingredients, but there are also those that allow you to do without this product and get no less tasty meatballs. One of these methods is below.