Fried meatballs - step-by-step recipe with photos on Povar.ru

Many people adore meatballs, because with these meat balls you can make delicious soup, stews, gravies with sauces, in general, the product is very versatile. Not everyone is ready to spend time on modeling and subsequent cooking of minced meat, and therefore they simply buy a frozen semi-finished product.

And here some may have questions: “Well, okay, everything is clear with chilled meatballs, but how and how long should you cook frozen meatballs? What about roasting and stewing? Is pre-defrosting required? And just in this article we will touch on this topic in detail and at the same time briefly!

Let’s immediately make a reservation that minced meat balls come in different sizes; some manufacturers have them larger, which requires additional time for heat treatment, while others have them so small that they are cooked for no longer than 10 minutes. This is something to keep in mind.

The source of meat also has an impact, for example, chicken meatballs cook faster than beef and pork.

Below are averaged data, so for the reasons stated above you should not take them as the absolute and infallible truth. After a while, you still have to take one meatball and check it for doneness.

General principles of cooking

The cooks of the Ottoman Empire were not the authors of the dish. Round minced meat products were prepared in ancient Persia, Rome, and China. The chronicler and expert on ancient Roman taverns, Apicus, mentions the best city food - peacock meat balls, served on a wheat flatbread with a spicy sauce. In the Chinese provinces from the 6th century. Pork meatballs with boiled cabbage served on the New Year's table were popular.

Florentine merchant and culinary specialist Artusi Pellegrino was the first to include the dish in his 19th-century cookbook. Moreover, he made it clear to the reader that the recipe for meatballs (from the Italian fritto - “fried”) is so simple that there is no point in deciphering it.

The technology for preparing fried meat balls includes the following rules:

• Mix 2-3 types of chopped meat.
• The taste of minced meat varies depending on the bouquet of spices and aromatic herbs.
• Finely chopped onions are often fried before being added to meat.
• To add viscosity to the texture, add eggs, starchy foods, and bread soaked in milk.
• The minced meat is kneaded for about 30 seconds, avoiding stickiness.
• Balls are molded with a diameter of no more than 3.5 cm.
• To prevent the products from crumbling during heat treatment, they are cooled before frying for about 1-2 hours.
• To obtain an appetizing crust, the meatballs are breaded, fried in oil, then simmered under a lid in sauce or gravy.

Small meat balls are versatile - they are added to soups, stews, pizza toppings, and warm salads.

Delicious minced meat is obtained from the following combinations:

• pork, beef;
• pork, shrimp meat;
• chicken, lamb;
• turkey, veal;
• salmon, cod;
• pangasius, navaga.

In creamy sauce

Pan-fried meatballs with cream sauce is a popular Swedish recipe. Prepare the sauce separately in a saucepan, then pour it over the finished hot dish when serving.

Ingredients

The minced meat consists of 2 parts beef and 1 part pork. The juiciness of the products can be increased by adding 1 tbsp when kneading. l. softened butter. To add a spicy lemon flavor, add 1 tbsp at the end of cooking the sauce. l. capers with wine vinegar and a pinch of lemon zest. The vinegar in the recipe can be replaced with soy sauce or olive marinade, mixing the latter with lemon juice to taste.

The listed products are designed for 650 g of minced meat:

The following table shows the list of ingredients for the sauce:

Step-by-step cooking process

Vegetable and meat broths are cooked in advance, chopped onions are sautéed in a frying pan. The cream should not be cold.

Further:

1. Pour cream over crackers and mix.
2. After passing through a meat grinder, the meat is combined with an egg, breadcrumbs, and fried onions. Season and salt.
   Read also:  Lamb kebab - 17 most delicious marinades to keep the meat soft
3. Form the minced meat into round meatballs and place in the refrigerator for 80 minutes.
4. Next, the products are fried on all sides over moderate heat. While the sauce is being prepared, place the meatballs on a baking sheet in the oven at 160°.
5. Turn on low heat on the stove. Mix olive oil and melted butter in a saucepan, add flour, stirring continuously for 2 minutes so that no lumps remain.
6. Pour in 2 types of broth. Next, constantly stirring the mass, add cream.
7. Add vinegar and mustard and bring to a boil. Stir again for 1 minute until the sauce thickens. The saucepan is removed from the heat.
8. The dish is served immediately, pouring hot sauce over the meatballs removed from the baking sheet. Supplement with boiled new potatoes and garlic salad.

How long to cook frozen meatballs (for soup)

It is worth remembering that frozen semi-finished meat products should not be thawed in advance, the same applies to meatballs. They will become very soft and will simply fall apart in the pan.

It should be placed in boiling water, the countdown starts from the moment the water reaches a boil again (this time with meatballs).

• Frozen beef meatballs need to be cooked for 30 minutes. After this time, we take out one ball of meat, cut it and look at the color of the meat. It should be a typical "cooked" grayish-brown color. If suddenly the meat inside is still reddish, then you need to wait another 10 minutes.
• Pork meatballs are cooked in the same time as beef meatballs. 30-40 minutes. This all applies to “red meat”.
• How long to cook chicken meatballs? Minced chicken is cooked for about 25-30 minutes from the moment it boils.
• Turkey meatballs need a little more time. 35 minutes will be enough.

If suddenly you were looking for information on fresh (soft, chilled) meatballs, then subtract 10 minutes. Usually 15-20 minutes are enough for complete readiness.

By the way, if we are making soup, at what point should we add the meatballs? This is usually done towards the end, after the frying has already been added, when the potatoes are at least half cooked.

And here is an example video with a recipe

Fkusnofacts

– If desired, you can add mashed Feta cheese or grated hard cheese, chopped mint, basil, parsley, garlic, and shallots to the minced meatballs.

– The larger the meatballs, the longer they need to be fried. After frying, it is recommended to simmer very large meatballs under the lid.

– During cooking, the meatballs are fried by about 1/3 of the original weight of the minced meat.

How long should I cook everything? Find out soon on the new website howtoboil.ru!

How to fry frozen meatballs (with or without sauce)

If you suddenly decide to fry meatballs in a frying pan, without any sauce, then there are no special differences compared to the same cutlets. Usually it takes 25-35 minutes.

Pour oil into a frying pan and heat it up a little. We take the meatballs out of the freezer and place them. Fry over medium heat until a characteristic crust appears. Turn over every 5 minutes, while checking to make sure nothing burns. Then, to be sure, you can simmer for another 10-15 minutes under the lid.

Would you like to fry it in a pan along with gravy? No complications!

1. Fry for 5-8 minutes on each side until golden brown.
2. Next, add a couple of tablespoons of sour cream and tomato paste. Salt and pepper. Add boiling water until the meatballs are covered.
3. Stir gently and cover with a lid. Simmer for 10-15 minutes.

To thicken the sauce, you can separately mix water with a spoonful of starch or flour. Pour into the pan, stir until smooth.

Want to make a sauce with onions and carrots?

1. Then after frying, transfer the meatballs to a separate cup, and in the same frying pan, first fry the chopped onion until golden brown, then add the carrots. Stir and fry for another 5 minutes.
2. Season with sour cream or tomato paste (amount at your discretion). Add spices, pour in boiling water and stir.
3. Place the meat balls back into the pan and carefully place them in the sauce. Simmer under the lid after boiling for 10-15 minutes.

In tomato-garlic sauce

Meatballs are cooked in a spicy sauce made from tomatoes, garlic, carrots, and aromatic herbs. Products fried in a frying pan are placed in a sauce, stewed separately in a deep saucepan, then simmered over low heat until cooked.

Ingredients

Minced meat with a spicy taste is made from pork with the addition of a ground mixture of laurel, coriander, and dill seeds. Also add chopped basil, cilantro, parsley, and dill to the meat mixture for meatballs.

The product list is prepared for approximately 18-20 meatballs:

The sauce is made from fleshy sweet tomatoes with the addition of thinly sliced ​​celery. Olive oil can be completely replaced with a mixture of sunflower and avocado.

Step-by-step cooking process

Crackers are poured with milk. Parsley and dill are washed twice with water, then finely chopped. Vegetables are peeled and washed. Remove the stem and skin from the tomatoes.

Further:

1. Combine minced meat, eggs, fried onions, crackers, chopped herbs. The mass is mixed, salt and spices are added.
2. Place the formed meatballs on a board and place in the refrigerator for 50 minutes.
3. The cooled products are fried in a frying pan in melted butter until evenly golden brown, 8 minutes.
4. The carrots are grated on a fine grater, the celery stalks and roots are cut thinly across, the garlic is chopped with a wide knife.
5. To prepare the sauce, pour olive oil into a deep saucepan and place over medium heat.
6. Add carrots, parsley root, and garlic. Simmer for 10 minutes.
7. Tomatoes are cut into thin slices and placed in a saucepan. The mass is mixed, salted, and covered with a lid.
8. After 8 min. Reduce the heat, add celery, spices, and basil.
9. Cook for 15-20 minutes. to a thick consistency. Then the mass can be further punched with an immersion blender until smooth.

10. Place meatballs into the hot sauce and simmer over low heat for 10 minutes. under the lid. The finished dish is divided into portions and decorated before serving.

Step-by-step recipe with photos and videos

Friends, I want to share with you a recipe for delicious fried meatballs, they turn out incredibly juicy and tasty, they can be served with your favorite side dish - for example, rice, potatoes, buckwheat or pasta, I like to eat them with vegetable salad. It is better to make minced meat from two types of meat; I like the combination of pork and beef, or pork and chicken. In this recipe I use the most common, inexpensive table mustard, it is what makes the meat balls juicy and tender, I once tried adding French mustard - it seemed to me that it did not give a very appetizing aroma, but this is a matter of taste.

So, let's start preparing the meatballs. We will prepare all the necessary products.

Add chopped onion and garlic to the minced meat. If you are going to make minced meat yourself, then mince the onions and garlic along with the meat.

Then add mustard.

Add breadcrumbs, salt and pepper, and season with meat spices if desired.

Next, knead the minced meat thoroughly with your hands and lightly beat it into a bowl.

From the prepared minced meat, form meatballs of the desired size.

Heat a frying pan with vegetable oil and add the meatballs, fry, stirring occasionally, over medium heat on all sides.

Fried meatballs are ready, it is recommended to serve hot.

Bon appetit!

Aimkuk

Just like that, a cheerful, perky housewife who loves to cook, photograph and feed her beloved family and friends, of course, where would we be without them. I am a hairdresser by profession, but for several years I have been devoting myself entirely to my family and home, I like it, there is no need to be bored.

• 489
  Recipes
• 79
  Subscribers
• 55
  Photo reports collected

Subscribe to the author

Aimkuk

Did you like the recipe? Tell the author Thank you! Or rate it differently...

Aimkuk

Aimkuk

With onion

Fried meatballs in a frying pan are well complemented by a thick onion sauce with tomatoes. At the end, combine the fried products and the sauce, crushed in a blender, and simmer the dish over low heat until cooked.

Ingredients

Instead of fresh tomatoes, you can use canned vegetables in their own juice, tomato paste or homemade preparations (lecho, salads with tomatoes). The main ingredient of the sauce is onion, so adding other vegetables and aromatic seasonings will only diversify the taste of the dish.

The table lists the products for minced meat:

The following list of ingredients is for the sauce:

Step-by-step cooking process

Vegetables are peeled and washed. Remove the skin from the tomatoes. Onions and potatoes for minced meat are grated on a fine grater.

Further:

1. Combine minced meat, egg, grated onion and potatoes.
2. The mass is mixed, salted and seasoned with pepper.
3. Make meatballs and place in the refrigerator for 50 minutes.
4. While the meat balls are cooling, make the sauce. Finely chop the onions and chop the garlic.

5. Place a frying pan with a thick bottom over medium heat, add 2 types of oil, and heat it up.
6. Add onion and fry for 15-17 minutes. until light golden brown.
7. Next, put the onion mass out of the frying pan into a separate deep container, add chopped tomatoes, garlic, herbs, and broth. Season and salt.
8. Beat everything with a blender for 10-12 seconds, but not until homogeneous, otherwise the sauce will burn.
9. The resulting mass is again placed in the frying pan and brought to a boil over low heat.

Immediately place chilled meatballs into the boiling sauce and simmer for 17-20 minutes. over low heat, cover with a lid. Serve with a side dish, sprinkled with fresh herbs.

Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Mixed minced meat – 351 kcal/100g
• Vegetable oil – 873 kcal/100g
• Tomato paste – 28 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Dry spices – 240 kcal/100g
• Greens – 41 kcal/100g
• Fresh frozen soup greens in packaging – 41 kcal/100g

Calorie content of foods: Minced meat, Onions, Carrots, Sour cream, Tomato paste, Flour, Water, Eggs, Salt, Dry spices, Vegetable oil, Herbs

Meat balls under vegetables

This time you will find pork balls with vegetable sauce. That is, with pieces of sweet pepper, carrots, onions - all this is really very, very tasty!

How long is it - 1 hour and 20 minutes.

What is the calorie content - 138 calories.

1. Remove the skins from the onion, wash it and finely chop it with a sharp knife.
2. Place in a bowl, add minced meat, protein, salt and adjika.
3. Mix all this thoroughly with your hands, then moisten them and form into balls.
4. Peel the carrots, wash them and, as always, grate them.
5. Wash the second onion too after peeling, cut into half rings.
6. Wash the sweet pepper, remove the insides and cut the fruit into strips.
7. Pour oil into a frying pan and heat it. Add onions, carrots and peppers.
8. Simmer until soft, then add water. Add flour, tomato paste and sour cream.
9. Stir, let it boil and season with spices to taste.
10. Place the meatballs there, close the lid and cook for about half an hour.

Tip: if the minced meat does not stick together and is too liquid, add crackers.

To get the fresh flavor of your meat balls, be sure to use herbs. It can be added to the minced meat itself or when serving. Another option is to add both here and there. More greens - more taste.

To obtain a more delicate meatball texture, we recommend running the minced meat through a meat grinder several times. Do the same in a blender (just beat not for a minute, but three to five).

Meatballs are very tasty, rich, aromatic and satisfying. Add spices, herbs, and herbs to taste to make the dish as perfect as possible for yourself.

How to beautifully roll meatballs?

The shape of the meat balls for our dish should resemble ranetki apples, measuring no more than 3-4 centimeters in diameter. This is a painstaking task, especially if a large number of guests are expected. To make the process successful, you can use secrets.

First of all, take care of the following:

clear a large space on the kitchen table; fill a bowl with cold water; prepare a teaspoon.

Lightly wet the surface of the table - you will place your products on it. Start forming lumps of minced meat and placing them on the table. To ensure that they are the same size, you can use a teaspoon.

Periodically wetting your hands in cold water, roll each lump into balls, returning them to the countertop. Then roll them in flour and place them on trays lightly greased with vegetable oil. Some housewives replace it with flour. This method is good if you immediately send the finished product for quick freezing. Otherwise, the flour will become saturated with meat juices and “stick” your meatballs to the tray.

Delicious recipe for balls with white sauce

If you follow this recipe, you can end up with very tender and airy meat balls with sour cream sauce. Very tasty and very easy!

How long is it - 1 hour and 20 minutes.

What is the calorie content - 199 calories.

1. Remove the skins from the onions and wash the heads with running water to remove any juice.
2. Finely chop the root vegetables with a sharp knife.
3. Place the minced meat in a bowl, add half the onion, egg whites and spices.
4. Rinse the rice until the water is clear and pour into a saucepan.
5. Pour enough water, add salt and place on the stove.
6. Cook until tender, then leave for fifteen minutes and cool.
7. Add the finished rice to the minced meat, mix everything well and put it in the refrigerator.
8. It is advisable to close the bowl with a lid or cover it with film.
9. During these fifteen minutes, prepare the sauce. To do this, wash and grate the carrots.
10. Mix with onion and place in a frying pan.
11. Add oil, heat and then simmer until soft.
12. Add sour cream, spices, a little flour (not all) and mix. Pour in the required amount of water.
13. Peel the garlic and crush it with the other ingredients in the frying pan.
14. Mix everything thoroughly and wait until it boils.
15. During this time, form meat balls with wet hands.
16. Place them in the sauce and pour on top. Simmer covered for thirty minutes.

Tip: You can add ground red pepper for added spice.

Cooking meatballs with gravy in a frying pan

Delicious meatballs with gravy are a simple and popular dish that will please every family member. To prepare it, you don’t need a lot of different products, and the technological process itself is distinguished by its simplicity. By adding a side dish, you get a complete lunch or dinner with a characteristic pleasant aroma. Today we will talk about how to cook the well-known meat balls with gravy in a frying pan.

Quick recipe for meatballs

The recipe is written for the happy owners and owners of multicookers. Thanks to it, meatballs with gravy can be prepared without much effort.

How long is it - 1 hour and 15 minutes.

What is the calorie content - 180 calories.

1. Place the minced meat in a deep bowl, add raw rice. It is advisable to pre-rinse it until the water is clear.
2. Peel the onion, rinse with running water and chop finely.
3. Add half to the minced meat, beat in the egg, add spices to taste.
4. Mix the ingredients thoroughly by hand.
5. Peel the carrots, rinse and grate as always.
6. Pour oil into the multicooker bowl, heat it and add the remaining onions and carrots.
7. In frying mode, cook, stirring, for a quarter of an hour.
8. After this, add flour, mix and add tomato paste to the ingredients.
9. Stir again and cook for a few more minutes.
10. Add sour cream, mix.
11. With wet hands, form meatballs and place in a slow cooker.
12. Place them in a bowl and add water until the balls are almost covered.
13. Cook in simmer mode for forty minutes.
14. Halfway through the cooking process, add spices to taste.

Advice from experienced chefs

We looked at how to cook meatballs with gravy. The recipe with photos is presented step by step in the article. In conclusion, I would like to give readers a few recommendations on how to improve the appearance and taste of the finished dish:

1. For cooking, minced meat purchased in the store is used. In this case, it is recommended to grind it in a meat grinder again. This action will prevent spoiling the consistency of the meatballs;
2. adding a small amount of butter will give the meat component juiciness and a more delicate texture;
3. if the gravy is liquid, then it is recommended to add a little flour to thicken it;
4. Before forming the cutlet mass, it is recommended to wet your hands in cool water;
5. dry herbs must be added with all products immediately, and fresh herbs must be added before removing the pan from the stove;
6. The onion will add juiciness to the cutlet mass.

“

Unusual fish option

This is truly unusual! It’s not often they make fish balls, right? We decided to try and, you know, we were right. Try it soon and enjoy!

How much time - 55 minutes.

What is the calorie content - 139 calories.

1. Wash the boneless fillet and cut into slices.
2. Place in a blender or pass through a meat grinder. In this case, the fillet can be either frozen or thawed.
3. Rinse the greens and chop them finely with a sharp knife.
4. Peel the garlic, pass the cloves through a special crush.
5. Grate the cheese, as always, on a grater.
6. Place the minced meat in a bowl, add black pepper, garlic, eggs, salt, and cheese.
7. Mix the ingredients thoroughly by hand.
8. Dip the fish balls in flour and place in a baking dish.
9. Pour sour cream into a bowl, dilute it with broth, add spices.
10. Pour the resulting mixture into the mold, sprinkle everything with chopped herbs.
11. Bake at medium temperature for thirty minutes.

Tip: you can replace sour cream with cream for a richer taste.