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Meatballs with rice

Posted by on Dec 23, 2011

Meatballs with rice
Fairly common dish in our lives are delicious meatballs. It has long been a host of technologies for their preparation. Here are a few recipes on our website pekarenok.info: how to cook meatballs with rice.

For meatballs usually use ground beef or interfere with pork in half.

 

The easiest recipe

Per kilogram of meat take half cup of rice, three small onions, a couple of tablespoons of tomato juice or paste. Rice boiled until soft, do not pour the broth, it is used to make the gravy. Mince onions. The mixture is put tomato paste, salt and pepper to taste. Form small balls, rolled in flour. Fry until golden brown over high heat. Further, Folding in the pan, pour in the broth of rice. Gravy salt and add a pinch of sugar. Cook on low heat for about an hour. You can add the egg, instead of flour for breading take semolina. Very tasty, if a gravy, add sour cream.

Making even a sauce: Mix the tomato paste, mayonnaise, sour cream, spices, salt, sugar and bay leaf. Meatballs boiled in water, and fifteen minutes before the sauce is added.

Very tasty it turns out, if the meatballs cook zazharku. Onion cut into small cubes, carrots rubbed on a grater. Fry in fat. When the onion is golden brown, put a little bit of tomato paste (about a tablespoon), a teaspoon of sugar, salt and pepper to taste. Meatballs sour – sweet.

This recipe is very old and forgotten, but very tasty meatballs are obtained, prepared as follows. The recipe is the national dish of the Jewish cuisine.

One kilogram of ground beef take one onion, one hundred grams of rice, egg, three tablespoons of corn starch and sugar, two tablespoons of fat, beef broth and lemon juice, a spoonful of salt one lemon, a teaspoon of raisins, pepper and ginger.

Rub the grated onion, lemon, cut into thin slices. Wash rice, add boiling water, when cool, strain. Mix the minced meat with rice, egg, onion. Season with salt and pepper. Roll small balls of paneer and in starch. Next, you need to melt the fat in a deep frying pan and fry the balls. Then add the raisins, lemon, sugar, lemon juice and pour the broth, cover and simmer over low heat for 40 minutes, add the ginger and continue to simmer for another 10 minutes.

These meatballs can also braise in the preheated oven.