Boil the rice in salted water until tender.

Finely chop the onion and grate the carrots. Sauté vegetables in vegetable oil for 2 minutes.

Mix minced meat, rice and frying. Salt, pepper, mix well.

Form small cakes from the minced meat and dip in flour.

Fry in vegetable oil on both sides.

Prepare the sauce: mix tomato paste with sour cream, add a glass of water. Lightly salt and mix well.

Place the meatballs in a refractory dish and pour the sauce over them. Bake under a closed lid in the oven at 150 degrees for 20 minutes. Or in a microwave oven at 800 kW for 15 minutes.

skushal.ru

Meatballs in creamy sauce with herbs

Meatballs are small balls of minced meat, fried in butter and flour and stewed in a creamy sauce.

Cooking method

1. Peel the onion and chop finely.
2. Mix minced meat, egg, onion and bread soaked in water. Add salt.
3. Heat a large frying pan with oil.
4. Form meatballs (balls approximately 3 cm in diameter), roll in flour and place in a frying pan.
5. Fry the meatballs on both sides for 2 minutes on each side. Remove from heat.
6. Prepare the sauce: mix finely chopped herbs with cream and milk, add 100 g of processed cheese. Stir until a homogeneous liquid is obtained.
7. Transfer the meatballs to a small saucepan.
8. Add the sauce and simmer for 10 minutes over low heat.
9. 2 minutes before the end of stewing, add 1 tablespoon of flour to the meatballs.
10. Mix carefully so that there are no lumps.

You can use only milk or only cream for the sauce.

Can be served with boiled potatoes or buckwheat porridge.

www.appetitikus.ru

Chicken meatballs in creamy sauce

2 tbsp. l. flour (without top);

salt, ground black pepper - to taste.

Wash the chicken fillet, dry thoroughly, remove films, etc. Cut into small pieces and then puree in a blender.

Add finely grated potatoes, salt, pepper, beat again until the minced chicken is homogeneous.

With wet hands, form chicken meatballs and place on a cutting board.

TIP #1: The size of the meatballs depends on your taste preferences. I most often cook mini meatballs with a diameter of about 1 cm, so all members of our family like them more, especially the child. By the way, such meatballs are eaten much faster than usual.

TIP #2: If you are preparing chicken meatballs for future use, then at this stage they need to be sent to the freezer on a board until completely frozen. And after they freeze, just put the meatballs in a bag.

Heat the pan well. If necessary, add vegetable oil (you can not add oil at all, but fry the meatballs in a well-heated ceramic frying pan). Fry the chicken meatballs on both sides over high heat until half cooked, about 3-5 minutes.

Let's prepare the Bechamel sauce. Melt the butter in a frying pan (set aside a small piece of butter, you will need it a little later), add flour, mix well and fry the flour in the butter for about 1 minute. While stirring vigorously, add milk in small portions. Add salt and pepper, stir and bring the sauce to a boil. Reduce heat, add fried meatballs, stir.

Simmer chicken meatballs in creamy sauce over (!) low heat for 10 minutes. Turn off the heat, add the remaining butter, stir, cover the saucepan with a lid and let the meatballs cook for about 10 minutes.

Serve the chicken meatballs hot with your favorite sides and a generous drizzle of cream sauce.

Bon appetit! Eat with pleasure!

rutxt.ru

Meatballs in cream sauce

Cut the chicken fillet, onion and garlic into small pieces.

Pass the meat, onion and garlic through a meat grinder.

Heat vegetable oil and butter in a frying pan.

Add breadcrumbs and fry for 1 minute.

Add the egg and fried crackers to the bowl with the minced meat.

Salt and pepper.

Mix the minced meat well.

Roll small meatballs.

Heat 1-2 tbsp in a frying pan. spoons of vegetable oil and lay out the meatballs, fry on all sides for 2-3 minutes.

Salt and pepper the yogurt to taste, add 1 tbsp. spoon of flour. Add cream and mix the resulting sauce well.

Cook for another 10-15 minutes over low heat.

Place the meatballs on deep plates, pour over the remaining sauce and sprinkle with finely chopped dill.

Our delicious meatballs in creamy sauce are ready. Can be served.

kedem.ru

Surprise your family with meatballs with rice in sauce

1 cup precooked rice

1 boiled chicken egg

2 slices of rested loaf

2-3 tbsp. spoons of vegetable oil

A little water or vegetable broth

1-2 tbsp. spoons of cream (best at 25%)

1 clove of garlic

2 tbsp. spoons of flour

1 tbsp. spoons of sour cream

Salt and pepper to taste

How to cook meatballs with rice in creamy sauce:

Pour the milk into a separate bowl, crumble the loaf there, add rice, half the chopped onion, chopped chicken egg and all the minced meat. Chop the garlic, which you also put in the container, then add a little salt and pepper to the ingredients, mix them well.

Roll the mixture into small balls, roll them well in your palms for greater strength, then roll them in flour and fry for literally 3-4 minutes in a preheated frying pan with a small amount of oil. Turn off the stove and start preparing the sauce for the meatballs.

Take a cauldron or a duck pot, slightly warm the dishes, add flour, sour cream, salt and all the desired spices, while constantly stirring the ingredients so that lumps of flour do not form.

Pour the cream and broth into the cauldron, then simmer the sauce over low heat until slightly thickened.

As soon as this happens, place the meatballs in the container, then cook them for 12-15 minutes, again at the lowest power.

Meatballs with rice in mushroom sauce

Vegetable oil for frying

200-300 ml broth or warm water

150-200 g sour cream

400-500 g champignons

2 cloves garlic

2-3 pieces bay leaves

Parsley to taste

Salt and pepper to taste

How to cook meatballs with rice in mushroom sauce:

Wash the mushrooms and cut into cubes, chop the onion very finely, then place these ingredients in a frying pan with a small amount of vegetable oil, then fry the products until light golden brown.

Pour broth or water into the pan and cook the food in this way until the liquid has evaporated by about half. Add sour cream, salt and pepper, bring to a boil and turn off the heat.

Place raw meatballs in a saucepan suitable for cooking in the oven or oven. Pour the mushroom sauce from the pan over them, cover the pan with a sheet of foil and place in the oven. Cook the meatballs in this way for half an hour at a temperature of 180°C.

Meatballs with rice in tomato sauce

2 tbsp. spoons of vegetable oil

1-2 cloves of garlic

Salt, pepper and a mixture of Provencal herbs to taste

Meatballs are prepared in a creamy minced meat sauce. You can take any type of meat. Select spices to suit your taste. You can replace rice with buckwheat or barley.

Classic recipe for meatballs in creamy sauce

This dish can even be prepared for a children's party. All children, without exception, love meatballs.

You will need:

• minced meat – 500 g;
• rice – 80 g;
• cream – 100 g;
• cheese – 60 gr;
• garlic – 1 clove;
• starch - ½ tbsp;
• greens and herbs to taste;
• salt to taste.

Preparation:

1. Boil the rice until done. Finely chop the onion.
2. Mix onion, garlic, rice, sour cream, salt to taste and spices into the minced meat. Mix everything thoroughly.
3. Dip your hands in a bowl of water and form medium-sized balls, 7-8 cm in diameter.
4. Place the meatballs in a heated frying pan, first roll in flour and fry until golden brown on all sides.
5. Prepare the sauce while the meatballs are frying. Finely chop the onion and fry in oil until golden brown. Fry the flour separately in a dry frying pan until golden brown.
6. Pour the cream into the onion and add 5 tablespoons of water, and then the fried flour, salt and pepper. Mix everything and cook over low heat for 5 minutes until thick. The sauce is ready. Pour it over the meat balls.
7. Bake the meatballs in cream sauce in the oven for 25-30 minutes at 180 degrees. Place on a baking sheet in one layer. Top with sauce and grated cheese.
8. The browned meatballs are ready.

In creamy tomato sauce

Fans of tomatoes and sauces based on them will be delighted with this recipe,

You will need:

• minced meat – 600 gr;
• rice – 60 g;
• egg – 2 pcs.;
• onions – 1-2 pcs.;
• carrots – 1 pc.;
• garlic – 1 clove;
• tomato sauce – 1 tbsp. l;
• cream – 50 ml;
• broth – 150 ml;
• flour – 2 tbsp;
• vegetable oil – 50 g;
• pepper, paprika, salt - to taste.

Preparation:

1. Mix boiled rice with minced meat and raw eggs. Grind the onion in a meat grinder and add to the minced meat. Add salt, pepper and spices there to taste.
2. With wet hands, form the minced meat into balls of the same size and roll in flour. Fry in a frying pan until golden brown.
3. Fry the vegetables and add broth, and then tomato sauce or paste. Cook for 5-7 minutes. 2 minutes before the end of cooking, add cream, salt, pepper and garlic. Simmer the sauce for 2-3 minutes.
4. Meatballs in creamy tomato sauce are placed in a single layer in a frying pan. Simmer in the sauce for 10 minutes and add a bay leaf for flavor. Let the meatballs brew and they can be served.

Meatballs in creamy tomato sauce in a slow cooker

To prepare meatballs in a creamy sauce in a slow cooker, use ground beef and half as much pork. It is too fatty and the meatballs may fall apart.

You will need:

• minced meat – 700 gr;
• onion – 1 pc.;
• carrots – 1 pc.;
• semolina – 3 tbsp;
• egg – 1 pc.;
• vegetable oil – 100-200 ml;
• salt and spices to taste.

Preparation:

1. In this recipe, the meatballs must be fried.
2. Mix minced meat, onion, minced in a meat grinder, salt, seasoning and egg in a bowl. Roll the formed balls in semolina and fry on all sides. Carrots need to be fried too.
3. You can fry the meatballs and carrots alternately in a multicooker on the “Frying” mode.
4. Grease the bottom of the multicooker with oil and place the meatballs on the bottom.
5. After frying the vegetables, place the balls. You can also put stewed carrots on top. Pour in cream or cream sauce and simmer on the “Stew” mode for 30 minutes. Once the timer goes off, let the meatballs sit.

In creamy mushroom sauce

According to chefs, this is the most exquisite minced meat dish.

You will need:

• minced meat – 300 gr;
• rice – 30 g;
• onion – 1 pc.;
• champignon mushrooms – 250 gr;
• cream – 100 g;
• egg – 1 pc.;
• starch - 1 tbsp;
• salt, herbs, spices - to taste.

Preparation:

1. Prepare the minced meat and mix in boiled rice, finely chopped onion, salt and spices.
2. Fry the meat balls in a frying pan.
3. And then stew the onions and mushrooms in vegetable oil, add starch at the end of frying. Pour in the cream last and cook until it thickens.
4. Next, place the meatballs in a container that is convenient for you. Can be cooked both in a slow cooker and in the oven.
5. When the meatballs are ready, sprinkle with dill.

For those who want to cook low-calorie meatballs, you need to choose lean meat. Give preference to turkey or chicken.

You don’t have to fry the meatballs in sunflower oil, but cook them immediately in the sauce. Use low fat cream.

With the onset of a new day, willy-nilly, the question “what to cook today?” came up again. After looking in the refrigerator and assessing the availability of food, it was decided to cook something from minced chicken, since both my children and I would never refuse such food. But I had one more product that had been waiting in the wings for a couple of days - homemade cream. Having put two and two together in my mind, I came up with chicken meatballs in creamy sauce. All that remained was to put the idea into practice.

I remember I already posted the recipe, but it was pork meatballs, and even in tomato sauce. The essence is the same, but the recipes are completely different. And today I will add to my collection of meatballs with this very interesting and tasty recipe. And it won’t be at all difficult for me to do this, because preparing chicken meatballs in creamy sauce is very simple. And the result of cooking is very impressive with its tenderness, pretty appearance and, of course, soft creamy taste.

In general, I really like recipes based on minced chicken or chicken fillet. By the way, the minced meat for making these chicken meatballs in creamy sauce is made from fillet. Of course, you can take ready-made minced chicken or cook it yourself from other parts of the chicken, but I still prefer this chicken fillet dish. As for the cream for making sauce for meatballs, its fat content should not exceed 20-22%, otherwise the sauce will be too heavy for the stomach. The simplest 15% cream will work great. For the recipe, I used homemade cream, but it was not overly fatty, very similar to 20% store-bought cream.

Cooking time: 45 minutes

Ingredients:

• 700 g minced chicken
• 1 onion
• 0.5 cups rice
• 1 glass of water
• 350 ml cream
• 70 g cheese
• pepper
• green onions - a few feathers

Chicken meatballs in cream sauce in the oven

So, I have 700 g of minced chicken. This is where we’ll start preparing chicken meatballs in creamy sauce. Oh, yes, and don’t forget to turn on the oven and preheat to 200 degrees. This will save us cooking time (we won’t have to wait for it to warm up later).

Boil half a glass of rice in a glass of water. It turns out a little undercooked, but that’s how it’s supposed to be.

Let's do the onions. What are meatballs without onions? It will give the dish a noble aroma. In order not to cry over the onion, I grind it in a blender. The smaller the better, you can even turn it into porridge.

Combine minced chicken, rice, onion, a third of a teaspoon of ground black pepper, half a tablespoon of salt and finely chopped green onions. Why are green onions here? Exclusively for color, and a little for taste and aroma. Such chicken meatballs in creamy sauce look very beautiful when cut when they contain colorful dots of green onions.

Mix the minced meat thoroughly with your hands, and then proceed to “modeling”. With hands dipped in water, scoop out equal portions of minced meat and make nice balls out of them. Place raw meatballs in a baking dish.

Bake chicken meatballs at 200 degrees for 30 minutes (until lightly browned).

While the chicken meatballs were in the oven, I was preparing the creamy sauce. Or rather, cream cheese sauce. So, I have 350 ml of cream. We don’t get attached to the number; if you wish, you can get by with 200 ml of cream, you’ll just have less sauce.

Add about 70 g of finely grated any hard cheese to the cream. Pepper the sauce, but do not add salt, as the cheese will add a salty note to the sauce.

Pour the creamy sauce over the chicken meatballs and return the pan with them back to the oven. Reduce the temperature to 160 degrees and bake the dish for another 10 minutes.

Chicken meatballs in creamy sauce are ready. As it cools slightly, the cream sauce will thicken slightly.

For the recipe with photos, see below.

Tender and juicy can not only be stewed, but also baked in the oven. I offer a recipe baked beef meatballs with gravy, yummy! A large amount of sauce will prevent the meatballs from drying out during cooking, making the taste of the finished dish unique! As a side dish for meatballs, you can prepare mashed potatoes, boil pasta or potatoes. In principle, any side dish is appropriate, depending on your taste preferences.

Perhaps meatballs are so tender that not only adults, but also children love to eat. Sometimes meatballs made with rice are called hedgehogs.

Meatballs recipe in the oven

To prepare the meatballs, we will need:

• 500 grams of beef;
• 1 onion;
• salt and ground pepper to taste;
• 200 grams of dry rice;
• 1 egg.

Rice for meatballs should be boiled until tender and cooled. Rinse the meat, cut off the membranes and grind the pulp through a meat grinder, adding onions. Combine minced meat with rice, raw egg, salt and pepper to taste. Knead into a homogeneous cutlet mass for 10-15 minutes.

To prepare the creamy sauce you need to take:

• 1 onion;
• 1 small carrot;
• 3-4 tbsp. l. vegetable oil;
• 400 ml drinking cream;
• 2 tbsp. l. flour;
• salt and spices to taste.

Finely chop the onion and carrots, fry in oil until soft. Add flour, salt and spices, stir and fry for another 5 minutes. Pour in the cream and simmer the sauce, stirring, for about 10 minutes. Pour the finished cream sauce into a blender and beat until smooth.

With wet hands, form the minced meat into balls and place in a mold with high sides, pour the sauce over the meatballs. Place the baking sheet with the meatballs in the preheated oven and bake for about 40 minutes. Cooking time depends on the capabilities of your oven.

Place the finished browned meatballs on a dish with a side dish and pour generously of the gravy over them. Bon appetit!

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Carlson loved them! And we, too, have loved these small round cutlets in a wonderful sauce since childhood. The meatballs cook quickly, and the meatball sauce gives them special tenderness and juiciness.

Meatballs are distinguished from ordinary cutlets by the method of preparing minced meat: it must contain eggs, a larger amount of soaked bread and onions compared to cutlets (and sometimes other ingredients), but most importantly, the minced meat for meatballs must be beaten. Otherwise, the meatballs will fall apart during cooking.

The most delicious meatballs are made from mixed minced meat. Feel free to add minced chicken or turkey - the taste of the meatballs will only benefit from this. And it’s a pleasure to make meatballs from such minced meat, it’s flexible and juicy.

If you add long-grain rice to the minced meat, you will get hedgehog meatballs; children love them very much. Sauce for meatballs with rice for a children's menu is best prepared from sour cream, milk or cream, without adding pepper.

However, you now have a great opportunity to choose your own meatball sauce. Our site has collected all the most interesting and simple recipes. And for those who decide to cook this dish for the first time, we offer a universal recipe for meatballs.

Meatballs

Ingredients:
500 g mixed minced meat,
2 eggs,
2 onions,
150-200 g stale white bread,
200 ml milk for soaking the bread,
salt, ground black pepper - to taste.

Preparation:
For minced meat, you can take pork, beef and chicken or turkey in equal quantities. If you bought ready-made minced meat, pass it through the meat grinder again to make it even more tender. Grate the onion on a fine grater or grind it in a blender to a paste. Soak white bread in milk and squeeze. Combine all ingredients and mix well, then pound the minced meat on a countertop or cutting board. Slap the minced meat on the surface for about five minutes and you will notice how its structure changes. Roll out the meatballs - roll them in flour and fry quickly in hot vegetable oil until golden brown. This will seal all the juices inside the balls. Place the meatballs on a baking sheet or in a deep frying pan, pour in the meatball sauce and place in the oven or on the stove, over low heat and cover.

You can add grated raw potatoes, boiled rice, cheese (hard or processed) and even cottage cheese to the basic meatball recipe. But the most important thing is the sauce.

Simple tomato sauce for juicy meatballs

Ingredients:
2 tbsp. water,
2 tbsp. l. tomato paste,
2 tbsp. l. flour,
1 tsp. coriander,
5 black peppercorns,
½ tsp. salt,
Bay leaf,
sugar - to taste.

Preparation:
Dilute tomato paste with water, add flour and other ingredients, stirring. Mix thoroughly and pour the prepared sauce into the saucepan with the meatballs and simmer them together with the sauce until cooked. You can add a clove of garlic to the sauce.

Hot sauce with orange juice

Ingredients:
½ cup ketchup,
1 orange (juice),
¼ tsp. hot sauce or chili pepper,
2 tbsp. soy sauce,
2 tbsp. grain mustard,
2 tbsp. apple cider vinegar,
2 tbsp. starch (preferably corn starch),
2 tbsp. Sahara.

Preparation:
Combine orange juice, sugar, starch and apple cider vinegar and stir until sugar dissolves. In a separate bowl, mix ketchup, soy sauce and hot sauce or ground red pepper and mustard. Pour everything into a heavy-bottomed frying pan, place over medium heat and cook, stirring, until thickened, about five minutes. You can add orange zest to the finished sauce. The sauce is very tasty, sweet and sour, with a citrus aroma.

Classic white sauce

Ingredients:
1 tbsp. l. flour,
½ tbsp. l. butter,
2-3 tbsp. broth.

Preparation:
Grind the butter with flour, place the mixture in a frying pan and bring until hot, but the flour should not turn yellow. Combine the mixture with vegetable, meat or chicken broth and, stirring with a spatula, bring to the desired thickness.

Sour cream sauce

Ingredients:
½ tbsp. sour cream,
1 tbsp. l. butter,
1 tbsp. l. flour,
1 tbsp. broth,
salt - to taste.

Preparation:
Lightly fry the flour in oil, dilute with hot meat broth or vegetable broth, add sour cream and cook over low heat for about 10 minutes. After cooking, strain the sauce, add salt and stir.

Sour cream sauce with onions

Ingredients:
½ tbsp. sour cream,
1.5 tbsp. l. butter,
1 tbsp. l. flour,
1 tbsp. broth,
1 onion,
½ tbsp. l. hot sauce,
salt - to taste.

Preparation:
Fry the flour in oil, dilute with hot meat broth or vegetable broth, add sour cream and cook over low heat for about 8 minutes. Separately, fry finely chopped onion in butter and add it to the sauce. Then remove the finished sauce from the heat, add salt and hot sauce to taste.

Sour cream sauce with vegetables

Ingredients:
1.5 tbsp. low-fat sour cream,
1 tbsp. l. flour,
1 carrot,
1 onion,
1 sweet pepper,
1 tbsp. any broth or just water,
salt and spices - to taste.

Preparation:
Cut the onion into small cubes and fry it in a frying pan with heated vegetable oil until transparent. Then add the remaining vegetables cut into small pieces to the onion and simmer together until tender. Then pour flour into the pan and fry with vegetables until golden brown. Dilute the sour cream with broth and gradually pour the mixture into the pan with the vegetables. Now salt the contents of the frying pan, season with spices, let simmer for a few minutes and pour the prepared sauce over the meatballs.

Pink sauce for meatballs

Ingredients:
3 tbsp. any broth or water,
2 tbsp. l. tomato paste,
2 tbsp. l. sour cream,
1 onion,
2 tbsp. l. flour
1 tbsp. l. Sahara,
2 tbsp. l. vegetable oil,
mixture of peppers - to taste.

Preparation:
Heat vegetable oil in a frying pan, fry chopped onion in it, add flour, mix well. Dissolve sour cream and tomato paste in broth or water and pour the mixture, stirring, into the frying pan. Add sugar and spices to taste. Let the sauce simmer a little over low heat and pour it over the meatballs laid out on the baking sheet. Cover them with foil and place in an oven preheated to 180ºC for 30-40 minutes.

White milk sauce for meatballs

Ingredients:
1 tbsp. milk,
1 tbsp. l. flour,
vegetable oil,
salt, pepper, herbs.

Preparation:
Add flour to a small amount of vegetable oil heated in a frying pan and stir quickly. Then, stirring constantly, gradually pour in the milk and add spices. Stir and quickly remove the sauce from the heat, otherwise it will become too thick.

Mushroom sauce with sour cream

Ingredients:
1.5 tbsp. sour cream,
250-300 g champignons,
1-2 onions,
1 tbsp. l. flour,
vegetable oil,
salt and spices - to taste.

Preparation:
Take two frying pans. In one, fry the champignons cut into small pieces in vegetable oil, in the other, chopped onion. Combine the contents of two frying pans, add flour, stir and cook until the flour turns golden. Then add sour cream, salt and spices, let it simmer for a few minutes and, after removing from the heat, pour the finished sauce into a blender, where mix the sauce until smooth. After this, pour the sauce over the meatballs.

Look at the variety! Your meatballs will be a real hit on the dinner table!

Larisa Shuftaykina