Today I will share my recipes for cooking meatballs with gravy. I cook them more often in a frying pan, although from the oven we love them too. A tasty dish, which is loved by everyone since kindergarten, I often cook for my family.
Most often I cook from pork or beef, mix minced meat, add chicken, and, of course, rice. After all, it is thanks to this component that meatballs or, as they are often called, hedgehogs, such a delicate taste is obtained. This is what they are different from cutlets.
Meatballs with sauce in a frying pan
This dish came to us from Sweden and in fact there are many recipes for it. Mince meat is cooked not only from meat, beef, pork or chicken. Fish meatballs have firmly won a place in the menu of Russian housewives.
You can diversify recipes with spices or additives, for example, mushrooms or vegetables. The usual rice can also be replaced with another cereal.
The same is true with gravy, on sour cream, with tomato paste, with cream, too many options. In general, each taste has its own recipe. So write down.
Little secret to keep meatballs from falling apart, add a raw egg or a bit of potato starch to the mince.
Meatballs with tomato gravy, cooked in a pan
The easiest recipe, which is suitable for cooking not only in the pan, but also in the oven and in the slow cooker. Choose the option yourself. I cook in the usual way.
We will need:
- Half a kilo of pig-beef mince
- One bulb bulb
- Half a cup of rice cereal
- Small carrot
- Two large spoons of tomato paste or ketchup
- One egg
- Cook salt, seasonings at discretion
- Sunflower oil
- Flour
- Green onion beam floor
Cooking process:
Let's first boil the rice to cool it. Rinse the cereal and put it to cook. Cooking is not as usual porridge, let the rice remain a little damp. Then pour it into a sieve and rinse with cold water. Leave to drain.
Mince, of course, is better to twist the meat itself, but this is more convenient for you. We shift it to a wide bowl, add rice cereal. Half the onion finely cut. If you do not like onion slices in meatballs, then you can grind it with a blender.
We drive an egg into mincemeat and season with salt and pepper, preferably freshly ground, it will be more fragrant. We form little balls and roll them down in flour.
Cut the remaining half of the onion into cubes, grind carrots on a grater, fry and put them in a platter. Add oil to the same pan, heat well and fry the meatballs on both sides. Roasting should be quick to get a crust and all the juice left inside.
While the meatballs are fried, we prepare the gravy, dilute tomato paste in two glasses of water, add salt and spices, pour it into the pan with the meatballs, send the roasted vegetables to the same place and simmer under the lid until done. At the end sprinkle with finely chopped green onions.
Chicken meatballs with creamy gravy
Meatballs from chicken mince more tender and dietary. This is my daughter's favorite recipe, she even helps to cook them. We'll take:
- Half a kilo of chicken
- A half glass of rice cereal
- One large onion
- A tablespoon of starch
- Two hundred grams of hard cheese
- A glass of milk and cream
- Three cloves of garlic
- Half a bunch of fresh dill
- Cook salt
- Black freshly ground pepper
Cooking process:
As always, boil the rice and cool it. Chicken fillet, better breast, cut into slices, onions, too, put in a bowl for a blender and grind. Next, knead the minced meat with spices and rice, add starch, so that the cones keep their shape. With an egg, they turn out harsh.
Heat oil well in a skillet, just so that it does not boil and fry the balls quickly. While frying, we fill, mix milk with cream, salt, pepper, chop garlic, you can add it at the very end). Fill the meatballs and stew for about fifteen minutes, sprinkle with grated cheese and chopped dill a couple of minutes before the end of cooking.
Meatballs as in kindergarten, with gravy
Why do we love all the garden food? Nostalgia for childhood? Or maybe just because everything was cooked before. My daughter didn’t go to kindergarten, but she also liked this recipe very much, especially with puree.
We take:
- Half a kilo of minced meat (pork + beef)
- One medium sized bulb
- Two big spoons of rice with a hill
- Big Spoon of Sour Cream
- A glass of tomato juice
- Sunflower oil
- Flour
- Salt
- Pepper
- Laurel
Cooking process:
Boil the rice to be slightly damp and cool. Chop onions and fry a little. Mix everything with minced meat, season with salt and pepper. Make small buns and fry quickly in hot oil.
Dilute tomato juice in half with water, salt it, you can add meat spice, stir flour in the resulting liquid, pour it into meatballs and roll laurel. Add sour cream, stir and simmer for about twenty minutes under the lid.
Meatballs in sour cream
With sour cream sauce, the dish is notable for its light acidity. Dilute sour cream milk, if necessary fatter, then cream.
We'll take:
- Half a kilo of minced pork and beef
- Medium-sized carrot
- Small Bulb
- A glass of sour cream and milk
- Salt with pepper and seasonings
- Big spoon of flour
- Sunflower oil
Cooking process:
If the stuffing is ready, then everything is done much faster, but it is still preferable to twist the meat.
Peel vegetables, cut onions into small cubes, wipe carrots with a grater, mix with minced meat, season with all spices. We form koloboks and roll them down in flour (this can and not be done).
Fry the meatballs in hot oil on both sides. Separately, in a dry frying pan, roast flour to make the sauce beautiful. Mix it with milk, break the lumps, then add sour cream and pour into the pan with meatballs. Season and let stew for twenty minutes. After cooking, you can sprinkle with fresh chopped dill.
Meatballs without rice in a frying pan with tomato sauce
Without rice, the meatballs turn out to be similar to cutlets, only their shape and preparation is preserved.
We'll take:
- Half a kilo of pig-beef mince
- One small onion
- One and a half glasses of natural tomato juice
- Two big spoons of sour cream
- Three cloves of garlic
- A bunch of fresh dill
- Vegetable oil for roasting
- Two large spoons of flour or bread crumbs
Cooking process:
Onion with garlic, finely chopped or chopped with a blender, mixed with minced meat, salt and season with spices to taste.
Heat the oil and fry the quickly formed balls. We need the crust to be strong, so that the meatballs do not fall apart during the extinguishing.
In the juice we dilute sour cream, salt a little and fill meatballs. First, bring the sauce to boil, then reduce the temperature and simmer for twenty minutes under the lid.
Fishballs in a frying pan with gravy
You can take different kinds of fish, mix fatty varieties with more dry ones. You should not take a lemon, since the balls will turn out to be liquid and will fall apart. The pike perch, sea fish with white meat, sturgeon well approaches.
We'll take:
- A kilo of minced fish
- Three large onions
- Small carrots
- Three hundred grams of loaf crumb
- Tomatpast
- Butter lean
- Salt with pepper, seasonings
Cooking process:
Soak the loaf in the water. Two of the three onions are chopped and boiled in vegetable oil. Squeeze the long loaf, mix with minced meat, add fried onion to the same place, add, pepper (fish likes white pepper). We roll koloboks from mince and quickly fry. On a separate skillet, fry the shredded third onion with carrot. Put the tomato in there, add some water and stew for about seven minutes. Then pour sauce to the meatballs and stew for half an hour under the lid.
Pork Meatballs with Gravy
This dish is also quite possible to cook in the oven. As a side dish, you can apply mashed potatoes, buckwheat or pasta.
We take:
- Two kilos of minced pork
- A half glass of rice cereal
- Two large bulbs
- Three cloves of garlic
- Half a glass of tomato paste
- Half a glass of sour cream
- Raw egg
- Two glasses of finished meat broth
- Sunflower oil
- Flour
- Salt and seasonings
Cooking process:
We wash the pork, cut out all the films and cut them into pieces, peel the onions and garlic. All scrolled through a meat grinder or grind blender.
Boil the rice to a half-cooked state, cool it and add to the stuffing, break the egg. Mix the stuffing and roll the balls. Heat oil and fry them to a beautiful crust.
Mix the broth with the tomato and sour cream, pour into the pan and stew for forty minutes under the lid.
