Meatballs recipes

Chicken meatballs with cheese

Minced meat ingredients:

• 500 g chicken fillet,
• 1 medium sized onion,
• 70 g rice
• 80 g hard cheese,
• 1 teaspoon spice mixture (parsley, dill, basil)
• salt to taste
• pepper to taste
• 1 egg
• 1 glass of meat broth.

Sauce Ingredients:

• 3 art. tablespoons of vegetable oil
• 1 teaspoon sweet paprika
• 0.5 tsp spices (basil, parsley, dill),
• on the tip of a knife ground black allspice,
• 1 st. a spoonful of wheat flour
• 2 tbsp. spoons of sour cream
• salt to taste.

Pass the chicken breast fillet through a meat grinder or grind with a blender. Cut cheese into cubes. Finely chop the onion. Sort the rice and rinse several times in cold water. Boil until half cooked in salted water. Cool down. Transfer the minced chicken, cheese, rice, dry mixture of herbs into a cup. Add salt, pepper, ground pepper to taste. Mix all ingredients thoroughly. Break an egg into a cup and knead well. Pour water into a separate bowl to wet your hands in it. With wet hands form small round meatballs. Put them in a pre-greased baking dish with vegetable oil.

Then prepare the sauce. To do this, pour vegetable oil into a frying pan heated over low heat and add wheat flour in small portions to it. Saute flour until creamy. Then carefully pour the meat broth into the flour, add spices, dry herbs, salt and pepper. Boil over low heat for 8-10 minutes. During this time, the sauce should thicken slightly. A minute before removing the pan from heat, add sour cream. Stir. Pour the meatballs with the prepared sauce, completely covering them, and bake in an oven preheated to 180 degrees for 15-20 minutes until the meatballs are completely cooked. Serve the finished dish with potatoes (mashed, fried), stewed vegetables, boiled rice or pasta. These meatballs can also be eaten without a side dish.

Meatballs “Baby” in milk

Ingredients:

• 500 g of meat,
• 1 head of onion,
• 150 g rice
• salt to taste
• pepper to taste
• 2 tbsp. spoons of flour
• about 1 liter of milk.

Boil rice in salted water. Rinse it with water. Finely chop the onion. Turn the meat through a meat grinder and cook the minced meat by adding finely chopped onion and rice to it. Salt, pepper lightly and knead the minced meat thoroughly. Cover the cup with meat with cling film and put it in the refrigerator – “ripen”. It is enough to hold it for 30-40 minutes.

Take the minced meat out of the refrigerator and form small meatballs out of it. Put them in a baking dish. Lightly salt the milk and pour it over the meatballs so as to completely cover the meatballs. Put the mold in an oven preheated to 150 degrees for 45-50 minutes. Then pull out the mold and drain most of the milk from the meatballs. Add to it 2 tbsp. spoons of flour and boil it. Pour the milk sauce into a mold with meatballs, turn on the bottom heat in the oven. Put the mold in the oven and bring the meatballs to readiness within 10 minutes. Serve delicious meat balls with pasta, potatoes or any other side dish.

fish meatballs

Ingredients

• 500 g fish fillet (it is best to take hake or cod fillets),
• 75 ml tomato paste,
• 100 g onion (1 medium onion),
• 1 egg
• 75 ml vegetable oil,
• 70 g white bread,
• half a glass of milk.
• lemon juice, sugar, salt, herbs, spices – to taste.

Pour milk over the bread and let it soak properly. Finely chop the greens. Pass the fish fillet through a meat grinder along with squeezed bread. Add herbs, spices, salt, egg and knead thoroughly. Form small meatballs, place in a mold and refrigerate. At this time, fry the onion in vegetable oil until golden brown. Dilute tomato paste in 120 ml of boiling water. Add some lemon juice to the tomatoes. Pour tomato juice into the pan with onions. Remove the meatballs from the refrigerator. Pour them with ready-made sauce and put on medium heat. Simmer for half an hour. Serve with garnish and sauce.

Meatballs with mushrooms

Ingredients:

• 400 g pork and beef mince,
• 200 g champignons,
• 1 medium onion
• 50 g hard cheese,
• 2 cloves of garlic
• half a cup of rice
• half a glass of water
• 3 art. spoons of sour cream (20%)
• 1 glass of tomato juice
• 1 teaspoon of sugar
• ground black pepper to taste
• salt to taste
• fresh herbs to taste.

Boil and cool the rice. Finely chop the onion. Cut mushrooms into medium pieces. (You can use a blender to chop onions and mushrooms). Grate cheese on a fine grater.

Minced meat ready (store or homemade) thoroughly knead until smooth. Add to it a mixture of mushrooms and onions, rice, cheese, pepper, salt, herbs (dill). Thoroughly knead the minced meat. Wet your hands with water and shape into medium-sized meatballs. Transfer to an ovenproof dish.

Prepare the sauce. Pour a teaspoon of sugar into a glass of tomato juice (preferably homemade) and mix. Then add sour cream to it. Mix again. Pour half a glass of cold water, slowly pour flour into it and mix well until a homogeneous mass is obtained. Flour can be replaced with starch.

Combine water with flour and tomato-sour cream mixture. Stir and pour the meatballs, completely covering them with sauce. Cover with foil and place in preheated oven. Bake at 180 degrees for an hour. Pull out the form with meatballs. Remove foil. Serve hot with boiled buckwheat or mashed potatoes. Top the garnish with meatball gravy.

Meatballs in tomato

Ingredients;

•  500 g minced meat (it is better to use pork and beef),
• 1 teaspoon of sugar
• 0.5 l of water,
• spices (coriander, pepper), salt – to taste,
• 2-3 pcs. bay leaf,
• 3 art. spoons of tomato paste
• 2 tbsp. spoons of flour
• 150 g rice
• 2 medium onions
• 2 medium carrots
• 1 egg
• vegetable oil (for frying).

Sort the rice and boil in salted water until half cooked. Then drain the liquid and rinse under running water. Finely chop the onion. Grate carrots on a fine grater. Transfer the minced meat into a cup, add carrots, half the volume of onions, salt, spices to it. Knead the dough and add one raw egg to it. Mix thoroughly again. Form meat balls, roll them in flour and fry in hot vegetable oil until golden brown. Then pour the meatballs with the rest of the onion and simmer for a few minutes.

Prepare the sauce by mixing tomato paste with 0.5 liters of boiled water, sugar, salt, spices and flour. After that, pour the meatballs with the resulting sauce and simmer over medium heat for 40-45 minutes. Then turn off the heat and let the dish brew for another 10-15 minutes. Serve with your favorite side dish.

For the preparation of dietary meatballs according to this recipe, replace the minced pork and beef with minced poultry meat (turkey or chicken fillet).

Meatballs with vegetables “Two in one”

Ingredients:

• 300-400 g beef,
• 200 g pork
• 2 medium onions
• 3 large carrots
• 1 egg
• 0.5-0.7 kg of fresh cabbage,
• 2 tbsp. spoons of tomato paste
• 0.5 l of water,
• salt, pepper – to taste,
• 2-3 pcs. bay leaf,
• 1-2 pcs. allspice peas,
• 0.5 cup rice
• 50 g butter or ghee.

Rinse rice with cold water and pour boiling water over it. Give it time to swell for 20-30 minutes.
Prepare minced meat by scrolling the meat and onions through a meat grinder. Salt, pepper. Add pic. Mix. Crack in a raw egg. Thoroughly knead the minced meat.

Grate carrots on a large or medium grater. Shred the cabbage. Mix vegetables.

Put the butter in a saucepan and melt it on the fire. Form meatballs with wet hands. Put them on the bottom of the pot. Sprinkle with carrot-cabbage mixture. Put another layer of meat balls on the vegetable “pillow” and cover with carrots and cabbage again.

Dilute tomato paste in water. Add salt, spices. Pour the meatballs with this sauce, completely covering the contents of the pan. If the sauce is not enough, add boiled water to the required amount. Put allspice in the pot. Place the saucepan over medium heat, bring to a boil, reduce heat and simmer for 45-50 minutes. Readiness of the dish to check the condition of rice and vegetables.

A few minutes before removing the meatballs from the heat, put a few bay leaves in the pan.

Meatballs in eggplant sauce

Ingredients:

• 0.5 kg of meat,
• 30 g white cabbage,
• 2 tbsp. spoons of dry milk
• 1 onion
• 1 bunch of parsley
• 1 bunch of green onions
• breadcrumbs,
• 50 g of rice.
• vegetable oil for frying,
• salt to taste
• 3 eggplants
• 2 tbsp. spoons of tomato paste
• 4 garlic cloves,
• 1 head of onion,
• 0.5-0.8 cups of broth,
• 1 teaspoon sweet paprika
• 0.5 teaspoon pepper mixture,
• salt.

Boil rice. Rinse under running water and cool. Wash the eggplant, place on a baking sheet and bake in the oven until soft. Cool, then remove the peel from them and cut into small pieces or chop with a blender. Peel and finely chop the onion and garlic. Put a pan on the fire, pour a little vegetable oil into it (preferably odorless), add onion, paprika, chopped eggplant pulp, spices, broth and tomato paste. Mix everything and simmer for 5-7 minutes.

Meat (it is best to use pork neck) cut into pieces and pass through a meat grinder along with cabbage and onions. Add finely chopped greens, milk powder, spices, salt, rice. Mix well and let stand for half an hour. Form meatballs and place them in a baking dish. Pour in eggplant sauce. Put in an oven preheated to 180 degrees for 30-35 minutes. These meatballs can also be cooked on the stove.