We offer meatballs for the lunch menu. The basis of the proposed dish is minced pork and beef, supplemented with boiled rice and onions. Such meatballs are prepared with gravy in a pan, which greatly simplifies the cooking process.

Meatballs prepared according to this recipe are obtained with a dense structure at the output. They do not fall apart, because among the ingredients there is a chicken egg.

Tasty and quick meatballs with gravy in a pan are great when served with mashed potatoes.

Ingredients

• minced meat (pork + beef) - 500 g;
• rice - 0.5 cups;
• onion - 1 piece;
• carrots - 1 piece;
• vegetable oil - 40 ml;
• chicken egg - 1 piece;
• tomato paste - 1.5-2 tablespoons;
• salt - to taste;
• seasoning for meat dishes - to taste;
• fresh green onions - 5-6 feathers.

Cooking

Start cooking meatballs by boiling rice. Rinse rice under cold running water. Then transfer the cereal to a saucepan, fill with water. Place the pot of rice on the stove. After boiling, lower the fire. Boil the rice, but do not bring it to the state of porridge. Throw the boiled cereal on a sieve, pour over with cold water. Let the liquid drain completely. Let the rice cool.

Transfer the minced meat from pork and beef to the cooked cereal. You can use ready-made minced meat or scroll the meat yourself. Peel off the onion. Finely chop the onion. Transfer half of the onion slices to rice and minced meat. The second part of the bow will go for passaging.

Crack one chicken egg to the ingredients in the cup.

Season meatball products with salt to taste and seasoning for meat dishes. If there is no such seasoning, replace it with suitable spices (ground pepper, for example).

Mix the ingredients thoroughly. Meat base for meatballs is ready.

Clean the carrot. Grind it with a grater with large cells. Pour vegetable oil into the pan. Warm it up. Put the chopped carrot and the rest of the onion into the pan. Saute vegetables until soft. In parallel, roll up medium-sized meatballs from minced meat with rice.

Put meatballs to passivated vegetables in a pan.

Stir the tomato paste in water (take about 350-400 ml of boiled water). Pour boiled water with tomato paste into the pan.

Boil meatballs until done. At the end, season the minced meat dish with chopped fresh green onions.

Appetizing meatballs with tomato sauce in a pan are ready! Have a nice meal!

Meatballs in sour cream sauce in a pan

The recipe for meatballs can be performed in various variations. Instead of tomato sauce, you can use, for example, sour cream sauce. Such a dish will get a more delicate, creamy taste with a slight sourness inherent in sour cream. Meatballs in sour cream sauce in a pan will turn out just delicious. To do this, you need to use some culinary tricks in cooking. Such a dish will be a good addition for lunch and dinner for the household, and will also become a hit of the festive feast. A big plus of meatballs cooked in sour cream sauce is that they are very quick and easy to make. Even an inexperienced hostess will cope with this.

To make sour cream sauce, you need to take low-fat dairy products - sour cream, cream, milk. The meat will have enough of its fat content for juiciness, and the waist and hips of the eaters do not need extra fat at all.

Ingredients:

• beef and pork - only 500 g;
• onion - 1 piece;
• carrots - 1 piece;
• sour cream, cream, milk - 500 ml in total;
• wheat flour - 1 tbsp. spoon;
• spices - to taste.
• vegetable oil - for frying.

Cooking:

1. It is more customary to cook such a dish in a pan, but it can also be done in a slow cooker and in a deep saucepan. It is worth starting culinary work with meat, since it is it that requires careful processing.
2. Pork and beef must be rid of veins and bones. The pulp must be passed through a meat grinder - it is better if it is electric.
3. You should not add bread, crackers, rice to minced meat, sour cream "loves" pure meat.
4. Then you need to start working with vegetables. If meatballs will be prepared from ready-made minced meat, then the execution of the recipe must begin immediately with the processing of vegetables.
5. So, onions and carrots. Everything is quite traditional - peel, chop the onion, and coarsely grate the carrots. Next, mix the minced meat with carrots and onions.
6. Salt and pepper the meat and vegetable mixture.
7. The next stage is the formation of the actual meatballs. We divide the minced meat into several lumps a little larger than a walnut, and then roll them into koloboks.
8. We take a frying pan in which meatballs will be fried. The dishes must be heated, pour oil into it and put the meatballs into it. The oil will sizzle pleasantly and begin to fry these delicious "balls". Turn over to the other side and fry again.
9. Now you need to start preparing the sauce. To do this, you need to mix all the dairy products available in the refrigerator, lightly salt this mixture and add spices to it. The sauce should be poured into a frying pan with meatballs, warm a little and add a tablespoon of flour to it for easy thickening.
10. The dish must be stewed over low heat in the sauce for 40 minutes until fully cooked. Meatballs with sour cream sauce for serving are ready!

Minced chicken meatballs in a creamy sauce in a frying pan

A more dietary option is, of course, chicken meatballs. Most of all, this dish will appeal to the smallest household members. A special tenderness will give such a combination as chicken meatballs with cream sauce and fatty semi-hard cheese.

Ingredients:

• chicken fillet - 0.5 kg;
• onion - 1 piece;
• a loaf of white bread - no more than 100 grams;
• milk and cream - only 500 ml;
• hard fat cheese - 150 g;
• garlic - 2-3 cloves;
• herbs, salt, pepper - to taste.

Cooking:

1. Chicken fillet must be taken raw. You can grind it both in a blender and in a meat grinder. The option of chopped minced meat in this case would be inappropriate.
2. Finely chop the onion.
3. Bread - soak in milk or water. According to culinary professionals, no one will ever be able to determine what exactly the minced bread was soaked in. So choose for yourself.
4. Shredded chicken meat should be mixed with bread and onions, add salt and pepper to the mixture.
5. Knead the minced meat thoroughly and let it brew a little. We divide the mixture into identical lumps and sculpt koloboks from them.
6. We will cook chicken meatballs in a frying pan. Pour oil into it, heat it up on fire. Fry our "balls" on both sides.
7. In the meantime, prepare the sauce - add salt, pepper, finely chopped or granulated garlic to dairy products.
8. Add the resulting mixture to the meatballs and simmer the dish for half an hour.
9. Then sprinkle the dish with grated cheese on a coarse grater and warm it up a little more - 2 minutes, no more. Chicken meatballs are ready!

Adviсe

• Meatballs are a very interesting dish for family lunches and dinners. It can be cooked with a variety of sauces. For example, you can add mushrooms - champignons or forest mushrooms to tomato sauce. Such a dish will get a pleasant "earthy" flavor. In a creamy sauce, as already mentioned, it is good to add cheese. And it can be not only hard cheese like "Maasdam", "Lambert", but also more noble - mold cheeses. No need to be afraid: you only need a little expensive cheese, and the taste will improve significantly. You can also add "Cheddar", its savory "sharpness" will connect well with the taste of minced beef and pork.
• For the sauce, in addition to traditional onions, garlic, you can also use root celery, bell peppers, carrots - all these vegetables will add healthy fiber to the dish.
• Many novice cooks have a misfortune - the gravy is too liquid. Flour is traditionally used to thicken the sauce. But if there is no flour, then you can take starch. However, it is better if the starch is potato, not corn. Still, corn will add extra flavor to the dish, and potatoes are more neutral.
• So that the meatballs do not fall apart during frying or stewing, but retain their rounded shape, you can resort to an interesting chef's secret. After manufacturing, meat "balls" are slightly frozen in the freezer, and only then they are cooked in a frying pan.
• Meatballs can be made from a variety of meats - beef, pork, lamb, chicken, turkey and even fish. And also from meat mixes. Very interesting, for example, is the combination of pork and pike perch. From such meatballs you can’t drag them by the ears.

• Category: Other recipes
• Dish type: Recipes without rubric
• Cooking time: 25
• Servings: 6

Ingredients for the recipe How to make meatballs for freezing?:

• Minced meat (beef or assorted) - 500 g
• Rice (it is better to take round - it is more viscous) - 200 g
• Onion - 1 pc. small size
• Garlic - 2 small cloves
• Eggs - 2 pcs.
• Salt + black ground pepper - to taste
• Flour - 3 tbsp

The process of preparing the recipe How to make meatballs for freezing?:

1. You will also need a cutting board (or other flat surface such as a tray) that will fit in the freezer. Well, besides her, a bag for storing frozen meatballs.
2. First of all, rinse the rice several times, fill it with water and set to boil. Salt it and cook until fully cooked. Meanwhile, move the minced meat to a large bowl in which you can mix the meatball "dough". Peel the onion, wash and cut into small cubes. It is not worth rubbing the onion on a grater or grinding it together with the meat: in pieces, it will provide the meatballs with additional juiciness. Transfer the onion to a bowl with minced meat.
3. Peel the garlic and pass through the garlic press: squeeze directly into the bowl with all the ingredients.
4. Sprinkle the mince with salt and ground black pepper.
5. Make a small hole in the center of the minced meat and break two eggs into it.
6. Stir the minced meat and add the boiled rice porridge to it. It is desirable that the rice is not hot, otherwise the protein (both egg and meat) may curl from it.
7. Mix the minced meat with rice well and with wet hands form balls out of it. Roll the meatballs in flour and place on a floured kitchen board. Wrap the board with meatballs in a bag and move it to the freezer.
8. After a few hours, take the board out of the freezer. The meatballs will have already hardened, so they can be removed from the board and placed in a bag. Store meatballs in the freezer in a tied bag, and when the time comes, take them out and stew or bake them without first defrosting.

Meat is the main source of protein and iron. But it gets boring to use it in the same form. Meatballs, in the same way, are a good source of iron, protein and various trace elements. Meatballs are a popular and everyone's favorite dish. I think in every family there is a person who is crazy about them. In addition, the products required for cooking are simple and affordable.
In my family, for example, they don’t like too hearty dishes, so I cook from minced chicken. With it, meatballs are tender and more dietary. What is not unimportant, the preparation does not require expensive products or special ingredients, everything can be bought at any store. After sculpting, meatballs can be immediately stewed under sour cream and tomato sauce, or frozen in special sealed bags and cooked later. The calorie content of the dish will be 220 kcal per 100g. Cooking time 40-60 min.

So, let's move on to preparing the products for cooking.

Meatballs with sour cream and tomato sauce

Ingredients

• Minced meat 400 gr.
• Bow head pcs.
• medium sized carrot 1 PC.
• Tomato paste. 300 gr.
• Sour cream 15% 100 gr.
• Salt, pepper, suneli hops, to taste.

1 hour. 20 minutes. Seal

Ingredients.

• Rice 200 grams (pre-boiled until half cooked).
• Minced meat 500 grams (in this case, chicken).
• One large carrot.
• One bulb.
• Two tablespoons of tomato sauce.
• One egg.
• Glass of water.
• 3 - 4 tablespoons of vegetable oil.
• Salt, pepper, bay leaf to taste.

Cooking process:

Step 1. Prepare rice. (In my case, it is already boiled). So, fill the rice with water so that the water is at the level of the rice. We put on the stove, bring to a boil and reduce the temperature to a minimum. Cook until all the water has evaporated. Next, you need to rinse the rice, so it will be more crumbly. And cool to room temperature.
Step 2. Peel and rub the carrots on a medium grater. We do the same with onions, only finely cut, and not three.
We send the onion to pass first and after a couple of minutes add carrots to it. We pass until cooked in vegetable oil.
STEP 3. Now, it's the turn of the stuffing. In a deep bowl, mix the egg, rice, minced chicken. A little salt and pepper. All this mass is well kneaded and form small balls. Slightly larger than a quail egg. We put the formed meatballs in a large, deep frying pan. From above completely cover with passivated onions and carrots.
Step 4. Cooking tomato filling. Take a glass of boiled water and add tomato sauce there. You can use paste. A little salt and pepper.
Step 5. Pour meatballs with tomato sauce and put on the stove. Cook on medium heat for about 20 minutes, covered. You can cook without a lid, but it will take a little longer. If you cook meatballs from minced pork, then increase the cooking time by 10 minutes.
Step 6. Meatballs are ready to eat. Serve with any side dish.

Bon appetit!

Ingredients:
For meatballs:
1. Minced pork - one kilogram.
2. Two medium bulbs.
3. Two garlic cloves.
4. One chicken egg.
5. Round rice - 150-200 grams.
6. Salt - a small spoon.
7. Black pepper - at the tip of a spoon.
For gravy:
1. Onion - one medium head.
2. Wheat flour - a couple of large spoons.
3. Sour cream - 100 grams.
4. One large carrot.
5. Tomato paste - 70 grams.
6. Sugar - five grams.
7. Sunflower oil - for frying.
8. Water - one liter.
9. Salt - ten grams
10. Ground black pepper - five grams.

Cooking process

The perfect side dish for meatballs with gravy is mashed potatoes. The dish is best served hot.

Juicy chicken meatballs

Ingredients:

• Rice - a small bowl
• Chicken fillet - 600-700 gr.
• Salo - 100 gr.
• Onions - 2 large heads,
• Onions and carrots for gravy.
• Salt pepper,
• Vegetable oil for frying.

Recipe for chicken meatballs:

1. We take a cup of rice, wash it and boil it almost until cooked.
2. Let's cool down.
3. While the rice is cooling, prepare everything else. Namely, grind bacon and onions in a blender or in a meat grinder. You can put them together in a blender and turn them into a smooth paste.
   Put the resulting mixture of lard and onions in a bowl. Then mince the chicken.
   
4. Mix the resulting minced meat and onion with lard.
   
5. To this mass, add the cooled rice.
6. Mix well.
7. Salt and pepper to taste.
8. Mix well.
   
9. Now put the formed balls of minced meat on a preheated pan. The size depends largely on your preference. You can take with a tablespoon, transfer to your hand and form medium-sized meatballs.
   
10. Fry the meatballs in a pan first, on one side, until golden brown, and then on the other.
11. You can make the fire stronger so that the meatballs take on a crust and do not fall apart.
    Put the lightly browned meatballs into a saucepan.
12. Top with grated carrots and chopped onions (half rings or as convenient). For flavor, put allspice peas.
13. Fill with water so that it covers the contents of the pan. If you like a lot of gravy, then you can add more water.
14. After boiling, salt the gravy and cook the dish under the lid over low heat for about twenty minutes. This time will be enough.
15. Juicy and fragrant chicken meatballs are ready! And mind you, it didn’t take so long, but you got really tasty food, which must be enjoyed by all your household members. They will definitely appreciate the taste of these juicy meatballs.

Bon appetit!

Meatballs with rice - a taste familiar from childhood

Ingredients:

To cook meatballs with rice, I prepare:

• about 500 grams of minced pork and beef,
• half a cup of rice
• medium bulb,
• two small carrots
• two tablespoons of wheat flour,
• two tomatoes.

How to cook meatballs with rice:

1. Let's start with rice. Boil the cereal for 5 minutes in water (after boiling) or, which is easier, pour boiling water for 15 minutes, after washing the rice several times in cold water.
2. We proceed to the main ingredient - minced meat. To make meatballs juicy, I take pork and ground beef in equal proportions.
3. Pepper the minced meat, salt and add the egg, add half-cooked rice and mix.
4. Now from the resulting meat dough we form small balls. I got 18 pieces.
5. To prepare the gravy, finely chop the onion and carrots on a grater.
6. We pass the vegetables in a pan with vegetable oil, and then simmer, occasionally adding a small amount of water.
7. We cut the tomatoes into small cubes and also send them to stew.
8. Slowly pour the flour into the gravy, stirring constantly (I add it to thicken the sauce). Optionally, you can add various seasonings and bay leaves.
9. We simmer for another 10 minutes and carefully put our “koloboks” into the gravy, close the lid. We set on a slow fire and wait 40-45 minutes.
10. If the meatballs themselves are usually made in the standard way, then you can experiment with gravy. For example, I prefer to add fresh tomatoes instead of tomato paste.
11. Meatballs can be served with a variety of side dishes, but the most perfect combination, in my opinion, is mashed potatoes. For a family lunch or dinner, meatballs are perfect, and tasty, and definitely no one will be left hungry.

Favorite mini cutlets are that deliciousness from childhood, which you remember with great appetite more than once in adulthood. For those who are not ready to satisfy their hunger with memories alone, we offer detailed recipes on how to fry meatballs in a pan.

The preparation of a Turkic appetizer cannot be called a complicated process, it is almost as simple as making meatballs, only it turns out even more refined and tastier.

For the preparation of homemade meatballs, a combination of different types of minced meat is traditionally used. As a rule, they combine 2 types of meat: beef and pork. However, housewives often use poultry meat (chicken, turkey) for a change.

But no matter how successful the meat combination is, the fragrant gravy gives the true taste to the dish. It can be completely different, and this is a huge advantage of fried meatballs, which are almost never served without dressing. Different flavor shades of filling can transform a familiar dish beyond recognition, making a lot of original options from a classic recipe.

How to fry meatballs with gravy in a pan

Ingredients

• Minced meat (pork + beef - in equal proportions)- 500 g + -
• - 1 PC. + -
• - 1 tsp + -
• — 1/2 cup (glass volume 200 ml) + -
• - 1 PC. + -

Gravy Products

• Water - 1.5 cups
• Flour - 1 tbsp.
• Bay leaf - to taste
• Tomato paste - 1 tsp
• Sour cream - 1 tbsp.

How to fry meatballs with gravy in a pan

1. Finely chop the onion, fry it until transparent, mix with minced meat. Minced meat is recommended to do it yourself at home. Purchased often has a lot of harmful impurities, so its quality is lower than homemade, and the taste is far from ideal.
2. Boil rice until crumbly, then add it to the minced meat along with a raw egg.
3. Salt the products, mix by hand until smooth.
4. We form small meatballs from the minced meat (no larger than a walnut), bread them, rolling them a little in flour on the table.
5. We spread the mini cutlets in a frying pan heated in oil. Fry them for 3-5 minutes on one side, then turn the meatballs over to the opposite side and fry for another 3-5 minutes.
6. Pour a glass of boiling water into the pan with meat. The water should reach half the height of the meatballs themselves.
7. Next, add salt to taste, put tomato paste and bay leaf.
8. Cover the pan with a lid, simmer the dish over medium heat for 10-15 minutes.
9. While the meatballs are stewing, let's prepare the gravy: mix half a glass of warm water with flour and sour cream. Mix everything thoroughly so that no lumps remain.
10. Pour the meatballs with the resulting dressing, cover them again with a lid. Gently shake the container with your hands and put it on the stove for final preparation. The appetizer with gravy should be stewed for 15-20 minutes over low heat.

You can try to cook meatballs without gravy, but this is no longer as tasty and original as with the original hot gravy. If you want to get a truly delicious gourmet treat, then cooking gravy for meatballs is a must.

Gravy for meatballs: cooking options

As mentioned above, it is the dressing (sauce) that makes meat products interesting in terms of taste. With the help of gravy, you can correct or simply hide some cooking imperfections.

There are a lot of options for dressings, we offer you only a few, the most successful, recipes for homemade gravy for a meat dish.

Mushroom gravy for meatballs

1. We crush the garlic, but we do it so that it does not lose its shape. Alternatively, you can flatten it a little with one side of the knife.
2. Next, fry the garlic for a few minutes in a pan in oil over medium heat.
3. We transfer the fried garlic to a plate, and put the sliced ​​\u200b\u200bmushrooms into the oil in which it was cooked. After a few minutes, add chopped onion to the pan.
4. Add a little oil, pour the flour into the container, lightly brown it.
5. Finally, pour in water, salt it, cook the mass for several minutes until it thickens.

Hard cheese sauce for meatballs

1. Warm up 1 tsp. vegetable oil in a frying pan.
2. Fry in it 1 tbsp. flour.
3. Pour in the resulting mixture ½ cup of heated milk and ½ cup of broth. We pour in turns, not forgetting to constantly interfere.
4. Cook the sauce until the desired consistency is obtained, then remove it from the heat and combine with grated cheese.

In addition to cheese and mushroom sauces, the famous Bechamel sauce, tomato dressing, sour cream or garlic-sour cream sauce are suitable as gravy for meatballs. In this regard, your imagination may not be limited, because tastes, as they say, do not argue.

How to deliciously fry meatballs in a pan: the secrets of the dish

Any dish, even the simplest, has its own secrets of preparation. Without them, it makes no sense to count on a tasty result. Frying meatballs in a pan is no exception.

If you want to enjoy a delicious snack from the heart, then write down some simple but practical tips in your cookbook.

1. It is recommended to take minced meat exclusively homemade, but it is not necessary that it be used immediately after meat processing. Frozen homemade minced meat is no worse in taste and quality than freshly prepared. It just needs to be thawed to room temperature in advance, and you can use it.
2. It is not necessary to mix the minced meat with the chicken egg. If you follow the basic conditions for cooking meatballs, then even without egg gluten they will keep their shape perfectly.
3. Soaked stale (not fresh) bread will help to make meatballs more lush and juicy. It absorbs the meat juice well, preventing it from penetrating the surface of the meat balls, so that all the moisture will be stored inside.
4. Meatballs need to be breaded only in flour. It is best in rice, but it is also possible in wheat. Breadcrumbs are not suitable for breading delicate mini-patties.

For those who don’t know how long to fry meatballs in a pan, the answer is already ready: on average, it takes 10 minutes to stew dry, and then another 30 minutes to cook in gravy under a closed lid.

It is very important to fry the meatballs first without a lid. When they are fried on both sides, it will be possible to transfer them to the pan and already there to complete the simple cooking process.
If you want to cook completely in a pan, then cover the fried meatballs with a lid and continue to simmer them with the sauce over low heat until cooked. If you do not follow this sequence of actions, then the meatballs will fall apart.

You don’t need to know any more special secrets on how to fry meatballs in a pan. And all you really need is to put the acquired valuable knowledge into practice. Cook your favorite dish for lunch or dinner, on weekdays or on a holiday. It doesn’t matter the occasion and the day of the week, because juicy tender meatballs are a universal dish for all occasions.

Bon appetit!