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Grilled Meatballs — Top 8 Recipes

Mince can be cooked a large number of delicious dishes. And one of these dishes is meatballs. You can cook them quickly and very diverse, using not only meat, but also poultry and fish.

Sometimes they are confused with meatballs, they do not see any difference in these two dishes. However, it exists, although it cannot be called too substantial. But it is possible to distinguish one from the other.

Meatballs — is a separate dish, which is prepared with sauce in a pan or in the oven. And not only rice, but also vegetables can be added to the stuffing. They can be served with or without a side dish.

Meatballs are also made from minced meat, but their size is much smaller than that of their fellows. The stuffing is done with the addition of spices and greens, after which they are boiled in broth, and therefore, often, they are part of some dish, such as soup. You can see the recipes for such soups here.

Let’s take a look at how you can make this quick and favorite dish with many delicious recipes.

This dish will be cooked with rice, and as a gravy we will have tomato sauce. It will turn out incredibly tasty!

  • minced meat — 500 gr
  • boiled rice until half cooked — 1.5 cups
  • egg — 1 pc
  • onion — 1 pc
  • salt, pepper — to taste
  • spices — coriander, zira (you can any for meat)
  • flour — 2 — 3 tbsp. spoons

For tomato sauce

  • carrots — 1 pc
  • onion — 1 pc
  • garlic — 1 — 2 cloves
  • tomato paste — 1 tbsp. spoon with a slide
  • sugar — 1 tbsp. spoon
  • Paprika — 1 tbsp. spoon
  • dill
  • bay leaf — 2 pieces
  • salt, pepper — to taste
  • vegetable oil — for frying

The whole cooking process is divided into three stages.

  1. Cooking meatballs
  2. Cooking Tomato Sauce
  3. Cooking meatballs in tomato sauce

1. Onion cut into small cubes. The less we cut, the better. Since meatballs are prepared quickly enough, it will be good if the onions are completely “dissolved” in the meat. Large pieces will not have time to do this, and the bow will be felt, crunch on the teeth. And in products the homogeneous basis is important, so that nothing stands out to taste.

For the preparation of minced meat we need one head of onion, and leave the second head for the sauce.

2. Carrot rubbed on a medium grater.

3. Chop garlic. Kadite garlic on your own, who loves how. You can cut one and two cloves. And you can do without it. But he always gives a very important, very fragrant flavor note. Therefore, at least a little, but it is necessary to add.

4. We have ready stuffing, you can use any one you like. Delicious and tender meatballs are made from mixed beef minced beef + pork. But sometimes according to this recipe, I cook using minced chicken. Then the dish turns dietary and, pleasantly, more economical. And also delicious.

5. We must have ready pre-cooked to semi-ready rice. This means that it was necessary to boil it for 10-12 minutes, then drain the water, and let it cool. If you use round grain rice varieties, they are very boiled soft and rather sticky. Such rice can be rinsed with warm boiled water.

If the rice takes long grain, and the more steamed, then it is no longer necessary to wash it.

Add the rice to the stuffing, put chopped onion and chopped garlic with it.

6. Then add the egg, salt, pepper and any spices for meat, if desired. I add my favorite spices — ground coriander and cumin. I love them very much and add them to any meat dishes.

Mix the stuffing thoroughly until smooth.

7. Let’s start forming our products. For this we need flour, well, and the stuffing itself.

A tablespoon take the stuffing and roll the ball out of it. Try each time to take the same amount of minced meat so that the products are all the same size. This is important so that everything cooks evenly.

If the stuffing sticks to the hands, and this can be, if it is slightly fatty, then they can be wetted with cold water before each new product.

8. Pour the flour on a small flat plate. Roll each ball in it from all sides and place on a cutting board.

9. In a frying pan, warm a small amount of oil. It should be hot enough for the meatballs to fry quickly inside and outside. But also very hot, so that they do not overly brown.

We put the finished roasted products in a separate pan.

10. Make cooking tomato sauce. In order to fry the remaining onion in a separate pan in a small amount of oil. Fry it to soft or slightly golden color.

12. Add carrots and sweat all together until the carrots are soft.

13. Then add the tomato paste along with the sugar and fry all together for another 3-4 minutes.

14. Pour in hot water. The amount of water vary by yourself. It all depends on how much liquid you want to have in the dish. You can add from 1.5 to 3 glasses.

15. Bring sauce to a boil, add paprika, it will give us a more saturated color, ground black pepper, salt and bay leaf. You can also add chopped greens. I harvested it for the winter, and so I now have greens for every taste. I add dill to the sauce. Let it boil for 5-7 minutes.

16. Pour sauce into the saucepan lined with meatballs and simmer on low heat with the lid closed for 30 minutes.

17. Put finished products on a plate, pour a small amount of sauce. Serve sprinkled with fresh herbs.

As you can see, the dish looks very appetizing, and it turns out delicious. In addition, it is preparing quite quickly and not at all difficult.

«Russian» meatballs with mushroom filling in sour cream, cooked in the oven

Unlike many recipes, cooked meatballs in this way have their own name and are called “Russian”. A distinctive feature is that they are cooked with dried or fresh mushrooms. Have you ever prepared according to this recipe? Write, very interesting!

And if you cooked, I recommend. The recipe is just brilliant! Previously, such a dish could be eaten only in a restaurant. And now I do not know if they are cooking.

  • Beef — 400 gr
  • lard — 100 gr
  • fresh or frozen mushrooms — 180-200 g
  • or dried — 30 — 40 gr
  • onions — 1 — 2 pieces
  • potato — 8 pcs
  • butter or vegetable oil — 100 gr
  • salt, pepper to taste
  • flour — 2 — 3 tbsp. spoons

For gravy (sauce):

  • sour cream — 3/4 cup
  • butter — 50 gr
  • flour — 1 tbsp. spoon
  • salt — to taste

This recipe can not be called easy to prepare. On everything, everything will take about 2 hours. Cooking is divided into several parts, and each requires both time and labor costs, do not have to sit.

But it’s worth it! The dish turns out just excellent. Otherwise, there should not be any, mushrooms combined with potatoes, and even with meat — it’s just a taste of fireworks! “Russian” — mediocre meatballs would not be called!

1. Wash, dry and cut the meat together with the bacon into small pieces. Then scroll it in a meat grinder, add 1 tbsp. spoon of water and salt to taste. Mix.

Water is added to the stuffing in order to make it more juicy. Products from such stuffing are more tender and tasty, they have more juice. But add a little, so that the stuffing does not become liquid, otherwise it will be difficult to form meatballs later.

In principle, the meat can be used any, including two or three varieties can be mixed. It will only taste better.

2. Wash fresh mushrooms, defrost frozen, dry soaked in water, and then boil in salted water. I use frozen boletus mushrooms, we freeze these mushrooms ourselves. But if you don’t have your own mushrooms, you can buy champignons and use them.

I thawed the mushrooms, then cut into small pieces.

3. Onion cut into small cubes. Try to cut it as small as possible so that in the finished dish it does not crunch and is not felt at all.

4. Fry the onions with the mushrooms in a small amount of oil, lightly salting them to taste. At the same time use a minimum of oil, otherwise the dish will turn out to be too fat. We have in the recipe provided for its use.

5. From the cooked mincemeat form small balls. I got them 7 pieces. By the number of finished meat products, I also divided the mushroom filling into 7 parts, so that all was enough, and nothing was left. Then we need to form cakes from each ball. In the middle of each of them put the stuffing of mushrooms with onions.

6. Then close up so that the filling remains inside. Work jewelry, it is not desirable that the mushrooms got out. Form all the balls at once. Then roll them in flour.

Place on a preheated pan with a small amount of oil and fry first on one side and then on the other. Oil again, pour a minimum. Our meatballs contain fat, it will evaporate and the products will be fried both in oil and in fat at the same time.

So it is no coincidence that they are so tasty. Everything is thought out!

At the same time, make sure that the fire is not unnecessarily large, and that the meatballs are not burnt. When one side is reddened, take two forks, and use them to turn the products over to the other side.

See how much fat was formed.

7. In the meantime, our products will be fried and we will deal with potatoes. It must be cleaned and cut into small slices or cubes.

Fry in a separate pan until cooked on the minimum amount of oil. Salt to taste.

8. Prepare sour cream sauce. To do this, fry the flour in a dry skillet. So that it does not burn you watch the fire, it should not be too big. You also need to constantly stir it. Fry 2 — 3 minutes until slightly creamy.

9. Add butter, it is best to use oil 82% fat. As you can see, oil is used enough, but it is necessary. Reducing its amount is not recommended. Thanks to butter, the meatballs will turn out just the most tender. In addition, subsequently, excess oil will flow into the form and it can not be used.

After melting butter, add sour cream, salt. I still add pepper to make the gravy sharper. At the same time mix everything thoroughly. Bring to a boil and turn off. The mixture should thicken slightly.

10. Prepare a baking dish. I will use an elongated glass heat resistant form.

11. In the center of the form lay out meatballs. Align the potatoes around the edges.

On each meatball put a spoon of sour cream sauce, it turns out like a fur coat. Below it, they will be baked in the oven and will not dry out at all. Remain juicy inside, and the crust outside will remain too.

12. Heat the oven to 180 degrees. Put the form in it and bake until the state until the contents lightly redden. I kept in the oven for 20 minutes. This time was enough for everything to be completely ready!

13. After which the form to get, put the meatballs with potatoes in plates. Decorate with fresh herbs and fresh or canned cucumber. I cut the cucumbers, canned with red currants.

As expected, the meatballs turned out juicy, soft, tender and incredibly tasty. In addition, the mushrooms brought to them the smell of the forest, butter gave its unique aroma and taste. And all this in combination with your favorite fried potatoes — it is simply impossible to convey in words! Be sure to cook this dish, it will become your favorite!

Here is a recipe with the name «Russian meatballs», original and delicious. Did you like? Sometimes, when you read a new recipe, you even feel the taste of the dish, even before you start cooking. Did this happen to you?

Cooking meatballs in tomato sauce, which is used as a gravy, is possible without rice. And I want to share one of these recipes. This is how this dish is prepared in Turkey, Azerbaijan and other eastern countries, and it is called kyufta (or kefta — in some regions). In general, in Turkey there is simply a huge number of kyufta recipes, here is one of them in our selection today.

Since the dish is oriental, we will cook it with lamb.

  • lamb pulp — 700 gr
  • onion — 1 pc
  • garlic — 3 cloves
  • greens — a small bunch
  • spices — coriander, zira (or others for meat)
  • salt, black pepper — to taste

For tomato sauce:

  • onion — 1 pc
  • Canned tomatoes in their own juice — 400 gr
  • cherry tomatoes — 300 gr
  • greens — a small bunch
  • olive oil — 3-4 tbsp. spoons
  • pepper
  • Bay leaf

1. Rinse meat, dry and mince with onions, garlic and herbs. Add salt, ground black pepper to taste.

Pepper is best grind independently, so the dish will turn out not only tasty, but also incredibly fragrant.

Thoroughly mix the stuffing until smooth.

2. Cut the second onion into small cubes and fry until soft or golden brown in a heated pan with high sides in oil.

3. For the recipe, we will use canned tomatoes in our own juice along with the sauce. I have my own homemade tomatoes. If not, then you can buy them in the store. Or, in extreme cases, replace tomato paste with the addition of water, as in the first recipe.

Cut the tomatoes from the jar into large cubes, provided that the tomatoes no longer have a peel. If they are with the skin, then it must be removed beforehand.

4. Put the chopped tomatoes together with the sauce from the jar in a pan with onions. Add 50 ml of water, pepper and bay leaf, cover and simmer for 10 minutes.

5. In the meantime, form croquettes. It is better to do this with wet hands, so that meat and fat do not stick to hands. Formed balls should be about 4 cm in size.

6. Put the resulting product in a pan with tomato sauce. Next, arrange cherry tomatoes. Or you can do without them, it is already at will.

7. Bring to a boil, reduce heat and simmer for 20 minutes.

8. Grind fresh greens, pour it into the pan and close the lid again. Leave for 10 minutes, already without fire.

9. Ready meatballs serve with sour cream and fresh herbs.

These Turkish meatballs are very tasty, I tell you! Tasty, tender and fragrant!

  • meat — 500 gr
  • egg 1 — 2 pieces (depends on the size)
  • white loaf — 80 — 100 gr
  • milk — 0, 5 glasses
  • onions — 2 pcs (small)
  • chopped parsley — 1 — 2 tsp
  • salt, pepper to taste
  • fat — 30 grams (or vegetable oil)

1. Remove all lived from the meat and film, and then pass it through a meat grinder. From the scraps it will be possible to boil the broth, adding bones, of course.

Veins and films will not allow to receive gentle and juicy stuffing, so they must be removed necessarily!

2. Soak a piece of long loaf in milk for a short time, then squeeze and rub through a sieve using a tablespoon or pestle. And also mince with meat.

3. Onions cut into very small cubes and fry in fat or vegetable oil. It should be soft and slightly browned.

4. Add the minced fried and cooled onion, egg, salt, pepper and parsley. And we have already introduced a loaf, twisting it through a meat grinder.

5. Mix the stuffing thoroughly until smooth and moisten hands to form 8 meatballs.

6. Put them in a saucepan and add pre-boiled and salted broth. Cook for 30 minutes until cooked. The fire when cooking should not be too big. Meatballs should simmer moderately. All the time cooking takes place with a covered lid.

7. From the broth in which our products were cooked, you can make sour cream sauce and serve it with it. How to make sour cream sauce was described in the second recipe.

You can also serve with any side dish of vegetables or rice, or other cereals.

These tasty meat balls can be cooked not only in a saucepan and pan. They can also be baked in the oven. And for a change, let’s cook a completely different sauce.

And for a change, take and cook them immediately with a side dish, that is, with the addition of cabbage. It will turn out like two in one — immediately and a side dish, and the main meat dish.

  • meat — 300 gr
  • white loaf — 1 slice
  • White cabbage — 600 gr
  • onions — 2 pcs

For sour cream sauce:

  • sour cream — 5 full tablespoons
  • milk — 1 — 1.5 glasses
  • flour — 3 tbsp. spoons
  • butter — 3 tbsp. spoons
  • salt, pepper — to taste
  • breadcrumbs — 2 tbsp. spoons
  • cheese — 50 gr

1. Prepare minced meat, grind meat, bread and onions in a meat grinder. Add salt and black pepper to taste. Pepper is better to use freshly ground. So our dish will be even more fragrant.

2. With wet hands, form balls of the same small size.

3. Cut the cabbage into small pieces so that each of them has a part of the stalk. It will keep the cabbage leaves together and they will not fall apart with further processing.

4. Put a pot of water on the fire, bring it to a boil and salt to taste. Boil the cabbage in it until half ready, or almost ready. Who likes how. If you like to cabbage slightly crunchy, then use the first option, but if you like soft cabbage, before cooking almost until done.

But keep in mind that she will still languish in the oven.

5. Discard the finished cabbage in a colander and let drain all the water.

6. Prepare a baking dish and lubricate it with oil. It should not be too big, so that when you add the sauce to it, all the meatballs are covered by them almost completely.

Put cabbage into it. On top of the cabbage spread meat blanks.

7. Now do the cooking of the sauce. For him, we need a frying pan with high sides. Melt the butter on a small fire, and you can also use vegetable oil if desired. But with butter there will be an additional gentle aroma and taste.

8. As soon as the butter is melted, immediately add the flour and lightly fry it. Make sure that it does not turn brown. Otherwise, the sauce will have a bitter taste.

You can add ground nutmeg to the sauce. He will give the sauce a pleasant nutty flavor.

9. Immediately add sour cream, mix thoroughly. And then milk. It must be pre-warm and add hot. The mixture must be constantly stirred, you can use for this a whisk or scapula.

Add milk at your discretion, if you like more gravy, add 1.5 cups of milk. If less, add 1 cup.

The mixture is thoroughly heated, it should slightly thicken. Bring to a boil, immediately reduce the heat and then 5 minutes with continuous stirring.

10. Pour the prepared cabbage with meatballs with the resulting sauce.

11. Sprinkle with breadcrumbs and grated cheese on top.

12. Put the form in preheated to 180 degrees and bake until tender. Readiness is determined by the appearance on the top of the dish a pleasant golden crust.

Serve with cabbage, sprinkled with fresh chopped greens. It is possible with sour cream.

It turns out very tasty! Cook, you will not regret. Then everyone will ask to cook it more than once.

As I already said, you can use chicken or turkey for making meatballs. So I bring to your attention the following recipe.

  • chicken or turkey breast fillet — 500 gr
  • chicken liver — 200 gr
  • cabbage — 200 gr
  • onion — 1 pc (small)
  • garlic — 2 cloves
  • milk — 100 ml
  • egg — 2 pieces
  • breadcrumbs — 1 cup
  • salt, pepper — to taste

For gravy (sauce):

  • chicken broth — 400 ml
  • Butter — 70 -80 g
  • flour — 2 tbsp. spoons
  • milk — 180 ml
  • salt — to taste

1. Cook the minced meat. To do this, mince chicken or turkey fillets without skin. Also grind and chicken liver.

2. You can of course not use it, but when I wrote an article about dishes with chicken liver, I was so inspired that now I want to cook it more often.

In addition, we add it not in vain, our products will receive an excellent taste note in its form. Eat even once cook such meatballs by adding a liver, then you will always add it. Checked on yourself.

3. Peel the onion and garlic, chop the cabbage into slices in a blender.

4. Beat eggs with the help of a fork, add breadcrumbs, milk, salt and pepper to it.

5. In a large bowl, mix the minced meat, cabbage mass and milk mixture. Mix thoroughly until smooth.

6. Mince meatballs make small meatballs. Put them on a sheet of foil, laid and oiled, with which we pre-lined the sheet of baking sheet.

7. Put the baking tray in the oven preheated to 210 degrees. And bake meatballs 15 — 20 minutes until fully cooked.

8. In the meantime, they are baked, prepare a gravy or sauce, as you like. To do this, melt the butter in a saucepan, then add the flour in small portions, mixing thoroughly. Big fire is not needed for this, otherwise the flour will start to burn, it will become dark brown in color and will give the sauce bitterness.

Fry flour no more than 2 — 3 minutes.

9. Then, stirring constantly, pour in hot milk and hot broth. Salt the sauce to taste. Boil until thickened, stirring occasionally. So that he did not get lumps, you can interfere with his whisk.

10. Ready meatballs get out of the oven and put in a saucepan in the sauce.

11. Stew in sauce for 7 minutes. Then you can serve with any side dish.

The taste of this dish is obtained at 100%. Delicious! Yes, and cook it is no difficulty. Everything is so simple that even those who have never cooked anything will cope.

Recipe for meatballs with rice and gravy in a pan

This is a very interesting recipe, with a surprise inside. Who tries this dish for the first time. He always wonders at this, and with interest examines what the stuffing is. And all because inside — Brussels sprouts.

  • minced meat — 400 gr
  • boiled rice to semi readiness — 1 cup
  • broth — 1 — 1.5 cups
  • egg — 1 pc
  • garlic — 2 — 3 cloves
  • Brussels sprouts — 300 gr
  • salt, black pepper — to taste
  • vegetable oil — for frying

1. Brussels sprouts boil 3 — 5 minutes in salted water. Then drain in a colander and let drain water.

2. In the meantime, make minced meat. To do this, finely chop the onion, chop the garlic using a press. Mix it all together with minced meat and add rice, which is pre-boiled until half cooked. Add egg, salt, spices and black pepper.

I have already talked a lot about spices and pepper in past recipes and I will not repeat it.

Stuffing should not be liquid. And if you cut the onion, and not twist it in a meat grinder, it will be so.

3. Cook the meatballs. Take a little stuffing, and form small buns, putting in each of them a small cottage of Brussels sprouts.

4. Fry the resulting products in a pan, on a small amount of vegetable oil to a beautiful golden brown.

5. Then pour broth into the pan, any meat, chicken or vegetable broth. If it is not salty, then add salt and pepper to taste.

6. Simmer on low heat with the lid closed for 15 minutes.

7. Then serve with sour cream, sprinkled with fresh herbs. Serve mashed potatoes or delicious rice as a side dish. Or you can not serve anything, because the side dish is already inside!

8. To eat with pleasure!

And here is another interesting recipe, which children like very much, besides, it is also a dietary one. Therefore, it is suitable for feeding very young children.

This is a very simple recipe, which does not take much time to prepare. I suggest watching a video on this topic, where it will take less time to watch than to read.

True, this recipe does not quite fit into today’s selection, as it is prepared without gravy. But if there is a desire, gravy, or sauce, you can cook according to any of the above recipes. For such meatballs, the same sour cream sauce is perfect.

Well, and by the way, they cook “hedgehogs” in tomato sauce and broth. True, in such recipes there is no such pronounced type of «thorns», but nevertheless they also have this exotic name.

In conclusion, I want to say that meatballs are one of the easiest to prepare dishes, and because of this, it is very beloved and popular with housewives.

But if you show creativity, then from the usual meat balls in the broth you can cook a wonderful culinary dish. And that is what I tried to achieve in today’s article. I chose for the article unusual recipes, each of which has its own «flavor». And it is she who makes the taste of the dish simply unforgettable.

How I managed to judge you. If you like the recipes, put likes and share them with your friends. Surely, they will also want to feast on a delicious meat dish.

If you have interesting recipes, then share them with us. Recipes can be posted in the comments. The most interesting recipes can be found on the pages of my blog with the mention of the name of the author.

And I wish you all the best! And bon appetite for those who cooked meatballs today!

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