Minced meat balls: meat balls with creamy gravy

Minced meat balls are excellent when mixed with any kind of gravy: creamy, mushroom or tomato. Now I will tell you how to cook meatballs with a fragrant tomato sauce.

Minced meat balls: ingredients
FOR BITS
FOR GRAVY
Minced meat balls: recipe for making

Minced meat balls: ingredients

FOR BITS

500 (500) g – minced meat (of your choice)
50 (50) g – loaf (snow-white)
3 (three) pieces – onions (onions)
100 (100) ml – milk
4 (four) tbsp. spoons - flour
1 (one) piece – egg (chicken)
2 (two) tbsp. spoons – oil (vegetable)
Salt and dark ground pepper - to taste

FOR GRAVY

250 (two hundred 50) ml – water
2 (two) tbsp. spoons - tomato
1 (one) piece – carrots
2 (two) pieces – onions (onions)
2 (two) tbsp. spoons – oil (vegetable)
Salt and basil - to taste
Herbal mixture - to taste

Minced meat balls: recipe for making

Take whatever minced meat you like (beef, chicken, pork). I took pork
Dip the loaf in milk
Chop onion
Add the softened loaf, which was in milk, to the onion, grind everything in a blender
Add this mass to the minced meat. Send an egg, salt and pepper there
Mix everything well
Form the minced meat into balls, then roll in flour
Place the meatballs in a heated frying pan with oil and fry on both sides until golden brown.
Place the fried meatballs in a baking dish
Next are the ingredients for gravy. Finely chop the onion. Coarsely grate the carrots. Fry them over medium heat in a frying pan with oil
Add tomato paste
Pour in water, simmer for 10 minutes. Add salt.
Add spices to your own taste. I usually take basil and cornflower
Fill the meatballs with tomato sauce
Place our meatballs in a preheated oven at 180 degrees and bake for half an hour.

Minced meat balls go well with any side dish!

Choose at your discretion: mashed potatoes, rice, French fries! Meatballs differ from cutlets visually and in the method of production, as you saw. They are constantly round and are usually stewed, not fried or baked.

Be sure to garnish the dish with a sprig of dill or any other of your favorite herbs before serving!

Minced meat balls: the best recipes

Minced meat balls trace their history back to Rus' from the time of Peter the Great. There was no modern equipment at that time. Therefore, the meat was chopped to a greater extent with a knife. Then kitchen hatchets appeared. They were the most comfortable to work with. Any kind of meat was used to make the meatballs. Chicken meatballs were also served at the royal table, on par with Pozharsky cutlets and veal cutlets.

Russian chefs were always cunning in their invention.

And by analogy with de volley cutlets, minced meatballs with entrails arose. There was already room for fantasy to run wild. Everything that was held up by the minced meat was used. Well, naturally, in most recipes, the meatballs were cooked in sauce. Gravy was always held in high esteem in Rus'. It was both more satisfying and tastier. As for figuring out what to make the gravy out of, that’s the tenth thing. In modern cuisine, minced meatballs are not the best dish. Yes, they never were like that. It was a canteen dish, basically. And, of course, homemade. And not only in Russia - this culinary product can now be found in cookbooks in almost all countries of the world. Housewives constantly adored the meatballs for the speed of production. The process does not take more than an hour. If you work with ready-made minced meat, the time will be reduced significantly. But meat or a finished product is only a personal choice.

Minced meat balls in batter

What you will need (5 servings):

mixed minced meat (beef + pork) - 450 g;
onion - 75 g;
garlic - 15 g;
wheat bread - 100 g;
drink - 100 ml;
flour - 60 g;
vegetable oil - 30 g;
soda - 1 g;
salt;
large testicle - 2 pcs.

How to cook:

Place the mixed minced meat in a large bowl.
Drive a chicken egg into it.
Process onion and garlic, wash. Place in a blender bowl and blend together until it becomes a paste. Then add to the bowl with minced meat.
Place the previously soaked snow-white bread in the same bowl, squeezing it out of the water. Salt and pepper. Knead the contents of the bowl thoroughly with your hands. The result should be a homogeneous compacted mass.
Next you should prepare the batter for the meatballs. Pour the amount of kefir into the second bowl (you can replace the same amount with watery sour cream) indicated in the recipe. Add chicken egg, salt and soda. Then add the sifted flour. Mix everything thoroughly with a whisk or mixer at low speed. The batter should be similar to pancake batter.
From the prepared meat mass, with your hands soaked in cool water, you need to form semi-finished products into round shapes.
Place a wide frying pan on the stove. Pour refined vegetable oil into it. Warm up.
Any formed ball must be dipped completely into the batter and immediately placed in the frying pan.
The product must be fried on both sides. When one side is fried, you need to turn it over to the other side, reduce the heat to low and cover with a lid. If all the meatballs do not fit into the frying pan, then the operation must be repeated.
Place the finished meatballs on a large platter. Then, when everything is ready, place on portion plates and serve.
Recommended side dish: fresh vegetables or vegetable salad, mashed potatoes, boiled potatoes.

Minced meat balls in the oven

What you will need (5 servings):

mixed minced meat (beef + pork, or any other) - 500 g;
flour - 100 g;
sour cream - 250 g;
water - 125 ml;
onion - 150 g;
vegetable oil - 60 ml;
salt;
pepper;
large testicle - 2 pcs.

How to cook:

Place the minced meat in a wide bowl.
Process the onion and wash it. Cut into small cubes. Sauté in vegetable oil. Place together with the remaining oil in a bowl with minced meat. Mix thoroughly. Salt and pepper. Knead again.
Form the purchased minced meat into round balls (80-90 g each). Bread any in sifted flour. Heat refined oil in a frying pan and fry the shaped meatballs on each side until golden brown.
Place the fried meatballs into the prepared baking dish. Prepare sour cream sauce: combine flour, sour cream and water. Knead until smooth, without lumps. Pour the resulting sauce over the meatballs in the mold. Place in an oven preheated to 180°Ϲ. Cook for 30-35 minutes.
Remove the finished meatballs from the oven. Place on serving plates with garnish. Pour over the sauce. The best side dishes: mashed potatoes, boiled rice, no matter what kind of pasta, boiled buckwheat.

Calorie content : 230.74 kcal

Minced meat balls with gravy

What you will need (6 servings):

mixed minced meat (beef/pork) - 700 g;
snow-white bread - 40 g;
onion - 150 g;
tomato paste - 100 g;
flour - 20 g;
vegetable oil - 100 g;
salt;
pepper;
large testicle - 1 pc.

How to cook:

Transfer the finished minced meat from the packaging into a bowl prepared in advance.
Beat a chicken egg into a bowl. Add salt, pepper, and other favorite spices (optional). Knead the minced meat until smooth. Form it into round balls (80-90 g of any kind). Fry on both sides in a frying pan with heated refined oil.
At the same time, prepare the sauce: processed, washed, diced onion, carrot, grated on a large grater (optional), fry in refined oil. Add tomato paste, flour, and filtered water. Mix everything well and cook for a couple of minutes.
By this time the meatballs will be fried on the 2nd side. Now you need to pour the sauce over the meatballs. Cook over low heat for 25 minutes.
Place the finished meatballs on plates and pour the sauce on top. Recommended side dishes: mashed potatoes and any others you prefer.

Calorie content : 248.10 kcal

Video recipe

And here is the secret to making very juicy, savory cutlets in the video recipe.

Meat balls

Minced chicken balls with buckwheat and cheese in a slow cooker

The meatball recipe is not bad because from a small amount of minced meat you can prepare a dish for 3-4 adults. Looking at the balls, it seems that they are made from 1st meat, which is why meat-eaters like them. Bits will also appeal to those who don’t like buckwheat.

Chicken balls with semolina in a slow cooker

A good recipe for chicken tenders that are easy to cook in a slow cooker. If someone thinks that minced chicken lacks taste, then for such sophisticated gourmets it is recommended to add herbs and spices to the minced meat - herbs, bell pepper, garlic, etc.

Chicken Kiev with butter and cheese

The recipe for Kiev cutlets is known to almost everyone. There are several manufacturing options, but they all boil down to the formation of cutlets from perfectly beaten chicken fillet and, usually, stuffed with a piece of butter. Often, herbs are added to butter.

Meat zrazy with egg and onion

Meat zrazy can be prepared from any minced meat, but it is best to use a mixture of beef and pork. At first glance, zrazy look like ordinary cutlets. Indeed, the shape of the zraz, as well as the method of their production, are no different from the cutlets and are prepared in 2 seconds.

Swedish Wallenberg veal cutlets

Wallenbergare veal cutlets are a traditional Swedish dish. The minced meat is ground into an airy sufde, from which cutlets 2 cm wide and weighing a maximum of 160 g are formed. Usually the Wallenberg cutlet is served with carafe.

Juicy beef cutlets

Juicy beef cutlets will be made from good minced meat with the addition of breadcrumbs, onions and water. There is too much egg in this recipe. You just need to knead the ground beef well and beat it on the bottom of the bowl so that it becomes viscous and the finished cutlets do not crack when frying.

Minced chicken balls with chickpeas

Before all this, you need to soak the chickpeas in the evening, so they don’t boil them for meatballs, but pass them through a meat grinder together with the rest of the raw ingredients. It is better to finely chop the onions rather than grind them through a meat grinder. If all the same from-.

Scottish Collops

Scotch Collops are minced meat balls with the addition of salted herring fillets. The collops are usually boiled, but you can also fry them completely in a frying pan, and then add a little cream to create a tasty sauce. .

Pork chop in mustard

If you need dinner quickly, do as I do. I marinate pork, beef and chicken in spices and sauces the day before. I have been cooking using this technology for many years. It comes out quickly, juicy, expressively. .

Cheese balls in dough

Juicy pork chops baked in shortcrust pastry and stuffed with cheese can be prepared for future use. To do this, the meatballs are placed in the freezer before baking. They can be stored for up to 2 months.

section: Meatballs (meat)

Meatballs in creamy mushroom sauce

Those who like savory and hearty food will like the meatballs in a creamy mushroom gravy. For the sauce in this recipe, use heavy country cream with oyster mushrooms.

section: Meatballs (meat)

Bits in a pot

beef (or pork, lamb, poultry), bacon, onions, milk, flour, potatoes, carrots, onions, green peas (fresh or canned), vegetable oil - 5-6 tbsp. for sauce, butter, flour, broth, tomato paste, dry wine, garlic - 3 cloves for dough, sugar, egg, butter, salt to taste

section: Beef dishes, Meat balls

Steamed meat balls with cottage cheese, baked in sour cream

meat, cottage cheese, butter, sour cream, flour, sour cream, flour

section: Diet (Diet is a set of rules for eating food by a person or other living organism) for diseases of the liver and gallbladder, Meat balls

Meat balls with entrails

beef, pork, egg, water, dried mushrooms, onions, butter, vegetable oil for frying

section: Beef dishes, Pork recipes, Meat balls

Brain bits

brains, egg (yolk), egg, white bread, milk, breadcrumbs, melted butter, parsley (greens), salt.

section: Recipes from brains, Meat balls

Bunny balls, stewed with vegetables

hare, bread, vegetable oil, onions, eggplants, bell peppers, tomatoes, olives, lemon, garlic, pepper, salt, herbs

section: Recipes from hare and bunny, Meat balls

Pieces with parsley

minced meat, kidney fat, ground crackers, egg, flour, parsley, bone broth, butter, lemon juice, dark pepper, salt

section: Meat balls

Beats from the heart

heart, semolina, flour, oil, water

section: Dishes from the heart, Meat balls

Hazel grouse or partridge meatballs

hazel grouse or partridge (minced meat), wheat bread, cream or milk, butter, side dish, sauce

section: Hazel grouse recipes, Meat balls

Chisinau-style meatballs

pork, milk, egg, flour, butter, spices, salt, cucumbers (salted), potatoes (fried), parsley (greens)

section: Meat balls

Lamb chops fried on a wire mesh

lamb (meat), onion, dark pepper (ground), cumin, water, vegetable oil, salt

section: Meat balls

Country-style meatballs

beef, water, onion, wheat flour, fat, salt

section: Meat balls

Cossack-style meatballs baked with sauce

minced meat (beef, pork), crackers, rendered lard, rice, tomato puree, creamy margarine, sauce, cheese, salt

section: Meat balls

Natural oriental meatballs

lamb, onion, melted butter, parsley (greens), sumac, pepper (ground), salt

section: Meat balls

Chicken balls with mushrooms

chicken (pulp), white bread, milk, champignons or white mushrooms, sour cream, butter

section: Meat balls

Meatballs stewed with horseradish

beef, onion, water, egg, horseradish, mustard, loaf, broth

Chicken meatballs – 6 juicy recipes

Ksyusha Garastyuk • 07/09/2019

Bitochki are round cutlets made from chopped meat. They are easy to prepare. Chicken meatballs can be baked in the oven, fried in oil, or steamed.

Chicken meatballs in the oven

The most common method is to create baked meatballs. You don't have to stand at the stove and wait for the cutlets to fry. Just mix all the ingredients and make round balls. But remember that the bits should be small.

Ingredients:

0.5 kg. chicken fillet;
2 tbsp. flour;
1 onion;
2 testicles;
2 tbsp. mayonnaise;
salt, spices.

Manufacturing:

Beat the chicken fillet with a kitchen hammer and cut into small pieces.
Chop the onion into cubes.
Combine onion and meat. Break the eggs. Add mayonnaise and flour.
Add a little salt and add your favorite spices - coriander, marjoram, cumin or aromatic pepper.
Make small, uniform-sized balls from the minced meat.
Place on a greased baking sheet. Bake for 30 minutes at 190°C.

Chicken meatballs in creamy sauce

The only thing better than traditional meatballs are meatballs cooked in sauce. They turn out tender, even more fragrant and juicy.

Ingredients:

0.5 kg. chicken fillet;
200 gr. hard cheese;
1 onion;
a bunch of dill;
50 ml. milk;
2 pieces of loaf;
2 garlic cloves;
salt.

Manufacturing:

Soak the loaf in milk for 10 minutes.
Beat the chicken fillet with a kitchen hammer. Chop it finely.
Chop the onion into small cubes.
Mix onions with meat. Squeeze the loaf from the milk and add it to the minced meat. Add some salt.
Grate the cheese. Mix it with cream. Squeeze the garlic and add finely chopped dill. You've run out of sauce.
Form small uniform balls from the minced meat.
Place them on a baking sheet. Place in an oven preheated to 180°C for a quarter of an hour.
Remove the meatballs and pour the sauce over them. Bake the dish for another 20 minutes.

Chicken balls with gravy

The gravy not only gives the meatballs juiciness and makes them soft, but also mixes well with dry side dishes. You do not need to serve the sauce separately; the gravy will decorate any dish.

Ingredients:

0.5 kg. chicken fillet;
2 onions;
1 carrot;
50 ml. milk;
2 pieces of loaf;
2 testicles;
2 tbsp. tomato paste;
1/2 tsp. paprika;
salt.

Manufacturing:

Beat the meat with a kitchen hammer. Chop into small cubes.
Soak the loaf in milk for 10 minutes. Squeeze and add to meat.
Finely chop one onion. Add it to the meat too.
Combine the minced meat with the eggs. Add some salt.
Make balls from the minced meat.
Send them to bake for 20 minutes at 180°C.
While the meatballs are cooking, prepare the gravy - cut the onion into cubes, grate the carrots. Simmer the vegetables in a frying pan with tomato paste and a small amount of water until tender.
Remove the meatballs from the oven. Top with gravy. Bake for another 15 minutes.

Minced chicken balls with mushrooms

Try adding different fragrant herbs. For example, basil creates emphasis and makes the dish completely unique. Thanks to the cream, the meatballs will still turn out juicy, despite the fact that the minced meat is drier than minced meat.

Ingredients:

0.5 kg. minced chicken;
150 ml. cream;
1 testicle;
1 onion;
200 gr. champignons;
basil;
butter;
salt.

Manufacturing:

Cut the onion and mushrooms into small cubes. Fry them in butter.
Add fried mushrooms, eggs, cream and basil to the minced meat. Salt the minced meat. Stir.
Form the minced meat into balls and fry them on both sides over medium heat.

Chicken balls with zucchini

Zucchini adds a slight sweetness and gives a fascinating flavor to the dish. In addition, it makes the meatballs airy and eliminates the need to prepare gravy or sauce.

Ingredients:

300 gr. chicken fillet;
1 small zucchini;
2 pieces of loaf;
1 testicle;
black pepper;
salt.

Manufacturing:

Beat the fillet with a kitchen hammer. Chop finely.
Grate the zucchini on a small grater. Mix with meat.
Soak the loaf in water. Squeeze and add to the minced meat.
Add the egg. Salt the minced meat and pepper.
Make balls and fry them on both sides under a closed lid over medium heat.

Chicken balls with cheese

Add cheese and the meatballs will acquire a distinct creamy taste. And bread crumbs will allow you to achieve a crispy golden crust.

Ingredients:

0.5 kg. Chicken fillet;
100 gr. hard cheese;
4 tbsp. mayonnaise;
50 gr. breadcrumbs;
black pepper;
salt;
vegetable oil.

Manufacturing:

Beat the meat with a kitchen hammer. Chop into small pieces.
Grate the cheese and add to the meat.
Pepper and salt the minced meat. Add mayonnaise.
Stir.
Make balls, roll them in breading and fry in hot oil on both sides.

Bitochki is a frisky and tasty hot dish that goes well with any side dish and will make your dinner inimitable.