Meatballs - general principles and methods of cooking
Everyone since childhood knows these small and round patties. And we also remember that Carlson, who lives on the roof, loves them very much. Meatballs are fried, baked, stewed, steamed. In composition, they are similar to cutlets, only they contain more bread, eggs, onions, rice, buckwheat, beans, cabbage. Meatballs are a versatile dish - they are loved by both adults and children, sharp lovers and dieters. After all, the meatballs taste is determined not by the stuffing, but by the sauce or sauce, in which they were prepared. Add one more pepper or tomato sauce - the taste is one, replace tomatoes with sour cream - completely different, although the composition of minced meat is the same. There are a very large number of recipes for cooking meatballs, so look closely and choose.
Meatballs - food preparation
For mince you can use any meat - poultry, pork or beef. But the most delicious is a combination of two or three types of meat. For coupling, eggs, rice or frayed potatoes are introduced into the mass. For the same purpose, the stuffing should be fought off on a table or cutting board for a couple of minutes. Then the meatballs will not fall apart when cooking, because mince better coupled. It is lifted above the bowl or table and with a little effort is thrown back so that the stuffing is loudly flopped. But without fanaticism, so that it does not fly apart in pieces.
Meatballs - the best recipes
Recipe 1: Meatballs with gravy
A delicious combination of dense beef meatballs with spicy garlic-mushroom gravy.
Ingredients: low-fat ground beef - 0.5 kg, 1 onion, 1 egg, 100 ml of water, 2 tbsp. sour cream and breadcrumbs, dill dry. Gravy: mushrooms - 200g, 3 cloves of garlic, 2st. spoons of flour, salt, oil for frying, water - 1.5 stacks.
Method of preparation Mix sour cream with breadcrumbs, water and mix with other products for meatballs. Mass thoroughly knead, and then repel. Blind small balls, fry them on high heat. The purpose of roasting is not to bring it to readiness, but to get a crust, even if they remain raw inside. Put them in shape and bake. It takes about 15 minutes at 200 ° C.
Cook gravy. Crush garlic, but so that it keeps the shape. You can flatten the side of the knife. Fry it for a few minutes, then remove, and in the oil shift and fry the mushrooms, cut into slices, and a little later add the chopped onion. Add the oil remaining from the roasting of meatballs, add flour and brown it. Then pour in water, salt and boil a few minutes until the gravy thickens. Garnish meatballs can be boiled rice, potatoes.
Recipe 2: Meatballs with Rice
More often, such meatballs are called hedgehogs, because of boiled rice. They are very fond of children. To “needles” stuck, you need to use raw rice. It is better to take not round, but long, like Basmati. You can put and boiled, it will also be delicious, just a meatball will get more smooth, without the "spines".
Ingredients: minced meat - 0.5 kg, rice -? Stack, salt, 1 onion, ground pepper. Filling: salt, pepper, sour cream - 200g, water, 1 table. lie tomato paste
Method of preparation
Onions chop. Rice or boil until half cooked, or soak for an hour. Mix rice, minced meat, onion, salt, pepper. Make balls (about 4-5 cm in diameter) and put in a pan, greased with sour cream.
Mix components for pouring, add water, maybe a glass, maybe a little more. It is necessary that the sauce covered the meatballs almost with the head. And simmer for about thirty minutes.
Recipe 3: Meatballs in Tomato Sauce
You can make ordinary meatballs and stew them in a typical tomato sauce with tomatoes and tomato paste. It will be tasty, but boring. And if you arrange an explosion of emotions and cook a dish quite simple, but tasty and extraordinary? Easy. It turns out unusual and minced himself, which add cottage cheese and sauce, which has just an indescribable taste. Ingredients: ground beef - 0.4 kg, cottage cheese - 100 g, 1 egg, 1 large onion, 2 cloves of garlic, 2-3 slices of bread (100-150 g), 2 table. l milk (cream), any greens, 1 tsp. l finished mustard, salt, spices. Sauce: 2 large tomatoes, onions and paprika, 1 carrot, ketchup - 3 tablespoons, tomato paste - 2 tablespoons, 1 table. lie starch and sugar, salt, herbs, black pepper, 2 cloves of garlic, 300 ml of water or broth.
Method of preparation
Grind onions and garlic (grated, blender). Add minced meat and soaked in water (or milk) and pressed bread. Knead. The next step is to add the egg, cottage cheese and mustard. Cut the greens, pour in the milk and knead again. At the final stage, salt and sprinkle with pepper. This can be limited, but you can add other spices - nutmeg or Provencal herbs, for example. Roll your favorite size meatballs. It is possible as cutlets or smaller. The main thing is to have round buns. Rolled them in flour, fry and temporarily put aside.
Prepare the sauce. It is important for him to cut or rub the ingredients as small as possible. So, heat up the butter. Fry the onions in it lightly, add the grated carrots, fry for another couple of minutes, put the Bulgarian pepper and tomatoes and fry for a little more. Next, add sugar, salt, ketchup and tomato. Stir the vegetable mixture for about three minutes.
Dissolve starch in 50 ml of water and pour into the sauce. Stir, add water or broth (can be from a cube), chop up greens and put chopped garlic. Close the sauce with the lid and simmer for 10 minutes. The crucial moment comes: meatballs are dipped into the sauce. It is necessary that they be covered by it completely. Close this almost finished dish with a lid and stew for 15 minutes. Serve with any side dish - rice, vegetables, potatoes.
Recipe 4: Meatballs in Sour Cream Sauce
Meatballs are very soft, with a delicate flavor. Any kind of meat is suitable for them. You can take the minced meat or chop whole pieces in a meat grinder. On request, onions can be pre-fry, it will give the meat balls original flavor. Ingredients: 0.5 kg of minced meat, stale white bread - 150g, 2 onions, 2-3 eggs, salt, pepper. Sauce: 200g sour cream, 2 tsp. flour, salt, broth (or water) - 100ml.
Method of preparation
Soak bread in water (milk), slightly squeeze. The milk will be tastier, but it can be in the water. If you turn meat into a meat grinder, skip with it also soaked bread and onions - fried or raw. Beat eggs and put in stuffing. It is the beaten eggs that make the meatballs tender and juicy. Add salt and pepper. Knead the stuffing thoroughly and, for airiness, beat a little. Roll balls, roll in flour, fry. Their size is small, so they are fried until cooked. Meatballs shift to the pot.
For the sauce, mix sour cream, broth (or water), salt, and flour. Pour this mass of meatballs and simmer for five minutes.
Recipe 5: Meatballs in the oven
Delicious meatballs with cheese. Ideally, it is better to take parmesan, but you can get along with the usual hard or even processed cheese. Cheese makes the meatballs more delicious, and the tomato mass, in which they are stewed, is more juicy.
Ingredients: minced meat - 0.5 kg, cheese - 150 g, 1 egg, 1 onion, salt, pepper. Sauce: 4-5 large tomatoes, tea. lie sugar, salt, black pepper.
Method of preparation
Chop the onion very finely, grate the cheese. Mix everything with minced meat, salt and pepper.
Peel the tomatoes, finely chop the flesh. You can make it faster - cut the tomato into halves and grate. The flesh gradually wears off, and the skin remains in the hands. Salt a little tomato paste, add sugar. Here you need to try. If tomatoes are sweeter, put a little less sugar, and vice versa. You need to rely on your taste. You can add herbs or allspice. Pour the seasoned tomato mass into the pan and put it in the oven, or stew it on the stove for about 10 minutes for the juice to stand out. Yes, such an interesting turn of events. While the tomatoes are letting the juice in, make the meatballs with wet hands and immerse them in the stewed tomato mass. Bake for 30 minutes until cooked (200C).
Recipe 6: Meatballs in the Multicooker
Cooking in a slow cooker is a real pleasure. All you need is to load the products, everything else is done by herself. No need to follow the process, nothing will burn and not run away. And after a certain time will only pick up a delicious ready-made dish. As, for example, meatballs.
Ingredients: minced meat - 0.5 kg, salt, 1 egg, pepper,? stack boiled rice, 1 onion. Sauce: 1 lavrushka, salt, spices, 400 ml of water (broth), 2 tables. spoons - flour, mayonnaise, sour cream, ketchup or tomato paste.
Method of preparation
Chop onions and mix with other ingredients for meatballs. Blind the balls and put in the bowl.
In a bowl, thoroughly mix all the ingredients for the sauce and pour the meatballs. Turn on the “Quenching” mode for 1 hour.
Meatballs - useful tips from experienced chefs
- Meatballs will be tastier if you take not purchased minced meat, but independently grind from meat. It turns out more juicy, because it contains meat juice.
- To make meatballs juicy and lush, soaked bread is added to mincemeat - it absorbs meat juice, not allowing it to go outside. It is better to use stale bread, because fresh gives meatballs not very pleasant stickiness.