Meatballs with gravy - juicy meat in a fragrant sauce. How to cook meatballs with gravy: in the oven, in the pan

Meatballs with gravy - juicy meat in a fragrant sauce. How to cook meatballs with gravy: in the oven, in the pan

Meatballs with gravy - a popular and simple dish that will appeal to the whole family.

This dish does not require a lot of products, and the cooking process is quite simple.

Meatballs with gravy served as an addition to the side dish, turning it into a fragrant and juicy dish.

Let's talk about how to cook meatballs with gravy and reveal all the secrets of this dish.

Meatballs with gravy - basic cooking principles

How to cook meatballs with gravy to make the dish fragrant, tender and tasty? Meatballs are made from any meat or fish. Minced meatballs are best done by yourself. Firstly, you will be confident in the quality of the product, and secondly, you can add to the meat that meat that you like.

Rice, a soaked loaf, onion, vegetables, flour and eggs are added to the minced meat. Then the stuffing is well kneaded by hand until smooth. Wet hands take a little stuffing and form small balls out of it. By the way, meatballs can be cooked for future use. Formed balls spread on the board and freeze.

Meatballs cooked in a pan or spread in a refractory form, pour the sauce and sent to the oven. The basis for gravy may be tomato paste, sour cream, ketchup, milk or mayonnaise. To the sauce turned out fragrant, add spices and chopped fresh herbs.

Meatballs are best served with a side dish. The finished dish is desirable to insist some time before serving. We offer you a selection of the best recipes for cooking meatballs with gravy.

Recipe 1. Meatballs with sauce in the oven


minced meat - 300 g;


rice - a glass;

black pepper;


broth - liter;

an Apple;

cream - 200 ml;

carrots - 4 pcs .;

tomato paste - 80 ml;

onions - 4 heads;

flour - 30 g

Method of preparation

1. Grind fresh meat through a meat grinder or take ready pork beef. Pepper, salt and mix well.

2. Measure out the required amount of rice cereal. Wash it well under running water and boil until half ready. 3. Combine ground beef with boiled rice and mix.

4. Peel the onion, apple and carrot. Finely chop the onion. Carrot and apple coarsely rub. Add half the vegetables and an apple to the mince. Beat the egg, pour in the mince and mix it well with your hands. Take a little and form small balls out of it.

5. Pour the flour onto a flat plate. Each meatball roll in flour and put into a baking dish.

6. Fry the remaining vegetables in a hot oil until golden brown. Add flour and mix well. Pour all the cream, put the tomato paste, mix and put it all together for a few minutes. Pour in the broth. Bring the sauce to a boil, pepper and salt.

7. Pour gravy on meatballs and send the form to the oven for 25 minutes. Cook at 180 ° C.

Recipe 2. Meatballs with tomato sauce in the oven


300 grams of minced meat;

2 cloves of garlic;

onion head;

a pinch of black pepper;


two pinches of salt;

A glass of tomato juice;

a pinch of sugar.

Method of preparation

1. Add minced meat to the minced meat, season it with salt and pepper and knead well. For this dish will fit any minced meat. With wet hands, take a little stuffing and form a small ball out of it. Keep making meatballs until all the stuffing is over.

2. Clean the onion head and cut into rings. Cut the carrots cut not too thick circles.

3. Take a heat resistant form. Place half the onion rings on the bottom. On top of it, spread out half the carrot. Put the meatballs on the carrot layer. Spread the remaining vegetables over the meatballs. Salt and pepper.

4. Peel and chop the garlic cloves as small as possible. Add garlic in tomato juice, salt, add sugar and mix.

5. Prepared sauce pour the meatballs. Send the form to the oven for half an hour. Cook the meatballs at 180C. Serve to side dish, sprinkle with herbs.

Recipe 3. Meatballs with vegetable gravy


800 g of pork and ground beef;

vegetable oil;

four eggplants;


four slices of stale bread;

red hot pepper; two green bell peppers;


700 grams of fresh, dense tomatoes;

black pepper;

garlic head;


large bunch of basil;



200 g canned tomatoes in their own juice.

Method of preparation

1. Wash the eggplants, wipe with a paper towel and cut into bars and a half centimeters wide. Fry them in hot oil until soft and put on a napkin.

2. Wash the bell peppers, peel the seeds and cut them in strips. Fry the peppers in the same pan where the eggplants were fried. Put the roasted peppers on a plate.

3. Scald the tomatoes with boiling water and remove the thin skin. Pulp chop cube.

4. Soak bread in milk or water, squeeze and add to mincemeat. Rinse greens, dry and chop. Send to the stuffing, here beat the egg, pepper and salt. Stir well. With wet hands, take a little stuffing and form meatballs, the size of a small nut.

5. Meatballs roll in flour and fry on all sides until golden brown.

6. Pepper and tomatoes, put in a saucepan and simmer on medium heat for about seven minutes. Add canned tomatoes, mashed with a fork, salt, sugar and spices. Stir and continue to simmer for another five minutes. Put chopped garlic and greens into the sauce. In a minute remove the stewpan from the fire.

7. Put a layer of roasted eggplants on the bottom of a deep pan. Lay out the meatballs on top, and put another layer of eggplants on them. Fill all with gravy and put on fire. As soon as it begins to boil, cover and simmer on low heat for a quarter of an hour. Serve with a side dish of rice, pasta or vegetables.

Recipe 4. French meatballs with gravy in a frying pan in French


For meatballs:

700 g of minced meat;

ground black pepper;

two eggs;


five cloves of garlic;


a few sprigs of parsley

for gravy:

70 grams of smoked bacon;

parsley and dill;

100 g cooked smoked ham;

80 ml of vegetable oil;

two tomatoes;

ground black pepper;

onion head;


200 g pitted olives;

half a liter of broth;

flour - 30 g

Method of preparation

1. Put the minced meat in a bowl, add to it chopped parsley, crushed garlic and beaten egg. Salt, pepper and as it should, mix the stuffing, slightly beating it. 2. Take minced meat with wet hands and make small meatballs out of it. Roll each flour and put it in the fridge.

3. Cut the bacon into thin slices. Chop ham in small pieces. Peel and finely peel the peeled onion. Cut fresh tomatoes into slices.

4. Put the pan on an intense fire, pour the oil and heat it well. Fry the meatballs until lightly ruddy. Take out the finished meatballs on a plate.

5. Put slices of bacon in the pan and fry on both sides. Now add the ham and fry for about two minutes. Add onion and tomatoes to the pan. Season with pepper and flour. Stir and fry everything for four minutes.

6. Pour all the broth and wait until the sauce begins to boil. Put the meatballs into the boiling sauce, when you boil again, roll the fire to minimum, cover and simmer for half an hour.

7. Rinse the olives, finely chop the greens. Put the olives in a sauce and simmer for another five minutes. Sprinkle with greens and turn off the heat. Serve the meatballs as an addition to any side dish.

Recipe 5. Swedish meatballs with gravy in a frying pan


ground beef - half a kilo;

50 g of flour;

two slices of stale bread;

100 ml of cream;


400 ml of broth;


a pinch of nutmeg;


ground black pepper.

Method of preparation

1. Peel the bulb and finely chop. Fry the onions in the hot vegetable oil.

2. Soak a roll in milk and squeeze. Mix ground beef with loaf, nutmeg, salt and pepper. Add fried onion here. Knead the mince thoroughly, beating it slightly.

3. Take some minced meat with wet hands and make meatballs the size of a small nut. Fry them in a frying pan, where the onions are fried, stirring so that they evenly fried on all sides.

4. Combine the broth with cream, add flour and whisk all the blender. Pour the creamy meatball sauce, cook a couple of minutes from the moment of boiling. Serve the meatballs with gravy to any side dish.

Recipe 6. Chicken Meatballs with a Strictonavian Sauce


Half a kilo of minced chicken;

100 ml sour cream;

80 g breadcrumbs;

one and a half glasses of broth;


50 ml of vegetable oil;


two pinches of salt;

a pinch of ground black pepper.

Method of preparation

1. Peel the onion head, wash it and cut it into four pieces.

2. Rinse the chicken fillet, pat it dry and cut into chunks.

3. Grind the onions with meat in a meat grinder.

4. Pour the breadcrumbs into the mincemeat, add the egg, pepper, salt and mix well, beating it slightly. Form meatballs from minced meat.

5. Put the meatballs in hot vegetable oil and fry them ruddy on all sides.

6. Pour the broth into the meatballs and simmer them for a quarter of an hour. Add sour cream, heat for a couple of minutes and remove the pan from the heat. Serve as an addition to any side dish.

Recipe 7. Fish Meatballs with Gravy in the Oven


50 grams of white bread;


500 g of minced fish;

bunch of green onions;

7 black peppercorns;

30 grams of flour;

a bunch of dill greens;

30 ml of milk;

30 g of ketchup and mayonnaise;

onion head;

half a liter of purified water.

Method of preparation

1. Place minced fish in deep dishes and mash with a fork.

2. Crumb white bread crumble and cover with milk. Leave on for five minutes, then squeeze and add to the minced fish. Salt and mix.

3. Peel and shred the bulb as small as possible. Add the onion to the mince and mix well with your hands.

4. Grease a baking sheet with oil. Use small hands to form small meatballs and place them on a baking sheet.

5. Peel and finely chop the carrot. Add chopped green onions and dill to the carrots. Pour all the mayonnaise and ketchup, salt, add the flour and mix. Pour water in a thin stream and mix again.

6. Pour the meatballs with the mixture. Add black peppercorns and place in the oven for forty minutes. Cook the meatballs at 150C. Serve with a vegetable or rice side dish.

Recipe 7. Meatballs in garlic-tomato gravy


For meatballs: Half a kilo of ground beef;

black pepper;

three eggs;


100 grams of white stale bread;


100 g of milk;

100 g cheese

For gravy:

3 cloves of garlic;


two onions;

liter of filtered water;

50 ml tomato paste;

80 ml of vegetable oil.

Method of preparation

1. Stir the bread soaked in milk, squeeze and add to the mince. Put finely grated cheese, chopped parsley, salt, eggs and pepper. Knead the mince with your hands. Make minced meatballs, no larger than a nut.

2. Peel and chop the onion and chives as small as possible. Fry the chopped vegetables in the heated vegetable oil, stirring until golden.

3. Boil a liter of drinking water in the kettle. Pour it into a deep saucepan, salt and mix with tomato paste.

4. Pour the resulting sauce to the fried onions with garlic. As soon as the mixture boils, put the meatballs in it. Cover and simmer on the slowest fire for forty minutes.

Meatballs with gravy - tips and tricks from experienced chefs

  • If you use purchased minced meat, skip it again through the meat grinder so as not to spoil the consistency of the meatballs.
  • Add a little flour to a too-thin gravy and boil again.
  • To keep the stuffing from sticking to your hands, soak them in water.
  • Add dried greens directly to the sauce, and put fresh at the end of cooking.
  • To make the meatballs juicy, add more onions to the mince.
Comments (0)
Popular articles