Tender meatballs are made from veal, pork, turkey or chicken fillet. For this dish, you can take mixed minced meat and add onions and carrots. On fasting days, meatballs are prepared from fish, mushrooms and boiled cereals. To prevent the meat balls from falling apart, eggs, cheese and bread soaked in milk are added to the minced meat.

The five most commonly used ingredients in oven-baked meatball recipes are:

The juiciness of the meatballs is given by a thick sauce made from sour cream and tomato paste. For taste, garlic, aromatic herbs and spices are added to it. Sauteed vegetables, herbs, and bay leaves are added to the gravy.

How to cook meatballs in the oven

Minced meat balls are popular in Dutch, German, Danish and Swiss cuisines. A juicy dish with aromatic gravy is prepared from affordable and healthy ingredients. Thanks to the gentle heat treatment method, the products are well digestible and suitable for children's menus.

Five of the fastest oven-baked meatball recipes:

1. Pieces of meat are passed through a meat grinder and combined with chopped vegetables and spices. If desired, boiled rice or buckwheat, breadcrumbs, grated cheese, chopped wild mushrooms or champignons are added to the minced meat.
2. Dietary meatballs are made from meat and sautéed vegetables. To make the dish tender, add carbonated mineral water to the minced meat, mix well and beat.
3. Children's meatballs are made from veal and turkey fillet. The list of ingredients includes cream and cottage cheese.
4. Balls with a diameter of 4-6 cm are formed from the minced meat. They are fried in vegetable oil or immediately placed in a deep baking pan.
5. The gravy is prepared from water, meat, vegetable or fish broth. The base is mixed with sour cream, tomato paste, and mayonnaise. Ingoda meatballs are simply poured with milk.
6. Fried mushrooms, chopped herbs and sautéed vegetables add a pleasant taste to the gravy.
7. Meatballs are poured with sauce and placed in a preheated oven at 180°C for 40-40 minutes. To ensure that the dish is covered with a golden brown crust, sprinkle it with grated cheese 10 minutes before it is ready.

Meat balls are placed on plates and poured with hot sauce.

The finished dish goes well with pasta, mashed potatoes, fresh and stewed vegetables.

Read the article. Guaranteed results in preparing ideal dishes will be ensured. You will learn all the secrets and subtleties of your oven!

Fragrant meatballs in tomato sauce - perfect for dinner. Prepare with pork, veal, chicken with rice and garlic!

We suggest preparing delicious meatballs in tomato sauce.

• Minced meat - 400 gr.,
• Eggs - 1 pc.,
• Salt - a pinch
• Black pepper - a pinch
• Semolina - 3 tbsp. spoons,
• Onion - 1 pc.,
• Carrots - 2 pcs.,
• Tomato juice - 1 glass,
• Sour cream - 3 tbsp. spoons,
• Vegetable oil

Cooking meatballs in tomato sauce will consist of several stages. The first step is to prepare the minced meat for the meatballs. On the second - make meatballs out of it. Fry the finished meatballs until cooked. On the third step, prepare the sauce and simmer the meatballs in it. Let's start with the minced meatballs. Grate the peeled onion on a fine grater. Defrost the minced meat if necessary. Transfer to a bowl.

Add onion puree to it.

Season with salt and pepper.

Mix the minced meat.

Beat in the egg.

Stir.

Pour the required amount of semolina into the minced meat.

Stir it up.

For the tomato sauce, finely grate the carrots,

and cut the onion into cubes.

Now you can start making meatballs. Using your hands moistened with water, roll the minced meat into small balls.

Fry the meatballs in vegetable oil over low heat.

In another frying pan, sauté the onions and carrots.

Pour in tomato juice.

In this recipe, you can use ketchup or tomato sauce instead of tomato juice. Add 150 ml. tomato sauce or ketchup and add the same amount of water. Simmer the tomato sauce for another 10 minutes, stirring occasionally. During this time, the onions and carrots should become soft. Add sour cream to tomato sauce. Thanks to it, the sauce will turn out a more beautiful color and acquire a creamy taste.

The tomato sauce for the meatballs is almost ready. All that remains is to salt it and add spices.

After adding salt and spices, keep it on the stove for another 2-3 minutes. Place fried meatballs in tomato sauce.

Spoon the sauce over them.

Cover the pan with a lid. Reduce heat to low so nothing burns. Leave the meatballs with semolina to simmer in tomato sauce for 5-7 minutes. Serve the finished meat balls with gravy along with the main side dish and salads. Enjoy your meal. As you can see, preparing delicious meatballs in tomato sauce in a frying pan is very simple.

Recipe 2: Meatballs with Gravy in Tomato Sauce

Meatballs in tomato sauce are closely related to meatballs. However, they are more elegant, harmonious and self-sufficient. If all kinds of vegetables and cereals are added to meatballs, which makes them more substantial, then meatballs consist exclusively of minced meat or fish.

• Pork – 600 grams
• Onion - 1 pc.
• Garlic - 1 clove
• Sour cream - 1 tbsp.
• Tomato paste - 1.5 tbsp.
• Ground paprika - 1 tsp.
• Allspice peas - 6 pcs.
• Bay leaf - 2 pcs.
• Salt - to taste
• Ground black pepper (in sauce) - to taste
• Vegetable or other oil - for frying

Ready-made minced meat can be purchased at the supermarket, but it is better to cook it yourself. To do this, place a sieve with small holes in a meat grinder for fine grinding and pass the meat, garlic and onions through it.

Salt and pepper the minced meat and add any spices. I really like using ground nutmeg and a pinch of red pepper. Well, you can add herbs, spices or finely chopped herbs to enrich the taste to suit your taste.

Mix the minced meat well and beat it a little, this will give it elasticity, airiness, lightness and uniformity. The more uniform the minced meat, the tastier the meatballs will be.

Form into small meatballs. As a rule, they are made a little larger than the cherry, so that it is convenient to eat them whole. It is most comfortable to form them with wet hands, then the minced meat will not stick to your hands, and the meatballs will turn out smooth.

The semi-finished product is ready, start frying it. To do this, pour vegetable or other oil into a frying pan and heat well.

Place all the meatballs in the pan and fry them for about 10 minutes over medium heat, turning occasionally.

While the meatballs are frying, make the sauce, which will give the dish a special piquancy. Place tomato paste, sour cream, bay leaf, ground parika, peppercorns, salt and black pepper in a frying pan.

Fill everything with water.

Place the pan on the stove and simmer the sauce for about 10 minutes.

Then pour the tomato sauce over the meatballs, cover the pan with a lid, turn the heat to low and simmer the meatballs in the tomato sauce for about 20 minutes.

Serve the finished meatballs warm, as a separate dish. You can also use meatballs in tomato sauce as an addition to mashed potatoes, boiled rice or spaghetti.

Recipe 3: meatballs in tomato sauce in the oven

• Minced meat – 500 g (beef/pork)
• Onions - 2 heads
• Butter - 20 g
• White bread - 1 pc. (better the top)
• Milk - ½ cup
• Tomato paste - 3 tablespoons
• Flour - 2 tablespoons
• Broth - 0.5 l (or water)
• Salt - to taste
• Ground black pepper - to taste

Soak the bread in milk. In a deep bowl, mix minced meat, finely chopped onion (1 head), loaf soaked in milk, salt, pepper.

Form meatballs slightly larger than a walnut (it is better to form with hands dipped in water). Place the meatballs on a baking sheet lined with parchment paper or foil. Bake the meatballs in the oven at 200 C degrees for 15 minutes on medium level.

While the meatballs are baking, prepare the tomato sauce. Peel the onion, chop finely, fry in butter until translucent.

Add flour, stir, fry for about 1 minute.

Then add tomato paste, fry for another 3-4 minutes, stirring.

Pour broth (or water), salt, black pepper in a thin stream, stir. Cook, stirring for 5 minutes, until lumps dissolve.

Place the finished meatballs in tomato sauce. Simmer under a closed lid over low heat for 10-15 minutes. Serve with a side dish. Bon appetit!

Recipe 4: Meatballs in a frying pan in tomato sauce

Meatballs in tomato sauce, a dish prepared with slight variations throughout Italy, in addition to being offered as a main course, can also be used as an accompaniment to various types of pasta and spaghetti.

• Olive oil - 2 tbsp. l.
• Garlic - 3 teeth.
• Tomatoes in their own juice (mashed) - 500 g
• Tomato - 250 g
• Minced meat (beef) - 500 g
• Onion (medium) - 1 pc.
• Breadcrumbs / Breading (200 gram glass) - 1 cup.
• Chicken egg - 2 pcs
• Parsley - 15 g
• Basil - 15 g
• Salt - 1.5 tsp.

Cut the tomatoes into small pieces.

For the sauce, heat the olive oil in a saucepan over medium heat. Fry the minced garlic for 1 minute until soft.

Add mashed tomatoes to the garlic.

And chopped tomatoes.

For this dish I used pureed Pomi tomatoes. Since they are made from natural, SUN-RIPE tomatoes, they have an excellent taste, which we have already missed over the winter, since they offer us both in markets and in stores that are completely tasteless and watery.

Boil. Cook, covered, over low heat for 30 minutes.

Let cool slightly and add 0.7 tsp. salt Using an immersion blender, puree the sauce until smooth.

Chop onions and parsley.

Lightly beat the eggs.

Combine minced meat, chopped onion and parsley, breadcrumbs and eggs. Add 0.8 tsp. salt. Mix everything well.

Make balls from the minced meat.

Heat the oil in a large frying pan and fry the meatballs for 10 minutes until they are a nice golden color.

Transfer the finished meatballs to a separate container.

Pour the sauce into the pan where the meatballs were fried and heat over medium heat.

Add meatballs to the sauce and simmer over medium heat for 15 minutes, covered.

Chop the basil.

And add to the meatballs. Turn off the heat and leave the dish covered for 10 minutes.

The dish is ready. can be served. Bon appetit! The dish is meaty and has a rich taste, therefore, it is recommended to serve it with intense red wines.

Recipe 5, step by step: fish balls in tomato sauce

We made these tender, delicious tilapia meatballs, but you can use any white fish for them.

• 700-800 g tilapia fillet (cod, lemonema, haddock, pike perch, etc.)
• 1 onion smaller than medium
• 40-45 g oatmeal (or 4-5 slices of white loaf)
• 4-6 tbsp. spoons of milk (water)
• 1-1.5 teaspoons turmeric
• white pepper (or a mixture of peppers), salt
• 2-3 tbsp. tablespoons chopped parsley

• 1 can of canned tomatoes, 400 g (or 450 g fresh)
• 1.5-2 tbsp. spoons of sugar
• 1 medium onion
• 2-3 cloves of garlic
• 0.5 tsp turmeric
• 2 tbsp. spoons of vegetable oil
• 2 tbsp. spoons of butter

Recipe 6: meatballs with rice in tomato sauce (step by step)

For the meatballs:

• minced pork or pork-beef 400g
• rice 300g
• eggs 3pcs
• bow 1pc
• vegetable oil
• flour for breading

For the sauce:

• carrots 1pc
• bow 1pc
• tomato paste 2 tablespoons
• vegetable oil
• spices (red pepper, black pepper, garlic)

To decorate the dish:

• greens (dill, parsley, green onions)

Place rice, minced meat, eggs, finely chopped onion, salt and spices in a bowl.

Mix the minced meat until smooth.

Form meat balls from the minced meat and roll them in flour.

Lightly fry the meatballs in vegetable oil.

Finely chop the onion (I used regrown onion feathers) and carrots.

Fry the onions and carrots until golden brown (2-3 minutes), add tomato paste, salt and spices, stir, simmer for 5 minutes.

Place the fried meatballs into the prepared tomato sauce.

Add enough water to almost cover the rice balls.

Simmer the meatballs under a closed lid for 45 minutes or an hour over low heat. During cooking, add water if necessary.

Place the finished meatballs on the side dish, pour tomato sauce over the side dish and meatballs, and decorate the dish with herbs.

Recipe 7: chicken meatballs in tomato sauce (with photo)

Minced chicken meatballs in tomato sauce are incredibly tender and tasty. The side dish can be anything: pasta, mashed potatoes, various cereals. A wonderful dish that can be served for lunch or dinner. Easy and quick to prepare!

• minced chicken - 400 g
• onions - 2 pcs
• carrots - 1 pc.
• sour cream - 2 tbsp.
• tomato paste - 1 tbsp.
• broth or water - 200 ml
• salt, ground black pepper - to taste
• vegetable oil - 2 tbsp.
• bay leaf - 1 piece
• garlic - 1 tooth.
• flour - for breading

Add ground black pepper and salt to taste to the minced chicken. Mix well. For juiciness and better mixing, pour a little water into the minced meat.

Peel one onion and finely chop. Add to the minced meat and mix thoroughly with your hands, hitting the minced meat against the walls of the bowl (this is done so that the minced meat is saturated with oxygen and acquires a uniform consistency). Form small meatballs. Dip them in flour and place in a saucepan with heated vegetable oil.

Place sour cream in a small bowl and add tomato paste.

Add a little salt and stir well until smooth.

Fry the meatballs on all sides until golden brown, along with the chopped second onion and carrots (cut or grated). Add sour cream and tomato sauce and immediately pour in broth (chicken or vegetable) or boiled water. Salt and pepper. Stir thoroughly until all meatballs are coated with sauce.

Simmer the meatballs over low heat, turning them several times until cooked - 15-20 minutes with the lid closed. If the sauce thickens, add a little more broth or water. At the end of the stew, add bay leaf and chopped garlic. After 5 minutes, turn off the gas. Serve hot with side dish.

Recipe 8: Veal meatballs in tomato sauce

Meatballs in tomato sauce are ideal for any dinner. Even on a festive table, such delicious meat balls prepared at home using tomatoes will look very appropriate. What will be unusual about our meatballs is that we add grated Parmesan to the minced meat. This product will make the meat balls denser and more tender in taste. The sauce will add flavor to the dish, and it will also highlight its taste. This is why we will not use additional spices.

A step-by-step recipe for cooking meatballs is presented with a photo in the form of very clear and convenient instructions. She will tell you in detail about the preparation of each stage, as well as all the necessary details in preparing meatballs in tomato sauce.

And finally, a couple more words: we will use fresh basil leaves as a decoration for the dish. First of all, bake the meatballs themselves in the oven and only then boil them in tomato sauce.

• veal – 500 gr
• chicken egg - 2 pcs
• parmesan cheese - 100 gr
• garlic - 2 cloves
• vegetable oil - 1 tbsp.
• basil

Soak the bread slices in cold water in advance, and after they have swollen, squeeze them out and place them in a deep bowl. Rinse the meat in cold water, grind it using a meat grinder and add it to the bread. Grate the Parmesan on the finest grater, place it in a bowl, add 2 chicken eggs and salt to taste. If you wish, you can add a little onion and ground black pepper to the minced meatballs.

Mix the minced meat thoroughly until it becomes a homogeneous dense mass. All ingredients should be distributed evenly. The minced meat can also be beaten a little.

Choose a suitable baking dish for the meatballs. Make neat round shapes from the minced meat and immediately place them in the mold so that they do not touch each other.

Preheat the oven to 200 degrees, bake the meatballs in it for 20 minutes until the meat is cooked.

During this time, prepare the tomato sauce. Place two cloves of peeled garlic, crushed with the flat side of a knife, into a saucepan. Pour a tablespoon of olive oil over the garlic and heat the garlic so that it releases its taste and aroma. Remove the garlic with a slotted spoon and pour the tomato paste into the saucepan with the oil. Cook the sauce for 20 minutes, then cook the meatballs already baked in the oven in portions. Within another 10 minutes the dish will be ready.

We lay out the finished dish in portions, decorate with basil, and serve hot to the table along with any side dish of vegetables. Meatballs in tomato sauce are ready!

Recipe 9: how to cook meatballs in a frying pan

Today we will cook amazingly delicious meatballs in tomato sauce in a frying pan. This is an everyday dish for the whole family, because both children and adults like it. It is very tasty, and most importantly, it is prepared quickly and easily, especially if you prepare the meatballs in advance.

• 400-500 gr. minced meat
• 0.5 cups rice, cooked until half cooked
• 1 medium onion
• 1 small carrot
• 2 tablespoons tomato paste
• 400-500 ml water
• 1 tablespoon flour
• salt and pepper to taste

Add rice, salt, pepper and half a finely chopped onion to the minced meat.

Stir the minced meat until smooth.

Roll the minced meat into meatballs and fry them on both sides until golden brown.

While the meatballs are frying, prepare the sauce. To do this, grate the carrots on a fine grater, finely chop the onion, and fry until lightly golden.

Add tomato paste, flour, stir quickly. And then start adding water little by little and mixing thoroughly. You can even add flour to the water first, in general, do what is more convenient for you.

Pour the resulting sauce over the meatballs, add bay leaves, herbs and simmer over low heat for 15-20 minutes.

Meatballs with gravy go well with a side dish of potatoes, any cereal, or a salad of 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.

On 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 the meat products. Reduce the temperature to 180 degrees, set the meatballs for another half hour.

On a note. Bread crumb can be replaced with 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.

On 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 we combine 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.

Irina: | February 15th, 2020 | 5:47 dp

Are you roasting straight from the freezer? And straight into the soup too? Or do I need to defrost it first? If so, how? Where can I find recipes for what to cook with frozen meatballs? Thank you:)
Answer: Irina, for frying, it’s better to defrost it a little in the refrigerator. Or fry a little longer under the lid over low heat. And you don’t have to defrost it into the soup. The recipes are the same as for non-frozen ones.

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 an 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 freeze them 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 remove it from 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! The freezer is a 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 LIKED IT VERY MUCH

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 replace white bread? My son uses wheat flour, corn flour, flaxseed flour... what other options are there to make it tasty for the whole family?

Answer: For example, I sometimes add leftover oatmeal with milk to the minced cutlets. 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! I froze 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 a 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.

Meatball soup has been popular for many years, but how to make meatballs from minced meat for soup so that they are juicy and do not fall apart in the soup? These meatballs are easy to prepare, you just need to follow the basic rules for preparing them, and you will get tender and flavorful meat balls.

How to make minced meatballs for soup recipe with step-by-step photos

Preparation:

1. The taste of finished meatballs largely depends on the meat from which they are made. Of course, you need to use high-quality fresh meat. At the same time, the meat should not be fatty, because it will leave an unsightly fatty coating on the surface of the soup.

It is best to use a mixture of several types of meat to prepare meatballs, but you can also prepare them from pure pork, beef, lamb or chicken. Grind a suitable piece of meat through a meat grinder. It is advisable to even pass it through a meat grinder twice to ensure the minced meat is as tender as possible.

2. To make the meatballs juicier, you can add onions to them. For two hundred grams of meat, half a small onion will be enough.

The onion needs to be either very finely chopped or grated on a fine grater (this is the best option). Add onion to the minced meat, salt and add ground black pepper or a mixture of peppers to give the meatballs a richer taste.

If you are using completely dry meat or just want to make the meatballs as juicy as possible, you can pour a tablespoon of melted butter into the minced meat.

3. Now mix the minced meat thoroughly. This should be done not with a spoon, but with your hands, so that all the ingredients are distributed as evenly as possible.

You can even beat the minced meat. To do this, lift the mince and forcefully throw it onto the cutting board, repeat about ten times.

4. After kneading the minced meat, you can begin to form meatballs. Immediately place a plate of water near you and wet your palms so that the meatballs do not stick to your hands.

Using a teaspoon, take a small amount of minced meat. Meatballs should not be large; the most suitable size is 1.5-2.5 centimeters.

5. Now roll the minced meat between your palms to form a round ball. Place the finished ball on a plate, wet your hands again with water and roll the same balls from the rest of the minced meat.

Try to make them all the same size.

6. Pour water into a saucepan and boil it. Add a little salt and bay leaf to boiling water. Place the meatballs in the water and wait until it starts to boil again. Now turn the heat down a little. When foam appears on the surface, be sure to remove it with a spoon.

7. Cook the meatballs for seven to ten minutes, depending on the size of the balls. After this, carefully remove the meatballs from the broth using a slotted spoon and place them on a plate.

Now cook the soup with potatoes and vegetables using this broth, and return the meatballs to the pan when the soup is completely ready. Thanks to this, the soup will turn out delicious, and the meatballs in it will remain whole, beautiful and tender.

As for how to make minced meatballs for soup with different flavors, if you wish, you can add grated cheese, fried carrots or fried onions to the minced meat, change the composition of spices and combine types of meat.

How to make minced meatballs for soup at home, simple, fast and tasty!