meatballs with rice in tomato sauce

This dish is hardly surprising and fabulous, but it is impossible without such tasty recipes to feed a large family. The more that cooking is not in place and the familiar recipe of meatballs in tomato sauce has changed and there are a few of his original interpretations.

Meatballs in tomato sauce with potatoes

This dish makes it possible to cook at once and juicy meatballs and a side dish - braised large slices potatoes. This method allows you to kill two birds with one stone, and a great time saver.


  • 500 gr. minced
  • 3 medium-sized bulbs
  • 500 gr. potatoes
  • 100 gr. rice
  • vegetable oil
  • 3 tbsp. tablespoons of tomato paste
  • salt
  • pepper
  • greenery

Cooking method:

Meatballs in tomato sauce with potatoes prepared as follows. Rice boiled until soft. Chop onion and fry in vegetable oil until clear. Greenery: parsley, dill, basil, finely chopped. To add minced boiled rice, fried onions, greens. All mix, salt and pepper.

From the prepared form minced meatballs the size of a hen's egg, fry them on both sides in a very hot pan. Meatballs in a pile right to dish stew dishes: pan with a thick bottom or skillet.

Potatoes are washed, cleaned and cut large slices, slightly salt, pepper and spread on the meatballs. All pour sauce. To do this, 3 tablespoons tomato paste diluted with high-quality 500 gr. water. Stew on a very low heat until until the excess liquid has evaporated. The result is a lot of meatballs in tomato sauce and ready to garnish.

Traditional meatballs

This is good old meatballs - delicious and nutritious, as well as all the food that is prepared is called "home-style". Family dinner is difficult to come up with something better than a delicious meatballs with rice in tomato sauce.


  • 500 gr. minced
  • 2 onions
  • 1 carrot
  • 1 cup rice
  • 2-3 tbsp. tablespoons flour for breading
  • 1 h. Spoon sugar
  • 2 tbsp. tablespoons of tomato paste
  • vegetable oil
  • spices: bay leaves, pepper, ground pepper, coriander
  • salt

Cooking method:

Rice is washed and boiled until half of his or soaked for half an hour before cooking. If the rice to cook completely, it will not absorb a delicious gravy and meatballs will not be as wonderful as they should get a result.

Carrots are washed, cleaned, rubbed on a coarse grater and put the stuffing. Onions finely cut and placed in the same half of the minced meat, add salt and pepper. Minced form round balls with a diameter of about 5 centimeters. They crumble in flour and fry in a deep frying pan on both sides. In the second part of the meatballs put onions and fry.

Fill prepared as follows: tomato paste diluted in 0, 5 liters. water and add sugar, it all poured into meatballs and add the bay leaf, peppercorns and coriander. Simmer on low heat should be 35-40 minutes, then we must also give the lie meatballs in the sauce for about 20 minutes. For the meatballs in tomato sauce served sour cream optional.

 meatballs in tomato sauce

Italian meatballs with spinach

The Italian cuisine attaches great importance to sauces. They tend to be complex and multi-component, but very tasty. This dish - is no exception to the meatballs served gorgeous sauce "Bolnez", which begins with the preparation of all dishes.


For the meatballs:

  • 500 gr. minced veal
  • 500 gr. spinach
  • 100g. Cheese durum
  • 1 egg
  • olive oil
  • nutmeg
  • parsley
  • pepper
  • salt

For the sauce "Bolognese":

  • 500 gr. mixed minced pork and beef
  • 50-70 c. butter
  • 2 cloves garlic
  • 1 onion
  • 1 carrot
  • 720 gr. - Bank of tomatoes in their own juice
  • 0.5 cups dry white wine
  • 1 cup water
  • 1 tsp. Dried oregano
  • ground pepper
  • sugar
  • salt

Cooking method:

Preparation of the sauce:

In a large deep frying pan and heat the butter and fry it a little chopped onion and carrot. This fire should be medium. To add the onions and carrots and minced fire increases. Minced fry until golden brown, to avoid lumps formed, stir it all the time.

Then add wine to the pan and stew on low heat for 5-7 minutes. Is then added with tomato juice, water, chopped garlic and herbs. This mixture is brought to a boil and stew sauce has about 20 minutes. Tomatoes then knead, and make a very small fire and stew sauce should still at least 50-60 minutes until thick. At the end of added sugar, salt and pepper.

Cooking meatballs:

Until the sauce comes to the condition, prepare the meatballs. Spinach thawed, and if it is fresh, it is washed and pour boiling water, then cut the spinach and add it to the beef, cheese, grated on a coarse grater, egg, parsley, nutmeg, pepper, salt. The mixture was stirred until homogenous and then formed meatballs, then their paneer flour. For the stuffing does not stick to hands, before forming the meatballs, hand dipped in cold water.

Meatballs slowly put in boiling salted water. The water required to add a tablespoon of olive oil. Cook meatballs about 5-6 minutes. The signal will be ready the moment when the meatballs float upwards.

To the table of Italian meatballs served with spinach poured sauce "Bolognese" and on top of them sprinkled with grated cheese on a coarse grater.

Fish meatballs in cream sauce

Without fish menu always limited, so fish meatballs will give a variety of conventional main courses for dinner.


For the meatballs:

  • 800 gr. fish fillets
  • 1 onion
  • 100 gr. milk
  • 100 gr. white bread
  • 1/2 lemon
  • 1 egg
  • salt

For the sauce:

  • 100 gr. fish broth
  • 1 tbsp. tablespoon butter
  • 2 tbsp. tablespoons flour
  • 2 egg yolks
  • 4 tbsp. Spoon sour cream
  • 1 egg
  • greenery

Cooking method:

White bread soaked in milk. Fillet, onion, bread made using minced meat grinder. It added to the beaten egg, lemon juice and salt. Of cooked minced form oblong croquettes. They fry on both sides in a well-heated frying pan with vegetable oil.

For the sauce, fry in butter flour until light brown. Then add the broth, sour cream, egg yolk, a few drops of lemon juice and a little salt. The sauce is brought to a boil and add the chopped herbs. Fish spread meatballs to the sauce and stew on low heat, covered Around 15 minutes.

 Meatballs in tomato sauce

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 stuffed mushrooms

Today we will prepare stuffed mushrooms. Hats large mushrooms are ideal for filling of minced meat. The result is almost identical portions baskets that as a snack can be put on a festive table.

Fillings for stuffed mushrooms can be anything. Everything depends on the culinary imagination, but still have to adhere to the flavor compatibility of products.

Mushrooms stuffed with ham

A variety of stuffing ingredients of this dish does not muffle the mushroom flavor, which in this recipe stuffed mushrooms game is definitely a major role. Meat ham spirit will give more appetizing dishes, and you can bring to the table for any reason.


  • 500 gr. large mushrooms
  • 1 red bell pepper
  • 200 gr. Cheese durum
  • 1 tbsp. spoon of ketchup
  • 100 ml. mayonnaise
  • 100 gr. ham
  • olives, pitted
  • 2 eggs
  • salt
  • pepper

Cooking method:

Stuffed mushrooms ham prepared as follows. Mushrooms thoroughly cleaned and boiled in salted water for about 10 minutes. Then throws them in a colander, allow to cool and separate the legs from the hats. Legs are finely chopped and subsequently used for stuffing.

Eggs boiled hard-boiled, allowed to cool and finely chop. Pepper wash, wipe dry with a towel and cut into small cubes, the same size cubes and sliced ​​ham. Cheese is better to grate.

Eggs, legs mushrooms, peppers, ham, cheese and chopped dill mixed, seasoned mayonnaise and ketchup. All a little salt and a little pepper, given the fact that the abuse spices in the preparation of this dish can not disappear delicate aroma of mushrooms.

This stuffed mushroom caps stuffed with a hill on top of which lay the olive. To submit us a table spread first dish washed and dried lettuce, and then all of the stuffed mushrooms.

Stuffed mushrooms, baked in the oven

The traditional combination of mushrooms and meat - always a safe bet. The great advantage of this dish over the other - it is cooked very quickly, especially if the hand is a ready-ground pork.


  • 500 gr. large mushrooms
  • 300 gr. minced pork or pork tenderloin
  • 2 large onions
  • 2 cloves garlic
  • 1 carrot
  • 3 eggs
  • sunflower oil
  • dill and parsley
  • mayonnaise

Cooking method:

To begin preparing minced meat, onions and garlic. His salt and a little pepper. Carrots are washed, cleaned as usual and rub on a coarse grater, then fry until cooked and put into the prepared stuffing.

Mushrooms prepared as follows: washed, dried and legs removed. Cook hard-boiled eggs. Separated from the yolk protein: protein in this dish is not useful, and the yolk rub on a small grater. Mushrooms stuffed with ground meat and put on a well greased baking tray with butter. Bake in the oven at a low temperature, about 170 degrees. Cooking time 30-35 minutes.

After the mushrooms parched, their take out and allowed to cool and then lubricate the upper part of the mayonnaise and sprinkle first yolk, and then chopped greens.

 stuffed mushrooms

Recipe with cheese and pine nuts

This dish claim to culinary delights, and like all brilliant, it is very simple to prepare, and cook it possible not only in the oven, and for example, on the grill outdoors.

This option stuffed mushrooms - a great appetizer for a good white wine. Noble cheese will be taken for this dish, the aristocratic taste is obtained. You can use blue cheese Dor Blue, you get almost the height of perfection ..


  • 500 gr. medium-sized mushrooms
  • 300 gr. Cheese durum
  • 100 gr. butter
  • 100 gr. pine nuts
  • pepper
  • salt

Cooking method:

Mushrooms washed and cut leg, then they are dried for baking should not be wet. In each hole put a little salt, a delicate white pepper and a few grains of pine nuts on top and cover with a piece of cheese. Then mushrooms coated with butter and placed on a grill rack or baking tray and then sent to the oven.

To prepare the dish takes only about 15 minutes. Then stuffed champignons allowed to cool and sprinkled with herbs. Better if it will be a dill and parsley, herbs too are not suitable for this recipe.

Mushrooms stuffed with chicken breast

This is a good option festive dishes. Mushrooms for this recipe is better to choose medium, about 5 centimeters in diameter. Then they can be served with skewers for buffet.


  • 500 gr. champignons
  • 1 medium onion
  • 200 gr. chicken breast
  • 150- 200 grams. hard cheese
  • 50-70 c. pine nuts
  • 1-2 cloves of garlic
  • vegetable oil
  • salt

Cooking method:

Mushrooms prepared in the usual way wash removed legs obsushivayut from moisture. Legs for convenience can be extracted from the fungus teaspoon. Chicken breasts cooked in salted water and allowed to cool.

For the stuffing chop onions and mushrooms feet. Pour into the pan vegetable oil, heated to flavor and put it thin slices of garlic. Once they browns, remove them and put a bow first, and when he zazolotitsya added Stipe. When this mixture is browned, it adds sliced ​​boiled chicken breast and a little grated cheese. All this is a little salt, given the degree of salinity of cheese.

This stuffing fill the mushroom caps with a small top. Then they are placed in a baking dish and sprinkle with cheese. Bake about 15 minutes at 200 degrees, making sure that the mushrooms are not dry. 5 minutes before end of baking, sprinkle with mushrooms stuffed with whole pine nuts. It turns out very effectively.

 stuffed mushrooms recipes

Mushrooms stuffed with chicken liver

Rich in taste and aroma of the dish, original enough to serve it on special occasions such as New Year's table. Moreover, the fresh vegetables nowadays available almost all year round ..


  • 300 gr. large mushrooms
  • 250 gr. chicken liver
  • 1 small zucchini
  • 1 small eggplant
  • 1 bell pepper
  • 2 tomatoes
  • 1 carrot
  • 100 gr. olive oil
  • 4 garlic clove
  • 4 tbsp. tablespoon white wine
  • herbs: parsley, oregano, dill
  • salt
  • pepper

Cooking method:

Mushrooms are washed, remove the stem and gently scrape the flesh with the help of a teaspoon

Garlic cut into thin slices and used exclusively to flavor olive oil. It lay in the hot oil for one minute and then removed, then fry all that is needed.

Wash, peel and cut into small dice all the vegetables. In a frying pan pour the vegetable oil, to heat it, flavored with garlic and then put back the onion and fry it until golden brown enjoyable.

After that, add the zucchini, eggplant, carrots. All these fry for 5-7 minutes, then pour 2 tbsp. spoon the wine and simmer over low heat, covered. We should add the tomatoes, chopped parsley and oregano. All fry until the juice has evaporated and the mixture thickens.

Then add the vegetables finely chopped chicken livers and the remaining 2 tbsp. spoons of wine and bring to the readiness of all under a cover on slow fire. It will take no more than 3-4 minutes. The liver prepares instantly. The last entry in the filling pre-fried in garlic butter and finely chopped pulp Stipe.

The resulting display in minced mushroom caps and put in a deep frying pan, where previously poured a little oil. Stewed mushrooms to simmer for 15 to 20 minutes. Mushrooms are not removed from the frying pan until they are cool because they are better than juice soaked meat. Serve mushrooms on a flat dish, decorate with fresh vegetables: tomatoes, sweet peppers and certainly sprigs of greenery.

Mushrooms stuffed with shrimp

This elegant dish is served in a very solemn occasions. It will go perfectly with white wine or champagne. This recipe - stuffed mushrooms shrimp can be adopted for a romantic dinner for two. It is no secret that seafood and caviar powerful aphrodisiacs.


  • 5 pcs. large mushrooms
  • 10-15 shrimp
  • 50 c. green onion
  • 1 tbsp. Spoon fat sour cream
  • 20 c. butter
  • vegetable oil
  • red caviar for registration
  • 50 c. Parmesan cheese for processing
  • salt
  • pepper

Cooking method:

Mushrooms prepared as follows: washed or wiped with a damp cloth, leg twisting and spoon gently so as not to damage the integrity of the cap, choose the part of the pulp. Cooked frozen shrimp, in the meantime, pour the boiling water.

Pulp and legs mushrooms finely cut and fry in a mixture of oil and butter, add to the same chopped green onions. When all browned, add sour cream and shrimp. This mixture slightly and add some salt it filled mushroom caps.

Then they are placed on a baking greased generously, and baked for 10 minutes at a temperature of about 200 degrees. When the mushrooms have cooled, they are decorated with caviar and shavings of Parmesan cheese.

When cooking in the microwave Stuffed mushrooms, recipes you can use the same, but we must bear in mind that cooking times will change. It takes only 3-7 minutes, depending on the size and extent of treatment for fungi stuffing, but this will hardly enjoy appetizing golden brown, especially when baked cheese fungi.

 Stuffed mushrooms

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