Meat and fish minced meat dishes are popular in all cuisines of the world. First, they are tasty, and secondly, the nutrients contained in them, after grinding, are absorbed faster and better. Meatballs are not just useful, they even attract kids with their appearance, who often refuse other meat dishes. In addition, the meatballs in dietary performance can be given to crumbs that have not even turned a year.
Meatballs with rice, cooked according to step-by-step recipes, are suitable for lunch and evening menus. The dish is a meatballs stewed in sauce. Unlike other minced meat dishes, rice and vegetables are added to meatballs, sauces are different, but tomato is the most popular.
General principles for making meatballs with rice using step-by-step recipes
• Traditionally, meatballs are cooked on the stove or stewed in the oven, there are many adapted recipes for such a dish and for the multicooker. Regardless of the preferred cooking option, you should take into account the main condition - it is undesirable to lay meatballs in more than two rows, so the dishes should be selected deep and wide. It is desirable that it be thick-walled or with a multilayer bottom. Enameled containers do not fit, the sauce burns easily in them. If you decide to cook in the oven, take a pan with a non-stick coating or a refractory mold made of glass. The gooseberry is perhaps the ideal dish for both.
• Minced meatballs fit any meat, the choice depends on personal preference. Pork meatballs are popular, but they are most delicious from mixed minced meat, when pork and beef are taken in equal proportions. For the diet option is better to use poultry meat: chicken or turkey. Lovers of fish dishes, you can submit meatballs with rice from large marine fish. It is important that it is homogeneous, so twist the meat products in the meat grinder twice, using the smallest grid. • Cooking meatballs should begin with rice preparation. It is best to take round grain. Such rice quickly absorbs and retains moisture, due to which meatballs are juicy. In addition, round grain, even after thorough washing, does not lose stickiness, which is necessary for bonding stuffing.
• Rice before use is sorted in a mandatory manner, there may be litter and husk in the croup. After that, it must be rinsed several times with a stream of cold water, and only then boil. There is no exact ratio of rice and water, but note that round grain requires a lot of liquid. Cooking rice does not require boiling rice until cooked; it is enough to boil over low heat after boiling for no longer than a quarter of an hour. Rinse the boiled rice is optional. To make it cool, and all the excess moisture has gone, it is enough just to drain in a colander.
• In the mince, to make meat or fish balls juicy, add onions. It is ground in a meat grinder or grater. In addition to rice and onions, other flavoring ingredients can be added: cheese, garlic, spices and spices. For a better bundle, eggs, bread crumb or white breadcrumbs mix in the minced meat.
• Form the meatballs with your hands, wetting them with water for the convenience of your palm. The size of the meat balls can be different, it all depends on the desire of the chef.
• Stew or bake all types of meatballs in a sauce. Most often, a tomato dressing is prepared, in which, to soften the tomato flavor, they put sour cream or cream. Sauce for meatballs can be prepared to your taste, it should be enough to cover the meatballs completely.
Meatballs with rice: a step-by-step recipe with tomato sauce
Ingredients:
• ground beef - half a kilogram;
• small carrot;
• 60 gr. rice cereal;
• 2 tablespoons thick, unsalted tomato;
• eggs - 2 pcs .;
• large onion;
• four spoons of butter;
• half a liter of water;
• 50 gr. sour cream, medium fat.
Cooking Method:
1. After going over the rice, rinse with cold water, then boil for a quarter of an hour over low heat. Half-cooked grits are thrown back in a colander and lightly rinsed with warm water, dried. 2. Melenko crumble onions, carrots cut thinner, into strips, or coarsely rubbed. After adding a little oil to the pan, fry the vegetables on medium heat until soft. We try to stir more often, cook under the lid, put it on a plate and cool it completely.
3. Using a wide bowl, mix eggs with minced meat, sprinkle with pepper, add roasted rice, add salt, and knead well.
4. Use wet hands to form round meatballs, the size of a small mandarin. We put in the prepared capacity in one or two rows.
5. Tomato with sour cream, mixing, dilute with boiling water, lightly sprinkle and pour the resulting sauce to the meatballs. We do this very carefully, trying not to fall on the semi-finished products. Fill the meatballs so that they are completely covered with sauce and put the container on an intense fire.
6. As soon as the sauce boils, set the minimum heat. Stew meatballs, doused in tomato-sour cream sauce, at least 40 minutes.
Delicious meatballs with rice: a step-by-step recipe with Adyghe cheese (in the oven)
Ingredients:
• minced chicken, replace any, even fish - 700 gr .;
• 80 grams of rice;
• two spoons of tomato, Gostovsky quality;
• a glass of sour cream, low-fat;
• Adygei cheese - 200 gr .;
• garlic;
• 150 grams of fresh “Russian” cheese;
• dried basil.
Cooking Method:
1. Boil rice until half ready. We sort the grits, rinse and, with cold water, put on maximum heat. Waiting for boiling, stir, so that the figs that have settled on the bottom do not stick, you can slightly add some salt to the water. Then reduce the heat a little and cook for a quarter of an hour. It is important not to let it boil intensively, otherwise the shell of the grains will burst and the rice will boil, but for our purposes this is undesirable. Putting the rice in a colander and set aside until cool.
2. Chop up Adygei cheese, using a grater, put it in a bowl. Add minced meat and boiled rice, add salt, pepper and mix thoroughly.
3. Use wet hands to form the right size meatballs, fold them in tight rows into a refractory form, trying to make it in one layer. 4. Cooking sauce. Peeling three small garlic teeth, chop with a knife, put in a bowl. Add basil, tomato, sour cream, salt and stir a little. Instead of pasta, ketchup, tomato juice or freshly ground tomatoes are suitable, pepper and sauce to taste. If ketchup is required as much as pasta, then tomato juice or mashed potatoes are at least 120 grams.
5. Rub hard cheese into small chips, stir the prepared sauce and pour the meatballs laid out in the form of it. Sprinkle with hard cheese on top.
6. Put the dish in the preheated oven for forty minutes.
Steamed meatballs with rice: a step-by-step recipe with a gravy like in kindergarten
Ingredients:
• half a kilo of pork neck and beef tenderloin;
• a raw egg;
• a cup of round grain rice;
• bitter onion head;
• 50 gr. White coarse breadcrumbs, better homemade.
In the gravy:
• two spoons of wheat and one rye flour;
• 50 grams of frozen homemade cream;
• 20 gr. vegetable oil;
• two spoons of low-fat sour cream.
Cooking Method:
1. Enumerated rice is washed and set to cook in 700 ml of cool water. After boiling, keep on medium heat until all the water goes into the grits. We lean on a sieve or colander and leave to cool.
2. Assembling the meat grinder, install the grill with the smallest holes. Twist the washed meat twice, then skip the peeled onion.
3. Put the mass in a bowl and mix thoroughly so that the pork and beef spread evenly. Add the cooled rice, a little salt, put a quarter of a spoonful of ground pepper. Pour egg into mince and again knead well.
4. Minced meatballs are almost ready, it remains to enter the breadcrumbs. You should not fall asleep at once, interfere with half the norm, and then try to form a ball. If it is not difficult to mold it, and it keeps its shape well, it is no longer worth introducing crackers.
5. Shred meat mass into 24 balls, spread in a steam container of a slow cooker or steamer. We fill the cooking bowl or the lower capacity of the double boiler with half boiling water and place the container with meatballs on top. Cook for a couple of half an hour, then lay out in a saucepan and cover with a lid so as not to cool. We do not pour out the water, we pour half a liter into a separate bowl, it will come in handy. 6. Cooking sauce. We sow and mix wheat flour with rye. Heating the pan, pour the vegetable, and without delay, put the butter in it. As soon as the last is completely melted, we fall asleep the flour mixture, thoroughly mixing it with fat. Add sour cream and mix everything well again. Having achieved homogeneity, pour half a liter of water left from cooking meatballs and again mix everything thoroughly, avoiding the formation of lumps. Season with pepper, add some salt, bring to a boil. Pouring gravy to meatballs, simmer, covered with a lid, five minutes on low heat.
Fishballs with rice: a step-by-step recipe of a dish baked in a creamy sauce
Ingredients:
• fillet of large marine fish (cod, pink, can be pollock or hake) - 400 gr .;
• two full spoons of rice;
• 70 grams of slightly dried cheese;
• 1/3 spoonful of pepper;
• 20% cream - two thirds of a glass;
• spoonful of spice mixture for fish;
• milk or water - 100 ml;
• small onion;
• 50 gr. white bread crumb;
• two spoons of refined, high-quality oil;
• one egg (yolk).
Preparation:
1. Fill the bread with water or milk and let it soak.
2. Rinse the thawed fish fillet, inspect for the presence of small bones, cut into large pieces and grind twice. In the same bowl we twist a well-pressed crumb and onion in a meat grinder. Carefully knead the fish mass.
3. We wash the enumerated rice, boil in slightly salted water, as in the previous step-by-step recipes of meatballs with rice, until half cooked. Leaving it in a colander, rinse well with cold water and leave it for a while to let the liquid go.
4. We break the egg. Protein is removed, and the yolk is poured to the minced fish. We priporchivaem, very carefully we add some salt. Put half the spices, rice, and again knead well. We form round meatballs, up to 5 centimeters in diameter.
5. In a refractory form, pouring a little oil, lay out one layer of fishballs. For a quarter of an hour we place in a hot oven, while in the meantime we are preparing the sauce. 6. Pour the cream into the bowl, coarsely rub the cheese to them, pour out the rest of the spices and some more pepper. Lightly salted, stir and pour to cooked meatballs. Put the form back into the oven, heat the meatballs in a creamy sauce for a quarter of an hour, not more.
Tricks of cooking meatballs with rice using step-by-step recipes
• Row meatballs made using step-by-step recipes from our collection are crumbly and soft. If you like tight - before pouring sauce, lightly fry the balls in vegetable oil.
• Sauce should be poured into a pot of meatballs with extreme caution, since their integrity can be compromised. While pouring the sauce, try to direct it between the meatballs.
• If there are a lot of meatballs and the size of the container does not allow stacking them in one row, pre-fry the semi-finished products. Due to the crust formed on the surface, the meatballs will keep their shape well, even if there is a second over the first layer.
