We prepare three versions of meatballs with and without gravy

But let’s start by defining what meatballs are and how they differ from cutlets. In terms of composition – nothing, i.e. These are the same savory cutlets made from pork, beef or other minced meat, only in the smallest size and round shape. Then the question arises: how do they differ from meatballs and meatballs? Meatballs are not an independent dish, but just a component of it. Meatballs are already independent, of the same shape, but they usually contain cereal, often rice. We sorted this out. Now, what does the word “beats” or “cue balls” have to do with the word “beat”? At first they were only meat and were chopped, i.e. The slices were first beaten as for a chop, and later finely chopped with a knife. And only later did cue balls not made from meat appear. But that's a different story. As for the type of meat, using the recipes I offer as a base, you can prepare pork chops (like mine), a mixture of minced pork and beef, chicken or turkey. I wouldn’t recommend cooking purely from beef (unless it’s necessary), because firstly, the dish will turn out a bit dry, and secondly, the meatballs may fall apart.

We will now prepare three types of meatballs right away. The first ones will be in tomato sauce or gravy, as previously prepared in canteens or even in kindergarten. 2nd - in the oven, what we often call “French style”, with cheese and tomatoes. Still others are peasant-style, with mushrooms and sour cream. All three recipes are very tasty, feel free to try them, and to make cooking easier, I offer detailed step-by-step photos.

Minced meat balls with tomato sauce in a frying pan

Ingredients:

minced pork – 450g;
potatoes – 1 piece;
salt – 1 tsp;
dark ground pepper - to taste;
vegetable oil – 2 tbsp;
flour – 1 tbsp;
tomato paste – 1 tsp;
spices for meat - 0.5 tsp.

How to make minced meat balls

I won't demonstrate how to grind minced meat, that's up to you. We always have it with already ground onions, if you have store-bought or without onions, don’t abuse them - grind them through a meat grinder. Onions are not only about the taste, but also about the juiciness of the minced meat.
I add potatoes most often and this is a substitute for regular old bread. It is needed for softness, fluffiness and juiciness. 1 medium potato is enough for us. We clean it and grate it on a small grater. Place in minced meat. Add salt and pepper.
Mix well with your hands until you get a homogeneous fluffy mass. We form it into little balls. From 450 g comes approximately 10 cue balls, approximately 50 g each, or 5 servings of 2 pieces.
Add oil to a frying pan and heat it. Lay out the meatballs. Fry for approximately 2 minutes on each side, initially over high heat.
Meanwhile, pour flour into a cup and add tomato. First pour 50 ml. cool water and stir until a paste comes out. And later add up to 300 ml. already hot water. This way we will have a homogeneous base for the gravy without lumps. And don't forget about spices and a pinch of salt.
Pour into the frying pan, reduce the heat, cover with a lid. Cook for another 5 minutes on each side. Be sure to taste the sauce and add salt as needed.

We serve it at the table with any side dish of your choice, and here it is quite large and almost everything will go with the cue balls: from potatoes to cereals and vegetables.

Minced meat balls in the oven in French style with tomatoes and cheese

What we need for 4 servings:

minced meat (pork) – 400g;
potatoes – 1 piece;
onion – 1 piece;
tomatoes 2-3 pcs;
cheese – 100g;
tomato sauce – 2 tbsp;
spices of your choice - 1 tsp;
mayonnaise – 1 tbsp;
salt.

How to bake meatballs in the oven

To make the meatballs soft and juicy, add grated potatoes to the prepared minced meat. For taste - salt, spices and tomato sauce.
Mix well. This quantity is enough for 6 pieces.
Cut tomatoes into circles and onions into rings according to the number of pieces.
First, we form 6 balls from the minced meat, then place them on a baking sheet lined with foil and press into a flat cake. Place a little mayonnaise in the middle of each.
Distribute over the meat flatbread, add an onion ring.
Then a circle of tomato.
Three cheese on a grater and sprinkle on top.
Place in an oven preheated to 170°C for half an hour.
During this period of time, the meatballs will cook, the onions will become soft, the tomatoes will give juice, which will mix with mayonnaise, and the cheese will melt and form a delicious, beautiful crust.

Great served with a fresh vegetable salad and roasted potatoes. It will actually be a formal home-cooked dinner.

And this is a recipe for cutlets in the oven with a side dish of potatoes and gravy.

Selyanski style meatballs with mushrooms in sour cream sauce

List of goods for 9 pieces:

minced meat – 450g;
potatoes – 1 piece;
salt, pepper - to taste;
onion – 1 piece;
fresh mushrooms – 150-200g;
sour cream 10-15% - 100g;
sunflower oil – 4 tbsp.

How to fry meatballs with mushrooms in a frying pan

First, let's start with the minced meat. I make it straight away with onions, so I don’t add any extra. Add finely grated potatoes to the minced meat. Salt and pepper.
Knead. For now we set it aside.
Cut one medium onion into small cubes.
Cut the mushrooms into large slices or pieces. For me these are the freshest champignons, but any are suitable for the dish, and with wild ones it will be just a “bomb”.
Pour 2 tablespoons of oil into a frying pan, heat it and add the onion.
Fry until soft and golden brown.
Add mushrooms.
Fry until the juice evaporates and the mushrooms are fried.
Add sour cream, reduce heat and simmer covered for about 10 minutes. For wild mushrooms, take longer.
Meanwhile, we form the minced meat into balls.
Pour the remaining oil (2 tbsp) into the second frying pan. We heat it up and lay out the cue balls.
Fry on both sides for a couple of minutes.
Then put them in a frying pan with mushrooms, reduce the heat and simmer until tender, about 10-15 minutes, turning them over from time to time.

As I already wrote, you can serve them even without a side dish, but if you still want to, then boiled rice or potatoes are ideal.

Save recipe in “Cookbook” 2

Meatballs “Selyanski style”: recipe for making

The “Selyanski style” meatballs are usually prepared by Ukrainian housewives who want to feed the whole family with delicious and satisfying food. We offer you four options for this dish. And we wish everyone culinary success!

general information

On the outside, the “Po-Selyanski” meatballs (photo below) are very reminiscent of cutlets. They are also made from minced meat, but have a round-flattened shape. The cutlets are fried in a frying pan, then served with various side dishes (vegetable stew, mashed potatoes, rice, and so on). As for the meatballs, they are usually stewed in a sauce (butter, mushroom or tomato). The result is a very juicy and indescribably delicious dish.

Regular recipe

beef slices (or lean pulp) per 0.5 kg;
onions - 100 g is enough;
beloved spices;
flour (the variety is not important) – 30 g;
50 ml of clean water;
A 50-gram portion of margarine (fat) is useful for frying.

Practical part

First we need to get the minced meat. Take the beef and cut it into medium pieces. We send it to the meat grinder. We put the cup with the finished minced meat aside for now.
Using a sharp knife, remove the skin from the onion. The pulp needs to be crushed. Here we choose one of two methods - pass it through a meat grinder or simply chop it with a knife.
Add the chopped onion to the bowl with the minced meat. We also pour water in a suitable quantity. Sprinkle with your favorite spices. Mix it all with a clean hand. The main thing is to achieve homogeneity of the mass.
Let's start forming the bits. This process does not involve any difficulties. We take the minced meat and make it into a thick and fluffy cutlet (round-flattened shape). Continue in this manner until the ingredients are complete. Any meatball should be rolled in flour. Then fry the thick cutlets in a heated frying pan using refined oil.

We came out with ruddy and fluffy “Selyanski style” meatballs. The calorie content of the dish is 208 kcal/100 g. You can also serve boiled potatoes, light salad and plum compote. But you must be aware that in this case the total calorie content of lunch (dinner) will increase.

“Selyanski style” meatballs with mushrooms

1 kg of beef + 50 grams of lard;
tomato paste – quite 80 g;
650 ml of water, of which 500 ml for the sauce, and 150 ml for the minced meat;
spices;
take 50 g of refined oil and flour;
100 gram portion of boiled mushrooms (or 50 g dried);
onions – 520 g, of which we put 120 g in the minced meat, and 400 g in the sauce.

Description of the manufacturing process

We take out the iron cup and place it on the table. We install a meat grinder. Twist the previously cut pieces of beef together with lard.

Chop the peeled onions with a knife. Place in a deep bowl. Take 120 g of chopped onion and add it to the mince. Pour a little water into the same iron cup. Sprinkle with spices. Salt. We begin to knead our minced meat.

Sprinkle the cutting board with flour. From the previously purchased minced meat we form balls with a diameter of 5-6 cm. Roll each of them in flour on both sides and press lightly with a wide knife.

Carefully place the meatballs into a heated frying pan with oil. Once one side is covered with a golden brown crust, turn them over to the other side. Then we transfer the meatballs into a pan with thick walls.

Now let's take care of the mushrooms. We must boil them until tender, then chop them later. Do you only have dried mushrooms at home? They fit too. You just need to soak them in water, leaving them for several hours, or better yet, overnight (that is, in the dark) .

Meatballs “Selyanski style”: recipe with turkey

raw rice – 80 g;
flour for breading;
one onion;
0.7 kg turkey fillet;
spices;
refined oil.

take 100 ml of sour cream and cream (both products of medium fat content);
300 g champignons;
spices, including nutmeg;
flour - 1 tbsp is enough. spoons;
one onion;
refined oil.

How the dish is prepared

We pass the turkey pieces and diced onion through a meat grinder. Add rice, cooked almost until cooked, to the purchased minced meat. Mix these ingredients thoroughly. Salt. Sprinkle with spices. Mix again. If the minced meat is very thick, you can pour a little milk or cream into it.

Make balls and roll in flour. Before putting them in a hot frying pan, you need to shake off the excess flour. Lightly fry the cutlets (until golden brown on both sides).

We wash the remaining onions and mushrooms with tap water. We put them on the cutting board.

Cut the champignons into quarters, and the onion into half rings. Heat a frying pan with oil. First we lay out the pieces of onion, then the mushrooms. Fry them until the liquid evaporates. Add flour (no more than 1 tablespoon). Be sure to mix.

Pour a uniform amount of sour cream and cream into the pan with mushrooms and onions. Salt. Sprinkle with spices. Bring the sauce to a boil. We lay the bits. Reduce the fire to a minimum. Cover the frying pan with a lid. How long will the “Selyanski style” meatballs be stewed? 20 minutes will be enough. We wish you all a bon appetit!

Making meatballs in a slow cooker

take 2 tbsp. spoons of refined oil and tomato paste;
one testicle;
greens and sour cream - for serving;
medium onions – 2 pcs.;
250 g mushrooms (preferably new ones);
4-5 tbsp. spoons of flour;
450 g minced beef;
spices.

Detailed instructions}

Step No. 1. Chop the peeled onions into cubes.

Step No. 2. Wash the mushrooms and remove the dirt. Cut into small cubes.

Step No. 3. To save time, we will use ready-made minced meat. Add chopped mushrooms and onions to it. We break the egg there. Salt. Sprinkle with spices. Mix.

Step No. 4. We begin to sculpt round meatballs from the minced meat.

Step No. 5. In a separate bowl, combine flour and tomato paste. Add a little water. Mix. Add spices. We have a breading in which you need to roll any meatball.

Step No. 6. Coat the bottom of the multi-bowl with refined oil. We lay out our meat balls.

Step No. 7. Find it in the menu and set the “Quenching” mode. Recommended time is 30-40 minutes. You can open the lid and add water as needed. 20 minutes after starting the program, carefully turn the meatballs over using a special spatula. A sound signal will notify us that the dish is ready. Place it on plates, top with sour cream and garnish with sprigs of herbs.

Tips and advice

If you are preparing “Selyanski style” meatballs for kids, you can sprinkle them with sesame seeds. This ingredient will add the richest flavor to the dish.
Do you want to significantly reduce the time it takes to make balls? We suggest that you use not chunky beef, but ready-made (low-fat) minced meat or turkey (chicken) fillet.
For deboning the meatballs, not only flour is used, but also breadcrumbs. Then, during the frying process, the meat cutlets will be covered with a crispy crust.
You can cook this dish not only in a frying pan, but also in a slow cooker and a double boiler.
If you decide to amuse your own children who are not yet 6 years old with fragrant meatballs, then you should not add mushrooms to the minced meat.
Ukrainian housewives prepare a special sauce for this dish. First, mushrooms with chopped onions and chopped herbs are fried in a frying pan, and tomato paste is added at the very end.

Finally

We have no doubt that the “Po-Selyanski” meatballs will appeal to both children and adult family members. Do you want to cook a hearty lunch or dinner? Then use beef and lard. And those who watch their figure and stick to a healthy diet can make meatballs from minced chicken or turkey meat.

Country-style meatballs

Selyanski-style meatballs are a traditional dish of Ukrainian cuisine. Village-style meatballs are made from minced meat (beef, pork or chicken) and stewed in mushroom sauce. I prepared the peasant-style meatballs in my own way - I made them from minced turkey with the addition of rice, and the sauce was not made from wild mushrooms, but from champignons. My meatballs came out very tasty, soft, in a delicate, fragrant sauce.

Ingredients

Manufacturing stages

Pass the turkey fillet through a meat grinder together with the onion. Boil the rice in salted water until almost done and add to the minced meat.

Salt and pepper the minced meat and knead thoroughly. If the minced meat seems thick, you can add a little cream or milk to it.

Form the minced meat into balls and bread them in flour. Before frying, shake off excess flour from the meatballs so that it does not burn in the pan.

Heat vegetable oil in a frying pan and fry the meatballs on both sides. There is no need to fry it too much.

Remove the fried meatballs from the pan and set aside for now.

Peel and chop the onions and champignons.

Fry the onion in a deep frying pan, then add the champignons and fry together until the water evaporates. Then add 1 tablespoon of flour, stir so that the flour is also fried.

Pour in the cream and sour cream, mix everything, add salt and spices. If the sauce comes out very thick, you can dilute it with water or cream. Bring the sauce to a boil.

Place the fried meatballs in the mushroom sauce so that they are covered with the sauce, reduce the heat, cover with a lid and simmer the meatballs in the mushroom sauce for about 20 minutes, until the meatballs are ready.

Very tasty country-style meatballs are ready.

Bon appetit, please your loved ones!

Village-style meatballs recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
turkey fillet (or chicken)	700 g	197
raw rice	80	323
onion	2 pcs.	43
salt, dark ground pepper
flour	for breading	327
vegetable oil	for frying	899
champignons	300 g.	17
flour	1 tbsp. l.	327
cream	100 ml.	205
sour cream	100 ml.	206

Step-by-step recipe for making Selyanski-style meatballs with photos

So let's get started:

Turkey fillet should be ground. To do this, use a meat grinder. Grind the onion together with the meat.

Boil the rice, cool and place in a container with minced meat, stir.

Salt and pepper the minced meat mixture and knead well.

Now you should make meatballs from the minced meat, sprinkle them with flour on top.

Place the frying pan on the fire, pour in the vegetable oil and fry the meatballs, do not fry them too much, they should acquire a nice, beautiful golden crust.

Transfer the fried products to a clean, flat dish and set aside.

Peel the onion and chop.

Wash the mushrooms and cut into pieces.

Take another frying pan, pour vegetable oil into it and heat it up. Place the onions and mushrooms in a heated frying pan with oil and fry the ingredients. Later add flour here, stir, let the onions and mushrooms fry for a couple more minutes.

Then pour in the cream, salt, pepper and stir, you will get a thick mushroom sauce.

Place the meatballs in a frying pan with the sauce, turn the heat to low, cover with a lid and in 15 minutes you can taste the tender and fragrant meatballs the village way!

Video recipe for meatballs in rural style

Selyanski style meatballs with mushrooms

We would also like to offer you to prepare selyanski-style meatballs with mushrooms. Oh, and this meat dish turns out delicious!

So, in order to prepare meatballs according to this recipe, you will need:

Ingredients:
minced meat – 0.5 kg;
mushrooms – 300 gr;
onions – 3 heads;
tomato sauce – 3 tablespoons;
flour - 4 tablespoons;
dark peppercorns - 6 pieces;
bay leaf – 2 pieces;
garlic – 2 cloves;
salt.

So, let's start cooking:

Place the frying pan on the fire, pour in vegetable oil and fry the meatballs, they should become golden brown.

Next, peel the onion and cut into strips. Place another frying pan on the fire, heat the vegetable oil and fry the onion, it should become golden.

Take a saucepan and place fried onions on the bottom.

Boil the mushrooms and cool them. Pour mushroom broth into a liter jar.

Cut the mushrooms into slices. Fry them in vegetable oil.

Place the meatballs in a saucepan with onions and mushroom broth, and place chopped mushrooms on top.

Next, put a clean frying pan on the fire and fry the flour, it should become golden.

Fry the tomato in another frying pan, add the mushroom broth that you left, add peppercorns and bay leaves.

Pour the prepared dressing into a saucepan with meatballs, cover with a lid and simmer the food together for 15 minutes. That's all, after this time you will be able to taste this delicious meat dish!

Bon appetit!