A very tasty and common dish that goes perfectly with various side dishes is minced meatballs or hedgehogs with rice. To prepare it, it is recommended to use beef, chicken, pork, etc. To make the dish tender, aromatic and juicy, you should additionally make sauces - sour cream, tomato, garlic. Meatballs can be cooked in a frying pan, oven, saucepan or slow cooker.
Recipes for making minced hedgehogs with photos
If you want to cook some tasty but simple meat dish, pay attention to minced hedgehogs with rice. These small cutlets are made very quickly and are combined with a side dish of potatoes, buckwheat or rice. If you wish, you can use a variety of homemade sauces that will make the taste of meat hedgehogs interesting and vibrant.
Hedgehogs from minced chicken in the oven
Ingredients:
- minced chicken – 380-420 g;
- ground pepper - to taste;
- rice – 0.5 tbsp;
- fine salt - to taste;
- raw egg – 1 pc.;
- fresh greens – 1 bunch;
- carrots – 1 pc.;
- milk – 50 g;
- onions – 2 heads;
- butter - to taste;
- tomato paste – 1 tbsp. l. or tomatoes (2 pcs.);
- flour – 1 tbsp. l.
Preparation:
- First, boil the rice until half cooked and leave to cool completely.
- Grind the peeled carrots on a grater.
- Pour boiling water over the tomatoes and carefully remove all the peels, then pass through a meat grinder - you should get tomato puree.
- Wash the chicken well, dry it with a paper towel, and pass it together with the peeled onions through a meat grinder.
- Add the cooled rice to the minced meat and mix everything well. Then add a raw egg, salt, milk, pepper - mix all the ingredients.
- Form a not very large ball from the minced meat and roll it in flour on all sides.
- Fry each hedgehog for a couple of minutes in a frying pan with hot oil (vegetable oil).
- To bake in the oven, place all the balls in a baking dish that has been pre-greased with butter.
- For the gravy, separately mix sour cream with tomato paste, add garlic, passed through a press and any spices - all components are thoroughly mixed. To make the sauce thicker, add flour (1 tbsp). If you use meat broth to prepare the gravy, it will have a richer and brighter taste.
- Pour gravy into the form with meat hedgehogs so that they are almost completely covered with liquid.
- Cover the container with foil and place in an oven preheated to 180˚C.
- After about 10 minutes, remove the foil and sprinkle the products with a small amount of chopped hard cheese, which will result in an appetizing golden brown crust. Minced hedgehogs in the oven will be very tender and juicy.
- For a side dish, pasta or boiled potatoes are best.
Minced hedgehogs with rice in a slow cooker
Ingredients:
- minced meat – 580-620 g;
- round rice – 0.5 tbsp;
- spices for meat - to taste
- raw egg – 1 pc.;
- black pepper – 1 pinch;
- carrot – 1 pc.;
- salt – 1-2 pinches;
- onion – 1 head;
- sunflower oil – 2-2.5 tbsp. l.;
- fresh tomatoes – 2-4 pcs.
Preparation:
- Place the rice in a deep bowl and rinse it well with plenty of water.
- Peel the onion and then finely chop it.
- Wash the carrots, peel and chop on a grater.
- Wash the tomatoes, then cut them into small cubes.
- Pour a little sunflower oil into the multicooker bowl and fry the onions and carrots - set the “baking” mode, set the timer for 20 minutes. Leave the lid open while roasting vegetables.
- While the vegetables are frying, mix the rice with the minced meat, add the egg, pepper and salt - mix everything well.
- Form the mixture into small hedgehogs.
- After 10 minutes of frying the vegetables, add the tomatoes to the multicooker bowl and place the meat balls on top. Close the lid and wait for the timer to stop.
- As soon as the signal sounds, open the multicooker lid and add the last ingredient - spices.
- Pour hot water - the hedgehogs should be almost completely covered with liquid.
- On the multicooker, set the “Stew” mode and set the timer for an hour.
- Ready-made hedgehogs from minced meat with rice can be served as an independent dish.
Stewed hedgehogs from minced pork and rice in a pan
Ingredients:
- minced meat – 480-510 g;
- black pepper – 1 pinch;
- rice – 0.5 tbsp;
- fine salt – 2 pinches;
- onion – 2 heads;
- fresh greens – 1 bunch;
- raw egg – 1 pc.;
- water – about 800 g;
- khmeli-suneli - to taste;
- flour – 1 tbsp. l.;
- tomato – 3 pcs.;
- carrot – 1 pc.
Preparation:
- First, boil the rice until half cooked and let cool.
- To prepare minced meat, rinse the meat, chop the peeled onion and pass through a meat grinder. Then add the egg, cooled rice, salt, a little pepper - mix all the ingredients well.
- Form small balls from the resulting mixture and place in a large saucepan with a double bottom so that the dish does not burn during cooking.
- In a frying pan in hot oil, fry onions, carrots, add diced tomatoes. After a few minutes, add the flour, stir and fry for about 30 seconds.
- Then pour boiling water into the frying pan, constantly stirring the gravy so that it does not burn and the flour is completely dissolved. Wait until the mixture boils, turn off the stove.
- Add salt, a little sugar, pepper, and chopped herbs to the gravy.
- Pour the gravy into the pan, place on low heat and simmer for 20 minutes with the lid closed.
How to make hedgehogs in tomato sauce in a frying pan
Ingredients:
- minced meat – about 220-260 g;
- ground pepper – 1 pinch;
- white cabbage – 0.25 pcs.;
- fine salt - to taste;
- round rice – 90-110 g;
- flour – 2-2.5 tbsp. l.;
- onion – 1 head;
- tomato sauce – about 220-240 g.
Preparation:
- Hedgehogs made from ground beef are tender and juicy. First, finely chop the cabbage and boil in lightly salted water until fully cooked. Leave to cool for a while.
- Mix the minced meat with cabbage and finely chopped onion, pepper and salt.
- Boil the rice until half cooked and cool.
- Mix minced meat with rice. Then form small balls.
- Place the meatballs in a tight row in the pan.
- For the sauce, mix flour and tomato paste, add a little mayonnaise (this is an optional ingredient), and add salt.
- Pour the finished sauce over the meatballs. Place the frying pan on the stove and simmer over low heat for 15 minutes. Serve minced hedgehogs with gravy with rice or pasta.
Cooking hedgehogs from minced turkey in sour cream sauce
Ingredients:
- minced turkey – 280-310 g;
- wheat flour – 1-1.5 tbsp. l.;
- onion – 1 head;
- basil – 2-3 sprigs;
- rice - 2-3 tbsp. l.;
- parsley – 1 bunch;
- carrots – 1-2 pcs.;
- dill – 1 bunch;
- butter – 1 tbsp. l.;
- drinking water – 3 tbsp.;
- salt - to taste;
- raw egg – 1 pc.;
- sour cream – 0.5 tbsp.
Preparation:
- Rinse the rice, boil until half cooked, cool.
- Peel the carrots and onions and chop finely. Fry the vegetables in butter until golden brown.
- To prepare minced meat, break an egg into a deep bowl, beat lightly, add fried vegetables, cooled rice, and meat minced through a meat grinder. Pepper and salt.
- Form small balls from the minced meat and place them on the prepared baking sheet. Fill the hedgehogs halfway with water. Cover the baking sheet with foil on top and place it in an oven preheated to 180˚C for 30 minutes.
- While the meatballs are baking, prepare the sour cream sauce - heat the flour in a dry frying pan, add hot water (about 500 g), mix everything.
- Add sour cream, a couple of pinches of sugar, and salt to the mixture.
- About 5 minutes before the end of cooking, remove the foil from the hedgehogs, pour in the sauce and simmer a little.
How to cook meat hedgehogs without eggs with cabbage
Ingredients:
- minced meat – 480-520 g;
- salt – 1 pinch;
- fresh cabbage – 720-740 g;
- ground pepper – 1 pinch;
- semolina – 1 tbsp. l.;
- onion – 2 heads;
- carrots – 2 pcs.;
- sugar – 1 pinch;
- tomato juice – about 700 g.
Preparation:
- Finely chop the cabbage, add salt, and use your hands for a few minutes until the juice begins to release. Then add minced meat, semolina, salt and pepper - mix everything well.
- Turn on the oven, preheat to 200˚C.
- Form small balls from the minced meat, place them in a baking dish with high sides, and place in the oven.
- For the sauce, fry the onions and carrots in hot vegetable oil, add tomato juice, salt, pepper, add sugar - simmer over low heat for about 10 minutes.
- Half an hour before the end of cooking the meatballs, remove the pan from the oven, pour out the sauce, continue baking, but reduce the temperature to 160˚C.
Video: how to make meat hedgehogs in gravy for children
Tender hedgehogs made from meat in a fragrant gravy will appeal not only to adults, but also to little gourmets. Many children flatly refuse to eat meat dishes, however, meatballs prepared according to a very simple recipe will not leave them indifferent. They contain carrots and fresh herbs, which supply a growing body with a lot of useful substances. If you don’t know how to quickly and easily make meat hedgehogs in gravy for little tasters, check out the following video, which provides a detailed recipe for their preparation:
Minced hedgehogs with rice are an appetizing, hearty dish reminiscent of meatballs. It looks original and goes well with side dishes. You can cook the products in a frying pan, in the oven, in a slow cooker or a double boiler. The most interesting recipes for this dish are presented below.
How to cook minced hedgehogs with rice?
The recipe for minced hedgehogs with rice is not difficult. Using any of the options proposed below, the products are prepared quickly and easily. But there are some general rules that need to be followed in any recipe to ensure that the hedgehogs turn out exactly:
- It is better to take long grain rice.
- When cooking products, it is better to use deep dishes with thick walls.
- Instead of tomato sauce, you can use sour cream, it will be no less tasty.
- Products should be cooked in a large amount of liquid so that the rice does not end up raw.
Minced chicken hedgehogs
Minced hedgehogs with rice in the oven are a delicious everyday dish. The products are not fried in oil, but baked in the oven, so they are dietary, very healthy and suitable even for. From the specified number of ingredients used, you will get 5 servings of a hearty meal.
Ingredients:
- minced chicken – 600 g;
- rice – 100 g;
- large carrots – 1 pc.;
- onion – 1 pc.;
- salt pepper.
Preparation
- Rice is added to the minced meat.
- Salt, pepper and stir.
- Form balls and place them in the mold.
- Sauté onions and carrots.
- Place the frying mixture on the workpieces.
- Pour boiling water so that the products are half immersed in water.
- Cover the pan with foil and bake the minced hedgehogs in the oven at 180 degrees for 1 hour.
Minced beef hedgehogs with rice
Ground beef hedgehogs are a hearty meal that is loved for its delicate taste and ease of preparation. If you prepare minced meat at home, it is better to pass the meat through a meat grinder with a grate with fine holes. If you bought ready-made minced meat, it is also better to chop it again. Then the resulting hedgehogs made from minced beef and rice will be more tender.
Ingredients:
- minced beef – 400 g;
- rice – ½ cup;
- onions – 2 pcs.;
- carrots – 1 pc.;
- milk – 50 ml;
- tomatoes – 2 pcs.;
- chicken egg – 1 pc.;
- drinking water – 150 ml.
Preparation
- The minced meat is mixed with chopped onions and.
- Beat in the egg, pour in the milk and knead.
- Form balls and place in a frying pan.
- Add grated carrots, tomatoes and water.
- Rice hedgehogs with minced meat are stewed under the lid for 30 minutes.
Minced turkey hedgehogs with rice
It is better to cook hedgehogs from minced turkey not in a frying pan, but in a saucepan with high sides, since you get a lot of gravy. It makes minced hedgehogs with rice especially juicy. They can be served as a separate dish, or together with your favorite side dish. In any case it will be delicious.
Ingredients:
- turkey fillet – 700 g;
- raw rice – 100 g;
- tomatoes in their own juice – 350 g;
- carrots – 3 pcs.;
- onion – 1 pc.;
- broth – 300 ml;
- tomato paste – 30 g.
Preparation
- The tomatoes are crushed in a blender and placed in a saucepan.
- Add the tomato and pour in 300 ml of broth.
- Onions with carrots and meat are passed through a meat grinder.
- Mix the minced meat with rice, salt, pepper and knead.
- Form balls and place them in a pan.
- Simmer covered for 40 minutes.
Minced hedgehogs with rice and cabbage
The recipe for minced hedgehogs presented below allows you to prepare a dish reminiscent of. In this case, it is important to finely chop the cabbage and mash it with your hands; you should not put it through a meat grinder. From the specified amount of products you will get 4 servings of products in aromatic gravy.
Ingredients:
- minced meat – 700 g;
- rice – 100 g;
- cabbage – 100 g;
- egg – 1 pc.;
- carrots, onions - 1 pc.;
- tomato paste – 2 teaspoons;
- salt, sugar.
Preparation
- The rice is boiled for about 5 minutes and then drained in a colander.
- Chopped vegetables are fried.
- Place half in a bowl.
- Pour water into the mixture remaining in the pan and add the tomato. Salt, pepper, sugar to taste.
- Mix the minced meat with rice, egg and frying.
- Add cabbage and stir.
- The products are formed, breaded in flour and sautéed.
- Then place them in a container with gravy and simmer for 25 minutes.
Minced pork hedgehogs
Minced hedgehogs with rice in a frying pan are a quick and delicious delicacy. If desired, you can stir sour cream with water, add spices, herbs and pour the sauce over the preparations. Then the dish will come out even more tender and juicy. The total time required to prepare such food will take no more than 45 minutes.
Ingredients:
- minced pork – 200 g;
- rice – 50 g;
- tomatoes – 2 pcs.;
- carrots - 1 pc.;
- eggs – 1 pc.;
- onion – 1 pc.;
- salt pepper.
Preparation
- Fry the grated carrots, add diced tomatoes and simmer for 3 minutes.
- Mix the minced meat with rice, onion, egg, salt and pepper.
- Form balls and place them in a frying pan.
- Place carrots and tomatoes on top, salt and pepper.
- Pour in water so that it reaches at least the middle of the products.
- Under a lid, simmer minced pork hedgehogs with rice over low heat for half an hour.
Delicious minced hedgehogs with gravy
Minced hedgehogs with gravy are especially good. They can be served with any porridge, pasta or. If you have fresh tomatoes, you can use them instead of pasta, it will be even more healthy and tasty. The recipe is for 3 servings. Therefore, if you need to prepare more food, the amount of food must be increased proportionally.
Ingredients:
- minced meat – 0.5 kg;
- rice – ½ cup;
- onions – 2 pcs.;
- egg – 1 pc.;
- salt, spices;
- tomato paste – 1 tbsp. spoon;
- carrots - 1 pc.;
- flour – 30 g;
- water – 500 ml.
Preparation
- Boil the rice for 5 minutes and drain in a colander.
- The minced meat is mixed with an egg, 1 chopped onion, rice, salt, spices are added, kneaded and rolled into small balls.
- Fry chopped onion and carrots, add tomato, flour and pour in water in a thin stream, stirring.
- After boiling, the gravy is salted, sugared, meat preparations are laid out and simmered for half an hour.
Minced hedgehogs with rice in a slow cooker
You can cook anything in a modern miracle oven. Minced hedgehogs in a slow cooker also turn out excellent. In this case, you can use any meat that is in the refrigerator. If you use chicken, then you don’t have to beat in the egg, the minced hedgehogs with rice won’t fall apart, and the gravy ensures their juiciness.
Ingredients:
- minced meat – 600 g;
- tomatoes – 3 pcs.;
- rice – 100 g;
- onion, carrots, egg - 1 pc.;
- salt, spices, oil.
Preparation
- Pour oil into the bottom of the bowl, add onions and carrots and cook in the “Baking” mode for 10 minutes.
- Add crushed tomatoes.
- The minced meat is mixed with rice, egg, salt and spices.
- Form “hedgehogs” and place them in a bowl.
- Pour in hot water so that it covers the products halfway.
- Cook in the “Stew” mode for 1 hour.
Minced hedgehogs with rice in a steamer
Minced hedgehogs with steamed rice are a real work of culinary art that kids will be delighted with. At the same time, they are prepared quickly and simply. Due to steaming, the delicacy turns out to be dietary, so you can safely offer it to the smallest gourmets. Even those little ones who are difficult to feed with regular food eat such food with pleasure.
According to this recipe, hedgehogs made from turkey meat (minced meat) with rice turn out very similar to real animals, grains of rice stick out in different directions, like real needles.
And all because there is much more meat than rice cereal, this is the main secret of delicious meat hedgehogs!
Homemade hedgehogs from ground turkey in a slow cooker Brand 6051 - this recipe with photos is certainly dietary and very healthy.
Ground turkey hedgehogs
Ingredients:
- 700 g minced turkey
- 2 medium onions
- 1 cup rice
- Spices, salt to taste
How to cook hedgehogs in a slow cooker
1. Boil water in a liter saucepan, add the washed rice into it and keep it there until it cools. Then rinse again in cold water.
2. Chop the onion as finely as possible. At this time, put some water to boil.
3. Place the minced meat in a bowl, add onion, rice, salt to taste and add spices, such as ground paprika. Mix well.
4. Grease the multicooker bowl with oil, form large hedgehogs with wet hands and place them on the bottom. Pour boiling water (carefully, along the side) to about 1.5 cm.
5. Close the multicooker and turn on the “Stew” mode. This is 20 minutes at a pressure of 50. After you open the lid, you will see these dietary hedgehogs made from minced turkey with grains of rice sticking out in all directions. Simply pleasing to the eye!
Homemade hedgehogs from ground turkey in a slow cooker
You can and should serve it with sour cream and herbs. Since they contain much more meat than rice, some side dish of your choice would be appropriate.
Hedgehogs in a multicooker pressure cooker Brand 6051
You can also take any. Some recipes don't add rice, but I like it better with it. Moreover, thanks to rice, you get much more “hedgehogs” and they are more satisfying. I serve them with any side dish or eat them simply bread.
Number of servings: 10-12
The art of cooking - basic rules of cooking
Cooking is the oldest human occupation. Cooking has been around for thousands of years. Already in the 8th century BC there were cooking schools in Rome. For a long time, cooking skills have been considered a respected matter. But the scientific foundations of cooking began to emerge only at the end of the 19th century.
Cooking is a discipline about nutrition, about the ability to prepare healthy and tasty food. Its goal is to study types of products, rational techniques and methods of preparing dishes, and nutritional value. Having mastered this theory, you will be able to properly prepare good, healthy food.
Choosing products
Culinary art is a general name for all types of activities limited by the boundaries of the kitchen. Selection of products, equipment, design - these are the details characteristic of culinary art. The latter occurs in kitchens all over the world, but plays a particularly significant role in restaurants. This practice is becoming increasingly possible for people who want to develop personal culinary skills and impress guests by surprising them with an unusual dish.
Thus, regarding the selection of products for cooking, you should use:
- Seasonal products are of the best quality and exclusively natural;
- Fresh spices and herbs, which have a much more intense fragrance and are rich in all kinds of vitamins;
- Unsaturated vegetable oils (olive , sunflower , sesame, coconut).
- Minimum amount of salt;
- Small amount Sahara, trying to turn to substitutes ( honey, fruit juices) to sweeten food.
Every housewife who is concerned not only about the taste properties, but also about the usefulness of any dish should not forget about these basics.
Important Processes
Everyone understands that food must be subjected to temperature treatment so that unwanted elements and microorganisms do not enter the body. In addition, heat treatment makes the food product softer, easier to chew and digest. Certain foods are not absorbed at all by the human body before heat treatment.
By observing all sanitary standards, you can additionally increase the shelf life of your dishes, because as a result of such processing, the dish is preserved much longer. Lovers of good cuisine will be able to perfectly appreciate the variety of tastes of the same product under different heat treatments, because boiling, frying, stewing or simply steaming will give, in particular, meat completely different taste qualities.
It is only necessary to take into account that during cooking or other processing, vitamins are actively destroyed by heat. Therefore, you need to follow a few practical tips on how to leave the greatest number of necessary elements in the product. Vegetable products should be boiled without draining the broth, or in the peel, under which there is a concentration of vitamins. Meat It is better to process it with steam. However, in order to balance the loss of valuable elements, despite this, it is necessary to serve fresh vegetable products or herbs as a side dish for meat dishes.
How to cook food professionally
When boiling peeled vegetables, it is recommended to leave the boiling water where they were boiled, since some of the vitamins will remain there. This water can then be used to prepare first courses and other dishes.
Be careful not to overcook the vegetables. Quick processing will help not to lose their taste, various vitamins, and appearance. Use stewing for vegetable products - this is a very suitable cooking method that makes it possible to preserve their nutritional qualities.
There is also no need to reheat the prepared dish. If there is too much of it, then it is best to take the required dose and heat it up. But often this is not necessary, since all the necessary vitamins and microelements will be gone.
Sanitary and hygienic rules for preparing food
Cooking food requires scrupulous compliance with sanitary and hygienic standards and ideal accuracy. The cause of gastrointestinal pathologies and food poisoning can be not only expired products, but also the unsanitary condition of the kitchen premises, kitchen utensils and equipment, dishonesty and carelessness that occur during food preparation. Flies, cockroaches, mice, and rats are the source of most infectious diseases.
Thorough and daily tidying of the kitchen and common areas is important both in a personal and especially in a communal apartment.
Preliminary preparation of products must be carried out no less thoroughly than boiling or frying. All primary processing processes (washing, crumbling of products) must be carried out in such a way as to protect the food as best as possible from the ingress of pathogenic microorganisms.
Vegetables should only be peeled and cut before use or cooking.
There is more vitamin C in the outer layer potatoes, which is why when peeling it, the peel should be cut thinner, and it is preferable to boil it in the peel and remove the peel from the boiled potato. When raw potatoes are peeled, they should not be kept for a long time, especially crumbled, since here they lose some of their vitamin C and mineral salts.
Other vegetables similarly do not need to be stored peeled.
Peeled potatoes are placed in water so that they do not turn dark. Peeled vegetables do not require this.
Do not forget that baking soda destroys vitamins C and B1, so you should not add soda when cooking vegetables or legumes. Carotene (provitamin A) is destroyed by adding acids to food; so the norm is to put vinegar in the vinaigrette or a salad before meals.
The remaining fat in the frying pan should be poured into a separate pan, and the frying pan should be washed with warm water. Many housewives believe that the frying pan does not need to be cleaned after use, since it contains residual fat. This is definitely wrong: not only fat remains, but also burnt crumbs, which the next time can spoil newly fried food products.
Rags used to remove utensils from the fire must be used clean; they should be washed and changed more often.
Never leave it open milk, you need to cover it with neat gauze or paper.
Heated dishes are first covered with clean gauze or a clean towel on top, and when they cool down, cover them with a lid. By and large, it is best to store dishes not under a lid, but under a light, neat cloth.
Ready-made washcloths made from leftover parchment paper are most suitable for use in the kitchen. Such washcloths are cheap and are thrown away after use. Usual dish brushes and washcloths should be boiled with baking soda more often.
It is easier and more hygienic to wash dishes immediately after using them.
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