Amazing meatballs with rice and gravy

Delicate and at the same time nourishing meatballs with rice and gravy - a great main dish, which will please both adult and whimsical children. The secret of their popularity is that the basis - minced meat - can be cooked not only from meat, but also from fish. Shall we try?

Classic meatballs with rice and gravy

Meatballs as such can take many forms. They are served in elite restaurants and kindergartens, they are an integral part of many national cuisines, changing and adapting to the culinary traditions of different countries. But this article is devoted to classic meatballs with rice.

So, for them it will be required:

• Pork meat weighing one kilogram;
• Two onions;
• egg;
• Four cloves of garlic;
• On a teaspoon of salt and ground pepper;
• Rice with a volume of two hundred grams.

This list of ingredients is needed to form meatballs. For gravy it is recommended to stock up:

• Fresh dill and basil;
• Tomato paste and flour - 2 tablespoons;
• Two carrots and one onion;
• Half a teaspoon of sugar, the same amount of cinnamon, and also two similar spoons of salt;
• Sour cream - one hundred milliliters;
• Liter of water.

How to cook meatballs with gravy using these products? First you need to soak for about an hour in boiling water rice. As he walks through the meat grinder, the meat cut into small pieces, together with onion and garlic, is twisted twice. After this, the resulting mixture is combined with egg, spices and rice.

Blanks for meatballs from such stuffing form in the form of small balls, slightly smaller in diameter, than a ball for table tennis. Then proceed to their frying in a pan on both sides until golden brown.

Simultaneously with this process, you can begin preparing the gravy. To do this, chopped carrots and onions on a small amount of vegetable oil stew until a semi-transparent state. Next to them add flour and mix thoroughly, avoiding the formation of lumps. After this comes the turn of tomato paste.

To minced meatballs with gravy turned out to be especially delicate, during the preparation, the paste should be added gradually and immediately pour the sour cream, add the finely chopped greens and water. Thoroughly mix everything and leave to languish for five minutes.

To the croissants transferred to the deep saucepan the puddles are poured into the sauce, they put it out for half an hour, after which the dish can be served on the table.

Variations on the theme

Meatballs with rice and gravy are an extremely popular dish, and therefore it is not surprising that cooks offer to make minor changes from time to time, both in the list of ingredients and in the cooking process itself.

So, the first adjustment concerns the basis of the stuffing. It can be replaced with beef, fish, chicken or mixed. But just once it is worth mentioning that previously from beef meat it is necessary to remove streaks.

The second adjustment is directed to the way meatballs are prepared, especially when it comes to children's or diet food. So, to bring them to semi-preparedness can be a couple.

The third adjustment will be to the taste of those who actively use the kitchen multivark. Billets for meatballs are formed in the same way as in a classic recipe, and are shifted into a bowl from it. Ingredients for the sauce are gently mixed in any deep container, after which such "half-finished" pour meatballs and put the multivark in the "Quenching" mode for an hour and a half.

It's so easy and delicious to create delicious meatballs with rice and gravy.