How to cook meatballs in a frying pan, in a saucepan, in an oven, a multivariate? Recipes of delicious meatballs with gravy, rice, potatoes, cheese, cream sauce

Familiar with a nursery dinner balls of minced meat - meatballs - have a centuries-old history and store many secrets. In ideal meatballs, not a single drop of meat juice is lost in vain, and all the ingredients of the dish are generously divided by their tastes and flavors, creating absolute perfection.

Contents

How to cook meatballs in a saucepan, pan, oven and multivark?
Meatballs with minced turkey, recipe
Meatballs with beef in tomato sauce in a frying pan, recipe
Meatballs with cabbage, recipe with photo
Meatballs with potatoes in the oven with sauce # 1
Meatballs with potatoes in the oven with gravy # 2
Meatballs from chickenminced meat with rice in creamy sauce, recipe
Cheesecake with cheese, recipe with photo
Video: A matter of taste - Chicken meatballs

Perhaps this sounds a little strange, but among a fairly extensive list of mankind's treasures, tales and recipes come first. Magic stories and culinary recipes traveled and continue to travel the world, acquiring the perfect form and content, uniting and giving food to the mind and body.

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Meatballs have traveled a long way in the nomadic caravans before getting into the cookbooks of European housewives and cooks. However, now balls from meat and fish minced meat are included in the menu of restaurants, are considered a national dish of many peoples and have a number of distinctive features. Here are some of them:

main component of the dish - minced meat( meat or fish)
additional ingredients - boiled rice or other grains, stale white bread, small pieces of fresh vegetables or dried fruits, vegetable purees, fresh herbs, salt, spices
ratio of meatand other components of the dish - 50 x 50. A combination of different types of meat, vegetables and seasonings is allowed.
form - round
size is more than walnut, but smaller than a small apple
average weight of one meatball( for public enterprisesabout food) - 70 g
breading - only flour, preferably rice
cooking - frying in sauce after pre-frying / baking. In the diet variants of the recipe it is allowed to boil the dish in water or steam
feed - along with the sauce in which the dish was cooked

sandwiches In modern cooking, meatballs with cereals are recognized as independentdish that does not need any garnish. In the Russian culinary tradition, as a side dish to meatballs, it is still customary to serve mashed potatoes, boiled pasta or rice, boiled vegetables or vegetable salads.

How to cook meatballs in a pan, pan, oven and multivark?

Before proceeding to detailed recipes, check out the general cooking technology. The recommendations are based on: technical and technological dish cards and the corresponding GOST

Minced

minced meat can be any, but preference is given to beef. It is worth noting that even technical and technological maps do not limit the imagination of the cook about the meat used for minced meat or a combination of meat types
the meat should be passed through a meat grinder. Such traditional minced meat, in contrast to chopped, more dense, less juicy, prepares faster
appearance of minced meat - homogeneous mass with impregnations of cereal component or slices of vegetables
consistency - viscous
onion is one of the mandatory ingredients of minced meat for meatballs. But in this case, the onion should not be raw, but the previously rescued
cereal component, in most cases, also must undergo preliminary heat treatment, i.e.be semi-finished
if the recipe contains stale bread, pay special attention to this ingredient, because its use in minced meat is fully justified. Bread fills the voids in the destroyed structure of meat fibers, fastens them, makes the ready-made dish juicier

Use the stale white bread from the flour of the 1st grade( minimum - the day before yesterday).Fresh bread can give a dish of minced meat a specific "sourness", capable of eclipsing even the taste of meat. Bread must be soaked in cold water, and preferably in milk. Stir in the well-stuffed crumb without crusts. The optimal ratio of meat and bread crumb in minced meat: 4/1 or 5/1

egg is not an obligatory component for minced meat. Nevertheless, many culinary experts recommend adding whipped egg whites to the meat for meatballs at the rate of 1 protein per 0.5 kg of meat. Take into account: protein is a substitute for bread, rice or flour.
vegetables that you want to supplement with meatballs should be pre-cooked. So the taste of the dish will be more tender and more intense than the
before you start shaping the meatballs, let the mince rest 30-40 minutes in the

refrigerator. In the process of molding the meatballs, be sure to moisten your hands with cold, and preferably ice-cold, water.
Breading

for breading meatballs only flour is used! Ideally, rice. However, more often than usual, ordinary wheat flour of the highest or first grade
is used for breading of meatballs. The floury breading does not form a crust during frying, but it allows the meatballs to get a mouth-watering blush.
Lesezon - egg-milk mixture - for breading of meatballs is not used

Preliminary heat treatment

the ideal option - deep frying. This method of cooking allows you to keep the round shape of the meatball and achieve a uniform color.
is the most common option - frying meatballs in a well-heated frying pan with vegetable oil. During frying, meatballs are somewhat deformed
a convenient option - baking meatballs in the oven. Molded balls put in greased with vegetable oil heatproof form and bake at 180 ° C until lightly rosy( about 30 minutes).Form with meatballs during baking should remain open
dietary option - steaming or boiling. The broth remaining after the boiling of the meatballs can be used to prepare sauce

Sauce to prepare separately. Preferably, the sauce has a light, sour taste. During the extinguishing sauce must fully cover the

It is allowed to use several basic versions of the sauce

tomato. In this case, a classic bolognese, which is used in many dishes of Italian cuisine, for example pizza
tomato spicy
sour cream( creamy), for example, beshamel
sour-tomato sauce

can be an ideal sauce. Extinguishing

The fire pan should have a thick bottom. Time of extinguishing in a saucepan: 10 minutes on low heat from the moment of boiling the sauce. The same recommendations apply to the preparation of meatballs in a frying pan
If you are preparing meatballs in the oven, pay attention to the set temperature. It should not exceed 180-200 ° C.Heatproof form with meatballs after the sauce is best covered with a lid or foil in the first 15-20 minutes of quenching and leave open for 5-7 minutes before the end of the longing
Preparation of the dish in the multivarke implies the rejection of the preliminary frying. Molded meatballs are loaded into the bowl of the multivarquet and poured into the prepared sauce. The dish is in the "Quenching" mode 45-60 minutes

Meatballs with turkey stuffing, recipe

The recipe of meatballs offered to your attention was published in the Collection of dishes and culinary products for public catering establishments at manufacturing enterprises andin the educational institutions of the 1973 edition.

This recipe was used in all kindergartens of the former USSR.In the original recipe, cutlet meat( veal) was used. Since turkey meat is an ideal choice for preparing dishes of the daily children's menu - we will replace turkey with beef, and this will be the only deviation from the norms of the GOST recipe.

Important: when preparing the dish, bear in mind that the turkey mince is less dense than beef / veal and keeps the shape worse. To prevent the meatballs from deforming during the frying, place the shaped balls for 30-40 minutes in the freezer compartment of your refrigerator. During this time, a frosted crust forms on the surface of the ball, which holds the mold during frying.

For meatballs:

turkey stuffing - 500 g
stale wheat bread - 100 g
milk( water) - 150 ml
onion - 70 g
salt and spices- taste. From spices in the classic recipe only ground black pepper
flour for breading
vegetable oil for frying

For sauce:

sour cream of medium fat content - 250 ml. Please note that sour cream with low fat content can exfoliate
water( but it is better to use meat or vegetable broth) - 750 ml
wheat flour - 75 g
thick tomato sauce - 100 g. By and large, the amount of sauce depends on your personaltaste preferences
butter - 50 g

How to cook sauce:

In a separate container mix sour cream, tomato sauce, broth( water), salt, spices. If the tomato component is sufficiently acidic - add a little sugar
Take a clean and dry pan, warm it well. Reduce heat and pour the flour into the pan. Stir constantly, stir the flour until golden. Be careful: the flour is gilded very quickly
Remove the frying pan from the heat and add butter. As soon as the oil begins to melt, constantly grind the mixture, to avoid the formation of lumps
Return the frying pan to the fire and gradually pour the liquid tomato-sour mixture into the flour mixture, constantly stirring the sauce with a whisk. If the formation of the lumps could not be avoided, additionally test the sauce with the submerged blender
Bring the sauce to boiling

How to prepare the meatballs:

Bread pour milk / water, wait until softening, carefully wring out and add to minced meat
Cut the onion into small cubes and save to transparentstate. Slightly cool
Thoroughly mix stuffing, bread, onion, salt and spices
Give minced meat to rest in the refrigerator for 30-40 minutes
Mold the meatballs and pack them with flour. If the stuffing is not very dense, the meatballs should be placed in the freezer for 30-40 minutes.
Fry the meatballs on a well-heated frying pan with vegetable oil added to the light blush
Fold the fried meatballs in a deep fireproof form and pour the sauce over. The sauce should cover the meat balls completely
Stew the meatballs 10-15 minutes after the boiling of the sauce. Temperature adjust so that the sauce during the longing constantly gently gurgled, but did not boil

Important: ready-made meatballs are served with the sauce in which they are stewed!

Beef meatballs in tomato sauce in a frying pan, recipe

This recipe is closer to the European restaurant menu, in which meatballs are proudly called meatballs. But since all ingredients are available, and the technology is simple - beef meatballs in tomato sauce in a frying pan are easy to prepare at home.

thick tomato sauce( ideally - trade windmill) - 300 g or tomato juice - 400 g
onion - 100 g
freshparsley greens - bunch
ground nutmeg - ½ tsp.
minced meat( beef / veal) - 500 g
breadcrumbs - 50 g
fresh chicken egg - 1
vegetable oil - 100 ml
salt and black pepper - to taste
garlic - optional - 2-3 teeth

How to cook sauce:

In the saucepan, heat 30 ml of vegetable oil( preferably olive oil).Add the finely chopped garlic and warm it up a little( 1-2 minutes).If the garlic spirit does not belong to your favorite aromas, heat in ½ teaspoon of the dried greenery of oregano and basil
. In the heated oil, add the tomato paste( sauce, juice) and cook over a low heat until a thick consistency. If necessary, add sugar, salt or vinegar( lemon juice)

to the sauce. Tip: fry the red bell pepper on the grill. Put ready pepper for a few minutes in a plastic bag, so that it "sweats" a little. Peel off the peel, peel from the stem and seeds. Read. Pepper puree add to the sauce

How to cook the meatballs:

Finely chop the onion and let it through until it is clear with a little vegetable oil. Cool
Put in a convenient container of minced meat, salt, nutmeg, finely chopped parsley greens( about 4 tablespoons), egg, breadcrumbs, lettuce onions. Mix thoroughly until uniform
Mold meat balls

Molded meatballs refrigerate for 30-40 minutes

Serve the meatballs with the primary heat treatment: bake inoven or fry in vegetable oil. Take into account, meatballs should be roasted, and not extinguished!

Put well-roasted meatballs in a frying pan, pour over the sauce. Bring the contents of the frying pan to a boil. Reduce heat to quiet and simmer the meatball for 10 to 30 minutes( the quench time depends on the size and number of meatballs)

Cabbage meatballs, recipe with photos

minced meatmeat - 500 g
white cabbage - 300 g
onion - 150 g
carrots - 90 g
water( meat / vegetable broth) - 350 ml. If you use tomato juice, the amount of water will be 250 ml
tomato paste - 60 g
tomato trade wind sauce - 140 g or tomato juice - 240 ml
sour cream - 40 g. Please note: the fatter the methane, the less the risk of stratification of the sauce
wheat flour( for sauce) - 30 g
flour for breading
sugar, salt, spices - to taste
garlic - optional - 2-3 teeth
fresh herbs - bunch

How to prepare vegetable sauce:

Important. If you are preparing a vegetable sauce, remember that the vegetables should be cut equally and not differ in shape and size.

Peeled onions and carrots chop up in a convenient way for you. Alternatively: chop the onion into thin half rings, and grate the carrots

In a convenient thick-walled heat-resistant dish, heat a small amount of vegetable oil. Reduce heat and let the cut vegetables till soft

Add to the vegetables water / broth, tomato paste. Stir. Leave to warm up
In a separate container, mix flour and sour cream thoroughly, add sauce trade windmill or tomato juice
Add the resulting mixture to the contents of the pan. Stirring constantly, bring the sauce to a boil. Salt, add spices, sweeten( if the tomato component is sour)

How to cook meatballs:

Cut the cabbage with a meat grinder or blender. If desired, chop garlic
together with cabbage Greens finely chop
Mix the minced meat, cabbage, greens, salt and spices until smooth. Give the stuffing "stand" in the refrigerator 30-40 minutes

Form meatballs convenient for you size, zapanirovat in flour
Fry meatballs until red. If you need a dietary dish, you can skip the frying step.
Put the meatballs in a comfortable heat-resistant dish, pour in the sauce, bring to a boil

Cook meat balls 30-40 minutes on a weakfire under the closed lid. During the extinguishing sauce should constantly gurgle softly, but do not boil

Meatballs with potatoes in the oven with gravy # 1

The restaurant name for this dish is "Potatoes with meat balls baked in creamy cheese sauce".Impressive? And it's easy to cook!

minced meat - 500 g
rice - 70 g
onion - 100 g
potatoes - 1 kg
broccoli - optional - 300 g
garlic - if desired - 2-3 cloves
cream of medium fat content( 20%) - 200g
high fat milk - 200 ml
hard cheese - 350 g
salt, pepper, nutmeg powder - to taste

How to cook sauce:

Cheese grind in any convenient way: using a blender, grater andetc.
Pour the cream and milk into a saucepan with a thick bottom and bring to a boil over a small fire.
Add the chopped cheese to the sauté pan. Warm up 2-4 minutes with constant stirring. Cheese should disperse in cream
Add to the sauce by a pinch of pepper and nutmeg, minced garlic, if necessary, salt. Warm up another 3-5 minutes. During cooking, the sauce should gurgle softly, but do not boil

How to cook meatballs with potatoes:

If you are using broccoli as an additional ingredient, cook them until half-ready.
Boil the rice, following the manufacturer's recommendations, and cool slightly. Many cooks recommend boiling rice until half cooked, reducing the recommended amount of water by 2 times, but in this recipe it is perfectly permissible to use well-cooked rice
Finely chop onion and let in with a small amount of vegetable oil
Thoroughly washed potatoes cut into quarters. If the potatoes are large, divide the tuber into 8 identical parts

Advice: even the old potatoes are not necessarily cleaned, because there is a storehouse of vitamins and microelements in its peel.

Cut the potatoes gently mix with ½ portion of sauce
Combine minced meat,rice, salted onion, add salt, spices and mix thoroughly.
Form the
meatballs. In the heat-resistant form, place the potatoes with the sauce. Between the potatoes, evenly distribute all the meatballs, fill the gaps with broccoli. Pour the remaining sauce. Cover the mold with a lid or foil
Preheat the oven to 200 ° C.Bake the potatoes with the meatballs until the potatoes are ready( 30-40 minutes).Five minutes before the end of baking, remove the lid / foil and allow the dish to brown
Serve the dish hot in the form it was prepared.

Meatballs with potatoes in the oven with gravy # 2

Another delicious dish,preparation of which does not take too much time, and the result will undoubtedly please!

minced meat - 500 g
onion - 300 g
rice - 100 g
garlic - on request - 2-3 cloves
potatoes - 1 kg
carrots - 250 g
pepper Bulgarian - 150 -200 g
tomato paste - 50 gg
salt, spices - to taste
broth( vegetable or meat) - 500 ml

How to cook:

Boil the rice, following the recommendations of the manufacturer, and cool slightly. Many cooks recommend boiling rice until half cooked, reducing the recommended amount of water by 2 times, but in this recipe it is perfectly permissible to use well-cooked rice
One onion finely chop and let in with a small amount of vegetable oil( for meatballs)
Cut the remaining onions into thin semi-sauce)
Carrots grate large
Pepper cut into strips
Cut potatoes into quarters. If the potatoes are large, divide the tuber into 8 identical parts
In a well-heated frying pan, heat a small amount of vegetable oil and save onion semi- rings( to transparency).Add carrots and peppers, simmer until soft
Put the tomato paste in a pan with vegetables, mix thoroughly and heat for 5 minutes. Add half of the water, bring to a boil. Salt and pepper
Put the potatoes in a boiling sauce, cover, leave to simmer on a small fire.
Mix the minced meat, boiled rice, salted onions, salt and pepper. Form the
meatballs. Put the meatballs on the potatoes. Add the water so that the sauce covers the potatoes and the meatballs completely. Bring to a boil. Try it. If necessary, add salt and spices
Form in a well-heated oven and simmer until the potatoes are ready at a temperature of 200 ° C.

Chicken minced meatballs with rice in creamy sauce, recipe

minced chicken -500 g
rice - 100 g
chicken egg - 1
onion - 100 g
garlic - 1-2 teeth
salt, spices - to taste
breading flour
vegetable oil for frying
butter - 60 g
flourfor thesauce) - 40 g
broth( meat or vegetable) - 400-500 ml
cream of medium fat content( 20%) - 100 ml. Can be replaced with Greek yoghurt or sour cream
ground paprika - if desired - pinch
parsley leaf - bunch

How to cook:

Finely chop onion and save in a small amount of vegetable oil
Rice to cook according to manufacturer's recommendations and cool
Mix meat minced thoroughly,rice, salted onion, egg, salt and spices

Shape meatballs and pack in flour

meatballs, meat balls in a small amount of vegetable oil. Finished meatballs put on a plate

In the same frying pan where the meatballs were previously fried, melt the butter and mix it with the flour

Mix in a separate container of cream and broth, add salt and spices. Pour, stirring constantly, in an oil and flour mixture. Bring the sauce to a boil and cook until lightly thickened.

Place carefully the meatballs in the prepared sauce. Stew for 30 minutes under the closed lid on a small fire.
Sprinkle the cutlery with minced greens

Meatballs with cheese, recipe with photos

For meatballs:

minced meat - 450-500 g
garlic - 3-4 teeth
chicken egg - 1
cheddar cheese grated - 100 g
dry mix Italian herbs- to taste
fresh herbs( parsley) - 1 bunch
breadcrumbs - 100 g
salt and spices - to taste
ice water - up to 100 ml
mozzarella in beads or cut into pieces( according to the number of meatballs)

Sauce you can use any,for example, tomato

How to cookToast meatballs:

Mix minced meat, egg, grated cheese, breadcrumbs, chopped garlic, finely chopped greens, salt and spices. Good fun. Add the water( 1 tablespoon, each time thoroughly kneading)

Form round meatballs and lightly press into each small piece of mozzarella

Put the meatball on the palm of your left hand, lightly flatten the mincein a flat cake. Pellet wrap around a cheese ball, forming a meatball

Fry meat balls on a well heated frying pan.

Put fried meatballs in a fireproof form and bake in the oven. Baking time: 30-40 minutes at a temperature of 180-200 ° C.The baking time depends on the size and quantity of the meatballs.

Serving hot meat with hot sauce

Video: A matter of taste - Chicken meatballs

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