How to cook minced meatballs with tomato sauce gravy - step-by-step photo recipe

Meatballs with gravy are perhaps one of the most delicious meat dishes. Particularly suitable for feeding children. Few people know that this dish is prepared in many countries, and in Sweden it is national. In each country it has its own special name. For example, in South Asia and the Middle East it is called kufta. Kufta is prepared very often and is a traditional food. In Sicily, fried meatballs using rice are called arancini.

At first glance, it may seem that meatballs are ordinary cutlets, but they are different dishes. The first difference is the shape. Meatballs are mainly made in the form of small balls, the size of which varies. The second distinguishing feature is the breading. If cutlets are breaded in breadcrumbs, then meatballs are breaded in flour (rice or wheat). The third and main difference is that foreign additives are always mixed into the meat. Most often these are cereals, for example, boiled rice. Sometimes small pieces of tomatoes and dried fruits are added.

What minced meat should I use for cooking?

Standard requirements are freshness, minimum fat and moisture content, and, as a rule, home-made minced meat meets these requirements.

The type of meat can be varied based on your own taste or dietary requirements:

The data given in the table are calculated for a raw product weighing 100 g. The calorie content of the finished dish is affected by the amount of oil used during frying and the fat content of sour cream or other components of the gravy.

Classic with rice and gravy in a frying pan

The recipe is convenient because it allows you to directly replace minced meat: instead of chicken, you can grind pork, veal, and turkey meat. No other changes are required.

Meatballs in a frying pan with gravy

Ingredients:

• minced chicken – 500 g;
• a glass of medium-fat cream;
• 0.5 liters of tomato juice;
• 200 g salad onions;
• vegetable oil - as needed;
• a glass of selected round rice;
• salt, a set of spices for minced meat products;
• optional – a couple of pinches of dry basil;
• carrots – 120 g;
• a raw egg;
• a couple of handfuls of flour.

How to cook:

1. Rice grains are washed until the draining water becomes clear. Pour in plenty of clean water, cook until almost done, place on a sieve, and rinse under the tap.
2. The bulbs are peeled, grated, crushed with a knife or in a blender - you need a fine mass or puree. The minced meat is kneaded, spices and salt are added, an egg is poured into the mass, onions and rice are added, and kneaded thoroughly.
3. The meatballs are formed with wet hands and laid out on a cutting board. After wiping your hands dry and heating a thin layer of oil in a frying pan, bread the meatballs with flour and fry over high heat until a bright amber crust.
4. In another frying pan, heat 2 tbsp. l. oils Peel and grate the carrots, fry quickly, also at high temperature. Pour the juice into the frying pan and evaporate until the tomato is partially thickened.
5. Sprinkle the sauce with flour, further adjusting its thickness, then add cream. After mixing the gravy evenly, place the meatballs in it, sprinkle with basil, and cover with a lid. Simmer on low heat for up to a quarter of an hour.

Adding cooked rice allows you to slightly reduce the calorie content of the dish. Any type of cereal is suitable for meatballs, it is only desirable that it is not steamed. You can use crushed rice, the so-called chaff.

No rice

Meatballs in a frying pan with gravy can be prepared without adding cereal, according to dietary requirements or the personal taste of the cook. To keep the dish juicy enough, a little more onion is chopped into the minced meat.

Ingredients:

• lean minced meat – 500 g;
• large garlic clove;
• a handful of flour for breading;
• fresh chicken egg;
• 3 onions – approximately 250 g;
• salt, ground pepper mixture;
• water - as needed;
• 5 tbsp. l. fat sour cream;
• 1/3 cup thick tomato.

How to cook:

1. Garlic and onions are peeled, rinsed and finely chopped; you can use a grater or blender. Combine the resulting mass with the minced meat, pepper, release the egg and knead.
2. Taste the mixture with the tip of your tongue and add salt to taste. Small rounded meatballs are formed, breaded with flour, and temporarily laid out on a dish or board.
3. The oil is heated strongly in a massive frying pan, the heat is set to slightly above medium, the meatballs are fried until richly browned, and transferred to a dish. Sour cream and tomato are mixed with a glass of water, spices and salt are added.
4. Place the meatballs in a saucepan or kettle; if the size of the pan allows, you can simmer the dish in it. Pour in the gravy, put the meatballs on the fire, and adjust it to a low simmer. Cook for 15 minutes. under the lid.

You can serve spaghetti or other pasta as a side dish. Thanks to the large amount of onions, the meatballs come out quite juicy.

Meatballs with delicious gravy

For this dish you will need:

• One kilogram of lean ground beef;
• 2 large onions;
• 2 eggs;
• 200 ml water;
• Four tablespoons of sour cream;
• Four tablespoons of breadcrumbs;
• Dry dill

For the gravy prepare:

• 400 grams of mushrooms;
• Six cloves of garlic;
• Four tablespoons of flour;
• Three glasses of plain water;
• Oil for frying and a little salt to taste

How to cook? Mix the products, kneading the mixture thoroughly. After that, beat her off. Make small balls. Fry each of them over high heat. The purpose of frying is not to achieve doneness, but to create a crust. And it doesn’t matter that the meatballs will still be raw inside. After that, transfer them to a baking sheet and bake at 200 degrees for fifteen minutes.

Next we prepare the gravy. To do this, you first need to crush the garlic and fry it for just a minute or two in oil, then remove it. Place sliced ​​mushrooms into the oil and after a few minutes onions. Add the remaining oil from frying to the resulting mass, sprinkle in a little flour and wait until it browns. After this, add water, salt and cook for a few more minutes until the gravy thickens. Garnish the meatballs with potatoes or boiled rice.

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With tomato sauce

Depending on the quality of the tomato paste you choose, you may need to add sugar to the sauce. This way it is possible to slightly reduce the acidity of the gravy.

Required Products:

• minced pork and beef – 500 g;
• a couple of ripe tomatoes;
• 100 g raw rice;
• large bell pepper fruit;
• 100 g white flour;
• large raw egg;
• refined oil – 2–3 tbsp. l.;
• tomato paste – 100 g;
• 3 bay leaves;
• salt and pepper mixture;
• 1/2 glass of water;
• carrots – 120 g;
• a slice of white bread.

How to cook:

1. Rice for meatballs is not boiled, but washed several times, minced meat, pepper and salt are added to it, and an egg is released. The bread is soaked, the moisture is lightly squeezed out, added to the rest of the ingredients, and sprinkled with flour.
2. The minced meat is kneaded, set aside for a quarter of an hour, then small round meatballs are formed from it, the size of half a chicken egg. Fry the meatballs in very hot oil on all sides until golden brown.
3. Peel and coarsely grate the carrots, scald the tomatoes, remove the skin, and dissolve them into cubes. The pepper is cut, the core and seeds are removed, and cut into small cubes.
4. Add tomato and water to the chopped vegetables, mix, and pour into the pan with the fried meatballs. Add spices and salt to the gravy, cover with a lid and simmer for up to a quarter of an hour.

Dishes containing a large amount of gravy are best served with a side dish of crumbly porridge.

Fish meatballs in a frying pan with tomato sauce

Now, for a change, let’s prepare fish meatballs with tomato sauce. Of course, meatballs are very tasty, but they turn out just as good from fish fillets, especially since sea fish is an excellent source of healthy protein. Any fish with a small number of bones, such as pollock, cod or hake, is suitable for meatballs.

Ingredients:

• Pollock – 600-700 gr.
• Carrots – 2 pcs.
• Tomato paste – 3 tbsp.
• Oatmeal – 3 tbsp.
• Flour – 50 gr.
• Onion – 2 pcs.
• Egg – 1 pc.
• Salt - to taste.
• Garlic – 2-3 cloves.
• Butter – 50 gr.
• Seasonings for fish - to taste.
• Vegetable oil - for frying.
• Fresh dill and parsley - to taste.

Cooking process:

1. Pour a small amount of boiling water over the oatmeal flakes to swell them.

2. Rinse the fish, remove fins, heads, gills and bones. To make it easier, you can buy not whole fish, but ready-made fish fillets.
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3. Pass the fish fillet through a meat grinder, add butter (softened), egg, spices and swollen oatmeal, season the minced meat with spices, salt and mix well.

4. Make balls from the minced meat and roll them in flour.

5. Cut the onion into half rings and grate the carrots.

6. Fry onions and carrots in a small amount of vegetable oil.

7. When they soften, add tomato paste, add salt and pepper, add a little hot water and simmer for 5 minutes under the lid.

8. Fry the fish meatballs in a deep frying pan on all sides until nicely browned, then pour the gravy over them and simmer until done.

9. Minced fish meatballs stew quickly: after 15-20 minutes, check the dish for readiness.

10. Eat fish meatballs with tomato sauce and a side dish of mashed potatoes, fresh vegetables or boiled pasta. For beauty and taste, sprinkle the meatballs with fresh chopped parsley and dill.

In sour cream sauce

Meatballs in a frying pan with gravy can be prepared with richer sour cream. The taste will become richer and the sauce itself will be thicker.

Ingredients:

• a glass of 20% sour cream;
• 2 medium onions;
• 50 ml vegetable oil;
• thick minced pork or chicken – 550 g;
• 50 g breadcrumbs;
• salt, a set of spices for meat dishes;
• 4 garlic cloves;
• selected category egg – 1 pc.

How to cook:

1. The bulbs are peeled, rinsed, cut into halves and then into small slices. The garlic is also peeled and finely chopped with a knife or a press. The minced meat is kneaded, adding salt, onion and spices, an egg is poured into it, and breadcrumbs are added.
2. Having brought the mass to a uniform color, cover the bowl or cover with film and set aside for up to half an hour. With wet hands, shape the meatballs and place them on a lightly oiled board.
3. Heat the pan by pouring a thin layer of oil. The meatballs are slightly flattened, fried on both sides; if desired, semi-finished products can be lightly rolled in flour. The browned meatballs are temporarily placed on a plate.
4. Stir with grated garlic and pour sour cream into the pan, add salt to the gravy, a little pepper and heat for a couple of minutes. Return the meatballs to the pan, turn the heat to low, and cover the dish tightly with a lid.
5. Simmer the meatballs for about 20 minutes, turning them over or pouring gravy from a spoon if desired. Served with boiled rice, potatoes in any form.

There is no difference in the heat treatment of meatballs made from different types of minced meat if semi-finished pork products are molded a little thinner. Meatballs made from minced poultry fry and stew faster and can be cooked larger.

Sauces for meatballs

If you have any doubts about the sauce, then choose the most proven and simple option, and you won’t go wrong. At the same time, remember that each sauce adds its own special flavor. For example, with tomato the dish becomes more aromatic and piquant. The recipe for this sauce has a large number of variations - for every taste. The most common and simple one is the following: just dilute the tomato paste with a small amount of water, then add a little sugar (this point is important in order to remove excess sourness). Then add the resulting mass to the meatballs and continue to simmer. Don't forget to add allspice, bay leaf and coriander.

It will take longer to prepare the sour cream sauce. First, fry the flour until golden brown in a frying pan. Then add sour cream, egg yolks and broth. Cook all these ingredients over low heat with constant stirring.

With cream

A small technological difference between creamy and sour cream sauces significantly affects the taste of the finished dish. Meatballs are prepared in a frying pan, but they can also be baked in the oven.

What you will need for the dish:

• compound minced meat (pork and beef, 1:1) – 500 g;
• salt, a mixture of aromatic peppers;
• a handful of wheat flour;
• fresh chicken egg;
• large white onion;
• lean oil for frying;
• 1/2 cup rice cereal.

Into the sauce:

• butter – slice 30 g;
• meat and bone broth – 300 ml;
• 1/2 tbsp. l. flour;
• 230 ml cream (25%);
• a bunch of juicy parsley;
• pepper, salt as needed.

How to cook:

1. The washed rice is soaked for a short time (10 minutes), filled with water, and salt is added. Heat to a boil, cook for 3–5 minutes, pour the porridge onto a sieve, do not rinse. Peel the onion, finely chop it, mix the minced meat with egg, spices and salt, add rice.
2. Meatballs the size of a quail egg are formed from the resulting mass with wet hands. Breaded with flour, fried in small portions in hot vegetable oil. It is important to brown the meatballs well and place them on the plate in time.
3. Melt the butter for the sauce over low heat in another frying pan or saucepan. Sprinkle the fat with flour through a small sieve, stir quickly with a spatula for 15 seconds. First pour the heated broth into the flour, then add the cream a minute later.
4. Heat the sauce without letting it boil, season and salt to taste. Place the meatballs in a frying pan or frying pan, pour hot sauce over them, and cover with a lid.
5. Depending on the chosen cooking method, place the meatballs on low heat for 20 minutes. or put in the oven at 180°C for the same time. The finished dish is served sprinkled with coarsely chopped parsley.

When serving the meatballs, pour the gravy over the side dish. To make it truly aromatic, shortly before cooking, chop cilantro or juicy young onions directly into the pan.

Step-by-step recipe for meatballs with sour cream and tomato paste

Meatballs with sour cream and tomato paste sauce are nothing other than a culinary classic of European cuisine. And they are very easy to prepare. Any minced meat for such meat balls is suitable, but it’s better if you make it yourself by running whole pieces of fresh meat through a meat grinder: this way the meatballs will turn out the most delicious!

Ingredients:

• Minced pork and beef – 500 gr.
• Seasonings for minced meat - to taste.
• Vegetable oil - for frying.
• Onions – 2 pcs.
• Chicken egg – 1 pc.
• Raw rice – 100 gr.
• Flour – 2 tbsp.
• Salt - to taste.
• Parsley, dill - a bunch.

• Tomato paste – 1-2 tbsp.
• Seasonings - to taste.
• Sour cream – 1-2 tbsp.
• Flour – 1-2 tbsp.
• Water – 300 ml.
• Salt - to taste.

Cooking process:

1. Rinse the rice and boil until tender in salted water. There is no need to rinse the cooked cereal.
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2. Place the minced meat into a bowl, add salt and season, add onion and finely chopped herbs.

3. Finally, add the chicken egg to the minced meat, stir until smooth.

4. Mix the completely cooled rice into the minced meat.

5. Make small meatballs, roll them in flour and fry in hot vegetable oil so that they are fried on each side to a beautiful crust.

6. Pour tomato paste mixed in a glass of boiling water into the fried meatballs.

7. Simmer the dish covered for a quarter of an hour.

8. Mix the flour well with sour cream and half a glass of hot water, add to the pan, simmer until tender for about 10 minutes over low heat. If necessary, add salt and pepper to the gravy to your liking.

9. Serve the finished meatballs hot with any side dish, sprinkle them with chopped herbs.

Tip: to speed up the preparation of meatballs, make more meat balls with rice for future use and freeze them in the freezer raw in a food container, and when needed, defrost them, add gravy and simmer the dish until ready.

Dietary

If the caloric content of the menu is limited, minced meat can be ground from turkey or chicken meat. Meatballs are prepared without frying.

Ingredients:

• 700 g lean beef;
• a glass of cooked rice;
• 1 large carrot;
• a pair of small fresh eggs;
• salt, a pinch of pepper;
• 30 percent tomato – 2 tbsp. l.;
• fat sour cream – 1 tbsp. l.;
• 2 small garlic cloves;
• a handful of chopped mixed greens;
• 2 medium onions;
• flour - as needed.

How to cook:

1. The beef is trimmed of fat, films and veins are carefully removed, and cut into small pieces. Peel the carrots, remove the husks from the garlic and onions, rinse the vegetables, and cut them into cubes.
2. First, grind the meat using a large mesh of a meat grinder, then grind the vegetables on it. Combine both masses, replace the grate with a fine one, grind the minced meat again, add greens.
3. Rice, in the amount of 2-3 tbsp. l. Boil until half cooked in salted water, do not rinse, set aside to drain. The cooled porridge along with eggs, spices and salt are mixed with minced meat.
4. Meatballs are formed by rolling balls between wet palms. After dredging in flour, they are laid out with a finger-width of indentation over a spacious roasting pan. The tomato is mixed with sour cream, salted and seasoned if necessary, diluted with water.
5. The meatballs are poured with sauce, the roasting pan is covered with a layer of foil or a lid, and put into the oven at 200°C. After 20 min. heat is reduced to 180°C, and after another quarter of an hour, remove the lid and cook until the sauce thickens.

It is important to remember that the dish is dietary. Do not put a large amount of salt and spices into the minced meat; it is better to season it a little more and add more salt to the gravy.

The main secrets of delicious meatballs

There are some very simple but incredibly effective secrets that will help you make delicious meatballs. Among these are the following:

1. If you use rice, you do not need to cook it until completely cooked. There is also no need to rinse such cereals before directly adding them to the minced meat;
2. Is it important to you that the meatballs turn out incredibly tender and delicate? In this case, prepare the minced meat by mixing beef and pork in equal quantities;
3. When you place meat balls in a pan, make sure that the meatballs occupy no more than two-thirds of the volume before adding the sauce. After all, the rice you add is not completely cooked yet, and it will certainly increase in volume during stewing;
4. For breading, use rice flour;
5. More tasty meatballs are obtained not from purchased, but from minced meat prepared independently;
6. Do not rush to eat the dish immediately after preparation. Leave to stand for approximately one hour. This will only improve the taste!

With cheese

Meatballs in a frying pan with gravy are prepared according to this recipe from pork; it is advisable not to change the type of meat. The requirements for cheese are usual for such dishes - the product must be natural, without the admixture of vegetable oils.

What to cook from:

• slice of “Russian” or “Dutch” cheese – 200 g;
• pork tenderloin – 600 g;
• white bread - 1 slice;
• raw egg – 1 pc.;
• vegetable oil – 40 ml;
• grated garlic – 1 tsp;
• large salad onion;
• salt, a pinch of dry basil and pepper;
• 1 tbsp. l. natural tomato paste.

How to cook:

1. The pork is washed, blotted with a napkin, and cut into large pieces. The crusts are cut off from the bread, the crumb is moistened with water, squeezed out, and the onion is peeled. The prepared ingredients are ground into fine minced meat.
2. Pour an egg into a bowl with the meat mixture, add garlic, and grate the cheese into thin shavings. The minced meat is kneaded, adding salt and pepper to taste. Moisten your fingers and palms with oil and make small meatballs.
3. Use the oil as sparingly as possible, heat a thin layer of it in a frying pan, lower the temperature slightly, and lay out the semi-finished products in one layer. Fry for up to 2 minutes. to the side, turning the browned meatballs over.
4. The tomato is diluted with water, spices and salt are added to the sauce. Pour the gravy over the meatballs and turn on the heat to maximum. Once it boils, turn the heat back to low, cover the pan with a lid, and simmer for 15 minutes.

You can choose absolutely any parts of the carcass for minced meat, as long as you remove the fat from them. A goulash set, a shoulder blade or the flesh from the thigh will do.

With vegetables

If vegetables are added to the mixture, the gravy turns out very juicy, tender, and tasty. You can change its composition to suit your taste. For example, use only standard onions and carrots, or add peppers and zucchini. Zucchini complements any of these ingredients very tasty. Any onion can serve as the basis for the gravy.

Onion, shallot and even red will do. But with the latter, the mass will turn out to be dark.

What ingredients will you need?

For the dish you need to take:

• onion – 280-300 g;
• garlic – 3 cloves;
• pepper, zucchini, carrots - 70-80 g each;
• butter fat – 45-50 g;
• sour cream - ½ tbsp.;
• flour - 1 tbsp. l.;
• paprika and nutmeg - 1 large pinch each;
• salt and pepper.

This sauce turns out to be universal. You can simply dip bread into it. Or serve the mass with any meat treats. The basis of the dish is onions. At the same time, it turns out tender and creamy. The taste of the vegetable is not at all similar to boiled.

Step-by-step cooking process

The cooking process includes several stages:

1. It is with butter that the treat turns out especially tasty. It needs to be melted. Then crumbled onions are scattered on top. You should end up with small vegetable pieces.
2. It is necessary to fry the vegetable until all the slices are transparent. It is important not to overdo it with blush. The onions should not burn, otherwise the gravy will start to taste bitter.
3. Pour flour into the fried vegetable through the finest sieve. And after thorough mixing, add paprika.
4. Other vegetables are also sent there. They are first peeled and chopped as finely as possible. Preferably in cubes, but cubes will also work well.

5. The mass needs to cover approximately 1 tbsp. water.
6. At the next stage, the gravy is brought to a boil. Be sure to stir it constantly. It is convenient to do this with a whisk. This way you will be able to avoid even the smallest lumps that could spoil the taste of the gravy.

After transferring the sauce into the sour cream mixture, leave it to simmer for another couple of minutes.

Rules for serving dishes, decoration

If you supplement the meatballs with this gravy and pieces of fresh bread, you can completely avoid the side dish. If you need to make the dish more filling, you can take boiled pasta, cereals, potatoes in any form. Baked vegetable slices with a crispy crust and tender pulp inside are especially tasty to prepare as a treat.

Like in kindergarten

According to recommendations for baby food, minced meat dishes should be cooked in the oven at high temperature. Unlike GOST requirements, homemade meatballs can be cooked entirely on the stove.

Ingredients:

• minced chicken or mixed – 400 g;
• medium sized onion;
• 1 tbsp. l. natural tomato (30%);
• salt;
• 3 tbsp. l. flour;
• vegetable oil – 25 ml;
• sour cream 15% – 2 tbsp. l.;
• fresh egg;
• 100 g round rice.

How to cook:

1. The cereal is washed, 0.5 liters of water are added, and a little salt is added. Cook until almost done, as is customary for baby food.
2. The peeled onion is cut into large slices, ground together with the minced meat, an egg is added to the mixture, salted and kneaded.
3. The minced meat is combined with boiled rice, meatballs weighing up to 50 g are formed with wet hands, sprinkled with flour and rolled in it.
4. Meatballs are fried in 1 tbsp. l. butter, do not cover with a lid to form a crust. Place the tomato in a glass, add water to the top and stir.
5. Pour the sauce into the pan, cover with a lid when it boils, and simmer for 10 minutes. on low heat. Add flour to the sour cream, stir without leaving any lumps, pour into the frying pan, and simmer the meatballs for another 5-7 minutes.

The dish is good with side dishes or fresh vegetables. There is quite a lot of gravy; it is good to pour over fluffy rice or serve more bread with the meatballs.

The most delicious recipes

A variety of recipes allows you to experiment with flavors and choose a favorite option for your household. After all, meatballs, like other meat foods, can be prepared in various ways. They can be stewed, fried, baked or steamed. Cooking them at home is not difficult even for novice housewives.

Ingredients may vary, depending on your personal taste preferences. Buckwheat, rice, barley, flour, carrots, onions, eggs and various spices are often added to the main mass.

Minced meat can also consist of different types of meat at the same time. Ready-made meatballs can be combined with porridge, vegetables or salads as a side dish, or served as an independent second course for lunch.

Classic with rice and gravy in a frying pan

To prepare meatballs with rice and gravy in a frying pan, you need to take:

• 500 g minced meat;
• 100 g rice;
• 1 egg;
• 100 g sour cream;
• 1 tbsp. l. tomato paste;
• 1 PC. Luke;
• 1 PC. carrots;
• a little vegetable oil;
• salt and ground pepper to taste.

For the sauce you need to chop the onion and grate the carrots. Fry the mixture in oil for a couple of minutes. Add a little water, tomato paste and sour cream to the frying pan with the mixture. Boil all this over low heat for about 10 minutes. Don't forget to pepper and salt the sauce.

Make balls from the mixture of minced meat and rice and place them in a frying pan with the sauce. It is necessary to close the dish with a lid and continue to simmer for 40 minutes over low heat. If the sauce thickens, add a little water.

With tomato sauce

To prepare meatballs with tomato sauce, you need:

• 500 g minced meat;
• 2 pcs. Luke;
• 125 g rice;
• 1 PC. carrots;
• 2 tbsp. l. tomato paste;
• 4 things. bay leaf;
• 1 tsp. Sahara;
• 6 pcs. peppercorns;
• 3 tbsp. l. wheat flour for breading and gravy;
• salt, coriander and ground pepper to taste.

Boil the rice a little and rinse it with cold water. Add chopped onions, grated carrots and boiled rice to the minced meat. Season the mixture with salt and pepper. To make the balls more even and beautiful, wet your hands first. Then roll the meatballs in flour and fry.

To make the gravy, dilute half a liter of water with tomato paste and flour. Add sugar, spices and salt. Sometimes the flour on the meatballs themselves, which was used for breading, is enough to thicken the gravy. Pour the water, pasta and flour over the meatballs in the frying pan and simmer covered for a little over half an hour.

In sour cream sauce

A very simple recipe for meatballs in sour cream sauce with garlic. Those who are not fans of this plant can omit it from the recipe. So, we need:

• 250 g each of minced pork and beef;
• 1 egg;
• 2 pcs. Luke;
• 200 ml sour cream;
• 250 ml cream;
• 3 cloves of garlic;
• 2 tbsp. l. flour;
• salt and spices to taste.

Peel and finely chop the onion, and then fry in a frying pan. Mix two types of minced meat and add half the fried onion, egg and seasonings with salt. Make balls from the mixture.

Preheat the oven and set the temperature to 180 degrees. Place the meat balls in a deep and greased form and place everything in the oven for 6 minutes.

Prepare the sauce in a deep frying pan. First fry the flour, and then pour in sour cream and cream, add onions. Squeeze the garlic into the prepared sauce and add salt. The final touch is to pour sour cream sauce over the meatballs. Cook the dish for 30-40 minutes.

Meatballs without rice with gravy

Meatballs without rice with creamy sour cream sauce are very tasty and juicy. Required ingredients:

• 500 g minced meat;
• 3 pcs. Luke;
• 2 cloves of garlic;
• 5 tbsp. l. sour cream;
• 5 tbsp. l. tomato paste;
• 1 egg;
• 2 tbsp. l. flour for breading;
• 1 tbsp. water;
• pepper and salt to taste.

Finely chop the onion and garlic and add them to the minced meat. Season the mixture with salt and pepper and add the egg, then stir. Roll the prepared meat balls in flour and fry in a frying pan.

Diet meatballs

Meatballs according to this recipe are suitable not only for women who are losing weight, but also for small children. Required ingredients:

• 300 g minced chicken;
• 0.5 pcs. Luke;
• 0.5 pcs. carrots;
• 50 g rice;
• 1 tomato;
• herbs and salt to taste.

Add finely grated carrots and onions to the minced meat. Boil the rice until almost done. Rinse it with cold water and add to the meat mixture. Add chopped greens to the mixture, add salt and mix.

Scald the tomato and remove the skin. After that, chop it finely and put it in a saucepan with a small amount of water. Simmer the mixture over low heat for 10 minutes. Salt the sauce and add herbs.

Place the formed meat balls on a tray and pour water into the steamer. Cook for 30 minutes. If you don’t have a double boiler, you can replace it with a saucepan with a colander in which to cook the meatballs.

Meatballs with cheese

For meatballs with cheese you need to take:

• 500 g minced meat;
• 1 egg;
• 2 slices of white bread;
• 200 g cheese;
• 2 tbsp. l. wheat flour;
• 1 tbsp. l. tomato paste;
• herbs, salt, seasonings to taste.

Grate the onion and add to the minced meat. Add soaked bread, egg, seasonings and salt there. Cut the cheese into cubes. Form the meat mixture into tortillas and place a little cheese in the center. Then roll the tortillas into balls so that the cheese is in the center.

Place the meat balls with cheese on a greased baking sheet and bake in the oven at 200 degrees for 20 minutes.

Time to make the sauce. Chop the onion and fry it. Add flour, tomato paste, seasonings and salt to the onion in a frying pan. Cook for three minutes and add the herbs at the end.

From minced chicken

If the recipe is selected based on the type of meat, you can use the first description in the article. The following dish is prepared from chopped chicken breast; the meatballs will differ in taste and density from the classic ones.

What to cook from:

• 250 g of crumbly rice porridge (100 g of cereal before cooking);
• large carrot;
• 100 g onion;
• 500 g white chicken fillet;
• salt and fine pepper;
• 1/3 cup thick tomato juice;
• boiled water;
• a bunch of parsley;
• 1 raw egg;
• sour cream – 1.5 tbsp. l.

How to cook:

1. The fillets are washed, thoroughly blotted and dried. First, they are dissolved into thin plates, then into long strips, and finally, with transverse cuts, they are turned into small cubes.
2. Peeled vegetables are chopped - onions into quarter rings, and carrots into medium shavings. Chop the parsley with a knife and mix with half the chopped vegetables. Place boiled rice, chopped chicken in the same bowl, and release the egg.
3. Stir the minced meat until smooth, add salt and season to taste. Fry the remaining vegetables for up to 5 minutes. in oil on low heat. After a short distance, the minced meat is mixed again.
4. Heat a thin layer of oil in a frying pan, form small meatballs from the minced meat and immediately fry on all sides. As they fry, they are transferred to a massive cauldron.
5. Add sour cream with tomato juice to the vegetable sauté and add about a glass of water. Mix the sauce, pour it over the meatballs, cover, and simmer over moderate heat for 25 minutes. If necessary, add water.

To make cutting easier, chicken should be slightly frozen after washing. You can use the classic chopping method by finely chopping the fillet with a heavy, sharp cleaver.

With cabbage

Meatballs in a frying pan with gravy are similar to lazy cabbage rolls, rather nominally. Cabbage can be added to the meatballs themselves, but the leaves will have to be chopped very finely, and such products do not differ in density. By placing balls of minced meat and rice on a bed of cabbage, they prepare a complete dish with a tasty side dish.

Ingredients:

• medium fat minced pork – 450 g;
• 100 g of carrots and tomatoes;
• 500 g white cabbage;
• 1/2 cup coarse rice;
• salt, spices for minced meat, hot and black pepper;
• bay leaf - optional;
• large onion;
• vegetable oil – 45–55 ml;
• 50 g tomato paste;
• water.

How to cook:

1. The cabbage is finely chopped, the carrots are peeled, and grated coarsely. The vegetables are mixed, lightly salted, squeezed, and set aside for 15 minutes. Dissolve the onion into small cubes and place in a massive frying pan with heated oil. Turning over, fry over low heat until golden brown.
2. Place the sauteed sauce on a plate, and fry the cabbage and carrots in a frying pan. Having brought the vegetables to partial softening, mix them with fried onions, pepper, add a couple of tablespoons of water, and leave to simmer under the lid for a quarter of an hour.
3. Finely chop the tomatoes, mix with cabbage, lay the bay on top and cover the pan again. Simmer for 5 minutes. on low heat. The minced meat is mixed with washed rice and spices, salted, and shaped into 10–12 meatballs. The tomato is placed in a glass, diluted with water and topped up with it.
4. The vegetable bed is mixed, leveled, and the meatballs are placed on top, slightly deeper into the cabbage. Pour in the tomato sauce, increase the heat to medium, wait for the sauce to boil. Reduce the heat, cover the meatballs with a lid, simmer for 20 minutes, check and adjust the salinity of the gravy.

The dish doesn’t even look that appetizing until it’s seasoned with herbs. Tender panicles of dill, chopped parsley, cilantro, onion feathers - the choice is left to the discretion of the cook.

Fish

For minced meat, you can use fatty types of sea fish, for example, by mixing 1:1 hake with mackerel. Meatballs made from capelin are tasty; they grind it together with the ridges, removing only the heads and entrails. To this minced meat you need to add a little boiled rice and an egg, excluding the bread.

What to cook from:

• pollock or hake fillet – 800 g;
• 2 slices of fresh white bread;
• a handful of flour;
• 1 garlic clove;
• 5 small tomatoes;
• salt and a pinch of pepper;
• two large juicy onions;
• 1/3 cup pure oil.

How to cook:

1. The defrosted fish is plastered - the fillet is cut from the backbone, feeling the peritoneum, and large bones are removed with tweezers. Chop coarsely, grind into minced meat along with peeled onion (1 piece), add salt, a spoonful of flour and pepper.
2. The bread is soaked in water or milk; 10 percent cream is also suitable. After squeezing lightly, add the crumb to the fish mixture and crush the garlic there. The minced meat is kneaded evenly and left for 5-7 minutes. stay warm.
3. With wet hands, make small meatballs, bread them not very thickly, and place them on a plate with flour. Heat a spoonful of oil over medium heat, fry the meatballs in portions, turning as needed.
4. To prepare the sauce, you need to wash the pan or use another vessel. The second onion is peeled, chopped finely, sent to fry in the remaining oil, the ruddy sauté is sprinkled with flour, and it is allowed to turn a little golden.
5. The tomatoes are crushed with a grater, large particles of the skin are removed, for convenience you can rub the puree through a sieve. Place the tomato in a frying pan, bring the sauce over low heat until it thickens slightly, then add salt and pepper.
6. Dip the fried meatballs into the sauce, cover the pan, and leave the dish to simmer for up to 10 minutes. Serve hot or cold, with a side dish or bread.

Garlic is intended to slightly smooth out the taste of fish; if desired, it can be omitted. Before use, the frozen fillet is placed in a colander and allowed to completely melt and drain the moisture.

Especially if it contains fresh tomatoes or sour cream, the gravy does not allow the meatballs to be stored for a long time, even in the cold. In any case, immediately after cooling, the dish must be transferred from the frying pan to another clean container. At temperatures below +6°C, meatballs can be stored for up to 2 days.

Meatballs in tomato sauce

What will you need? Prepare:

• 800 grams of minced meat;
• 200 grams of cottage cheese;
• Two eggs;
• Two large onions;
• Four cloves of garlic;
• 200-300 grams of bread;
• Four tablespoons of cream or milk;
• Salt, herbs, spices;
• Two teaspoons of prepared mustard

For the sauce prepare:

• Four large tomatoes;
• Four onions;
• Four sweet peppers;
• Two carrots;
• Six tablespoons of ketchup;
• Four tablespoons of tomato paste;
• Two tablespoons each of sugar and starch;
• Four cloves of garlic;
• 600 ml broth or water;
• Salt, ground black pepper, herbs

How to cook? Grind the garlic and onion in a blender or grater. Then add the minced meat and bread soaked in milk or water (be sure to squeeze it out). Knead all these ingredients. Then add cottage cheese, egg and mustard to the mixture. Pour in the milk, chop the greens, knead again. Then add salt and pepper. Form meatballs. Dip them in flour, fry and set aside for a while. Then prepare the sauce. To make the dish very tasty, it is important to grate the ingredients as finely as possible. Fry the onion and grated carrots in oil, after a few minutes add tomatoes and peppers to the mixture, fry for a few more minutes. After this, add ketchup, salt and sugar.

Simmer the vegetable mixture for about three minutes. Add starch diluted in 50 ml of water to the sauce. After this, mix everything, add water, chop the greens. Simmer the dish covered for another ten minutes. Immerse the meatballs in the sauce. It is important that they are completely covered with it. Simmer the dish for fifteen minutes. Can be served with potatoes, rice or vegetables.