Hedgehogs made from minced meat with rice in a saucepan are incredibly juicy and tender.
This is a great addition to any side dish.
Hedgehogs made from minced meat with rice in a pan - the basic principles of cooking
Cooking delicious and gentle hedgehogs is extremely simple. Ingredients for this dish will be in the fridge of each hostess.
These meatballs got their name for rice, which imitates spines. It is added to the stuffing raw or boiled until half cooked. Particularly impressive is the long rice. In the process of cooking the rice grains are completely steamed out, but at the same time, the hedgehogs do not lose their shape.
You can prepare the dish in a slow cooker, pan, oven or saucepan. In the latter case, they are cooked with gravy, which makes the meatballs especially juicy and tasty.
Minced meatballs can be any: pork, beef, chicken or mixed. If you are cooking this dish for a child, it is better to cook the stuffing yourself. So you will be confident in its quality.
In the stuffing add spices, salt, finely chopped onions and rice. Then they all mix well. From the resulting mass with small hands form small balls. They are placed in a saucepan and poured gravy, which is prepared on the basis of tomato paste, cream, sour cream or fresh vegetables.
Then the saucepan is sent to a low fire and cook until tender.
Recipe 1. Hedgehogs from minced meat with rice in a pan
Ingredients
Half a kilo of ground beef;
two eggs;
half stack boiled rice;
two bay leaves;
two bulbs;
table salt.
Method of preparation
1. Peel the onion and twist it through the meat grinder. Add to stuffing. Beat an egg here. Salt and knead well to form a dense mass.
2. Wash the rice cereal to clear water. Then place in a saucepan, cover with boiled water and cook until ready. Throw out the cereal in a colander and rinse.
3. Add boiled rice to mince. Beat another egg. Knead again. Roll balls of the size of a hen from the mass, and place them on the bottom of the pan. Fill them with water to half. 4. Peel the second onion and cut into half rings. As soon as the hedgehogs come up, add laurel leaves and onions to the pan. Continue cooking until the onions are ready. Put the hedgehogs with broth in a deep bowl and serve with mayonnaise or sour cream.
Recipe 2. Hedgehogs from minced meat with rice in a saucepan with vegetable gravy
Ingredients
510 g minced meat;
carrot;
a pinch of black pepper;
three large tomatoes;
half a cup of rice cereal;
30 grams of flour;
two pinches of fine salt;
hops suneli;
two bulbs;
800 ml of drinking water;
egg;
a bunch of greens fresh.
Method of preparation
1. Wash rice cereal to clear water. Put it in a saucepan, pour boiled water and boil on low heat until half cooked. Lean back on the sieve and cool.
2. Wash the meat and cut it into small pieces. Clean the onions. Skip the meat and one onion through the meat grinder. In the minced meat add chilled rice, salt, lightly pepper and knead well.
3. We form small balls from ground beef and place them in a wide saucepan with a thick bottom.
4. We clean the carrots from the rind and close to three. Rinse the tomatoes, rub with a towel and cut into small pieces. In a pan, heat the oil. We put in it finely chopped onion and fry until transparent. Then add grated carrots and tomatoes. Stir and simmer until soft carrots. Now add flour, stir and cook for about a minute.
5. Pour boiling water into the pan, constantly stirring so that the flour is completely dispersed. We wait until the sauce boils, and remove from the stove. We salt, we add the crushed greens, slightly we pepper.
6. Fill gravy hedgehogs and set on the smallest fire. Stew, covered with a lid, about 20 minutes. Serve with vegetable garnish or boiled macaroni.
Recipe 3. Hedgehogs from minced meat with rice in a saucepan in cream
Ingredients
minced meat - 900 g;
two yolks;
rice - 100 g;
garlic - two slices;
bulb;
oil plums. - half a pack;
homemade cream - half a stack .;
milk - half a liter.
Method of preparation
1. Remove the husks from the bulb. Cut it into four pieces and place in a blender bowl. Smash the onion to puree and add to the mince. 2. Wash the rice cereal. Then boil it until half cooked, fold to a colander and rinse. Add the rice to the stuffing and knead well until a uniform, dense mass is obtained.
3. Form of mince small balls, with a diameter of five centimeters.
4. Put a piece of butter on the bottom of a thick-walled pot. Send it to a low fire and wait for it to disperse. Put the meatballs in a saucepan and cover half with water. Cover and bring to a boil. Then reduce heat to low and simmer for 45 minutes. Turn over the hedgehogs periodically.
5. In a skillet, melt the remaining butter and fry the finely chopped garlic in it. After a minute, pour in the cream, hold on the fire for a couple of minutes and add milk. Tomit the mixture on low heat for about five minutes, not boiling.
6. Beat the yolks thoroughly and put them into the saucepan. Tomit another ten minutes, constantly stirring. Salt it. Do not bring to a boil.
7. Remove the finished meat balls from the heat, pour them over with the sauce and leave for ten minutes to brew.
Recipe 4. Hedgehogs from minced meat with rice in a saucepan in sour cream sauce
Ingredients
Minced meat
minced pork - 600 g;
fresh parsley;
rice - 100 g;
vegetable oil;
egg;
salt;
large onion head;
freshly ground pepper;
carrots - 150 g;
spice;
garlic - two slices.
Sauce
hot water - half a stack .;
sour cream - stak .;
flour - 30 g;
tomato paste - 30 g;
garlic - two cloves.
Method of preparation
1. Wash rice and boil grits until half cooked in lightly salted water. Instead of salt, you can add a bouillon cube to the water. Then fold the rice into a colander and leave.
2. Rinse the meat, cut off all the excess and cut into small chunks. Twist in a meat grinder.
3. Peel the onions and carrots. Chop the onion finely and chop the carrot into fine chips.
4. Put the chopped onion in a pan with hot oil and fry until golden brown. Add grated carrot and continue to fry until soft. Remove pan from heat and cool.
5. In a deep bowl, combine the rice, minced meat and vegetable roast. Add the egg, pre-whipping it slightly. Pass a pair of cloves of garlic through the press here. Season with spices, salt and pepper. Knead everything until a homogeneous dense mass. 6. Using moist hands, form round meatballs with a diameter of approximately five centimeters, and place them in a saucepan with a wide, thick bottom.
7. From the kettle pour the hot water so that it covers about half of the meatballs. Salt and simmer for half an hour over low heat, covered with a lid.
8. Combine sour cream with tomato paste and chopped garlic. Salt, add flour and mix so that no lumps remain. Top up with a half cup of hot water and stir until smooth.
9. Pour the meatballs with sour cream sauce, season with spices and simmer for another half an hour over low heat. Serve, watering the sauce and tasting crushed herbs.
Recipe 5. Hedgehogs of minced meat with rice in a saucepan in cheese sauce
Ingredients
egg;
salt;
Half a kilo of pork;
black pepper;
medium onion;
tomato paste - 30 g;
processed cheese;
drinking water - 200 ml;
garlic - two slices;
wild or golden rice - 100 g.
Method of preparation
1. Rinse the pork, drain with napkins and cut into large pieces. Garlic disassemble into slices. Free the bulb from the husk, and cut it into pieces.
2. Meat, onions and garlic mince. Pepper and salt.
3. Wash rice. Then boil the cereal until half cooked. Throw rice into a colander and rinse. Add rice to mince. Beat in the egg and knead well.
4. Using wet hands, form small balls from the resulting mass and place in a wide pan with a thick bottom.
5. In boiling water dissolve the tomato paste, add the sliced melted cheese and smash all the blender. Fill the balls with cheese sauce and simmer for about forty minutes. Serve hedgehogs with a side dish of vermicelli or boiled potatoes.
Recipe 6. Hedgehogs from minced meat with rice in a pan with bechamel sauce
Ingredients
two pinches of nutmeg;
Half a kilo of minced pork and beef;
flour - 30 g;
rice - 100 g;
oil plums. - 50 g;
bulb;
350 ml of milk.
Method of preparation
1. Wash the rice. Then put the cereal in a saucepan and boil until half cooked. It will be enough seven minutes after boiling. Throw rice into a colander and leave to get rid of excess moisture. 2. Free the onion from the husk and finely crumble.
3. Combine minced meat with boiled rice and chopped onion. Beat in the egg and pour in 150 ml of milk. Pepper, salt and knead well.
4. From the resulting mass, form small balls. It is better to do this with wet hands so that the stuffing does not pester them. Fry the balls obtained in hot oil from all sides.
5. Fold the hedgehogs in a pan with a wide bottom and cover with boiled water to half. Crumble half a chicken bouillon cube and cook for half an hour on the slowest fire.
6. Melt the butter in a pan. Sift the flour into it and fry it, constantly stirring with a spatula, until rosy.
7. Gradually pour in the milk, without stopping to mix, so as not to form lumps. Do not let the sauce boil! Season with nutmeg, salt and cook over low heat for another ten minutes. Put the finished hedgehogs on a plate and pour the sauce.
Hedgehogs from minced meat with rice in a saucepan - tips and tricks
- The taste of hedgehogs depends largely on the quality of minced meat, so it is advisable to make it yourself.
- For hedgehogs, it is better to take long grain steamed rice.
- Shape the meatballs by wetting your hands in cool water.
- Hedgehogs will be much softer and more tender if the stuffing is repelled several times.
- Serve the dish with mashed potatoes, buckwheat porridge or vegetable salad.
