Pour milk over a slice of loaf and hold until softened - until all the milk is absorbed.
Peel the onion and garlic. Chop the vegetables - cut or grate on a fine grater. I like the second method better - grating, so the minced meat ends up with a more uniform consistency - so I put all this “gruel” into minced meat.
Next, season the minced meat with salt and black pepper to taste, add a little dried parsley and add the loaf swollen in milk. Mix everything very thoroughly and even beat it a little - just throw the meat mass with little effort on the table a couple of times (6-8). You will see - from such a simple procedure the minced meat will become dense and homogeneous.
Then the time will come to form it into small, walnut-sized (no larger) meat balls - meatballs. To make rolling meatballs easier, wet your hands with water from time to time.
Then roll the meatballs in ground breadcrumbs, so as much as sticks is enough. You can, of course, replace the crackers with just flour... here the choice is yours - you can do it this way or that way.
The next step will be to briefly fry our meatballs in heated vegetable oil. Fry on each side for a short time, just until a beautiful golden brown crust forms.
After frying, set them aside for some time while the aromatic gravy is prepared.
In a deep saucepan, melt the butter, then add the flour.
Constantly stirring with a whisk (to avoid the formation of lumps), fry the flour until beautiful Brown. Do not overcook, otherwise a burnt taste will appear.
Now it’s time to add hot broth (vegetable or meat according to the type of minced meat chosen) - only a little at a time, after each addition, thoroughly stirring with a whisk until smooth so that no lumps form.
Adjust the amount of liquid at your discretion to the desired thickness of the gravy.
Taste for salt and pepper and, if necessary, adjust to your taste. In principle, this is a ready-made gravy, but... I never stop there and flavor it with a few more ingredients - tomato sauce and cream.
I use my own tomato sauce from summer supplies. But it can be prepared at any time of the year... because now it’s not a problem to buy fresh tomatoes and herbs.
Just peel the tomatoes (standard: scald - cool - pull off the skin), chop (no need to finely). Then transfer to a baking pan, adding onions, garlic, basil leaves and thyme... ah! Well, adding salt, black pepper, a little butter and red wine. All this beauty needs to be baked in the oven for about 45 minutes, then chopped and rubbed through a strainer (to get rid of tomato seeds). That's it, this aromatic sauce is ready for use. You can freeze it, and, after sterilizing it a little, store it in the refrigerator until you need it (which is what I actually do).
And the end result is a juicy, aromatic and satisfying dish!
Serve immediately, sprinkled with chopped parsley if desired.
And may it be as delicious for you as it is for us. Bon appetit!
For the meatballs:
- 500 g lean ground beef;
- 1/2 cup rice;
- 5-6 bay leaves;
- a few peas of black allspice;
- ground black pepper - to taste;
- salt - to taste;
- 1/2 cup flour.
For the tomato sauce:
- 2 large carrots;
- 3 tomatoes (about 300 g);
- 2 onions;
- fresh dill (parsley, green onions);
- sunflower oil - for frying;
- salt - to taste.
Prepare the ingredients: place a pan of salted water on the stove and bring the water to a boil, add the rice and cook until half cooked. Then drain the rice in a colander and let it cool slightly.
Boil another saucepan of water. Cut the skin of each tomato crosswise and place them in boiling water for 5 minutes. Then remove the tomatoes and place them in cold water to cool.
On the stove over medium heat, heat a large skillet with 2 to 3 tablespoons of oil. Peel the onion, cut it into half rings, place it in a frying pan and fry until golden color and softness, stirring occasionally.
Peel the carrots and grate them onto a coarse grater, add them to the onions in the frying pan, stir and simmer the vegetables together for 8-10 minutes.
Meanwhile, remove the skin from the cooked tomatoes, cut them into pieces and grind in a blender. Add the resulting tomato to the frying pan, and also add salt, pepper and a teaspoon of sugar.
Also, wash and chop the fresh dill and add it to the pan too. Stir everything and bring to a boil, reduce heat and let the sauce simmer for 10 minutes, then turn off the heat.
Now it's time for the meatballs. Place the minced meat in a bowl, season with salt and ground pepper. Add cooked rice and mix everything well with your hands.
Form meatballs with your hands (to prevent the meat from sticking to your hands, wet them periodically with cold water). Place cooked meatballs on a floured tray.
Heat a frying pan with 2-3 tablespoons of oil. Place the flour in a small bowl and roll the meatballs in it.
Fry the meatballs on each side in a preheated frying pan until crispy.
Take a cast iron skillet, Dutch oven or roasting pan (or just a saucepan without plastic handles) that is suitable for baking meatballs in the oven. Place a few peppercorns and bay leaves on the bottom of the baking dish.
Transfer the fried meatballs to the pan. Then pour the carrot-tomato sauce over your meatballs, close the pan with a lid, preheat the oven to 180 degrees C and cook the meatballs in the oven for about 45 minutes.
Serve the meatballs hot with the side dish of your choice and top with the onion, carrot and tomato sauce. Let me remind you once again that best choice in addition to the oven-baked meatballs, there will be mashed potatoes.
Bon appetit!
Meatballs with gravy are a popular and simple dish that the whole family will love.
This dish does not require many ingredients, and the preparation process is quite simple.
Meatballs with gravy are served as an addition to the side dish, turning it into a flavorful and juicy dish.
Let's talk about how to cook meatballs with gravy and reveal all the secrets of this dish.
Meatballs with gravy - basic cooking principles
How to cook meatballs with gravy so that the dish turns out aromatic, tender and tasty? Meatballs are made from any meat or fish. It is better to make minced meatballs yourself. Firstly, you will be confident in the quality of the product, and secondly, you will be able to add the meat that you like to the minced meat.
Rice, soaked bread, onions, vegetables, flour and eggs are added to the prepared minced meat. Then mix the minced meat thoroughly with your hands until smooth. With wet hands, take some minced meat and form small balls from it. By the way, meatballs can be prepared for future use. The formed balls are placed on a board and frozen.
Meatballs are cooked in a frying pan or placed in a refractory dish, poured with sauce and sent to the oven. The basis for the gravy can be tomato paste, sour cream, ketchup, milk or mayonnaise. To make the gravy aromatic, add spices and chopped fresh herbs.
Meatballs are best served with a side dish. It is advisable to let the finished dish sit for some time before serving. We offer you a selection best recipes, how to cook meatballs with gravy.
Recipe 1. Meatballs with gravy in the oven
Ingredients
minced meat - 300 g;
rice - a glass;
black pepper;
broth - liter;
cream - 200 ml;
carrots - 4 pcs.;
tomato paste - 80 ml;
onion - 4 heads;
flour - 30 g.
Cooking method
1. Pass fresh meat through a meat grinder or take ready-made minced pork and beef. Pepper it, add salt and mix well.
2. Measure required amount rice cereal. Wash it well under running water and boil until half cooked.
3. Combine minced meat with boiled rice and mix.
4. Peel the onion, apple and carrot. Finely chop the onion. Coarsely grate the carrots and apple. Add half the vegetables and an apple to the minced meat. Beat the egg, pour into the minced meat and mix it well with your hands. Take a little at a time and form it into small balls.
5. Place flour on a flat plate. Dip each meatball in flour and place in a baking dish.
6. Fry the remaining vegetables in hot oil until golden brown. Add flour and mix well. Fill everything with cream, put tomato paste, stir and simmer everything together for a few minutes. Pour in the broth. Bring the gravy to a boil, add pepper and salt.
7. Pour the gravy over the meatballs and place the pan in the oven for 25 minutes. Cook the dish at 180 C.
Recipe 2. Meatballs with tomato sauce in the oven
Ingredients
300 g minced meat;
2 cloves of garlic;
onion head;
a pinch of black pepper;
carrot;
two pinches of salt;
A glass of tomato juice;
a pinch of sugar.
Cooking method
1. Add a beaten egg to the minced meat, season it with salt and pepper and knead well. Any minced meat is suitable for this dish. With wet hands, take some minced meat and form it into a small ball. Continue making meatballs until all the minced meat is gone.
2. Peel the onion and cut into rings. Cut the peeled carrots into not too thick slices.
3. Take a heatproof pan. Place half of the onion rings on the bottom. Place half of the carrots on top of it. Place meatballs on carrot layer. Scatter the remaining vegetables over the meatballs. Season with salt and pepper.
4. Peel the garlic cloves and chop them as finely as possible. Add garlic to tomato juice, add salt, sugar and stir.
5. Pour the prepared gravy over the meatballs. Place the mold in the oven for half an hour. Cook the meatballs at 180 C. Serve as a side dish, sprinkled with herbs.
Recipe 3. Meatballs with vegetable sauce
Ingredients
800 g minced pork and beef;
vegetable oil;
four eggplants;
four slices of stale bread;
red hot pepper;
two green bell peppers;
700 g of fresh firm tomatoes;
black pepper;
head of garlic;
a large bunch of basil;
200 g canned tomatoes in their own juice.
Cooking method
1. Wash the eggplants, wipe with a paper towel and cut into bars one and a half centimeters wide. Fry them in hot oil until soft and place on a napkin.
2. Bell peppers wash, remove seeds and cut into strips lengthwise. Fry the peppers in the same pan where you fried the eggplants. Transfer the roasted peppers to a plate.
3. Scald the tomatoes with boiling water and remove the thin skin. Chop the pulp into cubes.
4. Soak the bread in milk or water, squeeze and add to the minced meat. Rinse the greens, dry and chop. Add to the minced meat, beat in the egg, pepper and salt. Mix well. With wet hands, take a little minced meat and form meatballs the size of a small nut.
5. Roll the meatballs in flour and fry on all sides until golden brown.
6. Place the peppers and tomatoes in a saucepan and simmer over medium heat for about seven minutes. Add canned tomatoes, mashed with a fork, salt, sugar and spices. Stir and continue simmering for another five minutes. Add chopped garlic and herbs to the sauce. After a minute, remove the saucepan from the heat.
7. Place a layer of fried eggplants on the bottom of a deep frying pan. Place the meatballs on top and place another layer of eggplant on top. Pour gravy over everything and put on fire. As soon as it starts to boil, cover with a lid and simmer over low heat for a quarter of an hour. Serve with a side dish of rice, pasta or vegetables.
Recipe 4. Meatballs with gravy in a frying pan in French
Ingredients
For the meatballs:
700 g mixed minced meat;
ground black pepper;
two eggs;
five cloves of garlic;
a few sprigs of parsley
for the gravy:
70 g smoked brisket;
parsley and dill;
100 g boiled smoked ham;
80 ml vegetable oil;
two tomatoes;
ground black pepper;
onion head;
200 g pitted olives;
half a liter of meat broth;
flour - 30 g.
Cooking method
1. Place the minced meat in a bowl, add chopped parsley, crushed garlic and a beaten egg. Salt, pepper and mix the minced meat thoroughly, beating it lightly.
2. Take a little minced meat with wet hands and form small meatballs from it. Dip each in flour and place in the refrigerator.
3. Cut the lard into thin slices. Chop the ham into small pieces. Peel the peeled onion and finely chop it. Cut fresh tomatoes into slices.
4. Place the frying pan on high heat, pour in the oil and heat it well. Fry the meatballs until lightly browned. Remove cooked meatballs to a plate.
5. Place slices of lard in a frying pan and fry on both sides. Now add the ham and fry for two minutes. Add onions and tomatoes to the pan. Season with pepper and dust with flour. Stir and fry everything together for four minutes.
6. Pour the meat broth over everything and wait until the gravy starts to boil. Place the meatballs into the boiling sauce; when it boils again, turn the heat down to low, cover and simmer for half an hour.
7. Rinse the olives, finely chop the greens. Add the olives to the sauce and simmer for another five minutes. Sprinkle everything with herbs and turn off the heat. Serve meatballs as an addition to any side dish.
Recipe 5. Swedish meatballs with gravy in a frying pan
Ingredients
minced beef - half a kilogram;
two slices of stale bread;
100 ml cream;
400 ml broth;
bulb;
a pinch of nutmeg;
ground black pepper.
Cooking method
1. Peel the onion and finely chop it. Fry the onion in hot vegetable oil.
2. Soak the bun in milk and squeeze. Mix minced meat with bread, nutmeg, salt and pepper. Add fried onions to this. Knead the minced meat thoroughly, beating it lightly.
3. Take some minced meat with wet hands and form it into meatballs the size of a small nut. Fry them in the pan where the onions were fried, stirring so that they are evenly fried on all sides.
4. Combine the broth with cream, add flour and beat everything with a blender. Fill in cream sauce meatballs, cook for a couple of minutes from the moment of boiling. Serve meatballs with gravy with any side dish.
Recipe 6. Chicken meatballs with Strogonavian gravy
Ingredients
half a kilogram of minced chicken;
100 ml sour cream;
80 g breadcrumbs;
one and a half glasses of meat broth;
bulb;
50 ml vegetable oil;
two pinches of salt;
a pinch of ground black pepper.
Cooking method
1. Peel the onion, wash it and cut it into four parts.
2. Rinse the chicken fillet, dry it with napkins and cut into pieces.
3. Grind the onion and meat in a meat grinder.
4. Pour breadcrumbs into the minced meat, add an egg, pepper, salt and mix well, beating it lightly. Form meatballs from the prepared minced meat.
5. Place meatballs in heated vegetable oil and fry them until golden brown on all sides.
6. Pour broth over the meatballs and simmer them for a quarter of an hour. Add sour cream, heat for a couple of minutes and remove the pan from the heat. Serve as an addition to any side dish.
Recipe 7. Fish balls with gravy in the oven
Ingredients
50 g white bread pulp;
carrot;
500 g minced fish;
a bunch of green onions;
7 black peppercorns;
a bunch of dill;
30 ml milk;
30 g each of ketchup and mayonnaise;
onion head;
half a liter of purified water.
Cooking method
1. Place minced fish in a deep bowl and mash with a fork.
2. Crumble the white bread crumb and pour milk. Leave for five minutes, then squeeze out and add to the minced fish. Add salt and stir.
3. Peel the onion and chop it as finely as possible. Add the onion to the minced meat and mix well with your hands.
4. Grease a baking sheet with oil. With wet hands, form small meatballs and place them on a baking sheet.
5. Peel the carrots and chop finely. Add chopped green onions and dill to the carrots. Pour mayonnaise and ketchup over everything, add salt, add flour and mix. Pour in water in a thin stream and stir again.
6. Pour the resulting mixture over the meatballs. Add black peppercorns and place the pan in the oven for forty minutes. Cook meatballs at 150 C. Serve with a vegetable or rice side dish.
Recipe 7. Meatballs in garlic-tomato sauce
Ingredients
For the meatballs:
half a kilogram of minced meat;
black pepper;
three eggs;
100 g of white stale bread;
parsley;
100 g milk;
For the gravy:
3 cloves of garlic;
two onions;
liter of filtered water;
50 ml tomato paste;
80 ml lean oil.
Cooking method
1. Soak a stale bun in milk, squeeze it out and add it to the minced meat. Add finely grated cheese, chopped parsley, salt, eggs and pepper here. Mix the minced meat with your hands. Make meatballs from the minced meat, no larger than a nut.
2. Peel the onion and garlic cloves and chop them as finely as possible. Fry the chopped vegetables in heated vegetable oil, stirring, until golden brown.
3. Boil a liter of drinking water in a kettle. Pour it into a deep saucepan, add salt and mix with tomato paste.
4. Pour the resulting sauce over the fried onions and garlic. Once the mixture comes to a boil, add the meatballs. Cover with a lid and simmer over low heat for forty minutes.
If you use store-bought minced meat, pass it through the meat grinder again so as not to spoil the consistency of the meatballs.
If the gravy is too thin, add a little flour and boil again.
To prevent the minced meat from sticking to your hands, soak them in water.
Add dried herbs immediately to the sauce, and add fresh herbs at the end of cooking.
To make the meatballs juicy, add more onion to the minced meat.
Dear readers!
Meatballs with gravy are an excellent second course for lunch or a hearty dinner. Meatballs can be cooked with various gravies, today I suggest cooking them with vegetable gravy. The meatballs turn out juicy and very tasty.
INGREDIENTS:
For minced meat:
- 500 g meat
- 2 onions
- 2 cloves garlic
- 2 eggs
- pepper or spices for minced meat
For the gravy:
- 3-4 tomatoes or 4-5 tbsp. spoons of tomato sauce
- 1 carrot
- 2 onions
- 2 cloves garlic
- 1 tbsp. spoon of flour (optional)
- greens (dill, parsley...)
- sugar (optional)
- 1 glass of water
You will also need:
- 3-4 tbsp. spoons of flour for breading
- vegetable oil
Minced meatballs
PREPARATION:
If we prepare the minced meat ourselves, we grind the meat through a meat grinder.
Peel the onion and garlic, wash it, finely chop the onion, pass the garlic through a garlic press or finely chop it.
Wash the greens and finely chop.
If we use tomatoes, wash them, remove the skin, after cutting them crosswise on top and pouring boiling water over them. We cut the tomatoes into cubes.
Carrots, peel, rinse and grate on a coarse grater.
Prepare the minced meat:
Add 2 chopped onions, 2 cloves of garlic to the twisted meat, beat in the eggs, salt and pepper to taste. Mix everything well and form medium-sized meatballs. I missed something today and made them a little more than usual.
Roll the formed meatballs in flour and fry in vegetable oil.
Preparing the gravy:
Fry half of the remaining onion in vegetable oil until golden brown. Add carrots to it, fry for about 5 minutes. If you like the gravy to be thick, you can add a small spoonful of flour and fry it along with the vegetables.
Then add the tomatoes, salt, you can add sugar if the tomatoes are very sour and simmer for another 2 minutes.
Add 1 cup of boiled water to the overcooked vegetables and bring to a boil.
Meatballs in the oven- These are round balls of minced meat with rice, baked in tomato sauce.
Delicious and tender meatballs in a sour sauce will not leave anyone indifferent!
In addition, cooking meatballs has a number of advantages - cooking them is a pleasure, the cooking process does not take much time, and meatballs go well with any side dish you like - pasta, porridge, potatoes. And thanks to the oven cooking method, the meatballs remain nutritious and full of nutrients!
What you will need to cook meatballs in the oven:
products for meatballs
for meatballs:
- 1 kg minced pork and beef;
- 1 raw egg;
- 1/3 cup uncooked rice;
- 1 onion;
- 2 cloves of garlic;
- salt;
- ground pepper.
for the sauce:
- 1 onion;
- 3 cloves of garlic;
- 4 medium ripe tomatoes;
- 5 tablespoons of mayonnaise;
- Provencal herbs;
- vegetable oil.
How to cook meatballs in the oven?
First of all, boil the rice. To do this, pour boiling water over the rice, add salt and cook until done.
boiled rice
Peel the onion and garlic. Finely chop.
chopped onion and garlic
Place ground pork and beef in a large bowl. Add chopped onion, chopped garlic, beat in the egg. Salt and pepper.
cooking minced meat
Add cooled boiled rice. Mix thoroughly.
Form meatballs with your hands round shape and place in a greased baking dish.
formed meatballs
Place the meatballs in the preheated oven for 15-20 minutes.
Meanwhile, prepare the sauce.
Fry in a hot frying pan with vegetable oil finely chopped onion.
Cut the tomatoes into small pieces and add to the pan.
frying onions and tomatoes
Simmer for a few minutes. Pour in mayonnaise with chopped garlic and add dry Provencal herbs to your taste. If necessary, add a little water or meat broth.
preparing sauce for meatballs
Remove the meatballs from the oven and pour the tomato sauce over them. Bake in the oven at 180-200 degrees for another 15 minutes.
