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Meatballs with sauce
Meatballs with sauce in a pan are a popular dish in Russian cuisine in the form of balls, made from minced poultry, beef, pork, or fish. To enhance the flavor, they are complemented with boiled or raw rice, herbs, vegetables, or mushrooms. The binding component in the meat mixture is a chicken egg. The balls are fried, stewed in tomato or cream sauces in a pan, in a slow cooker, or baked in the oven, and they can also be steamed. The meatballs with sauce and rice made from pork and chicken mince turn out incredibly juicy, tasty, and aromatic. The sauce is prepared from tomato paste with the addition of mayonnaise, khmeli-suneli, and paprika.
Ingredients
Show ingredients
- pork mince – 200 grams;
- chicken mince – 200 grams;
- rice – 4 tablespoons;
- onion (smaller than average) – 1 piece;
- garlic – 2 cloves;
- chicken egg (small) – 1 piece;
- tomato paste – 2 teaspoons;
- mayonnaise – 1.5 tablespoons;
- flour – 1 tablespoon;
- dill – 2 sprigs;
- khmeli-suneli – 1 teaspoon;
- sweet paprika – 0.5 teaspoon;
- salt.
Preparation
- Peel the onion and chop it with garlic cloves in a blender or finely chop with a knife; finely chop the dill sprigs.
- Combine the ready chicken and pork mince in a bowl, add the prepared chopped vegetables and dill.
- Crack the egg, sprinkle with salt and khmeli-suneli (1/2 tsp). Rinse the rice 3-4 times and add it to the bowl.
- Mix the meat mixture for the meatballs well, lightly beating it.
- Form 8 balls from the prepared meat mixture and place them in the pan.
- In a bowl or large cup, combine mayonnaise and tomato paste. Add khmeli-suneli, salt, and sweet paprika.
- Add the flour.
- Pour in water (0.5 L) and mix with a whisk. There may be small lumps of flour, which will dissolve during cooking.
- Pour the prepared aromatic mixture over the meatballs with rice, cover and cook on low heat for 40 minutes. After 20 minutes, open and turn the balls to the other side.
- Once the rice is soft and the sauce thickens, the dish is ready. Taste the sauce for salt and remove from heat.
- Transfer the most delicious aromatic meatballs with sauce to plates with a hot side dish and serve immediately with a light vegetable salad or pickles. Boiled rice or mashed potatoes are excellent as a side dish for this meal.
Cooking tips
- Dill can be replaced with parsley, cilantro, or complemented with a mix of herbs in the meat mixture.
- Using this method, meatballs can also be made from turkey or beef mince.
- Meatballs can be prepared not only on the stove but also in the oven. Place meatballs in a baking dish, pour with sauce, and bake at 180 degrees for 40 minutes.
- To diversify the dish, add sautéed chopped mushrooms to the mince. Oyster mushrooms and champignons work well, but forest mushrooms (chanterelles, honey agarics, saffron milk caps, porcini mushrooms) will add a special flavor. Dried mushrooms can also be used, which should be soaked in hot water for 2-3 hours beforehand.
- The mince can be complemented not only with raw vegetables but also with sautéed ones. Carrots go well with onions or leek. Sauté them in oil (2 tbsp), cool, and add to the mince.
- The sauce will become even richer if you add vegetable oil (2 tbsp) to the sauce.
