Meatballs with rice in the oven

Meatballs with rice in the oven

Category: Meat dishes

Ingredients
minced meat	600 g
rice	70 g
onion	1 PC.
carrot	1 PC.
egg	1 PC
sour cream	200 g
tomato paste	2 tbsp. l.
salt pepper	taste

Cooking method

• As a child, my grandmother often cooked meatballs. Then for some reason this dish was undeservedly forgotten in our family, but I remembered about it again and did not regret it. Perhaps many of you cook in the same way, but perhaps for some it will be a novelty.
• So, wash the meat, dry it, strip it from the veins and grind it into minced meat. I had lean pork. Boil rice until half cooked (I boiled it in a pressure cooker for 7 minutes). If you boil until tender, nothing bad will happen either. Cool down.
• Dice the onion, grate the carrots and simmer in a small amount of sunflower oil until light golden brown. Set aside 1-2 tbsp. l. frying for gravy.
• Add frying and rice to the minced meat, mix thoroughly, beat in an egg. Add salt and pepper to taste.
• Roll the meatballs with wet hands, lightly roll in flour and fry in vegetable oil (lightly, literally so that they grab a crust on top).
• Put the meatballs in a fireproof form (I have a shape of about 30x40 cm).
• Combine sour cream, tomato paste and delayed onion and carrot roast. Salt, pour meatballs.
• Bake for 30 minutes at 200 *.
• Bon Appetit!
• 

Time for preparing:

1 hour

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Meatballs in the oven are very common in my house. Only I don’t boil anything in advance, I don’t fry it, because I try to avoid it even for soups, I don’t put an egg and I turn on the oven in the "stewing" mode.

Meatballs in the oven are very common in my house. Only I don’t boil anything in advance, I don’t fry it, because I try to avoid it even for soups, I don’t put an egg and I turn on the oven in the "stewing" mode.

I also don't fry meatballs and don't roll them in flour. Having rolled them into balls, I immediately put them on a baking sheet slightly greased with vegetable oil and put them in the oven. While preparing the gravy, the meatballs are slightly baked in the oven. Then I pour in the ready-made hot gravy and bring it to readiness. And less fuss, and much less fat is consumed.

I've tried this and that. As for me, I like the fried ones more. : pardon: Otherwise, they boil down a little and fall apart. But that's my personal opinion. : hi: Of course, each housewife has her own secrets and taste preferences

I've tried this and that. As for me, I like the fried ones more. : pardon: Otherwise, they boil down a little and fall apart. But that's my personal opinion. : hi: Of course, each housewife has her own secrets and taste preferences

I, for some reason, do not boil over. I do not wash the rice after boiling, it adds stickiness. By the way, it is better to add round rice to meatballs, it is more sticky. In addition, there is an egg in the minced meat itself, it also holds together.
But the final product turns out to be more dietary and light

I, for some reason, do not boil over. I do not wash the rice after boiling, it gives stickiness. By the way, it is better to add round rice to meatballs, it is more sticky. In addition, there is an egg in the minced meat itself, it also holds together.
But the final product turns out to be more dietary and light

Me too, for meatballs as well as for porridge I take only round rice, but always without pre-boiling.

[kava]

I did not boil rice, did not fry meatballs. (By the way, it seems to me that these are not meatballs, but "hedgehogs"). I cooked in a slow cooker.I didn't add tomato paste to the sauce, because I wanted it without it, but first I warmed up the sauce so that the cold meat balls would immediately dip into the boiling liquid. But everywhere - both in hedgehogs and in gravy - I added herbs and garlic. It turned out remarkably tasty! kava, thanks for the idea to stew in sour cream.
In order not to boil over, there is a trick: when you mold the minced meat, knock it out on the other palm, with force, 6-7 times each portion. It is not known what it reacts to and why it turns out this way, but it becomes much denser - and cutlet, and meatballs, and a hedgehog.

I don't put meatballs directly into the sauce. First I put a baking sheet with meatballs in the oven, they "grab" there and do not fall apart later. In the meantime, the meatballs are baked in the oven, I prepare the sauce, and, only then, pour the meatballs with this sauce. This is my order of cooking.

[Caprice]

CapriceThanks for the idea, I think it will be better this way, because I used to pour the sauce right away

Recently, I add tomato directly to the minced meat, and I also put carrots and pour it on a baking sheet with a mixture of sour cream and mayonnaise. After the first time, everyone liked this method the most.

Recently, I add tomato directly to the minced meat, and I also put carrots and pour it on a baking sheet with a mixture of sour cream and mayonnaise. After the first time, everyone liked this method the most.

Also a curious recipe

By the way, I don't always make tomato sauce. Sometimes it's mushroom sauce, sometimes creamy, sometimes creamy cheese. There is room for imagination.

Thank you Kavochka for the recipe.
Thanks Caprice for her version and cooking and interesting sauces. Girls, I am not a specialist in meatballs, tell me, but what kind of meat can you cook from, only from pork, chicken, and probably not from beef, will it be harsh?

[Gaby]

Gaby, try mixed minced meat (pork / beef, pork / chicken). It seems to me that chicken or beef alone can be rather dry rather than harsh.

from beef probably not, will it be harsh?

Remember that the meatballs are simmering in a liquid sauce, which in itself makes them softer and not dry. If, moreover, you turn the beef twice through a meat grinder, they will not be tough. And do not forget to "beat" each meatball in your palms.
It is very important to "beat off" the minced meat for cutlets and meatballs. This helps to maintain their shape.

Thank you girls, I love you.

[kava]

And they always did and do everything with me, exactly as you do, kava ... And cook rice, and fry meatballs. This crust when fried, it is not very fried, there you only need to seal the meatballs, it seems to me that they turn out to be juicier. I cook the cutlets this way, sealed them in a frying pan, and brought them in the oven. And the meat is a big piece like that.