Recipe for meatballs with white sauce. Juicy meatballs in white cream sauce

Agree that the very name "meatballs" evokes a lot of pleasant, warm memories that are certainly associated with childhood. I admit that someone does not like / did not like "" in kindergarten or at home, but this fact is rather an exception from the general culinary picture. In my childhood, my beloved grandmother cooked meatballs / hedgehogs in tomato sauce and served on the table with herbs and thick rustic sour cream, so that it was tasty, healthy and satisfying! I suggest you try a completely new or somewhat forgotten recipe for meatballs in white sauce. And for a side dish, I advise you to cook potatoes with lemon and dill. You can cook in a saucepan on the stove or in a magic pot - an ultra-modern multicooker.

Recipe Information

Cooking method: frying, stewing in a slow cooker.

Total cooking time: 40 min.

Servings: 4 .

Ingredients:

minced beef - 500 g
boiled rice until half cooked - 3 tbsp.
white onion - 1 pc.
chicken egg (yolk + protein) - 1 pc.
salt + ground pepper - a pinch each
fresh dill - 1-2 sprigs
sour cream with a fat content of 15-22% - 2 tbsp.
frying oil - 2-3 tbsp.
flour for rolling meatballs + sauce - 2 tbsp.
dry bay leaf - 5-6 leaves.

For garnish:

4-5 potato tubers
lemon/lime wedge
sprig of dill
salt to taste.

For cooking you will need:

2 multicookers Redmond and a frying pan.

Cooking method

Chop the onion with a knife and fry in refined sunflower oil without aroma for a short time - until transparent.
Place the minced meat, fried onion, finely chopped dill and boiled rice in a bowl. It is advisable to opt for round rice. I only had oblong steamed rice on hand, but the meatballs still turned out delicious.
Mix all the ingredients well / knead, then break the egg, sprinkle with ground pepper and salt. Mix well again. The result is the perfect minced meat for meatballs or "hedgehogs". If you are cooking for younger children, reduce the amount of salt and ground pepper.
Pour a little flour on a dish / board, form meat balls of small size “two bites” with wet hands, roll the meatballs in flour.
Fry meat and rice koloboks in a small amount vegetable oil in a frying pan. Fry for 3-4 minutes until golden brown on both sides.
Transfer the fried meatballs to the multicooker bowl. Scatter dry bay leaves - it will give the dish a special flavor.
It's time to boil the potatoes: wash the tubers, peel and cut across the circles. Pour in water so that the liquid barely covers the potatoes. Throw in a slice of lemon, a sprig of fresh dill and add a little bit (a quarter of a teaspoon without top) of sugar - these ingredients will turn a banal side dish into potatoes with an original taste. Boil potatoes in a second slow cooker or on the stove in a saucepan until tender.
Prepare white sauce for meatballs: mix 2 tablespoons of sour cream, a tablespoon of flour without top and chopped greens. Add some water (150g). Mix all ingredients.
Pour the sauce into a bowl with meatballs, place it in a slow cooker and start the "Stewing" mode / program. Cooking time - 25-30 minutes. Important: it is advisable to cook the meatballs with the lid open and shake occasionally, and not mix! The bowl of my Redmond M-90 multicooker has comfortable handles, which allows me to shake / stir easily and simply. If the liquid boils away, periodically add a little water so that the meatballs do not burn.
Ready-made meatballs in white sauce are served immediately with hot fragrant potatoes. Use fresh herbs for decoration. The dish goes well with pickled peppers, salted cucumbers or baked tomatoes. Enjoy your meal!

1. I cook minced meat for this dish myself, while using all the technological innovations of our modern world. I pass well-washed meat through an electric meat grinder. Moreover, for meatballs it is best to use both pork and beef in equal proportions. But as I understand you have only one type of meat at the moment? So always use the ingredients you have on hand.

Minced meat is ready, but this does not mean that it is ready for meatballs. We now have to carry out a few more manipulations with other ingredients. First of all, beat 2 eggs with a whisk, add salt, pepper and spices to taste, continuing to beat.

Next, we cut the onion into small pieces, fry it until golden brown. If someone likes raw onions, you can chop them with a blender without frying. But as they say in classic recipe cooking, the onion must be fried. Please write in the comments who did what, and what came of it. Next, mix the minced meat, eggs with spices, onions and breadcrumbs in one pan.

2. We turn the resulting mass into a homogeneous composition, I do it with my hands, carefully mixing each element. The result should be a good minced meat for meatballs. It happens that when preparing minced meat, its composition turns out to be a bit dry, in order to fix this, I make it with milk. But if everything is fine, then milk is not useful.

3. From the minced meat we form meatballs in the form of small round balls. Next, fry them in vegetable oil, in a well preheated frying pan. I make gas on medium, stir the meatballs from time to time to prevent them from burning.

4. Our meatballs were browned and became completely ready. Try to carefully put them on a plate so as not to damage the integrity.

You can also cook meatballs in the oven, soon I will publish a recipe where I cook them in this way. I usually didn’t notice much difference in taste, the only reason I liked meatballs from the oven more than fried ones was the softness of the minced meat. They are even softer when the minced meat is steamed.

5. Cream sauce is prepared as follows. A free, clean frying pan is taken, a hundred gram piece of butter is placed in it and melted.

6. My butter is completely melted. Just right, add the following ingredients in order. , which is poured and fried until golden brown, salt is added to taste. Gradually stir in the cream.

Turn off the gas, add 3 tablespoons of sour cream, mix again. It is with cream that the sauce turns out to be very tasty and tender. I draw your attention to the fact that the flour should be fried evenly, do not let it burn strongly, we don’t need a burnt taste.

Many advised me to add wine to the sauce, but I did not follow their advice, in my opinion, the creamy sauce does not need anything else, and everything that was added earlier is just right. If you have a different opinion or a different recipe, I'll be glad to hear it.

7. The recipe is close to the final, there are only a few touches left. Stir the fried meatballs in a creamy sauce, cover the pan with a lid, simmer for another 5 minutes.

At the end, sprinkle the dish with finely chopped herbs. On this our step by step recipe with a photo is completely ready, I hope it will provide you with indispensable help in the kitchen if you decide to cook this peculiar dish. I'll be waiting for a comment with photos of your recipes. All for now.

If you don’t have time to deal with a meat dish and a sauce for a side dish at the same time, then you should try cooking meatballs with gravy. They will combine both options at once. The dish will complement any vegetable platter, the usual mashed potatoes, cereals or pasta.

It is better to take not ready minced meat, but a piece fresh meat. For example, 800 g of fatty pork. And, besides her, 3 garlic cloves, salt, 1-2 chicken eggs, 4 tbsp. thick tomato paste without additives, oil, 2 white onions, 80 g of rice, bay leaf.

A piece of meat with garlic cloves and an onion turns into a homogeneous minced meat.
Groats are boiled in salt water until half cooked.
Rice is combined with meat mass.
The ingredients are salted to taste.
Meatballs are molded from the resulting minced meat and fried in fat or oil.
In the same pan, the dish is stewed after boiling for another 45 minutes under a sauce consisting of 2 tbsp. water, tomato paste, salt and bay leaf.

If the dish is intended for children, then the meat balls should not be pre-fried.

Recipe for cooking in the oven

Juicy meatballs with tender gravy can be cooked in the oven. No rare ingredients are required for this, only: 450 g minced meat, 65-75 g tomato paste, salt, 80 g rice, 1 tbsp. low-fat liquidish sour cream, egg, pepper mixture, 1 tbsp. with a heap of wheat flour.

Groats are boiled in salt water until half cooked. It is important to rinse it thoroughly first.
The egg is minimally beaten with a mixture of peppers (usually hot, allspice and black).
Meat, rice and egg mixture are combined. Salted.
The meatballs should be about the size of a small potato.
Tomato and sour cream are mixed and diluted with salted water. Flour dried in a dry frying pan is added to the sauce.
Meat balls are laid out in a baking dish and poured with the resulting mixture. Cooking meatballs with gravy in the oven will be 40-45 minutes.

The dish is served hot, garnished with green onion rings.

Hedgehogs - meatballs with rice and gravy

To make the food really look like hedgehogs, you need to take long rice. Also: 270 g minced poultry, ¼ tbsp. cereals, a small egg, half an onion, 2 ripe tomatoes, salt, a small carrot, aromatic herbs, a little less than 2.5 tbsp. drinking water, a dessert spoon of wheat flour.

Rice is cooked in unsalted water for no more than 5-7 minutes. It should be minimally saturated with liquid and not boil soft.
The cereal is mixed with meat, an egg is driven into it, aromatic herbs and fine salt are added.
Miniature meatballs from the resulting minced meat are laid out in a container with a wide bottom.
Half of a white onion is finely chopped, carrots are grated with the smallest cells, vegetables are sautéed together on any fat.
Lastly, peeled tomatoes are laid out for frying, and the contents of the container are simmered until the amount of liquid is reduced by 2 times.
The gravy is mixed with pan-dried flour, diluted with water, salted and cooked for 3-5 minutes. Next, it is poured onto meat balls.
Directly in the pan, the dish is stewed for 35-40 minutes.

If necessary, you can add boiling water during cooking.

In a slow cooker

An ideal lunch for a baby under 3 years old is prepared exactly according to this recipe. It is worth using minced turkey (480 g), as well as: half a multi-glass of white rice, salt, 1 pc. onions and eggs, 3 dessert spoons of white flour, 40 g of sour cream and tomato paste, 350 ml of any broth.

An egg is driven into the minced meat, chopped onion, rice and salt are added.
Small balls are formed from the mass, which are laid out in the capacity of the multicooker.
The tomato is mixed with fatty sour cream, broth, salt and poured into a bowl.
In the "Stew" program, the dish languish under a closed lid for 55 minutes.

In meatballs with gravy in a slow cooker for crumbs, you should not add spices.

Meatballs with gravy, like in kindergarten

Such a treat will help even the most serious busy adult return to childhood. It is tender and fragrant. And it is prepared quickly and simply from the following components: 0.3 tbsp. boiled round unsteamed rice, 450 g homemade minced pork and beef, 2 large chicken eggs, salt, 2 large spoons of tomato juice, 1 tbsp. flour and sour cream, 70 g of hard cheese, 1.5 tbsp. purified water.

The meat product is mixed with cereals, eggs, and then salted to taste. You can add any aromatic herbs to the mass.
Meatballs are molded from the resulting mixture by hand or with a special device, then rolled in flour and fried until golden.
It remains to pour the balls directly in the pan with a salted mixture of sour cream, tomato juice, water and grated cheese, and then simmer them under the lid for 15-17 minutes at medium heat.

In such a gravy, it is delicious to stew other dishes, for example, stuffed cabbage.

Original minced fish recipe

If desired, you can cook meatballs even from minced fish. For softness, a white bun (about 150 g) is added to the dish, and also taken: 520 g of fish product, carrots and onions, salt, 2-3 tbsp. tomato paste, 2 tbsp. water, 1.5 tbsp. granulated sugar.

The onion and carrot are rubbed on a coarse grater, and then fried in fat until soft. Then the components are stewed for a couple of minutes already with tomato paste.
A bun without a crust is soaked in water.
Minced meat is mixed with squeezed bread. Then it is salted and seasoned with spices if desired.
Salt, sugar and boiling water are added to vegetables with tomato. Then small balls of minced meat are dipped into the mass.
After boiling, the treat will languish under the lid with a little heat for 15-17 minutes.

Chopped garlic cloves will make the gravy more fragrant.

Chicken with tomato paste

A couple of sprigs of fresh rosemary and a bay leaf will add piquancy to such a dish. In addition to seasonings, take: small white bun, 650 g chicken fillet, 60 g parmesan, salt, half a liter of water, a small spoonful of salt and sugar, a clove of garlic, 1 tbsp. milk, 2 eggs, olive oil, 2 tbsp. tomato juice.

Bring tomato paste with water to a boil. Then salt, bay leaf, sugar and rosemary sprigs are poured into it. Olive oil is poured in and the mixture is boiled for 20 minutes.
Chicken fillet turns into minced meat, mixed with a roll squeezed out after soaking in boiling water, chopped garlic, salt, eggs, grated parmesan.
The balls formed from the resulting mass are immersed directly in a boiling tomato with spices and cooked over low heat for 45-50 minutes.

The treat goes well with buckwheat noodles.

In sour cream sauce, baked in the oven

Sour cream sauce always turns out tastier based on broth, and not plain water. You can even use a ready-made cube. In addition to the broth (0.6 l), take: 750 g of minced pork and chicken, 80 g of dry white rice, 2-3 garlic cloves, egg, salt, a piece of butter, 1 tbsp. low-fat sour cream, 25 g flour, a pinch of a mixture of peppers.

Half-finished rice, along with the egg, is sent to the minced meat. Salt, seasoning and garlic cloves passed through the press are added to the mass.
Meatballs from the resulting mixture in a glass form are cooked in a hot oven until minimal browning.
Sour cream and broth are mixed in a saucepan. As soon as the mass boils, the fire is turned off, melted butter and salt are added to the other components of the gravy.
Meat balls are poured with sauce and languish in the oven for about half an hour.

You need to brown the meatballs so that they do not lose their shape in the gravy.

With the addition of mushrooms

With mushrooms, the dish under discussion will be even more satisfying. It is prepared with forest mushrooms or with champignons (170 g). From other products will be used: a glass of cream, 350 g of any minced meat, salt, 60 g of high-quality butter, a pinch of ground black pepper, a handful of breadcrumbs, 2 medium eggs, 3 tbsp. white flour, 60 ml of milk.

Minced meat is combined with milk, breadcrumbs, as well as eggs beaten with salt and any aromatic herbs to taste.
With wet fingers, small balls are formed from the mixture, which need to be fried until a delicious crust.
In the second frying pan butter thin slices of mushrooms are fried, flour is added to the mass, and with active stirring, cream is poured in a thin stream.

The groats are cooked until half cooked in salt water, after which they are combined with the meat mass. Half of the onion (finely chopped), salt and special seasoning are also sent there. After thorough kneading from the base, you can sculpt meatballs.
Chopped carrots and the rest of the onion are sautéed on any fat. Balls of meat are laid out on them, and water with ketchup is poured on top so that it covers the meatballs by 2/3.
The dish is cooked over medium heat until tender.

Meatballs are one of the easy-to-prepare dishes that are often made in kindergartens, school canteens, and home kitchens. Small meat balls with fragrant gravy are liked by both adults and children. They go well with a variety of side dishes, especially if you choose the right meatball sauce. Liquid seasoning for them is prepared from tomato paste, sour cream, often with the addition of mushrooms, vegetables, and herbs. Among the many recipes it is difficult not to find the right one.

Cooking features

Difficulties in preparing sauce for meatballs will not arise even for a novice cook, but the advice of experienced chefs will help make the gravy especially tasty.

Sauces with a slight sourness are best suited for meatballs. Most often they are prepared from tomato paste, sour cream or a mixture of both.
You should not take fatty sour cream for the sauce, it will increase the calorie content of the dish, and the meatballs themselves turn out to be satisfying.
Vegetables are added to make the sauce thick and juicy. If they are pre-fried, the sauce will be tastier, but more nutritious.
The sauce will turn out more fragrant if you include dried herbs, fresh herbs in its composition. Some recipes call for the addition of citrus juice and zest. This also gives the gravy a pleasant smell.
It's a good idea to add mushrooms to the meatball sauce, they will not only make it tastier, but also give the dish a seductive flavor.
If you want the meatballs to turn out tender and juicy, soaked in the sauce and its aroma, they need to be stewed in it. To preserve the appetizing crust, the meatballs are fried separately, and the sauce is prepared separately, using after as a gravy.
To add spice to the sauce, you can put pickled cucumbers, peppers, garlic in it. These ingredients should be added last, when the sauce is almost ready.

When choosing a sauce recipe for meatballs, consider what side dish they will be served with. Any of the options for sour cream sauce is well suited for vegetables, it is better to make tomato seasoning for rice or pasta.

Tomato sauce for meatballs

broth or water - 0.75 l;
tomato paste - 40 ml;
sour cream - 40 ml;
sugar - 20 g;
flour - 35 g;
vegetable oil - 20 ml;
onions - 100 g;
salt, spices - to taste.

Cooking method:

Peel the onion, cut into small cubes.
Heat the oil in a saucepan, fry the onion in it until golden brown.
Reduce the heat, sprinkle the onion with flour, fry, stirring, 2-3 minutes.
Mix tomato paste with sour cream, dilute with water or broth.
Gradually add the resulting liquid, whisking the contents of the saucepan with a whisk so that no lumps form.
Salt, season to taste. Extinguish 5 minutes.

In the tomato sauce prepared according to this recipe, you can stew meatballs in a saucepan or in the oven. If you want to serve the sauce separately, it should be made a little thicker by reducing the amount of water or broth by one and a half times.

Sour cream sauce with vegetables

onions - 100 g;
carrots - 100 g;
sweet pepper - 100 g;
vegetable oil - 40 g;
flour - 20 g;
vegetable broth or water - 0.25 l;
sour cream - 0.3 l;
Provence herbs, salt, pepper mixture - to taste.

Cooking method:

Remove the husk from the onion. Cut it into small cubes.
Peel the carrots. Cut it into thin strips or rub it on a grater designed for making Korean salads.
Remove the seeds from the pepper. Cut the pulp into thin strips or quarters of rings.
Dilute sour cream with broth or water. If you are preparing the sauce not to serve it separately or water the meatballs before serving, but to stew the meat balls in it, you can take twice as much water or broth. To bake meatballs in the oven, the consistency of the sauce does not need to be changed.
In a deep frying pan, heat the oil, put the onion in it, fry until soft.
Add carrots and peppers, fry them for 5-10 minutes.
Sprinkle with flour, fry for 3-4 minutes.
Pour in the sour cream sauce in portions while whisking the contents of the pan with a whisk. Let the sauce thicken by simmering for a few minutes, then remove from heat.

The sauce looks bright and appetizing. It can be made less nutritious if the vegetables at the first stage are not sautéed in oil, but slightly stewed in water, fry the flour separately in a dry frying pan, then add sour cream diluted with water to it, cook until thick, and only then combine vegetables with sauce.

Mushroom sauce for meatballs

fresh champignons - 0.4 kg;
sour cream - 0.5 l;
onions - 0.2 kg;
flour - 20 g;
vegetable oil - how much will go;
salt, seasonings - to taste.

Cooking method:

Wash the mushrooms, dry with a towel, cut into plates.
Heat the oil in a frying pan, put the mushrooms in it, fry until the liquid released from the mushrooms evaporates.
Peel, dice the onion, fry it in a separate pan until soft.
Add mushrooms to the onion, mix, fry the food together for 2-3 minutes.
Sprinkle with flour and continue frying until golden brown.
Add sour cream, stir. Bring to a boil, simmer for 5 minutes.
Beat the sauce with a blender, while grinding the products included in their composition.

Sauce can be poured over meatballs before serving or served separately. If necessary, the sauce can be heated - cooled it will be less tasty. If you want to give the seasoning a creamy taste, instead of vegetable oil for frying mushrooms and onions, you should use butter.

Delicate milk sauce for meatballs

milk - 0.25 l;
butter - 50 g;
flour - 20 g;
dry white wine - 20 ml;
fresh herbs - 100 g;
salt, pepper - to taste.

Cooking method:

Finely chop the greens with a knife.
Melt the butter in a frying pan, fry the flour in it until golden brown.
Pour in the milk, whisking the sauce so there are no lumps. If their formation could not be avoided, wipe the sauce through a sieve and return to the pan. Bring to a boil.
Pour in the wine, stir.
After a couple of minutes, add the greens, continue to cook the seasoning, stirring, for 2-3 minutes.

The sauce can be used as a gravy or for roasting meatballs in the oven. Do not be afraid to offer it to children: alcohol from the gravy will evaporate completely during its preparation, it will not harm the health of children. The mission of the wine is to give the sauce a pleasant acidity.

Spicy sauce for meatballs with orange juice

orange - 0.2 kg;
tomato ketchup - 50 ml;
Tabasco sauce - 3-4 drops;
soy sauce - 40 ml;
Dijon mustard - 40 ml;
apple cider vinegar (6 percent) - 40 ml;
starch - 30 g;
sugar (preferably brown) - 40 g.

Cooking method:

Wash the orange thoroughly and pat dry. Use a citrus juicer to squeeze the juice out of it. Grate the zest from one half of the fruit.
Dilute starch in orange juice, add sugar and apple cider vinegar.
Heat over low heat, stirring, until sugar and starch are completely dissolved.
In a separate container, mix ketchup, mustard, soy sauce.
Combine with the first part of the sauce, warm up.
When the sauce starts to boil, add the tabasco and zest and stir.
Boil the sauce for 2-3 minutes, stirring, remove from heat.

The sauce, made according to the above recipe, has a sweet and sour taste, it turns out spicy. Serve it with meatballs separately. It is advisable to chill the sauce before serving.

Sauce for meatballs can be completely different. Some seasoning options are designed to stew meat products in them, others are used as gravy or served separately chilled. Any housewife can make the sauce if she strictly follows the instructions that accompany the selected recipe.