There are countless ways to create meatballs. It is permissible to add various vegetables, cereals and so on to them. You can stew them in a gravy based on various ingredients. I propose to consider the recipe for delicious minced meatballs with rice and gravy. In addition to the fact that cereals reduce the amount of minced meat, it is thanks to rice that the cutlets are more tender.
The meatballs will be cooked in tomato-sour cream sauce, which significantly affects the taste of the final dish. It is best to stew them in the oven, decomposing them piece by piece into a heat-resistant form, then they will definitely retain their integrity and beautiful appearance.
A dish prepared according to this recipe will definitely immerse you in childhood, since it was these cutlets that were served in kindergartens and public canteens. The secret of taste lies precisely in this gravy based on two sauces. Meatballs in gravy are a win-win addition to any side dish.
Ingredients:
Minced pork and beef - 500 g
Bulb onions - 1 pc.
Chicken egg - 1 pc.
Rice - 100 g
Wheat flour - 2 tbsp.
Salt and pepper to taste
Parsley - 10 g
Vegetable oil - for frying
Gravy:
Tomato paste - 1.5 tablespoons
Sour cream - 2 tbsp.
Sugar - 1 tsp
Water - 400 ml
Salt and pepper to taste
How to cook:
1. Boil the rice in advance so that it has time to cool. To do this, be sure to rinse it, drain the muddy water several times, place it in a saucepan, fill it with water in a double volume. See the cooking time for rice cereal on the package (about 20 minutes). Lightly salt in the process.
2. Detach the onion head from the husk, chop it randomly and beat with a powerful blender until you get a gruel. Combine it with prepared minced meat in a deep container. If you are using a whole piece of meat, pass it through a meat grinder with a medium attachment beforehand.
3. Throw the chilled rice into the minced meat, carefully mix the components together.
4. Beat in one chicken egg, stir so that the egg mass completely envelops the minced meat.
5. Separate small portions of minced meat and roll into equal sized balls. To prevent the palms of your hands from sticking to it, periodically rinse them with water.
6. Place a frying pan with hot oil on the hotplate. Lower the workpieces one by one, fry them over high heat until golden brown.
7. At the same time, prepare the filling for the meatballs: in a deep bowl, combine the required amount of sour cream and tomato paste.
8. Pour water into the tomato-sour cream mixture in a thin stream. Stir at the same time to completely dissolve the sauces in the liquid. You should have a muted red liquid gravy.
9. Gently put the fried cutlets into a heat-resistant form, pour the tomato-sour cream sauce on top, evenly distributing it over all the pieces. Load the mold into an oven preheated to a temperature of 200 degrees.
10. Bake meatballs for 30 minutes. To prevent all the gravy from evaporating, cover the form with foil for the first 20 minutes, and then remove it, then the meat balls will brown a little.
Transfer the cooled meatballs with rice to a serving dish, garnish with herbs.
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