Meat for meatballs should be chosen with a small layer of fat – then they come out juicy and have a delicate taste. They're baked in the oven, stewed in cream or tomato sauce, deep-fried, and added to first courses. The gravy the meatballs are cooked in is also eaten; it has a rich meat taste and is ideally suited to dry side dishes. Its base is sour cream, cream, tomato, herbs and fresh greens, with mushrooms and garlic used too.
Not only ground meat is used to make the balls, but fish too. It's often mixed with rice boiled until half-done and chopped onion; for better binding of the ingredients a yolk is added, and meatballs up to 5 cm in diameter are made.
Meatball recipes are varied, which lets you try several cooking options and choose the one everyone in the household will like. The dish is served with a side dish. Meat "hedgehogs" go wonderfully with porridges, boiled root vegetables and fresh vegetable salads.
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Related and additional categories:
- Second course
- Meat and meat products
- Dairy products
- Vegetables
- Bakery products
- Spices seasonings spices
- Other
- Wheat bread
- Pepper
- Salt
- Water
- Tomato paste
- Oven roasting
- Тефтели
- Meat second course
- Meat in the oven
- Minced meat
- Sour cream
- Vegetables in the oven
- From potatoes
- From onion
- No eggs
- Recipes for lean dishes without butter