How to properly fry meatballs in a frying pan

Favorite mini cutlets are that delicacy from childhood that 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 frying pan.

Preparing a Turkic snack cannot be called a complicated process; it is almost as simple as making cutlets, only it turns out even more refined and tastier.

To prepare 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 variety.

But no matter how successful the meat combination is, the real taste of the dish is given by the aromatic gravy. 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 the filling can transform a familiar dish beyond recognition, making a lot of original variations out of the classic recipe.

Meatballs stewed with onions and carrots in tomato sauce

Ingredients.

Rice 200 grams (pre-boiled until half cooked).
Minced meat 500 grams (in this case chicken).
One large carrot.
One onion.
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 the 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. Place on the stove, bring to a boil and reduce the temperature to low. 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 the carrots and grate them on a medium grater. We do the same with the onions, only we chop them finely, not three. Sauté the onion first and after a couple of minutes add the carrots. Sauté in vegetable oil until done. Step 3. Now, it’s the minced meat’s turn. In a deep bowl, mix the egg, rice, and minced chicken. Add a little salt and pepper. Mix this whole mass well and form small balls. Slightly larger than a quail egg. Place the formed meatballs in a large, deep frying pan. Cover the top completely with sautéed onions and carrots. Step 4. Prepare the tomato filling. Take a glass of boiled water and add tomato sauce there. You can use paste. Add a little salt and pepper. Step 5. Fill the meatballs with tomato sauce and place on the stove. Cook at medium temperature for about 20 minutes, covered. You can cook without a lid, but it will take a little longer. If you make meatballs from minced pork, increase the cooking time by 10 minutes. Step 6. The meatballs are ready to eat. Serve with any side dish.

Bon appetit!

Meatballs in tomato sauce

Meatballs in tomato sauce always look incredibly appetizing and have excellent taste. Meatballs can be considered an improved version of cutlets, and if they are accompanied by tomato sauce, which perfectly emphasizes the taste of meat thanks to its sweet and sour taste, then it is simply impossible to resist such a dish.

You can prepare meatballs not only from minced meat (beef, pork, chicken, turkey), but also fish meatballs. In the latter case, meatballs can be a very healthy dietary dish, especially if you bake the meatballs in the oven. If you use minced meat, you can combine several types of meat, and to prevent it from turning out dry, you should definitely add chopped onion to it or grind the meat in a meat grinder with a small piece of lard. When you shape the meatballs, you don't want to make them too large, as this will require longer cooking time and may cause the outside of the meatballs to burn. It is also recommended to pre-fry the meatballs in vegetable oil, lightly breading them in flour - this will allow the meatballs not to fall apart during cooking. However, you should not overdo it here, as overcooked meatballs may turn out dry later.

There are several ways to cook meatballs in tomato sauce - fry the meatballs in a frying pan, pour the sauce over them and simmer; fry the meatballs, pour in tomato sauce and bake in the oven; lightly bake the meatballs in the oven, pour in tomato sauce and bake until fully cooked. The last option is especially convenient if you are preparing a large number of meatballs. Tomato sauce for meatballs can also be prepared in different ways - from fresh tomatoes, from canned tomatoes in their own juice or from tomato paste diluted with water, which is the simplest and fastest option. Don't forget to add aromatic spices to both the sauce and the meatballs, and your dish will turn out amazingly delicious!

To diversify the taste of the meatballs, you can add grated cheese or finely chopped and fried mushrooms. Alternatively, you can make two batches of meatballs so you can use one immediately and freeze the other for later use. Meatballs in tomato sauce are best served with mashed potatoes, rice, vegetable side dishes, noodles, spaghetti and other pasta.

Tender, juicy meatballs cooked in a thick and flavorful tomato sauce will undoubtedly take their rightful place on your menu. Would you like to know recipes for making delicious meatballs in tomato sauce? Then we offer you several recipes for making meatballs in tomato sauce.

Meatballs in tomato sauce

Ingredients:

600 g minced pork, 4 large tomatoes, 1 large onion plus 1 small onion, 1 carrot, 150 g rice, 8 allspice peas, 1 tablespoon dried basil, 1 tablespoon tomato paste, 1 tablespoon flour, 1 tablespoon sugar , salt and ground black pepper to taste, vegetable oil.

Preparation:

Rinse the rice, add water and boil until half cooked. Mix the minced meat with coarsely grated carrots, chopped large onions and dried basil. Season with salt and pepper to taste. Form meatballs from minced meat. Cut the skin of the tomatoes crosswise. Place the tomatoes in boiling water for 30 seconds, then rinse them with ice water and remove the skins. Cut the tomatoes into pieces, add 600 ml of water and grind using a blender or food processor. Add tomato paste, sugar, flour, salt and pepper to taste. Mix well again. Dip the meatballs in flour and lightly fry in vegetable oil. Pour in the sauce, sprinkle with chopped onions, cover and simmer for about 45 minutes, stirring occasionally.

Meatballs in tomato paste sauce

Ingredients:

Meatballs: 500 g minced meat, 1 onion, 1/2 cup rice, 1 egg (if necessary), 1/2 bunch of parsley or dill, 5 tablespoons flour, breadcrumbs or ground oatmeal, 1 teaspoon ground coriander, 1/2 teaspoon suneli hops, salt and ground black pepper to taste, vegetable oil. Tomato sauce: 1 tablespoon of tomato paste, 1.5 cups of water, 3-4 bay leaves, 1/2 teaspoon of salt, sugar to taste.

Preparation:

Boil the rice until half cooked and cool. Mix the minced meat with grated or finely chopped onion. Add an egg, if the minced meat is not wet enough, rice, chopped herbs, seasonings and salt to taste. Form the mixture into meatballs and roll them in flour, breadcrumbs or ground oatmeal. Heat vegetable oil in a frying pan and fry the meatballs for 2-3 minutes on each side. Place the meatballs in a saucepan. Dissolve tomato paste in boiling water, adding salt and sugar to taste. Pour the sauce over the meatballs and add the bay leaf. Add additional hot water until the meatballs are submerged halfway in the liquid. Simmer over medium heat for about 20-25 minutes.

Meatballs in tomato sauce made from canned tomatoes

Ingredients:

700 g of mixed minced meat, 1 can (about 800 g) of tomatoes in their own juice, 100 g of white bread, 1 medium onion, 1/2 cup of whole milk, 1/2 bunch of parsley, 2 cloves of garlic, 1 teaspoon of dried oregano, 1 1/2 teaspoons salt, 1/4 teaspoon coarsely ground red pepper, vegetable oil.

Preparation:

Puree the tomatoes and juice using a blender or food processor. Transfer to a saucepan, add minced garlic, dried oregano and 1/2 teaspoon salt. Cook the sauce for about 15 minutes, stirring occasionally, until it thickens. Meanwhile, soak the bread in milk and let stand for 5 minutes. Mix the minced meat well with the drained bread, chopped parsley, the remaining 1 teaspoon of salt and red pepper. Form small meatballs from the mixture. Heat vegetable oil in a frying pan and fry the meatballs for 5 minutes, turning occasionally. Pour the sauce over the meatballs, cover and simmer until tender, turning occasionally, about 25-30 minutes. Sprinkle the finished dish with chopped parsley.

Baked beef meatballs in tomato sauce and cheese

Ingredients:

For the meatballs: 900 g ground beef, 1 cup rice, 1 onion, 1 egg, 2 cloves garlic, 5 tablespoons vegetable oil, 1 tablespoon dried herbs, such as basil, rosemary or marjoram, salt and ground black pepper to taste . For the tomato sauce: 800 g tomatoes, 1 large onion, 150 g cheese, for example Mozzarella, 3 cloves garlic, 3 tablespoons vegetable oil, 1 teaspoon sugar, salt and ground black pepper to taste.

Meatballs with gravy

Ingredients: For the meatballs: 1. Minced pork – one kilogram. 2. Two medium onions. 3. Two garlic cloves. 4. One chicken egg. 5. Round rice – 150-200 grams. 6. Salt - a small spoon. 7. Black pepper - on the tip of a spoon. For the gravy: 1. Onions - 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

To begin, place the minced pork in one spacious bowl. Chop the onion very finely, and chop the garlic cloves to a minimum size. At the same time, wash the round rice in cold water and pour boiling water over it for about half an hour. Drain off excess water. Then add the egg, chopped onion, chopped garlic and round rice to the minced meat. Salt everything to taste, then sprinkle with ground black pepper.
Mix the minced meat well with your hands so that all ingredients are thoroughly mixed together.
We wet both hands under cool water until they are damp and form small balls from the prepared minced meat. Pour a small amount of wheat flour into a small plate and roll the meatballs in it.
Heat a little vegetable oil in a frying pan. Carefully place the flour-breaded meatballs into the frying pan. Fry on each side until nicely browned.
When each meatball is fried on both sides, move them to a deep pan with a wide diameter.
Now you can start preparing the gravy. Fry the onion, cut into half rings, and grated carrots for several minutes. Add flour and tomato paste to the pan. Continue frying for another three minutes.
Add boiled water, four large spoons of sour cream and your favorite spices to the pan. For me it’s pepper and salt. We wait until the gravy starts to boil.
After the gravy boils, pour it into the pan with the meatballs. During the pouring process, it is recommended to carefully move each meatball and lift it so that the gravy can reach the very bottom of the pan and coat all the meatballs well. Cover the pan and place on low heat. We simmer our meatballs under the lid for about half an hour.

The ideal side dish for meatballs and gravy is mashed potatoes. The dish is best served hot.

Ingredients:

Minced beef – 700 grams
Onions - 2 pieces
Garlic - 8 cloves (4 - for minced meat, 4 - for gravy)
Champignons – 200 grams
Walnuts – 100 grams
Egg – 1 piece
Cheese cheese – 100 grams
Olive oil - 4 tbsp. spoons (2 - for frying meatballs, 2 - for sauce)
Tomatoes – 3 pieces
Tomato juice – 400 Milliliters
Fresh parsley – 30 grams
Dried basil - 1 teaspoon
Salt - To taste
Ground black pepper - To taste

Number of servings: 10

Juicy chicken meatballs

Ingredients:

Rice - a small cup
Chicken fillet – 600–700 gr.
Lard – 100 gr.
Onion – 2 large heads,
Onions and carrots for gravy.
Salt pepper,
Vegetable oil for frying.

Recipe for chicken meatballs:

Take a cup of rice, wash it and boil it until almost done.
Let it cool.
While the rice cools, prepare everything else. Namely, we grind lard and onions in a blender or meat grinder. You can place them together in a blender and blend them into a smooth paste. Place the resulting mixture of lard and onion into a bowl. Then chop the chicken fillet.
Mix the resulting minced meat and onions with lard.
Add cooled rice to this mixture.
Mix well.
Salt and pepper to taste.
Mix well.
Now place the formed minced meat balls on a preheated frying pan. The size depends largely on your preferences. You can take it with a tablespoon, transfer it to your hand and form medium-sized meatballs.
Fry the meatballs in a frying pan, first on one side until golden brown, and then on the other.
You can make the heat stronger so that the meatballs get a crust and don’t fall apart. Place the slightly browned meatballs in a saucepan.
Top with grated carrots and chopped onions (in half rings or as convenient). For flavor, add allspice peas.
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.
After boiling, add salt to the gravy and cook the food, covered, over low heat for about twenty minutes. This time will be quite enough.
Juicy and flavorful chicken meatballs are ready! And mind you, it didn’t take that much time, but you got a really tasty meal that everyone in your household will definitely enjoy. They will definitely appreciate the taste of these juicy meatballs.

Bon appetit!

How to Cook and Freeze Meatballs with Rice to Keep Meatballs from Sticking

There is a freezer in every refrigerator now. And when used correctly, it can turn into a “magic wand” that saves you at the most opportune moment! Judge for yourself: in addition to numerous frozen fruits, berries and vegetables, you can also prepare your own semi-finished meat products. I'll show you how to freeze riced meatballs at home so they don't stick together.

And it will be even easier to prepare them: grease a baking dish with high sides with vegetable oil, place cold meatballs in it, cover with tomato paste sauce and bake until fully cooked.

Ingredients:

Rice – 1 tbsp.
Veal – 500 g
Onions – 1 pc. small size
Carrots – 1 pc. small size
Egg – 1 pc.
Salt - to taste (minimum 1 tsp without a slide)

In addition to the ingredients, you will need a food processor, a mixing bowl, a large cutting board, and a clean plastic bag that can be placed over the board.

Meatballs with rice - a taste familiar from childhood

Ingredients: To prepare meatballs with rice, I prepare:

approximately 500 grams of minced pork and beef,
half a glass of rice,
medium onion,
two small carrots,
two tablespoons of wheat flour,
two tomatoes.

Method for preparing meatballs with rice:

Let's start with rice. Boil the cereal in water for 5 minutes (after boiling) or, which is easier, pour boiling water for 15 minutes, after rinsing the rice several times in cold water.
Let's move on to the main ingredient - minced meat. To make the meatballs juicy, I use minced pork and beef in equal proportions.
Pepper the finished minced meat, add salt and add the egg, add half-cooked rice and mix.
Now we form small balls from the resulting meat dough. I got 18 pieces.
To prepare the gravy, finely chop the onion and carrots.
Sauté the vegetables in a frying pan with vegetable oil and then simmer, occasionally adding a small amount of water.
We cut the tomatoes into small cubes and also send them to simmer.
Slowly add flour to the gravy, stirring constantly (I add it to thicken the sauce). If desired, you can add various seasonings and bay leaves.
Simmer for another 10 minutes and carefully place our “balls” into the gravy and close with a lid. Set on low heat and wait 40-45 minutes.
If the meatballs themselves are usually made in the standard way, then you can experiment with the gravy. For example, I prefer to add fresh tomatoes instead of tomato paste.
Meatballs can be served using a variety of side dishes, but the most ideal combination, in my opinion, is mashed potatoes. For a family lunch or dinner, meatballs are ideal, they are delicious, and no one will be left hungry.

Description of preparation:

The recipe for stuffed meatballs that I offer you today is, in my opinion, one of the best.
All the ingredients here are so well selected that the dish turns out incredibly tasty with a wonderful noble aroma. In fact, these wonderful meatballs are so tasty that you can safely put them even on a holiday table; I’m sure your guests will be satisfied. Here we used a simple filling, but you, of course, can vary it a little, I think the taste of the dish will not suffer from this. And even children are happy to eat a couple of these wonderful meatballs with a surprise inside, because it’s much more interesting and tastier when regular meatballs have filling. And it’s very easy to prepare them, so let’s get down to business immediately, and here is a detailed recipe for stuffed meatballs with a photo. Purpose: For lunch / For dinner Main ingredient: Meat / Minced meat Dish: Hot dishes / Meatballs / Dishes with filling