Good news for nature lovers! Minced hedgehogs have exactly the same relationship to funny needle-shaped animals as I have to ballet. They are similar, except in shape. In fact, juicy minced hedgehogs with rice in a delicate sour cream sauce are something between “I made you out of what I had” and a “ceremonial” treat. After all, they are prepared just as simply and from available products as in the first case. And the result is always excellent, as in the second one.

What products will you need:

For hedgehogs:

For the gravy:

How to cook hedgehogs from minced meat and rice in sour cream sauce:

To prepare the hedgehogs I used pork. It was very juicy and tender. But the tastiest are hedgehogs made from combined minced meat (beef and pork). Chicken will also work. But to prevent the hedgehogs from turning out a little dry, twist a piece of lard with the meat. Or add more sour cream. Rinse the rice several times. Fill with cold water in a ratio of 1 to 1. Cook over medium heat until the water has completely boiled away. This will take 7-10 minutes. The rice grains will be half cooked in this way. Cool it down. Add to the minced meat. You can also cook hedgehogs with initially raw cereals. But then it is better to increase the simmering time by 1.5-2 times so that the grains do not end up raw.
Put sour cream there too. You can use 1 large chicken egg instead. But I like the first option better, because the hedgehogs turn out softer. Moreover, the sauce will also be sour cream.
Finely chop the onion. Fry in a small amount of vegetable oil until golden brown. You can also add raw onions to the hedgehogs. But in this case, it is advisable to beat it into a paste using a blender. Otherwise, the onion pieces may remain damp.
Cheese is an optional ingredient for hedgehogs. There is no need to buy anything special. But adding it, you certainly won’t regret it. It goes well in hedgehogs with tender minced meat, rice and sour cream sauce. Cut a small block of cheese into small cubes. Or grate it coarsely.
Transfer the onions to a common bowl. Try to leave as much oil as possible in the pan. Add some salt. Add some pepper. If desired, add some of your favorite meat seasonings to the hedgehogs.
Knead the mixture with your hands until it becomes elastic.
Form small balls (blanks for hedgehogs). Bread them in a small amount of flour. This breading forms a golden crust on the hedgehogs and slightly thickens the sour cream sauce.
Place breaded hedgehogs in hot oil.
Fry the hedgehogs over low heat until golden brown from one barrel. Then turn it over. Cook for a few more minutes on the reverse side. There is no need to cover the pan during frying. Condensation dripping from the lid will reduce the cooking temperature, and the juice will flow out of the hedgehogs. Place the fried meat balls on a few stacked paper towels to absorb excess fat.
To prepare sour cream sauce, wash the frying pan or take another suitable container (a saucepan, for example). Pour in a spoonful of butter. Finely chop the garlic. Or put it through a press. Fry until golden. Make sure that the garlic does not burn, stir constantly.
Add sour cream. If desired, you can add a tablespoon of concentrated tomato paste. Or a couple of diced fresh tomatoes without peel. Or about 100 grams of canned tomatoes in their own juice. Just mash them with a fork into a puree and pour into sour cream. This sauce for hedgehogs will acquire a pleasant pinkish tint and a sourish-piquant taste. I have already talked about it in detail in this.
Add some hot water until the gravy is quite thin. Add a pinch of pepper and salt. Add some Provençal herbs. Bring the sauce to a boil.
Place the hedgehogs in it. Cover with a lid. Simmer over low heat for 7-10 minutes.
Before serving, sprinkle the hedgehogs with chopped herbs and pour sour cream sauce over them. The hedgehogs turn out to be very tender and tasty, with a soft sour cream taste and a subtle aroma of spices. I recommend making potatoes as a side dish. Bake or just boil it. Or make puree. You can also cook pasta from durum wheat. And vegetables, of course. Fresh or pickled - depending on the season.

What else can you add to the dish?

• Carrot. Boil one small carrot in its jacket. Remove the peel. Cut into small cubes and add to the rest of the ingredients. It will turn out bright and tasty. Ideal for a children's menu.
• Mushrooms. You will need 100 grams of champignons. They need to be washed, peeled and finely chopped. Then fry in vegetable oil. Add them to the rest of the food when they have cooled completely. And don’t forget to leave as much oil as possible in the pan.

Tasty, tender meat balls made from minced meat and rice are loved by both adults and children. They are especially tasty if cooked in gravy. Moreover, the gravy can be anything: tomato, vegetable, sour cream, with the addition of butter, spices, lemon juice and other ingredients.

If you like easy-to-prepare dishes, you like the main hot dish, which can be served with absolutely any side dish, then recipes for minced hedgehogs with rice and gravy will suit your taste.

Minced hedgehogs with rice and gravy - general principles

The success of a dish depends on many factors:

1. Minced meat. It is prepared from any meat: pork, turkey, beef or veal, chicken. Sometimes several types are mixed. The main thing is that the meat is fresh, without streaks, with little fat. It is better to cook minced meat yourself. It is enough to rinse and cut the meat into pieces and grind it a couple of times in a meat grinder with the addition of onions; the onions can be omitted.

2. Fig. Rice is added to minced meat in semi-cooked or raw form. It is better to choose a variety where all the grains are whole and large. Pre-boiled rice will make the hedgehogs look like meatballs, but if you want your balls to look like cute animals, put the rice in the minced meat raw.

3. Gravy. There is room for imagination and culinary creativity. You can use any available ingredients: tomato sauce or paste, sour cream, mayonnaise, carrots, onions, garlic, tomatoes, lemon juice, water, broth, herbs, etc.

The technology itself is simple:

Prepare minced meat;

Mix the minced meat with rice, salt, spices, pepper, egg (optional);

Dip the balls in flour (you can skip it);

Fry the hedgehogs in heated oil in a frying pan;

Prepare the gravy;

Stew fried hedgehogs in gravy.

Spices will give the dish a special aroma and taste: herbs, garlic, chili pepper, ground sweet pepper, suneli hops and others. Hedgehogs are served with gravy and a side dish of vegetables, legumes, and buckwheat. Can be served as a separate dish.

1. Minced hedgehogs with rice and gravy in a frying pan

Minced meat (beef and pork) – a little less than a kilogram;

1 onion;

Garlic – 3 cloves;

Tomato puree – 100 g;

1 carrot;

Fresh parsley - 1 bunch;

Basil – 5 leaves;

Rice – 5 large spoons;

Flour – 1 handful;

Sour cream – 100 g.

1. Grind the peeled carrots in a blender along with onions and garlic.

2. Finely chop the parsley and basil leaves.

3. Place all the vegetables in the ground meat, add rice cereal, egg, stir well, add salt and pepper.

4. Form balls, dip them in flour and fry in a heated frying pan until golden brown.

5. Make a sauce from sour cream, tomato paste, salt and hot water, mix everything and boil over moderate heat.

6. When serving, place three or four hedgehogs on each serving plate and pour over the gravy.

2. Minced hedgehogs with rice and gravy

Minced meat - half a kilogram;

Rice – 6 large spoons;

A couple of onions;

1 chicken egg;

Tomatoes – 3 pcs.;

1 carrot;

Salt, granulated sugar, black pepper - 20 g each;

Parsley leaves – 5 pcs.

1. Boil thoroughly washed rice in slightly salted water until half cooked. Place the finished cereal in a colander and rinse.

2. Add onion to the chopped meat - finely crumbled, rice cereal, egg, add a little salt and pepper and stir everything well.

3. Make medium-sized balls from the resulting meat mass and place in a deep container with a thick bottom.

4. In a separate frying pan, prepare the gravy: chop the carrots, cut the second onion into half rings, fry everything in oil over moderate heat for about five minutes. Add peeled tomatoes chopped through a blender, heat a little and add flour, stir everything well and simmer for half a minute, pour in 450 ml of hot water in a thin stream, stir everything well again and boil.

5. At the end, add chopped parsley, any seasoning, a little sugar and salt to the gravy.

6. Pour the prepared gravy over the fried hedgehogs and simmer for 30 minutes with the lid closed.

7. Serve on a serving plate, top with gravy; you can place pickled tomatoes and cucumbers next to it.

3. Minced hedgehogs with rice and sour cream and tomato sauce in a slow cooker

Half a kilogram of any minced meat;

Carrots – 1 pc.;

Onion – 1 head;

Sweet pepper pod;

Rice – 4 tbsp. spoons;

Tomato puree and sour cream – 100 g each;

Flour – 20 g;

Salt, seasoning – 30 g each;

Dill greens – 5 stalks.

1. Chop the carrots on a coarse-toothed grater, chop the onion into fine crumbs, and chop the pepper into strips.

2. Add washed cereal, egg, part of the chopped onion, seasoning, and salt to the rolled meat. Mix everything well and beat it on the table.

3. Fry the second part of the onion and carrots in the multicooker container on the “baking” mode for 15 minutes.

4. In a clean cup, mix sour cream with tomato puree, dilute with hot water, stir everything thoroughly until thick.

5. When the vegetables are fried, place the hedgehogs on top of them, pour in the sour cream and tomato mixture, switch the device to the “stew” mode and simmer for a little over an hour.

4. Minced hedgehogs with rice and gravy, stewed in a pan

Any minced meat – 1 kg;

Rice – 5 large spoons;

Onion – 1 head;

Fresh homemade cream - 3 tbsp. spoons;

400 ml milk;

A little butter;

Garlic – a few cloves;

2 egg yolks.

1. Grate the onion on a coarse-toothed grater, mix with chopped meat and rice, mix everything thoroughly.

2. Form small balls from the minced meat and place them in a cast iron container, preheated with butter.

3. Fill the hedgehogs with water until they are half covered and boil for a few minutes under the lid.

4. As soon as the water boils, reduce the heat and simmer for 20 minutes while constantly turning the hedgehogs.

5. Put a piece of butter in a shallow frying pan, heat it up, add chopped garlic, fry for a minute, add cream, fry for a minute again and pour in the milk.

6. Slowly boil the creamy milk mixture over moderate heat for several minutes.

7. In a separate cup, beat the egg yolks and pour into the mixture of cream, milk and garlic, simmer for a few minutes.

8. Add a little salt and pepper to the sauce.

9. Remove the cast iron with hedgehogs from the heat, pour in creamy sauce and leave to steep for half an hour.

5. Minced hedgehogs with rice and gravy, dietary in the oven

Minced chicken - a little more than half a kilogram;

A little butter;

Rice – 6 large spoons;

1 chicken egg;

Seasoning, salt – 20 g each;

Fresh parsley - 1 bunch;

1 onion;

A handful of flour;

Sour cream – 100 g.

1. Add rice groats, peeled onion in small crumbs, egg, a little salt, any spice to the prepared minced chicken, stir well.

2. Make balls of minced meat with a diameter of 5 cm, place on an oiled sheet.

3. Prepare sour cream sauce in this way: pour flour into a dry frying pan, fry a little until slightly brown, pour into sour cream diluted with water, stir well.

4. Pour sour cream sauce over the hedgehogs.

5. Preheat the oven to 180 degrees, place a sheet with hedgehogs, bake for 40 minutes.

6. When serving, place three meat balls on plates, pour over the sour cream sauce in which they were stewed, place slices of fresh tomatoes and cucumbers next to them, and sprinkle with chopped parsley.

6. Minced hedgehogs with rice and cabbage with gravy

Minced meat of any kind - half a kilogram;

Salt, allspice powder, granulated sugar - 10 g each;

A small piece of white cabbage;

Rice cereal – 15 g;

A couple of onions;

2 carrots;

Tomato paste diluted in water – 700 ml;

Oil for frying – 30 ml;

Parsley - 0.5 bunch.

1. Cut the cabbage into small strips, add salt, and mash with your hands until juice forms.

2. Add rice grains and cabbage to the prepared minced meat and mix thoroughly.

3. Make balls, place them on a sheet greased with oil and place in a hot oven, bake for 45 minutes.

4. While the hedgehogs are baking, you can prepare the gravy: place chopped onions and carrots in a hot frying pan with butter and fry for 5 minutes.

5. Pour the tomato diluted in water into the vegetables, pepper, sprinkle with sugar, salt and simmer again for about 10 minutes.

6. A few minutes before the end of baking the hedgehogs, open the oven, pour tomato sauce over them, adjust the temperature to 160 degrees and continue baking.

7. When serving, place on plates, don’t forget to pour over the gravy, and garnish with parsley leaves.

Hedgehogs will not fall apart if you knead the minced meat especially long and thoroughly.

Hedgehogs will retain their juiciness if you roll them in flour before frying.

It is not advisable to bread hedgehogs, unlike, for example, cutlets, this will not improve their taste.

This dish is budget-friendly, thanks to the rice included, so literally from a kilogram of meat you can form hedgehogs for several preparations. Moreover, hedgehogs can be frozen; they are stored in the freezer for up to three months. Afterwards, all you have to do is take out the meat balls, place them in a frying pan, lightly fry them and pour in your favorite gravy, and a tasty, hearty, hot dish will be ready in just a few minutes.

Hedgehogs are a very juicy and tender variation on the theme of meatballs. This dish is literally made for family dinners, suitable for even the smallest eaters. It owes its name to its appearance; the “needles” of the dish are provided by the addition of rice to the minced meat. True, they will stick out funny only if you put the cereal raw, otherwise you will end up with ordinary-looking, but still very tasty meat balls. Moreover, the rice should be long, not round.

For minced meat, you can choose absolutely any type of meat or fish. The main thing is its juiciness. Therefore, we recommend not using beef in its pure form, but diluting it with pork or chicken. To keep the hedgehogs in shape and increase their satiety, bread crumbs, flour, and breadcrumbs are often added, and carrots and onions will help make the taste fresher. This dish is usually not pampered with spices, limiting itself to the classic salt and pepper.

Minced hedgehogs with rice in the oven - step by step photo recipe

The good thing about hedgehogs is that you don’t need to prepare a side dish for them. After all, they already contain rice. Many people confuse this dish with meatballs. However, the latter differ in that the rice is pre-boiled before mixing with minced meat. When cooking hedgehogs, this need disappears.

We will need the following ingredients:

• Minced meat (it can be beef, chicken, or mixed) – 400 gr.;
• Rice – 300 gr. (it’s best to take long-grained, but not steamed);
• Onion – 1-2 pcs.;
• Carrots – 1 pc.;
• Sour cream - a couple of tablespoons;
• Tomato paste - a couple of tablespoons;
• Cheese – 70-100 gr.;
• Egg;
• Salt and spices.

Cooking hedgehogs in the oven

As mentioned above, rice does not need to be boiled. Mix it in a cup with minced meat and finely chopped onion. Add one egg for viscosity. If the mixture sticks to your hands, wet them with cold water. Don't forget to add salt and pepper.

After obtaining a homogeneous mixture, we begin to form the hedgehogs. Choose their size as desired. Some people like large balls, and after eating one of these, you can already get enough. For some, small hedgehogs are preferable.

After forming the rice and meat balls, we begin preparing the filling. Chop the onions and carrots and mix them. Add sour cream and tomato paste to the mixture. The latter can be replaced with ketchup. Pour the mixture with boiled water or prepared meat broth. The amount of prepared dressing (sauce) should be enough to ensure that the hedgehogs are almost completely closed.

Cover the container with the dish with foil and place it in an oven preheated to 180-190 degrees. The baking time for minced hedgehogs with rice depends on their size, and, as a rule, is about 40-50 minutes.

10 minutes before readiness, remove the pan with the dish from the oven and remove the foil. We grate the cheese, sprinkle it on the surface of the hedgehogs, and put them back to bake. We no longer cover the mold with foil. The cheese will melt and create a delicious crust. Serve meat hedgehogs with herbs and sour cream.

How to cook meat hedgehogs with gravy?

Although hedgehogs and meatballs are very similar to each other, we do not forget that these dishes are still different. Therefore, in this case, the meat balls should not be fried, thereby depriving them of their very essence - the protruding needles. To make tomato gravy, you can use ground tomatoes, homemade juice or tomato paste.

Required ingredients:

• 0.5 kg minced meat;
• ½ tbsp. rice;
• 1+1 onion (for hedgehogs and for gravy);
• 1 cold egg;
• 3 tomatoes;
• 1 medium carrot;
• 1 tbsp. flour;
• salt, sugar, pepper, herbs.

Cooking steps:

1. Boil the rice until half cooked.
2. To form “hedgehogs” we take twisted meat, finely chopped onion, cooled rice, egg, add salt and pepper, mix thoroughly.
3. We roll the resulting minced meat into small balls, which should be placed on the bottom of a thick-walled saucepan or pan. There will be quite a bit of gravy, so whatever the container you choose, its sides should be high. Ideally, lay out all the meat balls in one layer, but if this doesn’t work out, then it’s not a problem, we place them on the second floor.
4. For the gravy, fry grated carrots with chopped onions in a frying pan; when the frying is ready, add tomatoes pureed in a blender or paste diluted in water. After a couple of minutes, add flour, mix and continue frying for about 30 seconds, pour in about 3 tbsp in a thin stream. boiling water, stir immediately, allowing the flour to disperse evenly, bring to a boil, continuing to stir.
5. Add salt, dried herbs, spices and sugar to the gravy to your taste. The last ingredient is required, otherwise our sauce will lose much of its taste.
6. Pour the sauce over the hedgehogs and simmer covered for up to half an hour.

Hedgehogs in a slow cooker - recipe

Required ingredients:

• 0.5 kg headlight;
• 1 carrot;
• 1 onion;
• 1 bell pepper;
• half a multi-cooker measuring cup of rice;
• 40 ml tomato paste;
• 2 tbsp. l. flour;
• 100 g sour cream;
• salt, spices, herbs.

Stages of cooking hedgehogs in a slow cooker:

1. We prepare cleanly washed and peeled vegetables: grate the carrots on a medium grater, finely chop the onion, cut the pepper into thin strips..
2. Diligently and tastefully beat the minced meat on the table for a couple of minutes, add half of the prepared onion, rice, and spices to it.
3. Saute the remaining vegetables on the “Baking” for about a quarter of an hour.
4. While the vegetables are being cooked in the slow cooker, mix sour cream with tomato and flour, pour 400 ml of boiling water into them, stir until smooth.
5. Place rice and meat balls on the vegetables, pour the resulting sauce and cook on “Stew” for 1.5 hours.

If you cook “hedgehogs” in the double boiler mode, you get a dietary or children’s version of the dish.

Recipe for hedgehogs in a frying pan

Required ingredients:

• 0.5 kg minced meat;
• 1 onion;
• 2 garlic cloves;
• 1 egg;
• 30-40 ml of tomato sauce or paste;
• 1 carrot;
• a bunch of greenery;
• 100 g rice;
• 2 tbsp. flour;
• 100g sour cream;
• ½ tbsp. water.

The procedure for cooking hedgehogs in a frying pan:

1. Grind the peeled carrots, garlic cloves and onions in a blender or by hand.
2. Finely chop the greens (dill, parsley), you can add basil to give the dish a Mediterranean touch.
3. Mix the minced meat with vegetables, add raw or semi-cooked rice, herbs and egg. Stir, add salt and pepper. The resulting mass should be homogeneous, thoroughly mixed, and soft.
4. We make neat koloboks, roll them in flour to give an appetizing crust.
5. Fry the meat balls in oil on all sides. Our hedgehogs are ready! If desired, you can prepare the sauce.
6. Mix sour cream, preferably homemade, tomato sauce, a little salt and hot water, mix.
7. Pour the gravy over our “urchins” and simmer over low heat until the sauce thickens. Usually this action takes no more than half an hour.

Hedgehogs - recipe for cooking in a saucepan

This recipe is dedicated to all connoisseurs of simple, but very tasty and satisfying dishes.

To prepare it you need:

• 0.9 kg minced meat;
• 100 g rice;
• 1 onion;
• ½ tbsp. homemade cream4
• 2 tbsp. milk;
• 100 g butter
• 2 garlic cloves;
• 2 yolks.

Cooking steps:

1. Grate the peeled onion on a coarse grater or pass it through a blender.
2. Mix the minced meat with rice and onions until smooth.
3. From the rice-meat mass we form cones 5 cm in diameter.
4. Place a small piece of butter on the bottom of a thick-walled pan, after it has melted, place the meat balls on top, fill them halfway with water, cover with a lid and bring to a boil. After which the fire can be reduced to a minimum. The total simmering time is about 45 minutes, while the “hedge” should be turned periodically.
5. Prepare the cream sauce in a small saucepan. Melt 50 g of butter at the bottom, fry chopped garlic on it, after a minute add cream, and after another couple - milk. Do not bring the mixture to a boil, simmer over low heat for about 5 minutes.
6. Beat the yolks thoroughly, pour in the sauces, and continue to simmer for another 10 minutes. The main thing is not to let it boil! Add salt to taste.
7. Remove the finished meat balls from the heat, pour in the sauce and let it brew.

Hedgehogs in sour cream sauce

Required ingredients:

• 0.5 kg minced meat:
• 0.1 kg rice;
• 1 egg;
• 1 carrot;
• 1 onion;
• 100 g butter;
• greens, salt, pepper;
• 50 ml tomato sauce;
• 200 g sour cream;
• 0.5 liters of low-fat broth;
• 1 tbsp. premium flour.

Stages of cooking “hedgehogs” in sour cream filling:

1. We rinse the rice until it is clean, boil it, place it in a colander and rinse again, letting the excess liquid drain.
2. Peel and chop the onions and carrots by hand or in a blender, fry them in half the oil.
3. Beat the egg.
4. Finely chop the greens.
5. Add cooled rice, fried vegetables, tomato, egg, chopped herbs to the minced meat, add salt, pepper and mix thoroughly by hand.
6. We form balls from the minced meat and fry them a little.
7. Pour flour into a clean and dry hot frying pan, fry it until it acquires a golden hue, remove from heat, and cool. Separately mix sour cream with warm broth, pour the resulting mixture into the flour, stir until smooth, add salt.
8. We put the “edges” in a deep form, not close to each other, and fill them with sauce. Bake in the center of a hot oven for about 45 minutes. Serve sprinkled with herbs, accompanied by vegetable salad.

Try to cook the minced meat yourself. If you buy store-bought, give preference to a chilled product rather than a deep-frozen one. We recommend that you purchase ready-made minced meat through a meat grinder one more time, otherwise you may end up with large pieces.

If you wet your hands in cool water before starting to form the “hedge”, the minced meat will not stick to your palms.

Steamed hedgehogs are a dietary version of your favorite dish. Once ready, they can be poured with low-fat sour cream diluted in water and simmered for about 5 minutes.

An excellent side dish for hedgehogs would be crushed potatoes, vegetable salad, and buckwheat porridge.

If you pass the minced meat through a meat grinder several times, it will become more tender. Approximately 2 tbsp is used for one “hedgehog”. spoons of minced meat, this volume allows it to stew well and keep its shape.

The total calorie content of a dish depends on each of its ingredients separately. The “lightest” option is made from minced chicken with low-fat sour cream sauce.

Meatball sauce, prepared by the caring hands of the housewife, will always be much better in taste than a store-bought product. In addition, there are a huge number of its options, which allows you to significantly diversify the menu. Choose which one you like best.

Tomato sauce: classic recipe

Meatballs are often served with tomato sauce. It is extremely easy to prepare and goes perfectly with meat. In addition, even a beginner can easily cope with its classic performance. For refueling we take:

• half a kilo of tomatoes;
• onion;
• 5-6 g sugar;
• half a spoonful of “Extra” salt;
• any vegetable fat.

To make the sauce more homogeneous, you need to remove the skins from the tomatoes. To do this, blanch them in boiling water for about 30 seconds, then immerse them in ice and remove the thin peel. Chop the prepared tomatoes into small pieces. Remove the peel from the onion and finely chop it. Pour a little vegetable fat into the pan and sauté the onion for five minutes. Then lay out the tomato pieces and simmer everything for about 15-17 minutes, stirring constantly. After the excess moisture has evaporated and the mass becomes thicker, turn off the gas supply, fill it with sugar and bring it to taste by adding salt. Place everything in the bowl of a kitchen machine and beat until smooth. Simmer the meatballs in tomato sauce in the oven for half an hour.

Tomato cream sauce (like in kindergarten)

Each of us remembers meatballs made from sour cream and tomatoes. Moreover, many people probably asked to cook it at home. And it's very easy to do. Ingredients needed for filling:

• a couple of tablespoons of sour cream;
• a couple of tablespoons of tomato paste;
• one and a half glasses of water;
• 30-35 g flour;
• a pinch of pepper;
• salt.

In this version, the dish is prepared in two stages. First, the specified amount of paste is diluted in a glass of water and poured over the meatballs with rice. They should simmer in tomato sauce for about 10 minutes under the lid. Then dilute sour cream in the remaining water and add a spoonful of flour. The mass must be mixed thoroughly so that there are no lumps, and pour it onto the meatballs. Season the dish with salt and pepper and cook for another 20 minutes.

Mustard sauce

Mustard sauce for meatballs is prepared from the following products:

• a couple of teaspoons of mustard beans;
• a tablespoon of hot mustard;
• a glass of sour cream;
• 45 ml vegetable fat;
• half a glass of water;
• 20-25 g flour;
• a pinch of pepper;
• a couple of pinches of salt.

Pour oil into the saucepan and heat it thoroughly. Add sour cream and add salt. Mix the ingredients until smooth. We spread two types of mustard and season with ground pepper. Reduce heat and simmer the sauce for about three minutes. Then pour in the specified amount of water, let it boil and remove from the stove. Place the meatball sauce in the oven for 10 minutes, adding a little flour.

Sour cream sauce is best suited for white meat meatballs: chicken or turkey. It makes the dish very juicy and tender. For this gravy, let's take:

• a glass of sour cream;
• 6-8 ml lemon juice;
• half a spoon of sugar;
• 4-5 g salt;
• a couple of pinches of pepper.

Pour sour cream into a bowl, add sugar and, while beating with a mixer, gradually add lemon juice. Add a couple of pinches of pepper and add some salt. Stir again, taste and add a little more salt if necessary. If you prepared minced meat from poultry meat, then such meatballs should be stewed in sour cream sauce for about 25 minutes, no more.

Lingonberry sauce is commonly used in the Swedish meatball recipe. For minced meat, they usually take pork and beef in equal proportions. And the sauce consists of the following products:

• frozen lingonberries;
• 190 g honey;
• 15-20 g sugar;
• 90 g starch;
• 8-9 g salt.

Place the lingonberries in a saucepan and put on the fire. Add sugar, add honey and mix. Pour in a quarter glass of water and boil everything for a quarter of an hour. Remove from the stove, beat in the kitchen machine and return to the heat again. Add starch dissolved in water. With constant stirring, cook the sauce for 6-7 minutes, then pour it over the meatballs.

Spicy orange sauce

Orange sauce for meatballs is prepared from the following set of ingredients:

• 120 g ketchup;
• juice of one orange;
• a small piece of chili;
• 30-35 ml soy sauce;
• a couple of spoons of mustard beans;
• 30-35 ml apple cider vinegar;
• 60 g corn starch;
• 40 g sugar.

Pour orange juice and vinegar into a bowl, add sugar and starch. Stir until the dry ingredients are completely dissolved. In another bowl, combine chopped chili with ketchup, mustard and soy sauce. Pour both mixtures into a thick frying pan and simmer for 5-7 minutes until thickened. To make the orange aroma more pronounced, you can add a little zest to the sauce.

The sauce based on cream and butter is one of the most delicate and light. And no matter what meat you use to prepare the meatballs themselves, thanks to the creamy filling they will become very soft and acquire a velvety taste. For the sauce we take:

• a glass of cream;
• 15-25 g butter;
• 20 g flour;
• half a spoonful of salt;
• a couple of pinches of pepper.

Sift the flour into the bottom of the saucepan and fry it, stirring constantly, until golden brown. Then put a piece of butter and, kneading it with a wooden spatula, fry for two or three minutes. Pour in the cream in small portions, breaking up all the lumps. Simmer for about five minutes, then season with sugar and salt. Let the filling cool, then grind through a sieve and pour over the meatballs. The dish will cook in the creamy sauce for about 35-40 minutes.

Milk béchamel sauce

Bechamel is somewhat similar to the previous sauce, only in addition to cream, milk and a pinch of nutmeg are added to it for a piquant taste. For the sauce we take:

• 40-45 g flour;
• 550-600 ml milk;
• 30 g butter;
• half a spoonful of salt;
• a quarter teaspoon of pepper;
• a quarter teaspoon of nutmeg;
• a glass of cream.

Place the butter in a dry saucepan and let it melt over low heat. Then sift the flour in portions, stir until smooth and cook for a couple of minutes. Then add milk and heat until the sauce begins to boil. Add salt and simmer with constant stirring for about 40-45 minutes. Pass the sauce through a sieve, return to the heat and gradually add the cream, whisking the mixture with a mixer. As soon as it starts to thicken, add pepper and nutmeg and after 2-3 minutes remove from heat.

Barbecue sauce

Fans of spicy dishes will definitely like this sauce. Let's take for it:

• a teaspoon of hot ground pepper;
• a couple of cloves of garlic;
• a couple of glasses of tomato juice;
• 20 ml olive oil;
• 15 ml white wine vinegar.

Pour oil into the pan, heat it and add finely chopped garlic cloves. Fry over medium heat with constant stirring for a couple of minutes. Then add hot ground pepper and mix. After a minute, add vinegar, tomato juice and cook for about 10 minutes. In this case, you can adjust the time yourself, depending on how thick the sauce should be.

Yogurt sauce

This dressing is served cold with ready-made meatballs, and to make the dish more tender, it is better to steam them. So, let's prepare yogurt sauce for the meatballs. Let's take for it:

• a glass of natural yogurt;
• cucumber;
• 30 ml lemon juice;
• chopped dill;
• a pinch of pepper;
• a couple of pinches of salt.

Wash the cucumber thoroughly and grate it. In this case, it is better to remove the peel. Squeeze the liquid out of the resulting mass. Combine the pulp with yogurt and lemon juice. Season with chopped herbs, salt and pepper. Cool before serving.

Italian sauce

For a fragrant Italian sauce, take:

• 30-35 ml olive oil;
• small onion;
• half a carrot root;
• half a celery root;
• a couple of tablespoons of chopped parsley;
• clove of garlic;
• 0.6 kg of tomatoes;
• half a spoon of dried basil;
• a couple of pinches of pepper;
• salt.

Heat a saucepan and sauté chopped onion in olive oil. Add chopped celery and carrots. Simmer the food until it becomes soft. Then add the crushed garlic and after half a minute add the tomato pieces. Cook for about 10 minutes, then season the mixture with basil and pepper. Add salt to taste. Leave on low heat for half an hour until thickened. If desired, the finished sauce can be pureed at the end using an immersion blender.

Mushroom sauce

And finally, a recipe for sauce for meatballs with mushrooms. Let's take for it:

• 0.2 kg of mushrooms;
• onion;
• 2/3 cup sour cream;
• 50 g chopped greens;
• half a spoonful of salt;
• 15-20 ml of vegetable fat for frying.

We wash the mushrooms and cut them into thin slices. We peel the onion, finely chop it and sauté in vegetable fat until transparent. Add the mushrooms and simmer everything for 6-7 minutes. When all the liquid has evaporated and the food has browned, add sour cream, add some salt and continue cooking for another 5 minutes. Remove the sauce from the stove, pour it over the meatballs and simmer for 40 minutes. When serving, sprinkle with chopped herbs.

More recently, a new word “meatball” has come into the limelight; for some reason, these meat balls have won the hearts of many. It seems that no one has heard of meatballs and hedgehogs, but these Russian dishes are in no way inferior. Small, delicious hedgehogs, balls of meat and long-grain rice, are simply a goldmine, since the field for experimentation is simply wide, you can experiment with both fillings and cooking methods, as well as sauces. Everyone knows that, therefore, under no circumstances do we recommend separating them. Hedgehogs are a hearty and appetizing dish that both adults and children love. This is a real culinary art that any housewife can prepare.

This beautiful dish harmoniously combines delicious content with perfect form and exquisite presentation. It will be a real salvation for working housewives and members of their families who love to eat a hearty meal. Sauce for hedgehogs can be either tomato and creamy, or more original. It can be added immediately during stewing and baking, or served with an already prepared dish. In order to diversify your menu and add bright colors to boring everyday life, we recommend that you familiarize yourself with the best sauces for hedgehogs. Moreover, we promise that the cooking process will give you a lot of pleasure, because you can not spend a lot of effort and time, show your imagination and creativity, and as a result enjoy your successes and achievements in the field of cooking.

Sweet and sour tomato sauce for hedgehogs

The bright and appetizing appearance of the sauce, as well as its rich taste, simply cannot leave you indifferent.

Ingredients:

• tomatoes – 300 g
• dry red wine – 70 ml
• broth - 1 glass
• olive oil – 2 tbsp. spoons
• bell pepper – 200 g
• oregano – 3 g
• basil – 5 g
• garlic – 2 cloves
• onion – 1 pc.
• salt and sugar - 2 pinches each

Heat the oil, simmer the grated onion in it, after a couple of minutes add the pepper and chopped garlic. After another 2 minutes, pour in the wine and add the chopped tomatoes. When the mixture boils, pour in the broth, season with salt, sugar, oregano and basil. Simmer for 3 minutes and after this time, throw the hedgehogs into the boiling sauce. This gravy is also suitable for which it is an integral part.

Tomato-garlic sauce for hedgehogs

Components:

• olive oil – 15 ml
• garlic – 4 cloves
• cayenne pepper – 1 teaspoon. spoon
• tomato juice – 300 ml
• white wine vinegar - 1 table. spoon
• nutmeg, salt, black pepper – 3-5 g each

Add chopped garlic and cayenne pepper to hot olive oil and heat for a minute until an appetizing garlic aroma appears. Then add tomato juice and cook until thickened. When we reach the desired consistency, add vinegar, white wine or, if not available, regular vinegar, pour it over the hedgehogs and simmer.

Fragrant tomato sauce with herbs

By learning how to prepare this magnificent sauce, you can significantly improve not only the taste of hedgehogs and meatballs, but also other dishes made from meat, potatoes and vegetables.

Take:

• tomato paste – 50 g
• soy sauce – 3 tbsp. spoons
• vegetable oil - 2 tablespoons. spoons
• garlic – 3 cloves
• coriander – 0.5 tsp. spoons
• basil – 5 g
• tomatoes – 5 pcs.
• ground bay leaf – 2 pinches
• pepper and salt - to taste

Fry finely chopped garlic in oil, mix tomato paste with soy sauce and all the listed spices. Add this mixture to the frying pan with the garlic and simmer for a few minutes. Then add the tomato pieces and bring the sauce to a boil. Throw the meat balls into it and simmer until done.

Original sauce for hedgehogs with curry

This unusual Asian-style sauce will completely change your attitude towards such an ordinary dish as hedgehogs.

Required Products:

Fry the curry paste in vegetable oil and heat for a couple of minutes. Then add coconut milk and peanut butter, simmer over low heat for 2 minutes. Then add soy sauce, brown sugar and all the spices listed, as well as Worcestershire sauce. Pour the sauce over the finished hedgehogs and garnish with chopped green onions. By the way, ingredients that are unusual for us can be easily replaced. For example, instead of coconut milk, we take regular Worcestershire sauce - soy sauce with the addition of hot red pepper.

Creamy cheese sauce for hedgehogs

This recipe will captivate you with its tenderness and juiciness. If you love everything traditional and classic, then this sauce will become your favorite.

Ingredients:

• heavy cream – 150 ml
• sour cream – 100 g
• cheese – 150 g
• garlic – 2 cloves
• nutmeg – 0.5 teaspoon. spoons
• dried parsley – 1 teaspoon
• dried celery – 2 pinches

Mix cream with sour cream and grated cheese, season with nutmeg, parsley, celery. Mix well and add the garlic squeezed through a press. Pour the resulting sauce over the hedgehogs and place in the oven for 30-35 minutes. For the sake of experimentation, you can take different types of cheese, in each case the taste will be different.