There are dishes that are familiar to everyone. Literally everyone. Most often, the roots of the origin of these dishes are lost deep in history, but their today's popularity and widespread use speak for themselves. So the heroes of our story today, meatballs with gravy, can easily be classified as one of the most popular, most common dishes, loved by most of us since childhood. Little meat balls soaked in aromatic gravy are hot, juicy and so delicious; They're easy to make, easy to modify to suit your own taste preferences, and nearly impossible to mess up. This dish fits equally perfectly into the menu of the most venerable chefs and into the home menu of still inexperienced housewives. Let's figure out how to cook meatballs with gravy.
The variety of recipes for preparing this dish literally boggles the imagination. Every country, every city, every family has its own special recipes and secrets that allow cooks and housewives to be sure that their meatballs are the most delicious in the whole world. And in fact, what are these little tasty balls made from? Literally everything that is at hand goes into use. Any types of minced meat in any combination, minced poultry, minced fish fillet, even minced vegetables and mushrooms for lean and vegetarian meatballs. Add the indispensable spicy vegetables to the minced meat - onions, garlic, carrots, which give the meatballs additional juiciness and aroma; cereals - rice, couscous, bulgur, millet, semolina, which make the meatballs more tender and soft, absorbing all the released juices; the most incredible seasonings, aromatic herbs, herbs and spices, allowing you to endlessly diversify the taste and aroma of your meatballs. And add here an almost endless assortment of gravies and sauces in which your meatballs are prepared, and you can easily see for yourself that this dish will never bore you with its monotony, but on the contrary, it will help you diversify your menu every day, delighting you and your loved ones with more and more new shades of taste and delicious aroma.
Today the Culinary Eden website has collected and recorded for you the most important tips and little culinary secrets, coupled with proven recipes that will definitely help even inexperienced housewives and tell you how to cook meatballs with gravy.
1. Without a doubt, the most common and popular meatballs can be called meatballs. Minced meat for them is prepared from one or two types of meat. Most often it is beef and pork. Of course, the easiest way to buy such minced meat is ready-made in the nearest store, but believe me, homemade minced meat made by yourself will turn out much tastier and will more fully meet your requirements. To prepare minced meatballs, you will need fresh, not too fatty meat. To ensure that your meatballs are truly tender, pass the meat through the finest grate of the meat grinder two to three times. Do not add eggs to the minced meat! Meatballs made from well-kneaded minced meat hold their shape perfectly even without them, but eggs will certainly add unnecessary hardness to your meatballs.
2. If you are going to cook meatballs in gravy, then you must add rice to the minced meat, which will help maintain the juiciness and tenderness of the meatballs themselves even after a long stew in the gravy. Round or medium-grain rice is best suited for making meatballs. There is no need to cook it even until half cooked, as is often recommended in recipes. It is much better to pour boiling water over thoroughly washed rice so that it completely covers the rice, leave for five minutes, and then rinse again in cold water. This kind of rice, just brewed with boiling water, perfectly retains all its absorbent qualities, which means it will preserve for you all the most delicious and aromatic juices that will be released from the minced meat during cooking.
3. In addition to rice and meat, fresh finely chopped onion must be added to the minced meatballs, and, if desired, garlic and coarsely grated carrots. All these vegetables will not only give your meatballs the necessary juiciness, but also add flavor and slight sweetness. To add a special flavor to your liking, you can add your favorite spices, such as ground black pepper, nutmeg, cloves, cardamom and many others. You can also add some finely chopped herbs - parsley, dill, cilantro, basil. All these additions will allow you to fully express your imagination and make your meatballs truly yours, a one-of-a-kind dish that you can be proud of.
4. Having prepared all the necessary ingredients, all you have to do is knead the minced meat and form meatballs from it. Doing this is easy and difficult at the same time. The whole point is that the minced meatballs must be kneaded thoroughly. After collecting and mixing all the minced meat ingredients, knead it for at least 10 - 15 minutes. Well-kneaded minced meat for meatballs should be dense, almost monolithic and in no case loose or crumbly. It is best to make meatballs with your hands slightly moistened in cool water. Just pinch off small pieces of minced meat and roll them into a ball the size of a small apricot.
5. Before pouring the gravy over your meatballs and leaving them to simmer under the lid, they need to be fried. This will allow the meat to “set” and retain its original shape even after stewing for a long time. It is best to deep fry the meatballs. Pour enough vegetable oil into a deep frying pan so that the meatballs dropped into it are completely covered with it. Heat the oil over high heat and dip the meatballs in it for a couple of minutes until a light, uniform golden brown crust forms. Remove the meatballs with a slotted spoon and place on a separate plate. This method of frying will help you maintain the attractive round shape of the meatballs, and in addition, the boiling oil will instantly seal all the aromatic meat and vegetable juices inside your meatballs. If such a large oil consumption is not part of your current plans, then you can simply fry the meatballs in a frying pan with a small amount of oil over medium heat for three to five minutes on each side. In this case, your meatballs will, of course, lose their round shape, but will remain just as tasty and aromatic. The choice of frying method is yours.
6. The gravy in which you will stew your meatballs not only gives them a special juiciness and softness, but also allows you to endlessly diversify the taste and aroma of the finished dish, because there are infinitely many recipes for various gravies. But there is one secret that unites them all - the gravy should be moderately thick. You can thicken the gravy with three ingredients: flour, tomato paste and sour cream or very heavy cream. These ingredients can be used individually or together to achieve the flavor you desire. Just follow the proven recipe you choose and everything will work out. However, avoid recipes that advise thickening the gravy with starch; believe me, such a paste-like gravy will only ruin your dish.
7. Let's try to cook our first meatballs with gravy. Pass 200 grams through a meat grinder twice. beef and 300 gr. pork. Finely chop one large onion. Brew boiling water and lightly drain ½ cup of round rice. Combine all ingredients, salt and pepper to taste. Knead the minced meat thoroughly and form small meatballs. Fry the meatballs in small portions in deep fat (two minutes each) or in a small amount of oil in a frying pan for 3 - 5 minutes on each side. Place the finished meatballs in a deep frying pan greased with oil. In a glass of hot water, dilute 1 tbsp. spoon of tomato paste and pour into the meatballs, add a couple of bay leaves, cover the pan with a lid and simmer over medium heat for 10 minutes. Meanwhile, mix ½ cup of lukewarm boiled water, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of flour, ¼ teaspoon of black pepper and salt to taste. Pour the sour cream mixture into the frying pan with the meatballs, cover with a lid and gently shake the contents of the frying pan in a circular motion so that the ingredients of the gravy are mixed. Return the pan to low heat and simmer your meatballs for another 20 minutes at the lowest simmer. Remove the finished meatballs from the heat and let sit for another 10 minutes. Before serving, sprinkle with chopped parsley.
8. Spicy lamb meatballs are aromatic and very tasty. Prepare minced meat from 400 gr. lean lamb, ½ cup boiled rice, one chopped onion, two chopped garlic cloves, 1 tbsp. tablespoons of chopped cilantro or parsley, ½ teaspoon of ground coriander, ½ teaspoon of ground cumin, salt and pepper to taste. Form meatballs and fry them in deep fat or in a frying pan. Prepare the gravy separately. Heat 3 tbsp in a frying pan. spoons of vegetable oil, add one chopped onion and fry until golden brown. Then add three crushed cloves of garlic, finely chopped small chili pepper without seeds, 1 teaspoon of paprika and 1 teaspoon of cumin. Heat everything together, stirring constantly, for one minute. Then add 400 gr. finely chopped fresh or canned tomatoes, 1 teaspoon of sugar and 1 teaspoon of salt. Stir in the sauce and simmer over low heat, covered, for 30 minutes, stirring occasionally. Place the fried meatballs in a greased baking dish, pour in the prepared gravy, cover with foil and bake in an oven preheated to 200° for 20 minutes, after the time has elapsed, remove the foil and bake your meatballs for another 10 minutes.
9. It’s very easy to prepare tender and tasty chicken meatballs in mushroom gravy. Soak two slices of crustless white bread in a small amount of milk and squeeze out. Pass 500 grams through a fine grinder. skinless chicken fillet. Finely chop one small onion. Mix bread, minced chicken and onion, add 1 tbsp. a spoonful of chopped dill, salt to taste. Knead the minced meat thoroughly and form small meatballs. In a deep frying pan, melt 3 tbsp. tablespoons butter, add one chopped onion and fry until transparent, then add 400 gr. fresh or frozen wild mushrooms and fry, stirring often, until all the moisture has evaporated and the mushrooms are lightly browned. Then add 2 tbsp. spoons of flour, stir, pour in 250 ml. boiling chicken broth, 50 ml. dry white wine and 3 tbsp. spoons of heavy (30%) cream. Stir, bring to a boil, and then reduce heat to low. Place chicken meatballs in the hot mushroom sauce, cover and simmer over low heat for 20 minutes.
10. Fans of fish dishes will surely enjoy fish balls with white gravy. Pass 700 grams through a fine grinder. cod fillet or any other of your favorite sea fish. Soak three slices of crustless white bread in milk and squeeze lightly. Finely chop half an onion. Mix minced fish, bread and onion, add a pinch of white pepper and salt to taste. Knead the minced meat thoroughly, form meatballs and lightly bread them in flour. Prepare the sauce separately. In a deep frying pan, heat 3 tbsp. spoons of olive oil, add one chopped onion, one coarsely grated carrot and half a sweet bell pepper, cut into thin strips. Fry the vegetables, stirring, until golden brown. Then add 1 tbsp. spoon of flour, pour everything with one glass of boiling water and simmer, stirring constantly, for five minutes. Then add 200 gr. sour cream, 2 tbsp. spoons of chopped dill. Mix everything and heat, without bringing to a boil, for a couple more minutes. Remove the gravy from the heat. Grease a baking dish with oil, place your meatballs in it, pour in hot gravy and bake in an oven preheated to 180° for 20 minutes.
And on the pages of “Culinary Eden” you can always find even more interesting tips and ideas that will definitely tell you how to cook meatballs with gravy.
Carlson loved them! And we, too, have loved these small round cutlets in a wonderful sauce since childhood. The meatballs cook quickly, and the meatball sauce gives them special tenderness and juiciness.
Meatballs are distinguished from ordinary cutlets by the method of preparing minced meat: it must contain eggs, a larger amount of soaked bread and onions compared to cutlets (and sometimes other ingredients), but most importantly, the minced meat for meatballs must be beaten. Otherwise, the meatballs will fall apart during cooking.
The most delicious meatballs are made from mixed minced meat. Feel free to add minced chicken or turkey - the taste of the meatballs will only benefit from this. And it’s a pleasure to make meatballs from such minced meat, it’s flexible and juicy.
If you add long-grain rice to the minced meat, you will get hedgehog meatballs; children love them very much. Sauce for meatballs with rice for a children's menu is best prepared from sour cream, milk or cream, without adding pepper.
However, you now have a great opportunity to choose your own meatball sauce. Our site has collected all the most interesting and simple recipes. And for those who decide to cook this dish for the first time, we offer a universal recipe for meatballs.
Meatballs
Ingredients:
500 g mixed minced meat,
2 eggs,
2 onions,
150-200 g stale white bread,
200 ml milk for soaking the bread,
salt, ground black pepper - to taste.
Preparation:
For minced meat, you can take pork, beef and chicken or turkey in equal quantities. If you bought ready-made minced meat, pass it through the meat grinder again to make it even more tender. Grate the onion on a fine grater or grind it in a blender to a paste. Soak white bread in milk and squeeze. Combine all ingredients and mix well, then pound the minced meat on a countertop or cutting board. Slap the minced meat on the surface for about five minutes and you will notice how its structure changes. Roll out the meatballs - roll them in flour and fry quickly in hot vegetable oil until golden brown. This will seal all the juices inside the balls. Place the meatballs on a baking sheet or in a deep frying pan, pour in the meatball sauce and place in the oven or on the stove, over low heat and cover.
You can add grated raw potatoes, boiled rice, cheese (hard or processed) and even cottage cheese to the basic meatball recipe. But the most important thing is the sauce.
Simple tomato sauce for juicy meatballs
Ingredients:
2 tbsp. water,
2 tbsp. l. tomato paste,
2 tbsp. l. flour,
1 tsp. coriander,
5 black peppercorns,
½ tsp. salt,
Bay leaf,
sugar - to taste.
Preparation:
Dilute tomato paste with water, add flour and other ingredients, stirring. Mix thoroughly and pour the prepared sauce into the saucepan with the meatballs and simmer them together with the sauce until cooked. You can add a clove of garlic to the sauce.
Hot sauce with orange juice
Ingredients:
½ cup ketchup,
1 orange (juice),
¼ tsp. hot sauce or chili pepper,
2 tbsp. soy sauce,
2 tbsp. grain mustard,
2 tbsp. apple cider vinegar,
2 tbsp. starch (preferably corn starch),
2 tbsp. Sahara.
Preparation:
Combine orange juice, sugar, starch and apple cider vinegar and stir until sugar dissolves. In a separate bowl, mix ketchup, soy sauce and hot sauce or ground red pepper and mustard. Pour everything into a heavy-bottomed frying pan, place over medium heat and cook, stirring, until thickened, about five minutes. You can add orange zest to the finished sauce. The sauce is very tasty, sweet and sour, with a citrus aroma.
Classic white sauce
Ingredients:
1 tbsp. l. flour,
½ tbsp. l. butter,
2-3 tbsp. broth.
Preparation:
Grind the butter with flour, place the mixture in a frying pan and bring until hot, but the flour should not turn yellow. Combine the mixture with vegetable, meat or chicken broth and, stirring with a spatula, bring to the desired thickness.
Sour cream sauce
Ingredients:
½ tbsp. sour cream,
1 tbsp. l. butter,
1 tbsp. l. flour,
1 tbsp. broth,
salt - to taste.
Preparation:
Lightly fry the flour in oil, dilute with hot meat broth or vegetable broth, add sour cream and cook over low heat for about 10 minutes. After cooking, strain the sauce, add salt and stir.
Sour cream sauce with onions
Ingredients:
½ tbsp. sour cream,
1.5 tbsp. l. butter,
1 tbsp. l. flour,
1 tbsp. broth,
1 onion,
½ tbsp. l. hot sauce,
salt - to taste.
Preparation:
Fry the flour in oil, dilute with hot meat broth or vegetable broth, add sour cream and cook over low heat for about 8 minutes. Separately, fry finely chopped onion in butter and add it to the sauce. Then remove the finished sauce from the heat, add salt and hot sauce to taste.
Sour cream sauce with vegetables
Ingredients:
1.5 tbsp. low-fat sour cream,
1 tbsp. l. flour,
1 carrot,
1 onion,
1 sweet pepper,
1 tbsp. any broth or just water,
salt and spices - to taste.
Preparation:
Cut the onion into small cubes and fry it in a frying pan with heated vegetable oil until transparent. Then add the remaining vegetables cut into small pieces to the onion and simmer together until tender. Then pour flour into the pan and fry with vegetables until golden brown. Dilute the sour cream with broth and gradually pour the mixture into the pan with the vegetables. Now salt the contents of the frying pan, season with spices, let simmer for a few minutes and pour the prepared sauce over the meatballs.
Pink sauce for meatballs
Ingredients:
3 tbsp. any broth or water,
2 tbsp. l. tomato paste,
2 tbsp. l. sour cream,
1 onion,
2 tbsp. l. flour
1st. l. Sahara,
2 tbsp. l. vegetable oil,
mixture of peppers - to taste.
Preparation:
Heat vegetable oil in a frying pan, fry chopped onion in it, add flour, mix well. Dissolve sour cream and tomato paste in broth or water and pour the mixture, stirring, into the frying pan. Add sugar and spices to taste. Let the sauce simmer a little over low heat and pour it over the meatballs placed on the baking sheet. Cover them with foil and place in an oven preheated to 180ºC for 30-40 minutes.
White milk sauce for meatballs
Ingredients:
1 tbsp. milk,
1 tbsp. l. flour,
vegetable oil,
salt, pepper, herbs.
Preparation:
Add flour to a small amount of vegetable oil heated in a frying pan and stir quickly. Then, stirring constantly, gradually pour in the milk and add spices. Stir and quickly remove the sauce from the heat, otherwise it will become too thick.
Mushroom sauce with sour cream
Ingredients:
1.5 tbsp. sour cream,
250-300 g champignons,
1-2 onions,
1 tbsp. l. flour,
vegetable oil,
salt and spices - to taste.
Preparation:
Take two frying pans. In one, fry the champignons cut into small pieces in vegetable oil, in the other, chopped onion. Combine the contents of two frying pans, add flour, stir and cook until the flour turns golden. Then add sour cream, salt and spices, let it simmer for a few minutes and, after removing from the heat, pour the finished sauce into a blender, where mix the sauce until smooth. After this, pour the sauce over the meatballs.
Look at the variety! Your meatballs will be a real hit on the dinner table!
Larisa Shuftaykina
Meatballs with gravy in a frying pan - a dish for every day. Good with any side dish (cereals, pasta, vegetable puree). Rice is often added to minced meat; I suggest replacing it with rolled oats. Thin oat slices quickly steam and do not affect the taste and aroma, while the meatballs retain a pleasant elasticity and meatiness.
Let's prepare the ingredients for cooking meatballs with tomato sauce in a frying pan.
We combine two types of minced meat: chicken and pork, oatmeal, garlic pressed through a press, season with salt and ground hot pepper. Mix, beat for plasticity.
Using damp palms, roll into balls of the same size, but much larger than for meatballs.
At the same time, fry the coarsely chopped onion, garlic and carrots in vegetable oil for two to three minutes. If desired, add a pinch of sugar to enhance the taste and light caramelization.
Add tomato concentrate to the oiled vegetables and stir. Warm up for another minute.
Pour in 300 ml of boiling water, salt and pepper.
Place semi-finished meatballs in red sauce in one layer. Cook without a lid until the sauce has evaporated two or three times, turning the meatballs a couple of times.
We complement the meatballs with gravy in the frying pan with fresh herbs.
Ready. Serve the meatballs with tomato sauce hot - bon appetit!
Meatballs are familiar to every housewife, because this dish is served in kindergartens and schools, and it can also be an excellent option for a family dinner. There are many recipes with photos that can easily be used to cook meatballs with gravy in a frying pan. We will describe options for preparing the dish with different sauces, and also tell you little secrets of cooking meatballs.
This recipe uses it, it has low fat content, so you can get a dietary dish. Only bay leaf is used as a seasoning, but other spices can be added if desired.
Five minutes before readiness, add a bay leaf.
Another option for meatballs with gravy that can be used in dietary meals. According to this recipe with photo, the dish is prepared in a frying pan, but you can also use the oven.
The recipe contains a minimum set of products; you can supplement the dish with spices and additional ingredients to taste.
Five minutes before the end of cooking, you can add a mixture of peppers or other spices to the meatballs.
This recipe with photo is different in that sour cream will be used, so the meatballs with gravy in the pan will turn out creamier.
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Paprika has a pleasant aroma and gives the dish a piquant taste and a bright hue. You can choose any type of meat as a base, it can be lean turkey.
Usually meatballs are cooked in tomato sauce; this recipe with photo is traditional. We suggest preparing the dish in a frying pan with sour cream sauce; it will turn out very tender, creamy and aromatic.
Each of the described recipes is unique, since additional components in the recipe give the dish a special aroma and taste. You can cook meatballs without rice to reduce them; you can also use low-fat sour cream and dietary meat.
Meatballs with gravy in a frying pan They will turn out very juicy and at the same time with an appetizing golden brown crust. You can prepare such meatballs at home very simply and quickly. A step-by-step recipe with photos will tell you how to mix the minced meat and what is the best sauce to prepare for the meatballs, which we will fry in a frying pan. You can choose the spices for this dish yourself. They will entirely depend on the meat you choose. Meatballs fried in a frying pan are more tender from chicken, and more filling from beef.
We will prepare a special gravy for meatballs in two stages: first from tomato paste, and then from sour cream and flour. Meatballs stewed in this mixture will be infused with the flavors and aromas of all the ingredients.
You can prepare absolutely any side dish for this dish: you can boil buckwheat or rice porridge for the meatballs with gravy, and you can also prepare a salad of fresh vegetables and croutons from wheat bread.
Let's start cooking meatballs in a frying pan with a spicy tomato and sour cream sauce for dinner.
Wash the rice thoroughly several times in cold water, then cook in advance until tender. Peel the onion and chop it very finely with a knife or grind it in a blender. Choose the meat to suit your taste: it can be beef, pork, chicken or turkey. We wash the selected piece of meat, dry it and grind it in a meat grinder. Combine meat and onion in a deep bowl.
Add pre-cooked rice to the previously crushed ingredients. Add one chicken egg and salt to taste to the bowl with the ingredients. Mix the ingredients until smooth.
We form neat meat balls from the minced meat, do this with wet hands. Dump the meatballs in wheat flour.
Heat a few tablespoons of vegetable oil in a thick frying pan, place the formed meatballs in the pan and fry on all sides until golden brown for 3-5 minutes without a lid.
We dilute the tomato paste in one glass of cold water, add salt to taste and mix thoroughly.
When the meatballs have acquired a pleasant golden color, pour the diluted tomato paste into the frying pan. Simmer the meatballs under a closed lid for 10-15 minutes over low heat.
Fill a glass halfway with water, add wheat flour and the specified amount of sour cream. Mix the liquid thoroughly so that no lumps of flour remain.
After the specified time for stewing the meatballs, pour a mixture of sour cream and flour into the frying pan. Over the same low heat, continue to simmer the meat balls for another 15 minutes, adding a bay leaf to them.
During the stewing process, the meatballs should acquire a firm golden brown hue and be saturated with the aromas of the sauce, which, in turn, should thicken sufficiently.
Place the finished dish into portioned plates and serve hot with any side dish. Meatballs with gravy, fried in a pan, are ready.
Bon appetit!
