Oven meatballs with cheese: traditional recipe with rice

Publication in the group: Meat and offal dishes

Meatballs are balls of meat stewed in a thick sauce. To diversify the taste, add more satiety and nutritional value, rice, buckwheat or oatmeal are added to the minced meat. In order for the meatballs to better hold their shape, they are rolled in flour (wheat, less often rice), no other breading is used. The sauce recipe for stewing can be used sour cream, with tomato paste or classic (with onions and carrots).

Classic recipe

Meatballs (the classic recipe with rice is more popular when compared with other cooking options) can be stewed not only in a frying pan or in the oven, but also in a slow cooker, steamed.

With any of the selected options, the products are aromatic, tender and juicy.

What ingredients will you need?

To make meatballs from already prepared minced meat (preferably homemade), you will need:

• minced pork and beef – 500 g;
• medium-sized fresh table egg – 1 pc.;
• medium weight onion (approximately 120 g) – 1 pc.;
• round rice (without litter and spoiled grains) – 130-150 g;
• fine flour (you can use rice or wheat) – 50-60 g;
• washed carrots weighing about 100 g - 1 pc.;
• paprika (choose sweet or mild) – 15 g;
• tomato paste (can be replaced with tomato puree prepared independently from fresh tomatoes) – 120-130 g;
• table salt or Adyghe salt (with herbs) – 8-10 g;
• granulated sugar (the ingredient is needed to soften the sourness of tomato paste, so it is not recommended to exclude it) – 15-20 g;
• odorless vegetable oil – 40-50 ml;
• ground pepper (you can use black or hot pepper, or a combination) – 2-3 g.

You will also need filtered water, the amount of which should be adjusted during the process of stewing the meatballs.

Step-by-step cooking process

Manipulations for the design of classic meatballs are arranged in the following order:

1. Initially, it is recommended to rinse the rice. The grains must be immersed in water until it is clean.
2. Place the rice in a sieve to remove excess water.
3. Place the minced meat in a dish. Initially, it is recommended to beat it off slightly. To do this, the minced meat should be lifted above the dish and thrown into it (but not too hard, otherwise the minced meat will scatter outside the dish). Repeat the manipulations about 10-15 times.
4. Add prepared rice to minced meat.
5. Then you need to cut the peeled onion into approximately 3 parts. In this case, 1/3 of the part must be grated or very finely chopped with a knife and transferred to a dish with minced meat.
6. Add salt (4-5 g), egg and about 1 g of ground pepper to the dish with minced meat. Mix the products thoroughly.
7. Form the minced meat into balls with a diameter of approximately 4-5 cm.
8. Pour the flour into a bowl and roll each meatball in it.
9. Heat about 20 ml of vegetable oil in a frying pan and fry the meatballs in it on the maximum heat of the stove for about 1.5-2 minutes. The meatballs should have time to brown on all sides. No need to fry until done.
10. Fried meatballs should be placed in a dish for a while.
11. Next you need to create the gravy. For the gravy, you need to peel and grate the carrots.

12. The remaining 2/3 of the onion should be cut into small cubes.
13. Pour the remaining vegetable oil into a frying pan (with high sides and double bottom) and heat it.
14. Place onions and carrots in oil and fry them over moderate heat for about 3-5 minutes (until softened).
15. After softening the vegetables, add granulated sugar, tomato paste and salt to the pan. Continue frying for about 1 minute, stirring regularly.
16. Then pour approximately 300 ml of filtered water into the frying pan, stir the gravy and wait until it boils.
17. Add paprika and ground pepper to the boiling sauce. If desired, you can add 1-2 bay leaves.
18. While the gravy is boiling again, you need to transfer the fried meatballs into a suitable container and pour boiling gravy over them. The gravy should cover the meatballs by about 2/3.
19. Cover the dish with meatballs with a lid and simmer the products for about 20 minutes with the gravy bubbling gently.

Once ready, the dish with meatballs must be closed and the products should be allowed to soak in the gravy; 10-15 minutes is enough for this.

Rules for serving meatballs, decoration

The products should be served with plenty of gravy. As a side dish for meatballs, you can use: mashed potatoes or peas, boiled pasta or boiled buckwheat. You can decorate the dish with sliced ​​green onions, sprigs of parsley or dill.

Notes from a cook

Each of you, even without culinary experience, will be able to cook meatballs with raw rice in the oven. It is worth noting that rice grains do not need to be boiled until tender. You can take raw rice and pour boiling water over it. In this form, the cereal is left for 10-15 minutes to swell.

Important! If you use this kind of rice, then the meatballs should be stewed in the sauce. It should be noted that the rice will expand in volume during cooking, which means that you will need a suitable fireproof pan or Dutch oven to stew the meatballs.

As practice shows, the basis for meatballs is minced meat. A chilled mixed product is ideal. Many housewives prefer to make minced meat themselves. To do this, take beef or pork tenderloin, chicken fillet or turkey. Poultry has little nutritional value, so such meatballs can safely be called dietary.

On a note! To make the meatballs juicy, add chopped onions and bread soaked in milk to the minced meat.

You can lightly fry the meatballs in a frying pan and then put them in the oven for stewing. But the treat will be much healthier if you do not fry it first. This way you can rid the dish of excess oil and, accordingly, calories.

Particular attention should be paid to sauces. The easiest way is to make tomato or sour cream sauce. But the creamy sauce gives the meatballs an extraordinary taste and amazing aroma. Of course, the invention of French chefs is considered a classic - Bechamel sauce.

Important! To prepare Bechamel sauce, you can use cream with any percentage of fat content. Determine the thickness of the sauce yourself. Ideally, it looks like sour cream. To thicken, add a little more flour and cook it down. But if the sauce is too thick, just dilute it with boiled water.

Classic meatballs with rice in the oven

Meatballs (a classic recipe with rice can be used for stewing products in any gravy) are better soaked in sauce and are more aromatic when cooked in the oven.

Meatballs. Classic recipe with rice, cooked with gravy in the oven.

Preparation next.

What ingredients will you need?

To stew meatballs in the oven from 700 g of prepared minced meat you will need:

• raw round rice – 150 g;
• medium weight onion (approximate weight 120 g) – 2 pcs.;
• carrots weighing about 100 g - 1 pc.;
• rice flour. If unavailable, you can use wheat flour – 50 g;
• fresh dill (without hard stems) – 4-7 sprigs;
• fresh parsley leaves – 5-7 pcs.;
• table salt – 10-12 g;
• vegetable non-fragrant oil – 30 ml;
• filtered water – 450-500 ml;
• ground black pepper – 2 g.

Additionally, you can use a spice set for minced meat.

Step-by-step cooking process

When preparing meatballs in the oven from ready-made minced meat, the sequence of manipulations is as follows:

1. The finished minced meat must be placed in a dish and beaten. You don't need to beat it for a long time; 10-15 rises of the minced meat are enough.
2. Next, you need to sort out the cereal from litter and spoiled grains, and also rinse it thoroughly.
3. After preparing the cereal, you need to pour about 300 ml of water into the saucepan and bring it to a boil. Boil rice in boiling water until half cooked.
4. The prepared cereal must be placed in a sieve and rinsed in cool water.

5. When the water has drained from the rice, it needs to be transferred to a dish with minced meat.
6. Dill and parsley should be rinsed in water to remove dirt and dried on a towel.
7. Use a sharp knife to chop the greens. Transfer the greens to the minced meat.
8. Then you need to peel one onion and chop it very finely with a knife. Transfer the onion to the remaining ingredients (in a dish with minced meat).
9. Finally, salt (approximately 5-6 g), spices for minced meat and ground pepper should be added to the minced meat. Mix the products thoroughly.
10. From the finished minced meat, you need to make meatballs, observing the dimensions, and place them in a deep baking tray, greased with vegetable oil.
11. Next you need to make the gravy, for which you first need to wash and grate the carrots, peel and finely chop the onion.
12. Pour vegetable oil into a high-walled frying pan and fry the carrot and onion mixture in it until softened.
13. After softening the frying ingredients, pour about 400 ml of filtered water into the frying pan, add the remaining salt and pepper the contents. Let the ingredients simmer for about 3 minutes.
14. While the gravy is simmering, you need to dissolve the flour in the remaining water.
15. After about 3 minutes, the flour water needs to be poured into the gravy. Simmer the contents for about 5 minutes. During this period of time (it may take less), the gravy should thicken.
16. Pour the hot prepared gravy over the meatballs.

17. Place the baking sheet with the contents in the oven, preheated to approximately 170 degrees. Cooking time averages 40 minutes.

Meatballs stewed in the oven can be served immediately. The side dish can be selected according to taste preferences. And you can eat it without a side dish (with bread).

Description of preparation:

I love working with meat, and meatballs are one of my favorite dishes, especially this easy recipe for meatballs and gravy in the oven.
Cooked in this way, the meatballs turn out more juicy and soft, and they have more benefits, since we do not fry them in a frying pan. In fact, absolutely everyone will like this dish; even children will love the aromatic meat balls in gravy. And, in my opinion, cooking in the oven is much easier than in a frying pan; what’s especially pleasing is that you don’t have to clean up greasy splashes from the stove afterwards. Anyway, if you want to quickly prepare a delicious and satisfying dinner for the whole family, then you won’t find a better recipe, and now I’ll tell you how to make meatballs with gravy in the oven. Purpose: For lunch / For dinner Main ingredient: Meat / Minced meat Dish: Hot dishes / Meatballs

Classic meatballs with rice in a slow cooker

When stewed in a slow cooker, meatballs with rice are better soaked in gravy, and the products retain more nutrients. You can cook the product in the device using any gravy recipe. The most popular is the classic sauce with garlic.

What ingredients will you need?

To reduce cooking time, it is recommended to use ready-made minced pork and beef in an amount of 500 g.

Additionally you will need:

• round rice The ingredient must be sorted out from garbage in advance - 75-80 g;
• large fresh table egg - 1 pc.;
• onion weighing about 100-120 g - 1 pc.;
• garlic cloves – 2-3 cloves;
• washed carrots weighing approximately 100 g - 1 pc.;
• high-quality tomato paste – 50 g;
• granulated sugar – 10-12 g;
• ground pepper (any) – 1-2 g;
• allspice (peas) – 2-3 peas;
• table salt – 8-10 g;
• finely ground rice/wheat flour – 50 g;
• boiling water – 350-400 ml;
• laurel leaves – 1 pc.

To stew the meatballs you will need about 20 ml of non-aromatic vegetable oil.

Step-by-step cooking process

When stewing meatballs in a slow cooker, the sequence of manipulations is as follows:

1. The minced meat must be placed in a suitable container. To make the meatballs better hold their shape, it is recommended to beat the minced meat.

2. Rice needs to be washed in running water. Place the cereal in a sieve to remove any remaining moisture.
3. Transfer the prepared rice to the minced meat.
4. Peeled onions and carrots must be finely chopped with a knife; to facilitate the process, you can use a grater.
5. Transfer the chopped vegetables to the minced meat.
6. Next, you need to salt the minced meat (about 4-5 g of salt is required), add an egg and ground pepper.
7. Mix the minced meat with the added ingredients. The texture should be uniform.
8. Make meatballs from the minced meat.
9. Pour flour into a bowl and roll each product in it. There is no need to heavily coat the meatballs in flour.
10. Turn on the appliance in frying mode and heat the oil in it.
11. Place the meatballs in hot oil and fry them until crusty.
12. When the products turn brown, turn off the device.
13. Peel and finely chop the garlic cloves.

14. Then you need to add allspice, bay leaves and garlic to the fried meatballs.
15. Stir salt (remaining), tomato paste and granulated sugar into boiling water. Carefully pour the resulting sauce into the meatballs.
16. The gravy should cover the meatballs at least 2/3.
17. Turn on the device to extinguishing mode. It is recommended to set the time to 60 minutes.

When serving, it is advisable not only to pour the finished meatballs generously with sauce, but you can also sprinkle them with chopped green onions or grated cheese.

Meatballs stewed with vegetables

Ingredients:

• Minced meat - 1 kilogram;
• Bread - 100 grams;
• Onions - 3 pieces;
• Egg - 1 piece;
• Pepper - 1 piece;
• Carrots - 1 piece;
• Zucchini - 1 piece;
• Spices - To taste;
• Eggs - 1-2 pieces (boiled, can be added to vegetables if desired);
• Green beans - To taste (add if desired).

How to cook “Meatballs stewed with vegetables”

1. Mix the minced meat, 2 onions, eggs and soaked bread into a homogeneous mass.
Add spices and mix again. Next we make small balls, roll them in flour and fry on all sides. 2. Wash, peel and chop the remaining vegetables as desired. First, fry a little in vegetable oil, and then add a small amount of water and simmer until cooked. You can add spices and a little white wine to taste. I also really like to add chopped boiled eggs and green beans to the total mass, but this is optional. 3. And now we serve the meatballs, topped with vegetable sauce! Bon appetit! Sources

• https://www.iamcook.ru/showrecipe/20776
• https://www.iamcook.ru/showrecipe/6399
• https://webspoon.ru/receipt/tefteli-s-fasolyu-v-tomatnom-souse
• https://v-duhovke.ru/retsept-tefteley-s-ovoshhami-v-duhovke-gotovim-sochnoe-i-poleznoe-blyudo/
• https://povar.ru/recipes/tefteli_tushennye_s_ovoshami-29296.html

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Classic meatballs with rice in a frying pan

Meatballs (a classic recipe with rice is also used when decorating products in a frying pan) are obtained with a more delicate taste when stewed in tomato-sour cream sauce. You can improve the aroma and taste of the dish by adding ground paprika to the sauce.

What ingredients will you need?

To create meatballs from 300 g of ready-made minced pork and beef, use:

• round grain rice The product must not contain debris or spoiled grains – 100 g;
• large table egg, raw – 1 pc.;
• natural tomato paste (without additional components in the form of salt and preservatives) – 50 g;
• onion weighing approximately 120 g - 1 pc.;
• carrots weighing about 100 g - 1 pc.;
• natural sour cream with a fat content of 25% - 80 g;
• granulated sugar – 5-7 g;
• finely ground rice/wheat flour – 25-30 g;
• table salt – 5-8 g;
• ground pepper. It is recommended to use freshly ground black – 2 g.

To fry the ingredients, you need to prepare about 50 ml of non-aromatic vegetable oil.

Step-by-step cooking process

The algorithm for stewing in a frying pan includes the following points:

1. First you need to prepare the rice. To do this, pour about 300 ml of water into a saucepan and bring it to a boil over moderate heat.
2. Pour the cereal into boiling water and boil it until half cooked.

3. The prepared cereal must be washed and left in a sieve to drain all the water.
4. Beat the minced meat and place it in a dish, add the prepared rice.
5. Peel the onion and chop ½ of it with a knife or grater. Transfer the onion to the minced meat.
6. Next, add salt (about 3 g), egg and pepper to the minced meat. Mix the ingredients so that all ingredients are distributed evenly in the minced meat.
7. The finished minced meat should be left to “rest” for about 20 minutes.
8. While the minced meat is “resting”, you need to prepare the gravy. For the gravy, you need to chop the rest of the onion, and also peel and grate the carrots.
9. Pour oil (approximately 20-25 ml) into a frying pan with high walls and heat it.
10. Place onions and carrots in hot oil and fry them over medium heat until softened.
11. While the vegetables are frying, you need to dissolve the flour in about 100 ml of water.
12. Add tomato paste to the finished frying and simmer the contents for about 1 minute.
13. Next, you need to pour in the flour water, add granulated sugar and the remaining salt.
14. Reduce the heat on the stove and simmer the contents for no more than 1 minute.
15. Then you need to add sour cream to the gravy. Stir the contents and simmer for about 2 minutes.
16. Cover the prepared gravy with a lid and remove from heat.
17. Make meatballs from the minced meat.

18. Heat the remaining oil in a separate frying pan and fry the meatballs in it over high heat until browned. No need to fry until done.
19. Transfer the fried meatballs to a suitable bowl (with a thick bottom and high sides) and pour in the gravy.
20. Cover the dish with a lid and simmer the meatballs in the gravy over low heat for about 30 minutes.

It is recommended to serve the product simply with bread or boiled potatoes.

Classic meatballs with steamed rice

Steamed meatballs retain maximum nutrients and are lower in calories. Since the products are prepared without gravy, it is recommended to serve them with mashed potatoes; the products are also combined with boiled cereal.

What ingredients will you need?

To create “paired” meatballs from 500 g of minced pork and beef you will need:

• round rice The product should be freed from litter - 100 g;
• breadcrumbs – 70-100 g;
• whole milk with fat content from 2.5% - 200 ml;
• medium-sized chicken egg - 1 pc.;
• table salt – 3-5 g;
• ground pepper. It is recommended to use white pepper; if white pepper is not available, you can use black pepper – 2 g;
• onion weighing no more than 100 g - 1 pc.

To prepare steamed products, you should prepare a steamer or multicooker.

Step-by-step cooking process

The design of steamed meatballs is distinguished by its ease of preparation and includes the following steps:

1. Initially, you should rinse the cereal in 7-10 waters.
2. Place the washed rice in boiling water for approximately 20-30 minutes.
3. Then pour the milk into a separate bowl and place the breadcrumbs in it. They should be left to soak for approximately 5-7 minutes.
4. Place the minced meat into a deep dish.
5. Peel and grate the onion and transfer the onion pulp into a dish with minced meat.

6. Add the egg, salt and breadcrumbs squeezed out of the milk to the minced meat. Pepper the contents and mix thoroughly.
7. Then the minced meat needs to be beaten on the table. When beating, it is important that the minced meat gets into the dish and does not “scatter all over the kitchen.”
8. Place the steamed rice in a sieve. It is important that all moisture drains away.
9. Next, the cereal needs to be transferred to a flat dish.
10. Form the minced meat into meatballs and roll them in soaked rice.
11. Then you need to “twist the meatballs between your palms” so that the rice adheres well to the minced meat.
12. Place the meatballs in the selected device. The processing time for steamed products is approximately 30-40 minutes.

If gravy is desired to serve the meatballs, it can be prepared separately.

Classic meatballs with rice in pots

Meatballs, decorated in a pot, can be served as an independent dish. Thanks to simmering in pots, the products are better saturated with the aroma and taste of the gravy.

If you wish to use a side dish, you can use mashed potatoes or boiled potatoes in the form of wedges.

What ingredients will you need?

To create meatballs in pots you should prepare:

• natural minced pork and beef. It is recommended to prepare it yourself – 450 g;
• round rice without litter - 70 g;
• onion weighing approximately 100 g - 2 pcs.;
• carrots weighing approximately 80 g - 2 pcs.;
• fresh mushrooms. If possible, use boletus or porcini mushroom; if not available, you can replace it with champignons - 300-400 g;
• tomato paste without additives – 75-80 g;
• table salt – 5-8 g;
• garlic cloves – 1-2 pcs.;
• medium-sized egg - 1 pc.;
• natural sour cream with a fat content of 25% - 70-80 g;
• vegetable or meat broth (salty) – 1 l;
• peppercorns – 2 pcs.;
• ground coriander – 2-3 g;
• laurel leaf – 1 pc.;
• olive oil – 30 ml;
• ground black pepper – 2 g.

To simmer the meatballs, it is recommended to prepare a large pot with a capacity of about 2 liters.

Step-by-step cooking process

The richness of the taste of meatballs, when placed in a pot, depends on following the sequence of manipulations:

1. At the first stage, you should prepare the minced meat. First you need to put the prepared minced meat in a dish and beat it.
2. The rice only needs to be sorted and washed. Then you need to drain all the water from the cereal. Transfer the cereal to the minced meat.
3. One onion must be peeled and chopped in a blender or on a grater. Transfer the onion to the minced meat.
4. Garlic cloves need to be peeled and crushed using a press. Transfer the garlic mass to the minced meat.
5. Add salt, egg and pepper (1 g) to the minced meat. Stir the minced meat until smooth (the rice should be evenly distributed).

6. Leave the minced meat to rest. During this period of time, you should prepare the gravy. For the gravy, you need to peel and grate the carrots, as well as peel the onion and chop it with a knife.
7. Mushrooms should be peeled and cut into medium-sized cubes (when cutting, keep in mind that during heat treatment the mushrooms decrease in size by almost 2 times).
8. Then you need to place the onions and carrots in a frying pan with heated olive oil. Fry them until softened over moderate heat.
9. After softening the vegetables, add mushrooms to the pan and continue frying the ingredients over moderate heat until the mushroom juice evaporates.
10. Next, add tomato paste and sour cream to the pan. Mix the ingredients and continue simmering the gravy with a slight bubbling for about 1 more minute.
11. After preparing the gravy, you need to prepare the meatballs. To do this, form the minced meat into balls with a diameter of 4-5 cm. If desired, roll in flour.
12. Then they can be boiled in boiling water for about 5-7 minutes until half cooked or fried over high heat (in a frying pan with vegetable oil) for about 2 minutes (until browned).
13. Place the prepared meatballs in a pot, add peppercorns and coriander.
14. Next, you need to transfer the gravy into the pot and pour in the broth.
15. Place the pot in a cold oven (if you put it in a hot oven, the pot will immediately crack), set the temperature to 190 degrees. Meatballs should be simmered for about 30-40 minutes.
16. Once the pot is ready, it is recommended to leave it to cool in the oven for about 30 minutes. Then the aroma and taste of the ingredients used will be revealed 100%.

Ready-made meatballs can be served with green onions and bread or boiled potatoes/mashed potatoes.

Meatballs in vegetable sauce

Ingredients

• Minced pork and beef - 700 g;
• Carrots - 1 pc.;
• Onion - 2 pcs.;
• Ground ginger - 0.5 tsp;
• Ground paprika - 0.5 tsp;
• Tomato paste - 1 tbsp;
• Spicy mustard - 1 tsp;
• Boiled rice - 6 tbsp;
• Garlic - 1 clove;
• Water - 350 ml.

Step-by-step recipe with photos

To prepare meatballs in vegetable gravy, prepare the necessary ingredients from the list.

Place minced meat in a bowl. Grind the garlic and one onion in a blender and add to the minced meat. Add paprika, ginger, salt and pepper.

Mix the minced meat thoroughly, then add boiled rice and 100 ml of cold boiled water. Mix again and set aside for a while.

Cut the second onion into cubes and grate the carrots.

Heat vegetable oil in a frying pan, fry the onions and carrots until golden brown, add 50 ml of water, mustard and tomato paste. Cover the pan with a lid, reduce heat and simmer the vegetables for 5 minutes. Then transfer the mass into a blender bowl, add another 200 ml of water, salt and blend until smooth, turning it into a sauce.

Form meatballs from the minced meat. There was a lot of minced meat for my shape, so I later prepared some of it according to a different recipe.

Pour the vegetable sauce into the mold and place the meatballs in it.

Preheat the oven to 190 degrees and bake the meatballs in vegetable sauce for about 40 minutes. While baking, baste the meatballs with gravy to keep them juicy.

Meatballs in gravy are ready! The gravy turns out very tasty, I recommend increasing the quantity!

Bon appetit!

Useful tips and tricks

Meatballs (a classic recipe with rice can be used for cooking in a frying pan, in a slow cooker or in the oven) turn out tender, juicy and retain their given shape if the following rules are observed during the process of preparing and stewing them.

They are as follows:

Meatballs with rice will be more flavorful if you add 1-2 cloves of garlic to the broth about 1 minute before the end of stewing. You can also include other spices in the broth recipe, but it should be taken into account that the spices should emphasize the meaty aroma of the products. For example, paprika allows you to “ennoble” the aroma of a dish in a classic version of cooking.

Culinary gatherings

If you prefer healthy and low-calorie foods, then cook chicken meatballs with rice in the oven. It is better not to use semi-finished minced meat as a basis, since the consumer does not know for sure what it contains. It is better to buy fresh frozen brisket, rinse it and grind it in a meat grinder.

It's no secret that during baking, chicken breast dries out and ends up lacking in juiciness. To prevent this from happening, be sure to add more onions and, of course, gravy.

On a note! Creamy sauce will perfectly highlight the delicate taste of chicken fillet. Prepare it from cream, milk or sour cream. You can follow the traditional recipe for making Bechamel sauce.

Turkey meatballs with rice in the oven are no less tasty and low in calories. It is better to choose polished rice grains and heat them in advance. These meatballs are baked for literally 40-50 minutes. It all depends on the power of the oven.

Some tips:

• Rice cereals are thoroughly washed with running water until transparent;
• As a rule, rice is boiled in salted water, and then it is drained and the cereal is washed again;
• You don’t have to cook the rice; in this case, pour boiling water over it and leave for a quarter of an hour;
• if you use steamed rice, keep in mind that the meatballs will increase in volume when baked;
• to prepare a creamy sauce, use pasteurized cow's milk, sour cream or cream;
• tomato sauce is prepared from the pulp of fresh tomatoes, paste or pasteurized juice;
• add garlic at your discretion;
• Chicken meatballs will be more tender if you add a little Russian or processed cheese.