recipe for meatballs with gravy


  • Recipe: Beef meatballs with garlic mushroom sauce
  • The recipe for meatballs with cheese and tomato sauce
  • The recipe for meatballs in cream sauce

Meatballs - this dish is familiar to every person from childhood. Suffice it to recall Carlson, who lives on the roof, which they really liked.

There are various recipes for meatballs: they can be fried, stewed, steamed, baked.

In its composition, this dish is very similar to a small patties. But there are differences: they decided to add not only bread and eggs, but also a variety of cereals, cabbage, dried fruit, etc. However, the main flavor meatballs gives not the stuffing and gravy, in which they will be extinguished.

For the stuffing, you can use any meat: pork, poultry, beef. However, the most delicious dish is obtained by mixing two kinds of stuffing. To not fall apart meatballs, mince injected eggs, frayed potatoes, rice. For this purpose, after stuffing is fully ready, it beat off a couple of minutes on a table or chopping board.

 Different recipes meatballs
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Recipe: Beef meatballs with garlic mushroom sauce


  • Minced Beef - 0, 5 kg
  • Onions - 1 pc.
  • Breadcrumbs - 2 tbsp
  • Water - 100 mL
  • Sour cream - 2 tbsp
  • Dill
  • Salt, spices
  • Vegetable oil

Ingredients for the gravy:

  • Any mushrooms - 200 g
  • The water - 1, 5, Art.
  • Garlic - 3 cloves
  • Wheat flour - 2 tbsp
  • Onions - 1 pc.
  • Salt

Cooking method:

You first need to cook meatballs. To do this, the cream is mixed with breadcrumbs, add water, ground beef, chopped onions and dill, salt and spices. The resulting mass is kneaded thoroughly discourage. After that, his hands slightly moistened with water (so stuffing does not stick to your hands) and mold small balls. Fry them over medium heat. No need to try to bring them up to readiness, the purpose of roasting to get golden brown, inside meatballs may yet remain raw. After frying meatballs spread in a baking dish.

Recipe for gravy a little peculiar. Garlic clean and whole cloves of roasted a few minutes in oil. Thereafter, they are removed, and the oil pan are placed mushrooms sliced. When they are lightly browned, add the chopped onion, butter, remaining from frying meatballs, and flour. Fry until golden. Then water, spices and stew until thick. After that, pour sauce meatballs and bake 15 minutes at 200 degrees. For garnish you can submit mashed potatoes, pasta or boiled rice.

 meatballs in tomato sauce
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The recipe for meatballs with cheese and tomato sauce

This recipe is very unusual. For the stuffing is added to meatballs is not familiar to many rice and cottage cheese. However, thanks to him and a special recipe sauce meatballs turn gentle, lush and indescribably delicious.


  • Minced beef - 400 g
  • Egg - 1 pc.
  • Cottage cheese - 100-120 g
  • Onions - 1 pc.
  • Bread - 100-150 g
  • Garlic - 2 cloves
  • Cream or milk - 2 tbsp
  • Greens - 0, 5 beam
  • Prepared mustard - 1 tsp
  • Spice
  • Salt
  • Vegetable oil

Ingredients for the sauce:

  • Tomatoes - 2 pcs.
  • Pepper - 2 pcs.
  • Luk- bulb 2 pcs.
  • Ketchup - 30 g
  • Carrots - 1 pc.
  • Tomato paste - 2 tbsp
  • Starch - 1 tbsp
  • Sugar - 1 tbsp
  • Garlic - 2 cloves
  • Greenery
  • Salt, spices
  • Broth or water - 300 ml

Cooking method:

Onions and garlic crushed (you can grate), add ground beef. Bread soaked in milk or water, wring out and put it in a bowl with the minced meat. Thoroughly mix. The next step is added cottage cheese, eggs, mustard, chopped fresh herbs, milk (cream), salt and spices. Once again stirred. After that get a lot of balls molded tidy. By size, they can be either cutlets or a little less. Crumble them in flour and fry.

Now prepare the sauce. This recipe can be used not only for meatballs, but also for the stuffed cabbage and stuffed peppers. Ingredients are cut as finely as possible, carrots rubbed on a grater. In a frying pan with hot oil put onions and carrots, lightly fried. Add the tomatoes and pepper and fry for another 3-4 minutes. Once added sugar, ketchup, salt and tomato paste. Stewed mixture for about 3 minutes.

Starch is diluted in a small amount of water or broth and poured into a sauce. Stir, top up the remaining broth, herbs and chopped garlic. Cover with lid and stew for 10 minutes over very low heat. After the dressing is ready, it is immersed fried meatballs. It is important that they are completely covered with liquid. If the sauce is not enough, you can add a little more water. Cover with lid and stew for 15-20 minutes. Serve with any side dish you can: steamed vegetables, potatoes, boiled rice.

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The recipe for meatballs in cream sauce


  • Any ground meat - 0, 5 kg
  • White bread (stale) - 100-150 g
  • Onions - 2 pcs.
  • Eggs - 2 pcs.
  • Salt pepper

Ingredients for the sauce:

  • Sour cream - 200 g
  • Wheat flour - 2 tsp
  • Broth or water - 100 ml
  • Salt

Cooking method:

Bread soaked in milk (water), squeeze. Onions finely chop. Optionally, you can fry in vegetable oil, or keep moist. Lightly beaten eggs in a separate bowl. All the ingredients are mixed with the meat. Add salt and spices. Mix well. Roll balls the size of a small, roll them in flour and fry.

Transfer the fried meatballs in a pan with a thick bottom. All the ingredients for the sauce mixed and the resulting mixture is poured meatballs. Stew 15 minutes. This recipe is perfect for a children's menu.

 Options for cooking meatballs with gravy

 right rice for sushi


  • Calculation and general principles of sushi
  • Cooking rice in a pot
  • Preparation of hulled rice
  • Recipe for rice filling

In ancient times it served as a means of preserving rice fish. Cut into small pieces to fall asleep salt fish and mixed with rice. Rice, being exposed to the natural fermentation, providing products for a long storage. As required fish taken out and bring to the table, and rice, which was purified fish simply thrown away or it a new batch of pickled fish. In the XVI century, someone thought to try the product after marinating the fish in it, and only after that it began to be used in food. Until we have this dish came in the form of land.

In our time, when the sushi and rolls are increasingly gaining popularity among the population, many expressed a desire to cook these dishes yourself. And along with other questions in this regard arises chief: how to cook rice for sushi correctly?

It should be clarified immediately that the traditional sushi rice to cook certain foods without fail.

In addition to the right to food of rice, rice vinegar need and seaweed kombu, or, as they are otherwise called, nori, without which it is impossible to make the rolls themselves. Buy the appropriate vinegar and seaweed is now possible in many large retail chains. With the popularization of sushi rolls and find all the necessary ingredients easier.

Special Japanese rice for sushi in Russia is not found (if not bring his friends from the Land of the Rising Sun), used in this dish all round grain rice. He sushi is very well suited, which has long been tested in practice by many cooks.

 add sauces to rice
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Calculation and general principles of sushi

Before you start cooking cereals, need at least roughly calculate the necessary amount. From 1 kg of dry product is usually obtained rolls 16-18 servings. One person is usually enough 2, 5-3, 5 servings. Double need 330g dry rice.

Recipes rice for sushi, there are many interpretations, as with conventional cooking rice, but there are principles that guide all the recipes:

  • croup should boil until ready;
  • sugar, salt and rice vinegar dressing is preparing;
  • ready dressed ready cereal mixture in a large container.

Rice, no matter what it is: a special or Round - washed in running water for as long as it does not become completely transparent. According to the rules of Japanese pop corn must also be clean, as they are considered bad. In addition, dark risinki removed and all that rice is not.

If you adhere to all the requirements of the traditional Japanese culinary art, the grain should be washed well. The required quantity of product is poured into a large container filled with water and quickly mixed. Turbid water is then drained and rice is ground with his hands and then rinsed off with water. This procedure is repeated until the clean water. Then, the washed product is tilted in a colander to drain all the water, and only then re-soaked in cold water for 20 minutes or more.

The grain sushi rice cooker is prepared as follows: the required number of special rice is measured measured glass, which is included with any rice cooker. Washed with the above method, and then placed in a rice cooker, water is filled to the level corresponding to the amount of rice. If, after washing the rice it does not stand in the water, you should put it in this form for 20 minutes and then turn on the rice cooker.

 Cooking rice in a pot
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Cooking rice in a pot

In the absence of rice cookers rice can be prepared as follows:

  • The recipe first. You need to put the washed rice in a saucepan with a thick bottom. For every 200 grams of rice necessary to add 250 g of water. For fragrance into the grain box to put algae, which necessarily removed before the water boils. Then the pot is better not to open until cooked rice. The pan must be of such size that it was filled with rice and water by a third. When the lid is closed Figure brought to a boil over medium heat. Then the fire is removed to a minimum, and in this mode rice boil for 10-15 minutes. When the grain is fully absorb water, the pan is removed from the plate and another 10-15 minutes cover must remain in place;
  • Recipe for the second. The washed grain is laid out in a saucepan, add water to 1 part rice and 2 parts water. All that is left for half an hour and then placed over high heat until boiling. Then, at a minimum fire boil for 10 minutes. Fire is removed, but Fig retained under the lid for another 20 minutes;
  • Recipe for a third. The proportions, as in the second method, but the grain is poured into boiling water and closed with a lid. The fire is removed to a minimum and the product was languishing until completely absorbed their liquid;
  • Recipe for a fourth. Figure thoroughly washed and dried on a paper towel, then in equal amounts (1: 1) is filled with cold water and left for 20 minutes. Then the lid is closed pan placed on a slow fire, but the fire just before boiling is to add a little wildness. Then again, the fire is reduced to a very weak and as such is left for 20 minutes until all the water is absorbed. Before turning off the fire should be added for 10 seconds and turn off. At the opening of the pot to put a paper towel and cover with lid. After another 20 minutes, the rice is ready to process a mixture of acetic.

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Preparation of hulled rice

There is also a recipe hulled rice with plum vinegar, it is necessary:

  • 700 g of hulled rice;
  • 700 g of cold water;
  • 1 teaspoon salt;
  • 70 g plum vinegar;
  • 3 tablespoons mirin.

Thoroughly washed and dried rice is placed in a pot filled with water and salted. Then boiled as usual, little is cooled and mixed with vinegar, mirin and plum. Then, the finished product is defended for 15 minutes and shifted into a large bowl, it is best if it is wooden. Rice poured a mixture of acetic traditional sushi and quickly but gently mixed flat wooden spatula so that risinki not crushed. When a uniform distribution of the mixture over the rice it is fanned his hand in order to cool the product quickly. Then the rice is ready for sushi.

 sushi rice
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Recipe for rice filling

Special dressing for rice, which is prepared for sushi, made of sugar, vinegar and salt. At 450 g of cooked rice need 2 tablespoons of vinegar and 1 teaspoon of salt and sugar. Salt and sugar are placed in the rice vinegar, and put it all on medium heat and stir until completely dissolved.
It is possible to add vinegar and seaweed, if it was not added in its manufacture Fig.

Before adding to the finished product and the filling and rice itself is slightly cooled, but mixed in hot form. According to Japanese tradition tucked need to cool the grain using a fan, as it is believed that it gives rice pearl luster.

If the rice is prepared in advance, filled not worth stored in the refrigerator. They should be placed in a large plastic bag, and split into several pieces that will not come into contact with each other. A big lump of rice inside oversaturated with moisture and is not suitable for the rolls. Store rice in such a way simply on the table or windowsill in the cool season. In this form it can be stored for two days. Before using it is necessary to heat up a small portion in the microwave.

If you want to surprise your guests, then, if desired, white polished rice can be prepared and painted in different colors to give the dish a festive look.

For example, if instead of rice vinegar mixed use red plum vinegar, the figure is obtained with a delicate pink. When added to water with rice before boiling, a teaspoon of turmeric rice is bright yellow. And if the cooked rice knead two tablespoons of seaweed, the rice is soft green. If desired, one can prepare to receive rolls of different colors.

But whatever color rolls you get, with proper respect for the technology of preparation of rice and sauce with quality seafood they will not only look beautiful, but also have a great taste.

 Methods of preparing rice for sushi