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Meatballs in Sauce

Easy-to-make meatballs. A recipe for very tender, tasty meatballs in sauce. Thanks to the bread and rice in the mix, they're quite filling — I recommend serving them with vegetables.

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Meat balls with sauce
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Meat balls with sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 8 g
Fats 54 % 22 g
Carbohydrates 27 % 11 g
276 kcal
GI: 18 / 82 / 0
  • Rinse the rice in cold water. Put it in a small saucepan and add an equal amount of water (1:1). Set it over high heat. As soon as the water boils, turn the heat down to low, cover, and cook until done. Mix together the tomato paste, sour cream, and mayonnaise. Soak the roll in milk, squeeze it out lightly, and add it to the ground meat. Add the rice, salt, and pepper, and mix. Shape into balls. Pour the sauce over the meatballs. Bake for 40 to 45 minutes at 350°F (180°C). Meatballs — balls of ground meat that go by many names in cuisines all over the world — are considered one of Sweden's signature national dishes (Swedish meatballs). Besides meat, they can contain rice, bread, breadcrumbs, onion, various spices, and eggs. They're fried, baked, steamed, or simmered in sauce. A bit of history: dishes of ground meat or fish with various fillers, add-ins, and spices turn up in nearly every culture on earth, and in some countries they're a real tradition, like Swedish meatballs. The rice meatball is generally traced back to the Turkic dish "kufta" — a dried fruit tucked into a ball of ground meat and cooked in broth or sauce. Food historians believe the rice-meatball recipe traveled from Turkic cooking first to the Balkans, then to Austrian cuisine, and from there around the world, gradually changing and adapting to local tastes. The main thing that sets meatballs apart from cutlets is the addition of grains and vegetables. Besides the usual rice, they may include buckwheat, oats, potato, or dried fruit. Rice meatballs aren't breaded with crumbs, starch, or grated cheese — only rice or wheat flour is used. And they're most often not fried but stewed or baked in a thick, rich sauce, which they're then served in.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Raw wild Rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Dietary bun - 242  kcal/100g
  • Diet bun on sorbitol - 266  kcal/100g
  • Bun - 242  kcal/100g

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