Meat

Gravy Meatballs


Ingredients for making meatballs with gravy

  1. Minced meat "Assorted" (pork and beef) 600 grams
  2. Rice 100 grams
  3. Chicken egg 2 pieces (medium)
  4. Carrot 1 piece (medium)
  5. Onions 1 piece (medium)
  6. Tomato paste 2 tablespoons
  7. Sour cream 2 tablespoons
  8. Wheat flour (sifted) 1.5-2 tablespoons in gravy and 100 grams for boning
  9. Purified water 2 cups in gravy and 300 milliliters for rice
  10. Vegetable oil as needed
  11. Salt to taste
  12. Ground black pepper to taste
  13. Paprika to taste
  14. A mixture of dried herbs for meat to taste
  • Main Ingredients: Beef, Pork, Onion, Carrot, Rice
  • Serving 1 serving
  • World Cuisine

Inventory:

A colander, a tablespoon - 2-3 pieces, a glass (capacity of 250 milliliters), a small pan with a lid (stewpan), a stove, paper kitchen towels, a measuring cup for water, a deep plate, a kitchen knife, a cutting board - 2 pieces, a whisk, a frying pan, a wooden kitchen spatula - 2 pieces, a deep non-stick pan with a lid (cauldron), a plate.

Cooking meatballs with gravy:

Step 1: prepare the pic.


Of course, for the preparation of this dish it is better to take round-grain rice with a high content of gluten, but if this is not, you can use any. We spread it on the countertop and sort it out, removing any kind of rubbish. Then pour the grains into a colander, rinse them under a thin stream of water and leave on 3-4 minutes in the sink to glass excess liquid.

Step 2: cook rice.


Then we shift the slightly dried rice into a small stewpan or saucepan, fill it with the right amount of water, season with salt to taste and put on medium heat. After boiling, reduce its level to a minimum, mix the croup with a tablespoon to a homogeneous consistency, cover with a lid so that there are no cracks, and cook the grains until fully cooked until they absorb all the moisture. It will take about 20-25 minutes. When the rice is ready, remove it from the stove, put it near the ajar window and allow it to cool to room temperature.

Step 3: prepare the vegetables.


In the meantime, with a sharp kitchen knife, peel the onions and carrots from the skin and rinse them thoroughly under cold running water. Then we dry the vegetables with paper kitchen towels, take turns putting them on a cutting board and chop. We cut the onion into 1 centimeter cubes, and chop the carrots on a large or medium grater.

Step 4: fry the vegetables.


Then we put the pan on medium heat and pour a couple tablespoons of vegetable oil into it. After a few minutes, dip the prepared onion into the preheated fat and fry it until transparent, as well as a light golden crust, stirring occasionally with a wooden kitchen spatula. As soon as it is browned, add the carrots to the pan and cook them together until the last is soft. Then remove the vegetables from the stove and also cool to room temperature.

Step 5: prepare the minced meat.


After some time, when the rice and fried vegetables have cooled, we transfer them to a deep bowl. There we add minced meat "Assorted", a couple of raw chicken eggs, a little more salt, black pepper to taste and a mixture of dried herbs for meat. Mix everything with a tablespoon to a homogeneous consistency and proceed to the next step.

Step 6: form the meatballs.


Pour about 100 grams of sifted wheat flour into a deep dry dish, roll in it half a tablespoon of cooked minced meat, form a ball a little bigger than a walnut out of it and put it on a cutting board or a flat clean plate. In the same way we make other meatballs until the rice-meat mixture is over.

Step 7: fry meatballs.


Now again we put on a medium frying pan a clean frying pan and pour 6-7 tablespoons of vegetable oil into it, this is about 100 milliliters. We give the fat the opportunity to warm up well and only after that we lower the first batch of meatballs into it. Fry kruglyashi on all sides to a rosy, almost dark brown crust.

Then, using a slotted spoon, transfer them to a deep non-stick saucepan or a cauldron, if necessary, add an additional portion of oil to the pan and prepare the remaining meatballs.

Step 8: prepare the gravy.


Are the meat balls fried? If so, then it's time to start cooking the gravy! Again we send the washed dry frying pan to the middle fire and pour in a few tablespoons of vegetable oil, better than the one in which the meatballs were fried, otherwise the dish may be bitter! When the fat warms up, pour a little wheat flour into it and fry it until golden brown, often loosening it with a spatula or whisk, so as not to burn. Then fill it with two glasses of purified water, add sour cream, tomato paste, to taste salt, black pepper, paprika and bring everything to a boil, stirring occasionally.

Step 9: bring the dish to full readiness.


As soon as the gravy begins to gurgle intensely, pour meatballs on it and put them on medium heat, if there is little liquid and it does not cover the meat balls, add some more water. After boiling again, reduce the heat of the stove to a minimum and simmer the dish under a covered lid for 15-20 minutes without stirring! Then turn off the fire and let the aromatic dish brew. 7-10 minutes. After that, we lay meatballs with gravy in portions on plates at the rate of 5-6 pieces per one and serve them to the table.

Step 10: serve meatballs with gravy.


Gravy meatballs are served hot as a main course. They are laid out in portions on plates with gravy and optionally supplemented with sour cream, cream, mayonnaise or fresh finely chopped greens of dill, parsley, cilantro, green onion or basil. As a side dish for this dish, you can offer boiled or baked vegetables, mashed potatoes, the same rice, salad, as well as pickles and marinades. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- minced meat can be prepared independently from several types of meat, for example, combine chicken with beef, pork or veal;

- a set of spices is not essential, use any that are used to season meat dishes: sumac, savory, oregano, ground leaf of laurel and others;

- very often gravy is cooked in butter, and a couple of garlic cloves squeezed through a press are added to the minced meat;

- an alternative to sour cream - cream, tomato paste - juice from this vegetable, but in this case, the amount of water is adjusted to taste.