Pike meatballs. Pike meatballs in sour cream and tomato sauce

Fish meatballs - variety for your everyday table! Cook them in sour cream or tomato sauce, with gravy, or use recipes for children - very tasty and healthy!

Long grain rice - 70 gr.,
Fish fillet - 400 gr.,
Chicken eggs - 1 pc.,
Onions - 1 pc.,
Salt - to taste
Black pepper (ground) - a pinch,
Sour cream from 20% fat - 1 glass,
Water or milk - half a glass,
Hard cheese - 100 gr.

Cooking fish meatballs begins with boiling rice. You can use different types of rice for the meatballs. Both long-grain and round rice varieties work well. I used long grain rice in this recipe.

Wash the rice in 2-3 waters. Place it in a pan of boiling salted water and boil until half cooked. Drain it in a colander. Rinse with cold water. To prepare delicious and juicy fish meatballs in sour cream sauce, you can use either a ready-made fish fillet or a fish carcass as a base. Pass the fish fillet through a meat grinder or grind it in a blender. Place minced fish and rice in one bowl.

Beat in the egg.

Add finely diced onion. If you are preparing fish balls for children, then in order to disguise the onion, it is best to grate it on a fine grater or puree it in a blender.

Add salt and ground black pepper to the fish meatball ingredients. Again, it is advisable not to add black pepper to children's meatballs.

Mix all the ingredients for the minced fish meatballs. This is how the stuffing should turn out.

Prepare sour cream sauce. Grate hard cheese on a medium grater. Place sour cream in a bowl. Add a pinch of salt and grated hard cheese. Add water or milk to make the sauce less thick.

Stir the sour cream sauce.

Prepare a convenient form for baking meatballs. Wet your hands with water. Roll the minced meat into balls. Arrange the meatballs in the form.

It is advisable to place them at some distance from each other so that they do not stick together. Cover the meatballs with sour cream sauce. The sauce should cover the meatballs about halfway.

Bake fish meatballs in sour cream sauce in the oven on the middle shelf for 25-30 minutes.

As soon as you see that the top of the meatballs with rice in sour cream sauce has become golden, remove them from the oven. Place delicious and juicy meatballs in sour cream sauce on plates and serve hot. Potatoes, pea puree, pearl barley, pasta, spaghetti, and buckwheat are suitable as a side dish for meatballs. Enjoy your meal.

Recipe 2: fish meatballs in tomato sauce (with photo)

We bought minced fish. What could you cook that would be both quick and tasty? We had fish balls in tomato sauce for lunch. And the side dish is according to your taste.

Minced fish - 500 g
White bread - 1 slice
Egg - 1 pc.
Onion - 1 pc.
Salt - to taste
Pepper - to taste
Milk – 50 ml
Vegetable oil - 30 ml (as much as it will take)

For the sauce:

Tomato paste - 1-2 tbsp. spoons
Onion - 1 pc.
Flour - 1 tbsp. spoon
Water (boiling water) – 300 ml
Sugar - 1-2 teaspoons
Salt - to taste
Pepper - to taste
Spices (optional) - to taste

Cut the crust off a piece of white bread. Soak the bread in milk.

Place minced fish in a bowl. Beat in the egg. Grate the onion on a fine grater.

Add bread slurry. Salt and pepper.

Mix the minced fish well and beat it.

With wet hands, form fish balls. Heat a frying pan, pour in vegetable oil. Place the meatballs in hot oil and fry until golden on both sides over medium heat.

Transfer the meatballs to the pan. Boil the kettle.

Peel the onion, wash it, finely chop it.

Place onion in a heated frying pan with oil. Sauté over medium heat until translucent (about 2 minutes), stirring.

Add flour. Mix. Add tomato. Mix. Pour in boiling water. Salt, pepper, add spices and bay leaf. Boil.

Pour tomato sauce over fish meatballs.

Place on the fire, cover with a lid and simmer the fish meatballs in tomato sauce over low heat for 7-10 minutes.

Fish meatballs in tomato sauce are ready. Serve with your favorite side dish. Bon appetit!

Recipe 3: fish meatballs in tomato sauce in the oven

We will use ground black pepper, thyme and salt as spices: this way our fish meatballs will remain natural in taste, but at the same time they will be even more appetizing.

We will prepare a deep-tasting, rich sauce for the dish from carrots, onions and tomato paste, after frying the vegetables in a frying pan.

These fish meatballs are perfect even as a dish for a holiday table. The ideal side dish for them would be pasta and fresh vegetables. Let's start cooking fish meatballs in a delicious tomato sauce.

The step-by-step photo recipe for fish and rice meatballs in tomato sauce below will tell you how very simply and affordably you can prepare such a dish at home.

fish fillet – 600 gr
zucchini - 200 gr
rice - 0.5 cups
onions - 1-2 pcs
carrots - 1 pc.
thyme - to taste
fresh herbs - to taste
ground black pepper - to taste
vegetable oil
salt - to taste

Wash the rice thoroughly in cold water and cook according to the instructions on the package until tender.

We wash the fish fillet and grind it in a blender or using a meat grinder.

Mix the minced fish with rice in a deep suitable bowl. Mix the ingredients thoroughly, add the chopped herbs, and add the washed and coarsely grated zucchini.

Salt and pepper the resulting minced meat to taste, knead it again until smooth and begin to form neat small meatballs with wet hands as shown in the photo.

Select a deep suitable form for baking fish meatballs and grease it with vegetable oil. Place all the meatballs in an even layer on the bottom of the pan. Preheat the oven to 180 degrees in advance, place the form with meatballs in it to bake for 20 minutes.

During this time, prepare the tomato sauce. In a deep bowl, mix grated carrots and onions chopped into thin half rings. Lightly fry the ingredients in a frying pan with a few tablespoons of vegetable oil. Add the specified amount of tomato paste, a little thyme, salt and pepper to taste and water to the pan. Mix the sauce and simmer for 5 minutes until slightly thickened.

Place carrots and onions in tomato paste on top of the meatballs in the mold, pour in water so that it covers all the ingredients. Return the pan to the oven and continue baking for another 20 minutes.

We serve the finished dish and serve it to the table with a wide variety of side dishes. Fish meatballs with rice in tomato sauce are ready.

Recipe 4: minced fish meatballs with rice in the oven

If you have leftover rice from yesterday's lunch, but don't feel like eating the same dish for the second day in a row, then there is a great recipe for you.

minced fish - 400 gr
boiled rice - 300 gr
onions - 3 pcs
carrots - 150 gr
greens - 1 bunch
mayonnaise - 2 tbsp.
salt, pepper - to taste
vegetable oil - 4 tbsp.
wheat flour - 2 tbsp.

You can buy minced fish fillet ready-made in the store, but it’s better to cook it yourself. Just grind the fish fillet in a meat grinder or blender. For fish meatballs you will also need cooked rice, onions, spices and herbs. Mayonnaise will make the minced meat more juicy.

For the minced meat, the base of the meatballs, combine all the ingredients in a deep bowl. Place rice, minced fish, finely chopped onion (2 pieces) and greens in a bowl. Add ground black pepper and mayonnaise. Add some salt.

Form meatballs and roll them in flour. Place in a baking dish greased with vegetable oil.

Peel the carrots and onions. Cut the onion into cubes or half rings. Grate the carrots on a coarse grater. Fry everything together in a frying pan in vegetable oil for about 4 minutes.

Place the fried carrots on the meatballs in an even layer.

Bake the fish balls in the oven for about 20 minutes. The oven should be preheated to 200 degrees.

Recipe 5, step by step: fish meatballs in sauce in the oven

Fish meatballs in tomato sauce are a light and nutritious dish that is ideal for dinner. The meatballs are baked in the oven without pre-frying, so they do not contain a lot of oil and, accordingly, extra calories. It is best to serve them with potatoes, rice or other cereals as a side dish. In combination with aromatic tomato sauce, dinner turns out very tasty and satisfying.

fish fillet (cod, hake, sole, pike) 1 kg
white bread (preferably yesterday's bread) a few slices
onions 2 pcs. medium size
3 large cloves garlic
large carrots 1 pc.
chicken egg 1 pc.
pasteurized milk 400 ml
odorless vegetable oil 4 tbsp. l.
tomato juice 250 ml
parsley sprig for decoration
ground black pepper 0.5 tsp.
ground paprika 0.5 tsp.
ground ginger pinch
fish seasoning mixture 0.5 tsp.
fine salt 1 tsp.

First, pour milk over the bread so that it soaks and becomes soft. It is better to use day-old white bread or baguette. If the bread has rough crusts, you can trim them off first. According to the recipe, slices of bread can also be filled with ordinary purified water at room temperature.

While the bread is soaking in milk, let's start with the fish. For this recipe, I used pre-thawed pangasius fillets. Delicious and tender fish meatballs in tomato sauce can, of course, be prepared from other types of fish, for example, hake, sole, whiting, cod, pollock, catfish, pike perch, pike or pink salmon. First defrost the fish at room temperature. Wash the fillet thoroughly and dry it with paper towels. Cut the fish into small pieces to make it easier to chop. Pass the fillet through a meat grinder with medium-sized holes.

Carefully squeeze out excess liquid from the bread. We also grind it using a manual meat grinder and add it to the fish fillet, as required by the recipe.

Let's peel one onion. Wash it in cold running water and cut it into 6 parts. Pass the onion pieces through a meat grinder and add to the rest of the ingredients.

According to the recipe, beat one egg into the resulting mixture. It will help hold the meatballs together so they will keep their shape.

Peel the garlic cloves and pass them through a press specially designed for this purpose. Add it to the minced meat to make the dish aromatic.

Next, salt the minced meat. For a more piquant taste and aroma, add ground paprika, black pepper, and a little ginger. I also used a ready-made fish seasoning mix for this recipe. It contains ground coriander, thyme, parsley and dried leeks. You can use other spices that go well with the fish.

Mix all the ingredients for the minced fish thoroughly until it is homogeneous. Let's leave it for 15 minutes to let it brew.

At this time, prepare the sauce. Let's peel the second onion. Let's cut it into small cubes.

Wash and peel the carrots. According to the recipe, grate it on a coarse grater.

Pour a few tablespoons of clarified oil into the frying pan. Place chopped onions and grated carrots in it. We will saute the vegetables over medium heat until they turn golden and become soft. We will periodically stir the onions and carrots so that they cook evenly.

Then pour natural tomato juice over the vegetables. If you don't have juice, you can dilute 3 large tablespoons of tomato paste with hot filtered water and add the mixture to the vegetables.

Lightly salt the vegetables and add black pepper for spiciness.

Bring the tomato sauce to a boil. Cover the pan with a lid and reduce the heat slightly. We will simmer the aromatic sauce for 5 minutes, then turn off the heat, as indicated in the recipe.

From the finished minced meat we will form small round meatballs with a diameter of 5-6 centimeters. To make it more convenient to work, we will wet our hands in cold water. Place the fish meatballs in a heatproof baking dish. It is better to use a wide mold with a large diameter (30-35 centimeters) so that the meatballs lie in it in one layer.

Now carefully pour the hot tomato sauce over the meatballs. It is advisable that it covers the meatballs completely. Cover the baking dish with a lid or foil.

Place the pan with the meatballs on a medium level in an oven preheated to 200 degrees. We will bake the dish for 30-35 minutes until done.

Garnish the finished dish with a sprig of parsley and serve hot with a side dish of long-grain rice or potatoes.

Recipe 6: steamed fish meatballs for children (step-by-step photos)

They can be prepared in different ways depending on the age of the baby, but we offer you the most ideal option, suitable for children aged 8 months and older!

Non-oily fish (pure cod fillet) 300 grams
Short grain rice (boiled until fully cooked) 5–6 tablespoons (100–120 grams)
Chicken egg 1 piece
Onion 1 piece (medium)
Wheat flour (sifted) 2 tablespoons
Vegetable oil half a teaspoon

To prepare a wonderful children's lunch or dinner, take fresh cod fillet, rinse it thoroughly under running cold running water, dry it with paper kitchen towels, place it on a cutting board, cut into small pieces up to 3-4 centimeters in size and remove small bones from them using tweezers, If there are any.

Grind the cod pieces with onions in any convenient way, for example, twice using a stationary or electric meat grinder. You can also use a blender or food processor, but in this case you should grind carefully so that you don’t end up with too thin a paste. It is better to first chop the fish in one of these kitchen appliances, and then separately the onion, which should then be squeezed out of excess juice.

Then we put the chopped products into a deep bowl. There we also put a raw chicken egg without a shell, some fairly boiled short-grain rice, a couple of tablespoons of sifted wheat flour for viscosity and salt to taste, which you shouldn’t overdo! Mix everything with a tablespoon until a homogeneous consistency, put the rest of the necessary products on the countertop and proceed to the next step.

And by chance, a small pike weighing a little more than 1.5 kilograms ended up at my disposal. The most difficult thing was to gut it and clean it of scales. My husband came to the rescue, and I did not participate in the most difficult operation. By the way, the head, tail, fins and ridge will go perfectly in fish soup, complementing a trout or salmon soup set. But when removing the gills, be careful: they are so spiny!

After the pike was gutted and removed from the backbone, I was left with 800 grams of clean meat. This is enough for 50 meatballs. We will also need:

Milk – 200 g

Bread (or ready-made crackers) – 250 g

Onion – 2 small onions

Butter – 60 g

Salt and black pepper to taste.

For frying, flour and vegetable oil.

For sour cream sauce:

Sour cream – 150 g

Tomato paste - heaped tablespoon

Garlic – 3-4 cloves

Thyme - sprig

Grind the bread in a blender. And then soak the crumbs in milk.

The onion can also be chopped in a blender, but if you grate it, the meatballs will be even more tender.

We pass the pike along with the butter through a meat grinder with a fine grid or use a blender. I don’t remove the skin, there’s so much useful stuff in it, it won’t be noticeable in the meatballs. But this is at your discretion.

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Mix bread squeezed out of milk, pike and onion, salt and pepper. Place in the refrigerator for at least two hours. There will be a lot of meatballs, so it’s better to immediately prepare trays for freezing: for example, small trays that will fit in the freezer. I line the tray with a freezer bag to keep the meat from freezing. And then I pack it in the same bag. Place them for freezing at a distance from each other so as not to stick together.

To make it easier to sculpt, wet your hands in a large bowl of water. Make balls the size of a walnut. You need about 5-6 pieces per serving. What is not needed, we put it in the freezer to cook next time. No need to defrost. You can then simply put it in a frying pan without dredging it in flour. Or bake in the oven at 160 degrees for about 15 minutes.

Prepare the sauce: mix sour cream, tomato paste, grated garlic, thyme leaves. Add 4-5 tablespoons of hot water (so that the sour cream does not curdle)

Heat a frying pan, pour in vegetable oil - 3-4 tablespoons. And roll the meatballs in flour just before putting them in the frying pan.

Fry until golden brown.

Pour in the sauce and simmer under a closed lid for 10-15 minutes over medium heat.

You can serve pene type pasta as a side dish for the tender meatballs; it goes well with rice and vegetables.

Bon appetit!

Liliya Matveeva

The choice of fish for meatballs is also important, as it will also affect their taste. In principle, for preparing fish meatballs, like meatballs, different types of red and white sea fish are suitable - salmon, cod, trout, hake, Argentinean, mackerel, sole, etc.

Lovers of river fish can treat themselves to fish balls made from pike perch, pike, catfish, and silver carp.

And now I suggest you see how to cook delicious fish meatballs in sour cream sauce step by step.

Ingredients:

Long grain rice - 70 gr.,
Fish fillet - 400 gr.,
Chicken eggs - 1 pc.,
Onions - 1 pc.,
Salt - to taste
Black pepper (ground) - a pinch,
Sour cream from 20% fat - 1 glass,
Water or milk - half a glass,
Hard cheese - 100 gr.,

Fish meatballs in sour cream sauce - recipe

Cooking fish meatballs begins with boiling rice. You can use different types of rice for the meatballs. Both long-grain and round rice varieties work well. I used long grain rice in this recipe.

Beat in the egg.

Add finely diced onion. If you are preparing fish balls for children, then in order to disguise the onion, it is best to grate it on a fine grater or puree it in a blender.

Add salt and ground black pepper to the ingredients. Again, it is advisable not to add black pepper to children's meatballs.

Mix all the ingredients for the minced fish meatballs. This is how the stuffing should turn out.

Prepare sour cream sauce. Grate hard cheese on a medium grater. Place sour cream in a bowl. Add a pinch of salt and grated hard cheese. Add water or milk to make the sauce less thick.

Stir the sour cream sauce.

Prepare a convenient form for baking meatballs. Wet your hands with water. Roll the minced meat into balls. Arrange the meatballs in the form.

It is advisable to place them at some distance from each other so that they do not stick together. pour in sour cream sauce. The sauce should cover the meatballs about halfway.

Bake fish meatballs in sour cream sauce in the oven on the middle shelf 25-30 minutes.

Once you see the top is golden, remove them from the oven. Place delicious and juicy meatballs in sour cream sauce on plates and serve hot. Potatoes, pea puree, pearl barley, pasta, spaghetti, and buckwheat are suitable as a side dish for meatballs. Enjoy your meal.

Fish meatballs in sour cream sauce. Photo

Good sea fish today costs more than beef tenderloin. It's time to remember our native river. But she’s just very bony. A great way out is to make meatballs.

The most difficult thing was to gut it and clean it of scales. When removing the gills, be careful: they are so spiny!

After the pike was gutted and removed from the backbone, I was left with 800 grams of clean meat. This is enough for 50 meatballs. We will also need:

Milk – 200 g

Bread (or ready-made crackers) – 250 g

Onion – 2 small onions

Butter – 60 g

Salt and black pepper to taste.

For frying, flour and vegetable oil.

For sour cream sauce:

Sour cream – 150 g

Tomato paste - heaped tablespoon

Garlic – 3-4 cloves

Thyme - sprig

Grind the bread in a blender. And then soak the crumbs in milk.

The onion can also be chopped in a blender, but if you grate it, the meatballs will be even more tender.

Prepare the sauce: mix sour cream, tomato paste, grated garlic, thyme leaves. Add 4-5 tablespoons of hot water (so that the sour cream does not curdle)

Heat a frying pan, pour in vegetable oil - 3-4 tablespoons. And roll the meatballs in flour just before putting them in the frying pan.

Fry until golden brown.