How to cook delicious meatballs with gravy and vegetables
How to cook fragrant and tender croquettes? Any hostess wants to know it. After all, this dish is very tasty and satisfying, it is cooked easily and quickly enough.
There are many recipes for their preparation — they are cooked in a saucepan and in a slow cooker, baked in the oven. Cooked from meat, chicken, fish. Also cooked with gravy, and served with broth.
This dish is cooked all over the world. It is called kyufta among the Turkic peoples. In Sicily, fried similar products are called arancini. In Sweden, this is one of the main national dishes and is called Swedish meatballs.
In appearance, this dish of minced meat in the form of balls, with the addition of various cereals. By the way, this is their difference from cutlets. The most common is the preparation of ground beef and rice meatballs.
To prepare a delicious dish of this kind you need to know a few little tricks. To begin with, we will decide what kind of products you want to get.
«Hedgehogs» — so called meatballs because of boiled rice cooked out of a ball. Children especially love them. And most likely just because of the name.
For the preparation of «hedgehogs» is taken a long rice, steamed better. Such rice will not melt during cooking, will retain its shape. And be sure to just raw, in no case do not cook it.
If you want to get a smooth product, without sticking rice, then you can take it round. However, the long one will also work.
To meatballs were delicious, you need to know how to cook the stuffing. There is a little secret. I learned about him when I lived in Uzbekistan. When you have combined all the ingredients, it must be thoroughly kneaded. And then the fun begins. Stuffing must be discarded.
When I saw for the first time that the stuffing “beat off, I was in great bewilderment. Why is this done ?, I was not clear. My question, I was answered, it will be tastier.
In fact, it looks like this. The stuffing is gathered into a handful and thrown back into the bowl, or on the table, or on a cutting board. And so more than once, not two, but minutes 5, at least. And it happens that they do it and much longer.
Later I found out that in this way they were trying to get all the ingredients to “unite” and exchange their juices. Rice, with this method of manufacture, becomes almost transparent, having been fed on meat and onion juice. After «driving in», it should be some time to let the stuffing lie down.
Here is such a small nuance. And now I suggest to go to the recipe.
- Ground beef — 500 gr.
- Rice — 3/4 cup
- Egg 1 pc.
- Bow -2 heads
- Potatoes -2 pcs.
- Tomatoes — 2 pcs.
- Bulgarian pepper -1 pc.
- Carrots -1 pc.
- Garlic — 2 cloves
- Greens — parsley, dill.
- Vegetable oil 3-4 tbsp. spoons.
- Red chilli pepper.
- Salt, black ground pepper, bay leaf
- Prepare the stuffing. Meat for him should be taken fresh or chilled. From fresh meat any dish is always tastier. We twist it in a meat grinder. Onion cut into small cubes, try to cut into smaller ones.
- To meatballs were really tasty, you need to fill the stuffing with different ingredients. They give the finished dish a unique rich flavor. Add the minced finely chopped greens, spices, there may be paprika and basil, and oregano, and rosemary, and saffron. Be sure to salt, pepper, add crushed clove of garlic.
- We drive in egg, we add washed rice. And we begin to knead the stuffing in any way described above. Give brew.
- We take a cauldron, or a thick-walled pan. If there is neither one nor the other, we will fry in a frying pan, and then transfer it to a regular pan, in which we will subsequently cook.
- Rinse the tomatoes with boiling water, peel, cut into cubes. Peel carrots, bell peppers and potatoes and chop them.
- Pour into a cauldron 3-4 Art. spoons of butter, warm it. Put the tomatoes, allow them to stew until smooth. You can pour quite a bit of hot water so that the tomatoes are better steamed.
- Add carrots and bell peppers. Mix everything, put out another 5 minutes. Prepare hot water (boil in a kettle).
- During this time, mix the mince again. Properly made stuffing is not liquid, but rather elastic, elastic. Meatballs from it are formed easily, do not break up.
- In the cauldron add chopped potatoes, pour a little hot water. To mix everything. Now carefully put our products, and quietly, on the edge of the cauldron (not to damage them) add hot water. Some pre-fry meatballs, and then lay, and pour water. But I think it is absolutely unnecessary. Meatballs and so will not fall apart. And the taste of them will be refined and delicate.
- Give the opportunity to boil, add a slice of red capsicum. (as you like quicker or not). But add necessarily, even a little. Rice is friends with such a spice as zira (cumin). Add it too a little, pinch. You can pre-rub it in the palms.
- Salt, remove the sample. Consider that the minced meat is salty in us, and the water during the cooking process is partially evaporated, and partly nourishes the billet. Therefore, be careful not to overdo it.
- Reduce heat, close the lid. Cook over low heat. Do not open the lid for 30 minutes. Then open it slightly, add another crushed garlic clove, black pepper and bay leaf.
- After another 10 minutes, our delicious meatballs with vegetables are ready. But do not open the lid immediately, let it brew for 10 minutes. And do not agree to open a minute earlier, no matter how your friends would persuade you. They are likely more than once resorted to the kitchen to smell. The smell will be not only in your apartment, but throughout the entrance. And if neighbors come to the smell, treat them and share the recipe.
Pull out the meatballs carefully and put the stewed vegetables on top of each plate. Add a small amount of broth. Serve them with sour cream, sprinkled with a mixture of chopped greens.
Here is our tasty dish and ready. Try it, I think everyone will like it. When my friends are going to visit me, and I ask them what to cook, they often say: «But meatballs, can I?» You’re welcome. And you, eat on health!