How to make minced meatballs deliciously and at home. Ground beef meatballs How to prepare minced meatballs

The first course with meatballs is an excellent alternative to soups cooked with meat fillet. Appetizing meat balls, like small cutlets, make the dish tasty and appetizing, but the main advantage of soups with meatballs is that they cook very quickly. The minced meat in the broth sets within a few minutes. If you need to quickly prepare the first dish, then good choice There will be soup with meatballs. Today we will talk about making meatballs from... minced meat, how to make them correctly, cook them, and what needs to be added to them to make them juicy and aromatic.

Secrets of making delicious meatballs

Meatballs for first courses are usually made from minced pork, beef or mixed (50/50 both types of minced meat). Boiled meat balls are good in soup and minced chicken— they quickly acquire the necessary softness in the broth and children really like them.

Various ingredients are added to give meatballs a unique or interesting twist. Let’s note the most common ones that have taken root in many kitchens so that you can choose a proven meatball recipe to suit your taste.

It is very simple to prepare “airy”, porous and soft meatballs - add soaked and crushed bread crumbs to the prepared minced meat. It is better to use yesterday’s bread, but in no case fresh baked goods. A couple of pieces of dried bread need to be poured with hot milk or just water. The bread will swell. Drain off excess liquid and grind the bread in a blender or grind it together with onions and minced meat through a meat grinder.

If you are used to flavoring your dishes with fresh herbs and spices, then you will like meatballs with the addition of chopped parsley, dill or even nuts. Such meat balls will become the highlight of the dish and turn an ordinary everyday soup into something new, interesting dish. Meat balls with chopped herbs look very, very appetizing after cooking, try it!

In order for the formed meatballs to increase in volume and become more fluffy during cooking, you need to add breadcrumbs to the minced meat. Having absorbed the liquid from the broth, they will swell and the meat balls will become larger in size. You will get a similar effect by adding instead breadcrumbs semolina.

Important! When adding breadcrumbs or semolina to the minced meat, our recipe recommends waiting 7-10 minutes before making balls so that these ingredients combine well with the minced meat.

You can add a very bright taste and aroma to the first dish in one simple way - pre-fry the meat balls before cooking. Browned in butter, they will give the dish a new, pleasant note. You can use any oil for frying, but the recipe recommends using butter - it will not weigh down the taste of the dish and will not make the broth fattier.

When cooking meatballs Please pay attention to the following points:

• Choose minced meat of medium fat content. If it contains a lot of lard and fat, it will transfer its fat content to the broth, and the dish will turn out high in calories and unappetizing.
• The optimal size of meat balls is medium walnut. You should not make too large specimens, otherwise there is a chance that they will increase during cooking and will tend to “jump” out of the pan.
• Meatballs are molded by hand. If you don’t want to bother with minced meat, you can use a teaspoon. You need to scoop up the minced meat with a spoon, make a round ball and put it in boiling water. Just remember, in this case the shape of the meatballs will be impromptu and sloppy.
• There is no need to add chicken eggs - they will make the resulting portioned balls hard and rubbery. To prevent the minced meat from falling apart, you must first beat it on the kitchen table or cutting board. Whenever you put meatballs in soup, beaten and cooled minced meat will keep its shape well even without eggs.

Forming meatballs for first courses

Many housewives are wondering how to make meatballs from minced meat correctly, so that they do not fall apart when cooked in broth and turn out right on the first try. It’s worth noting right away that the dish is not prepared according to the principle of sculpting cutlets, and cutlet mince is not suitable for meatballs - this is a completely different recipe. These mini soup balls should have a more “airy” consistency, which will allow them to be filled with liquid when cooked, making them soft and delicate in taste. We will tell you how to achieve this result in the following tips.

Wet your hands before sculpting

To ensure that the meatballs are the same size and shape, they need to be sculpted by hand. Often the minced meat is too “sticky”; when forming round cakes, it sticks to your fingers and completely prevents you from making neat balls. This can be avoided by preparing a separate container of water before sculpting. Before you take a piece of minced meat, dip your fingers in water - and you will no longer have problems making meat balls, even if you are using the recipe for the first time.

Sometimes the minced meat behaves unpredictably during preparation and at the moment before sculpting it becomes too dense and tough. If you make balls from such hard minced meat, then after cooking it will not become softer, but will retain its consistency, and ready-made meatballs will taste unappetizing. Therefore, if you noticed in the culinary process that the meat component is dry and stubborn, then add 3-4 tbsp. spoons of melted butter. Oil will give the minced meat a more velvety and pleasant consistency.

Prepared minced meat balls must be cooled before immersing them in the broth. After shaping, place them on the bottom shelf of the refrigerator for 20-30 minutes. Chilled meatballs hold their shape better and do not stick together during cooking.

How to cook

The recipe for making meatballs is very simple. Even if you don't know how to handle minced meat, follow step by step instructions, and you will certainly succeed. Making “balls” from shredded meat by hand is a lot of fun and you can do this process with your kids. We bring you classic recipe meat balls for soup so that you can easily remember it and prepare first courses without hassle.

Cooking time:

Number of servings: 6.

To prepare home-style meatballs for the first course, we will need the following ingredients (based on a 3.5 liter pan):

• 400 g fresh minced meat (pork, beef or mixed);
• 1 small onion;
• 2 tbsp. l. breadcrumbs;
• 3 tbsp. l. butter;
• salt, ground black pepper.

As an addition (optional):

Let's start preparing the dish

1. Finely chop the onion. Dissolve 1 tbsp in a frying pan. l. butter and lightly fry the onion over medium heat for 2-3 minutes.

2. Minced meat, passed through a meat grinder several times, mixed with fried finely chopped onion, salt, pepper, and the remaining softened butter.

Pay attention! If the minced meat turns out dense, then the recipe allows you to add 1-2 tbsp. l. liquid - milk, cream or plain boiled water.

3. Use your hands to form neatly shaped meatballs from the prepared minced meat - 8-10 g balls each. Place the molded balls on a cutting board and place in the refrigerator to cool for half an hour.

4. Place one meatball at a time into the soup or boiling salted broth and cook for 5-6 minutes at moderate boil.

5. Serve boiled meatballs with soup or broth. To improve appearance dish and additional taste, we recommend sprinkling each serving with chopped parsley or dill, and also adding 1-2 tsp. sour cream.

Juicy, flavorful meatballs are ready! Bon appetit!

Now you know how to prepare a delicious dish for the whole family from minced meat and broth in just half an hour. This recipe will be a real salvation and “lifesaver” for everyone who values ​​every minute. Working housewives and young mothers, for whom it is important to cook not only tasty, but also quickly, will especially appreciate this quick-to-use soup. Meatballs can be made in advance in double volume and half of them can be frozen for future use. Frozen meat balls do not need to be thawed before cooking; they will quickly reach the desired temperature in the boiling broth.

How to make something simple and at the same time delicious dish in just half an hour. There is nothing easier than rolling out meatballs from ready-made minced meat and preparing gravy from what is on hand. We offer several simple recipes meatballs with gravy that the whole family will love.

Ingredients:

• homemade minced meat – 500 gr.;
• white loaf – 70 gr.;
• milk – 50 ml;
• onion – 1 onion;
• garlic – 1 clove;
• vegetable oil – 3 tbsp;
• butter – 50 gr.;
• flour – 2 tbsp;
• broth (meat or vegetable) – 400 ml;
• tomato paste – 2 tbsp;
• cream 20% - 100 ml;
• fresh herbs - a bunch;
• salt, pepper - to taste.

Cooking method

1. Soak the loaf in milk. Wait until the liquid is completely absorbed into the bread and knead with your hands. Add the soaked loaf to the minced meat.
2. Finely chop the onion or grind in a blender. If you cook the minced meat yourself, then grind the onion through a meat grinder along with the meat. Squeeze the garlic through a garlic press. Add vegetables to minced meat.
3. Mix the minced meat with your hands, add salt and pepper, you can add your favorite spices or dried herbs. Beat until the minced meat is homogeneous and airy. To beat off the minced meat, you need to take the entire meat mass and sharply throw it back into the bowl. Do this 5-7 times.
4. Roll the minced meat into small meatballs the size of a walnut. Carefully roll each meatball in breadcrumbs. Fry the meatballs over medium heat until golden brown. It is better to fry in portions so that the meat balls do not touch each other during frying. This way they will retain the juiciness inside. After frying, place the meatballs in a bowl and make the gravy.
5. It is better to cook the gravy in a deep bowl; a medium-sized saucepan will do. For the gravy, melt the butter, add flour and fry until a characteristic nutty smell appears. The main thing is not to overcook, otherwise bitterness will appear in the taste. Then gradually add the broth in small portions and mix thoroughly with a whisk so that the flour does not roll into lumps and the gravy is homogeneous. Salt and pepper to taste. Determine the amount of broth and cooking time yourself depending on the desired consistency.
6. At the last stage, pour cream into the gravy and add tomato paste. Mix thoroughly and bring to a boil. After boiling, add the meatballs and simmer over low heat for another 15-20 minutes. Meatballs in gravy are ready.

Meatballs go well with all types of pasta, mashed potatoes, any cereal side dish. This is a universal dish that will reveal itself in a new way every time with different side dishes.

Meatballs in tomato sauce

Ingredients:

• homemade minced meat – 500 gr.;
• rice – 100 gr.;
• onion – 1 onion;
• carrots – 1 pc.;
• chicken egg – 1 pc.;
• tomatoes in own juice– 4 pcs.;
• flour – 100 gr.;
• sugar – 1 tsp;
• bay leaf– 1-2 pcs.;
• ground coriander – 1 tsp;
• black peppercorns – 6-8 pcs.;
• salt - to taste.

Cooking method

1. Boil the rice until half cooked and rinse in cold water.
2. Grate the carrots on a medium grater and cut the onion into small cubes.
3. Salt and pepper the minced meat, add half the onion, grated carrots, egg and rice. Mix thoroughly with your hands and beat.
4. Roll small meatballs from minced meat, roll each in flour. Fry each meatball over medium heat until golden brown. Make sure that they do not touch each other; it is better to fry in portions. This way they will remain juicy.
5. Place the meatballs in a separate bowl and fry the onion in the same oil. Add chopped tomatoes, a couple of tablespoons of flour, spices, sugar and salt to the onion. Mix thoroughly with a whisk so that the flour does not roll into lumps. If the gravy turns out to be thick, you can add juice from a jar that contained tomatoes or boiling water.
6. Place the meatballs in the tomato sauce and simmer for another 20-30 minutes.
7. IN ready dish you can add fresh herbs. At the last stage, add a bay leaf, turn off the stove, cover with a lid and let it brew.

Meatballs in mushroom sauce, baked in the oven

Ingredients:

• homemade minced meat – 500 gr.;
• onions – 2 pcs.;
• chicken egg – 1 pc.;
• garlic – 2 cloves;
• breadcrumbs – 100 gr.;
• fresh champignons – 300 gr.; —
• flour – 2 tbsp;
• cream 20% - 300 ml;
• broth (meat or vegetable) – 200 ml;
• hard cheese – 100 gr.;
• salt, pepper - to taste.

Cooking method

1. Prepare minced meat. Finely chop the onion, squeeze out the garlic, add vegetables to the minced meat, break the egg, add salt and pepper. Mix thoroughly with your hands and beat.
2. Form meatballs, roll in breadcrumbs and fry on vegetable oil on all sides until golden brown. Place the fried meatballs in a baking dish.
3. For the gravy, fry finely chopped onion in vegetable oil until golden brown. Add chopped champignons to it and simmer until the liquid evaporates. Add broth and a tablespoon of flour. Mix thoroughly so that there are no lumps. Simmer for another 5 minutes. At the end, add cream, salt, pepper, season with your favorite spices if desired and bring to a boil. Boil a little until the sauce thickens. Puree the sauce with a blender.
4. Pour the resulting sauce over the meatballs and bake in the oven at 180 degrees for half an hour. At the end, sprinkle with grated cheese and bake until golden brown.

Chicken meatballs with sour cream sauce

Ingredients:

• red chicken fillet– 500 gr.;
• onions – 2 onions;
• chicken egg – 1 pc.;
• flour – 3 tbsp;
• vegetable oil – 3 tbsp;
• butter – 50 gr.;
• breadcrumbs – 100 gr.;
• sour cream – 150 gr.;
• hops-suneli – 0.5 tsp;
• dill - a bunch;
• salt, pepper - to taste.

Cooking method

1. The recipe intentionally specifies red meat chicken fillet because it produces tender and juicy meatballs. Scroll the fillet through a meat grinder, and grind 1 onion with it. Add egg, salt, pepper, suneli hops and one tablespoon of breadcrumbs. Mix thoroughly, beat and leave for 5 minutes so that the crackers in the meat mass become soaked.
2. Form meatballs the size of a walnut and fry on all sides in vegetable oil. Place in a bowl.
3. Fry on butter flour until a characteristic nutty taste appears. Add half a glass of water and sour cream, stir thoroughly with a whisk to break up any lumps. Boil until thick.
4. Add meatballs to the sauce and simmer for another 15 minutes until fully cooked. At the end, sprinkle with finely chopped dill.

Recipe for quick meatballs in a frying pan

Ingredients:

• minced meat – 500 gr.;
• onions – 2 onions;
• chicken egg – 1 pc.;
• vegetable oil – 3-5 tbsp;
• breadcrumbs – 100 gr.;
• sour cream – 100 gr.;
• salt, pepper - to taste.

Cooking method

1. Add an egg to the minced meat, finely chopped, or better yet, onion twisted in a meat grinder, salt, pepper and a tablespoon of breadcrumbs. Beat the minced meat and let it brew for 5 minutes. Form small balls of minced meat and roll each in breadcrumbs.
2. Fry the meatballs over medium heat in vegetable oil on all sides. Add finely chopped onion to the same pan and fry until golden brown and soft.
3. Add a little water, sour cream, salt and pepper, you can add your favorite spices, reduce the heat and simmer over low heat until fully cooked.

In this article we will cover:

1. How to make meatballs for soup?

2. How to make meatballs with gravy?

How to make meatballs for soup?

In order to do delicious meatballs, we must select only the best products for them. We will need:

Meat (pork and beef in equal quantities)

Ground black pepper

Why did we take two types of meat? Yes, because it will be much tastier. Just keep in mind that the meat should not be too fatty.

1. Let's get started with the meat. It needs to be washed very well. You can put it in cold water for 20 minutes, then drain. Then cut into pieces.

3. Place the onion and meat in a food processor and grind very well. Just don’t put the processor on full power, otherwise it will be very difficult to sculpt the meat in the future. If you don’t have a food processor, you can use a meat grinder.

4. Transfer the finished minced meat to another container and add salt and pepper, mix everything. These additives will be quite enough, so there is no need to get carried away with different seasonings.

5. Let's make meatballs.

Meatballs are ready! Now you can safely prepare a delicious soup with them.

How to make meatballs with gravy?

Meatballs with gravy are also very tasty and very hearty dish. You should take into account the fact that the meatballs turn out to be very fatty, and this is not very healthy for children, so when choosing meat, try to choose low-fat meat. Let's prepare our ingredients:

Minced beef, 500g.

Minced pork, 200g.

Onion, 1 piece

Breadcrumbs, 200g.

Milk, 100ml.

Eggs, 2 pcs.

Flour, 3 tbsp.

Butter, 10 tbsp.

Salt, 1 tsp.

Pepper, 1 tsp.

And so, we can start cooking.

1. Take the onion, peel it and chop it very finely. We can use a blender for better grinding.

2. Fry the onion in butter until golden brown.

4. Mix all ingredients thoroughly until you get one large lump of minced meat.

5. We form small meatballs from the resulting mass and fry them in butter. Don't fry them too much.

6. Transfer the meatballs to a deep bowl.

7. Now it comes to the gravy. We take the frying pan where we fried the meatballs, and if there is no burnt oil there, we will use it. Add a little more butter and flour, mix it all thoroughly until our mass turns brown.

Maria: | April 20th, 2019 | 12:48 pm

Dasha, how long can they be stored frozen?
Here in the comments it is indicated that six months. But at the freezing training we discussed that minced meat can be stored for 2 months.
Answer: Maria, everything is correct. Minced meat products can be stored for 2 months.

Maya: | July 1st, 2018 | 7:12 pm

Thanks a lot!

Maya: | June 24th, 2018 | 4:33 dp

Please tell me, if you add zucchini and an egg, can it be frozen?
Answer: Maya, you can add finely grated zucchini. No need to add egg. The main trick is to beat the minced meat well, then without the egg nothing will fall apart, neither the cutlets nor the meatballs ;). Of course you can freeze it.

Julia: | October 27th, 2017 | 4:47 pm

And I'm freezing on cling film(and cutlets and dumplings, etc.) – everything comes off easily from the film when you take it out of the freezer, and you don’t need to wash the board (but try to get it off the board again)))) I put the cling film on the board; meat products there, and on the board in the freezer. As soon as they freeze, I take them out, remove the board and wrap them in film.
Answer: Julia, thank you! Really convenient. I've been doing this for a long time and recommend it to everyone ;). And the article was written back in 2011.

Julia: | October 27th, 2017 | 4:43 pm

What a wonderful site you have!!! Lord, thank you for finding you!)))
Answer: Julia, thank you!

Lyuba: | May 3rd, 2017 | 7:24 am

Without the egg they won't fall apart?
Answer: Darling, they won’t :)

SVETA: | April 18th, 2017 | 9:03 am

I HAVE A FREEZER SO I MAKE A WHOLE BOX
Answer: Sveta, great! Freezer– great purchase!

LYUBA: | January 12th, 2013 | 5:41 dp

I'VE BEEN DOING THIS FOR A LONG TIME AND CUTLETS, I JUST ADD A LITTLE ONION

LYUBA: | January 12th, 2013 | 5:39 dp

I REALLY LOVED IT

Lyudmila: | December 7th, 2012 | 12:04 pm

Since we are talking about saving time, I’ll share a recent discovery =))
It turns out that instead of rolling the meatballs one at a time, you can make them using the chefs' method, which is very effective when making meatballs on an industrial scale! =)
I recently saw the method in Oksana Putan’s LiveJournal, and it became a discovery for me =) So you never know, maybe it will be useful for someone too)
“Take some minced meat in your hand. And squeeze a little out of the ring between your index finger and thumb. We squeezed it a little, and with the fingers of the other hand we “removed” the finished meatball.” Oksana Putan.
Simple but fast =)

Anastasia: | November 29th, 2012 | 11:18 am

I heard that if milk is used in minced meat, then such minced meat cannot be stored in the freezer... Do you know anything about this?

Irina: | October 2nd, 2012 | 5:33 pm

Eh. Because of my youngest son’s allergy to milk, I practically switched to dairy-free preparations for everything. We have meatballs only with onions and eggs :)
At least two servings of frost. I want milk meatballs after your recipe :)

Maria: | July 20th, 2012 | 2:10 pm

Thanks for the clear technology!
What else can you replace? white bread, son pours on wheat flour, corn, flax... what other options are there to make it delicious for the whole family?

Answer: for example, I sometimes add leftovers to minced cutlets oatmeal on milk. It turns out delicious too. Try this option.

Katama: | July 10th, 2012 | 5:31 pm

How much milk should there be in which the bread is soaked? No need to squeeze? Bread and milk go into meatballs?..

Answer: There should be enough milk so that it is all absorbed into the bread. I can’t say more precisely, since it depends on the volume of the dishes and the size of the pieces of bread. No need to squeeze.

Svetlana: | April 6th, 2012 | 8:28 pm

Thank you for the recipe. For me, meatballs are also a lifesaver. But I made purely meat ones, which is probably why they are a bit harsh. Now I will do as you do, with bread.
We are really looking forward to your ideas for such lifesavers.))

Answer: for such help, there is a separate section ““. Take a look, maybe you'll like some other ideas :)

Elena: | March 16th, 2012 | 10:29 am

How long can meatballs last in the freezer?
sorry for the banal question.
Even though I’m 24 years old, I’m just starting to run my own household and your site helps me a LOT with this. thank you!))

Answer: You can safely store it for 2 months. But I’m sure you will use them sooner. Always happy to help, Elena. If you have any questions, ask :)

Yoshka: | February 11th, 2012 | 9:00 pm

hello, tell me, is it possible to make minced beef only? I want to make some for my baby, but we don’t eat pork yet. Thank you

Answer : You can use minced beef, lamb, turkey, chicken - whatever you like. Everything will work out.

Yasenek: | January 19th, 2012 | 1:21 pm

Thanks for the great idea! Frozen chicken meatballs! I used to make it without bread, meatballs with the addition of bread expand when cooked, keep in mind :) It’s also convenient to put or put on a plastic bag on the board: then put a portion of meatballs in it, and the board is easier to wash. Thank you!!!

Masha Mironova: | December 1st, 2011 | 8:43 am

I always doubted that they were falling apart, but no, nothing like that! I adapted it slightly to my low-carbohydrate diet, instead of a loaf I added bran soaked in milk (specifically, Lito, in any pharmacy) It freezes in the freezer. I lightly fried some of it in a slow cooker, immediately with onions, then added a pack of frozen peas, half a glass of sour cream and garlic... My man is shocked, this is it dietary dish, he says, so, he says, I’m ready to starve every day!
Thank you very much, I myself would never have decided to make meatballs without eggs and other fuss)))

Answer: This is exactly how I cook them, but not with peas, but with green beans. Really very tasty! Glad you liked it.

Meatballs with gravy go well with a side dish of potatoes, any cereal, or salad fresh vegetables. Meat balls can be prepared from various types of meat and fish, which makes it possible to experiment with this dish.

• 400 grams of mixed minced meat;
• egg;
• 100 grams of soft cheese;
• 250 grams of tomato puree;
• 125 grams of water;
• 1 tbsp. l. breading;
• 50 grams of green onions;
• ½ tsp. salt;
• spices “for meat” to taste;
• 1 tsp. mixtures of aromatic herbs;
• 1 tsp. Sahara;
• a couple of spoons of flour.

Chop the green onions.

Grate the cheese on a fine grater.

Mix the egg with salt and spices for meat. Add cheese and mix well. Add the breading and mix again - you should get a mixture that slightly clumps together.

Combine the prepared mass with minced meat and onions. Mix with your hands.

Divide the minced meat into balls weighing about 30 g, bread in flour and fry until golden brown in hot oil.

While the products are fried, prepare the sauce: combine puree, sugar, herbs in a saucepan or saucepan with a thick bottom. Dilute the sauce with a glass of water. If the puree turns out thick, you can increase the amount of liquid.

Bring the sauce to a boil over low heat, lower the finished meatballs, and simmer, covering with a lid for a third of an hour.

Just a note. To make the meatballs dense and juicy, beat the bag of minced meat several times against the bowl in which it was mixed. It is this procedure that helps to give a good ability to hold the shape, not the number of eggs.

Recipe for chicken meatballs in creamy sauce

• minced chicken - 1 kg;
• onion - 2 units;
• a slice of wheat bread;
• ground pepper;
• sea ​​salt - 1 tsp;
• half a glass of milk (for soaking bread and adding to minced meat);
• cheese - 200 gr;
• cream - 400 ml;
• garlic clove;
• a bunch of cilantro.

Season the minced meat to taste and add salt.

Soak the crumb in milk and squeeze it out.

Add the crumb and milk to the minced meat, mix everything by hand.

Three cheese on a fine grater. Add a quarter of the cheese to the minced meat, the rest is needed for the sauce.

Chop the onion very finely, or chop it with a food processor. Add to the minced meat and mix thoroughly.

Place round meatballs in a deep, greased pan. Place in the oven at 200 degrees for a quarter of an hour.

In the meantime, prepare the sauce: mix cream, pressed garlic, pepper, salt, mix everything. Chop the greens very finely and add to the sauce. Don't forget about the cheese shavings that you prepared in advance.

Remove the almost finished meatballs from the oven, pour in the marinade, evenly distributing the cheese and herbs over meat products. Reduce the temperature to 180 degrees, set the meatballs for another half hour.

Just a note. Bread crumb can be replaced oat bran in the ratio 1 piece of crumb = 2 tbsp. l. bran.

Bake with sour cream sauce and rice in the oven

• rice - ½ cup;
• minced meat - 400 gr;
• onion - 1 for minced meat and 1 for sauce;
• garlic cloves;
• carrot;
• egg;
• sour cream - 250 gr;
• tomato. pasta - 3 tbsp. l.;
• salt - 1 tsp;
• pepper - ½ tsp;
• ground coriander - ½ tsp;
• flour - 2 tsp.

Grind the onion and garlic using a blender.

Boil the rice until half cooked.

We collect the minced meat, combining it with the egg, onion-garlic mixture, spices, and don’t forget to add salt. Lay out the rice. Mix well.

Prepare the sauce: cut the onion into small cubes, and chop the carrots into large cubes. Fry the vegetables for a few minutes.

Meanwhile, in half a glass of water, dilute a few pinches of salt and flour. Stir well.

Add pasta and diluted flour to the frying pan and mix. If desired, add spices, and for more gravy you can add a little more water. Leave on low heat until it boils.

While the sauce is preparing, form the meatballs and place them in the pan. Pour in the gravy, cover with foil and bake in a hot oven for a third of an hour, then remove the foil and cook for another 10-15 minutes.

Just a note. The process of forming meatballs is greatly facilitated by a special ice cream scoop - stingy.

In a slow cooker

The recipe for minced meatballs is also suitable for cooking in a slow cooker:

• pork and beef fillet - 250 g each;
• tomato sauce - 150 gr;
• bulb;
• water - glass;
• salt - 1 tsp;
• spices “For minced meat” - 1-2 tsp.

We wash the meat tenderloins, put them through a meat grinder along with the onion, season and add salt. Mix well - the minced meatballs are ready.

We dilute the sauce with water so that the puree is well dissolved. Pour over the meatballs.

Select the “Extinguishing” program, time 40 minutes. Press the start button.

Chicken meatballs with Strogonov style gravy

• chicken fillet - 500 g;
• wheat crumbs - 3 tbsp. l.;
• onion - 1 unit;
• egg - 1 unit;
• salt - ½ tsp;
• pepper - a pinch;
• oil - a couple of tbsp. l.;
• meat broth/water - 1 ½ cups;
• sour cream - 3 tbsp. l.

Prepare all products by laying them out on a work surface. Using a meat grinder, chop the onion and fillet, combine them with crumbs, salt, spices and egg. Mix thoroughly with a spoon until the components are evenly distributed.

Form the products, fry until golden brown on all sides.

Pour broth into the pan with meatballs and simmer for a quarter of an hour. A glass of broth should remain for the sauce. Dissolve sour cream in it. Pour the sauce over the dish, wait until it boils, turn off the heat and leave covered for a few minutes.

French in a frying pan

We suggest preparing meatballs with gravy in a frying pan according to special French motifs.

Meatballs:

• minced meat (any) - 500 g;
• egg;
• garlic cloves - 2-3 units;
• parsley - 5 sprigs;
• flour;
• salt, pepper;
• oil.

Sauce:

• lard - 100 gr;
• ham - 50 g;
• tomatoes - 200 gr;
• onion - 1 small;
• black olives/olives - 175 g;
• flour - spoon;
• broth - 350 ml;
• cayenne pepper - on the tip of a knife.

Preparation of minced meat: press the garlic cloves, chop the herbs, mix all the ingredients for the dish in one bowl. Be sure to beat it in a bowl.

Prepare the meatballs: form the minced meat into balls and fry in a frying pan.

Prepare the sauce: chop the onion, cut the lard and ham into small cubes, fry everything together for a few minutes. Meanwhile, chop the tomatoes and heat the broth. Combine them with the onion and meat preparation, season, add the remaining ingredients and, stirring, cook for a few more minutes. Then put the meatballs in the sauce and simmer for up to a quarter of an hour. Black olives add saltiness to the dish, so you don’t need to add any salt to the sauce.

Meatballs:

• minced fish - 500 g;
• a glass of cooked rice;
• egg;
• oil sl. - 1 tbsp. l.;
• chopped fresh dill - 2 tbsp. l.;
• set of spices “For fish” - 1 tsp;
• flour as breading;
• salt, pepper;
• oil for mold.

Sauce:

• tomatoes - 400 gr;
• tomato paste - 2 tbsp. l.;
• water - glass;
• sugar - 2 tsp;
• coriander, ground pepper and salt - ½ tsp each.

Mix the minced meat with rice, finely chopped onion, butter (or homemade mayonnaise), chopped dill, beat in the egg, salt and pepper. Mix everything well with a spoon.

Roll the minced meat into meatballs, roll in flour and place in a greased pan. Bake in the oven at 220 degrees for a quarter of an hour.

Meanwhile, prepare the sauce: mix the flour with plenty of water, and the pasta with the rest of the water. After combining all the ingredients, the tomatoes should be very finely chopped or crushed in a blender. Work it well with a whisk.

Cover the products with the sauce and place in the oven for another 25 minutes.