Main Page
Second course
Minced hedgehogs in a saucepan

Meat hedgehogs in a saucepan

Beef hedgehogs make a very tasty lunch. You can make these hedgehogs with pork instead of beef, but with beef they come out less greasy. The rice doesn't need to be cooked ahead of time, which saves a good bit of effort. I've made this recipe many times and it always comes out delicious. You can serve the hedgehogs with no side dish, since they already have rice in them — a vegetable salad of your choice goes best with them. Right before serving you can also spoon over some of the broth they cooked in, plus a little sour cream.

sharlis

Recipe author

Composition / ingredients

Servings:

Beef

400

Rice

0.5

Eggs

Onion (2 in the filling, 2 in the broth)

Salt

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 13 % 4 g

Carbohydrates 47 % 14 g

140 kcal

GI: 29 / 71 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make meat hedgehogs in a saucepan? Cut the beef into medium pieces, peel the onions, and cut them in half. My onions are small, so I used two in the filling and two in the broth; if yours are larger, two will do — one for the filling, one for the broth.
Step 2:

Grind the meat in a blender with half of the prepared onion. It took me 10 seconds.
Step 3:

Transfer the ground meat to a bowl of a good size, beat in the egg, add the raw, well-rinsed rice, and salt to taste. I used raw rice rather than parboiled, both to simplify things and to help the hedgehogs hold together better.
Step 4:

Mix the meat with your hands and check the salt by tasting a touch on the tip of your tongue. You can also add spices to taste: a pepper blend, ground black pepper, and so on.
Step 5:

Take a small amount of the meat, toss it from hand to hand, and shape it into round meatballs. Place them in a pot. You can make them bigger or smaller; the size determines how many you'll get.
Step 6:

Pour boiling water over the hedgehogs so they're fully covered, then add the salt, onion, and bay leaf. If you use cold water, all the flavor leaches into the broth, so use boiling water. I cut the onion into 2 pieces since I didn't plan to eat it afterward; if you do want to eat it, slice it into half-rings instead.
Step 7:

Set the pot over the heat, bring it to a boil, and skim off the foam. Cook the hedgehogs over medium heat with the lid slightly ajar for 30 minutes — that's plenty for the meat and rice to cook through.
Step 8:

Arrange the finished hedgehogs on a platter.

For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.
If you use pre-made spice blends, be sure to check the ingredients on the package. They often already contain salt, so keep that in mind or you risk over-salting.
Important! For rice dishes that come out great every time, read the article on the finer points of choosing and cooking rice.
As you can see, hedgehogs are very simple to make — nothing has to be browned ahead of time; you just cover them with water and simmer. A real winner of a recipe that every cook should know.