Delicious and tender meatballs with vegetables - a great hearty dinner for the whole family. Prepared from a mixture of minced meat and vegetables in approximately equal proportions and stewed in a cream-tomato sauce.

Ingredients:

• 400 g ground beef
• 300 g raw potatoes
• 1 carrot (100 g)
• 1 onion (70-80 g)
• 1-2 cloves of garlic
• 1 medium egg
• salt pepper
• 1 tbsp. l flour
• 1 tbsp. l sour cream
• 1 tsp tomato paste
• bay leaf
• pinch of hops suneli

From this amount of products turned out 10 meatballs.

Cooking:

Meat with onions and garlic scroll in a meat grinder, at the end scroll the carrot. If you have ready minced meat purchased in the store, then onions can be simply chopped and grated carrots on a medium grater.

Three potatoes on a medium or coarse grater, squeeze well from the juice and add to the minced meat. There we send a beaten egg. Salt and pepper to taste.

Mix and get here such stuffing for meatballs with vegetables:

We form round meatballs with a diameter of about 5 cm.

Roll each meatball in flour and fry in vegetable oil until lightly crusted.

We shift the meatballs in a wide dish - a saucepan or a deep frying pan, where they will stew.

Prepare the sauce. Add sour cream tomato paste.

Gradually pour in a glass of enough hot water from the kettle and stir until smooth. Salt to taste.

Fill meatballs with sauce, bring to a boil and simmer on low heat for 15 minutes.

We dilute a tablespoon of flour without a hill in half a cup with cold or slightly warm water, stir it so that there are no lumps. For fidelity, you can strain through a small sieve. After the meatballs are steeped for 15 minutes, pour the diluted flour into the pan. There we also add a couple of bay leaves and a pinch of some seasoning, hop-suneli, for example.

Close the lid and simmer another 15 minutes, then turn off the stove.

Meatballs with vegetables are good and as a separate dish, and with any side dish, as we have, in general, accepted. Products for them, as you can see, are completely ordinary, and are prepared very easily. Perhaps you can add other vegetables, but I cook and it always turns out very tasty. If meatballs are served as a separate dish, you can offer them a thick, natural yogurt, which is also very tasty.

How to cook fragrant and tender croquettes? Any hostess wants to know it. After all, this dish is very tasty and satisfying, it is cooked easily and quickly enough.

There are many recipes for their preparation - they are cooked in a saucepan and in a slow cooker, baked in the oven. Cooked from meat, chicken, fish. Also cooked with gravy, and served with broth.

This dish is cooked all over the world. In Turkic peoples, it is called kufta. In Sicily, fried similar products are called arancini. In Sweden, this is one of the main national dishes and is called Swedish meatballs.

In appearance, this dish of minced meat in the form of balls, with the addition of various cereals. By the way, this is their difference from cutlets. The most common is the preparation of ground beef and rice meatballs.

To prepare a delicious dish of this kind you need to know a few little tricks. To begin with, we will decide what kind of products you want to get.

Cooking features

"Hedgehogs" - so called meatballs because of boiled rice cooked out of a ball. Children especially adore them. And most likely just because of the name.

For the preparation of "hedgehogs" is taken a long rice, steamed better. Such rice will not melt during cooking, will retain its shape. And be sure to just raw, in no case do not cook it.

If you want to get smooth products, without sticking rice, then you can take it round. However, the long one will also work.

To meatballs were delicious, you need to know how to cook the stuffing. There is a little secret. I found out about him when I lived in Uzbekistan. When you have combined all the ingredients, you need to knead it well. And then the fun begins. Stuffing must be discarded.

When I saw for the first time that the stuffing “beat off, I was in great bewilderment. Why is this done ?, I was not clear. To my question, they answered me, it will be tastier.

In fact, it looks like this. Forcemeat is gathered into a handful and thrown back into the bowl, or on the table, or on a cutting board. And so more than once, not two, but minutes 5, at least. And it happens that they do it and much longer.

Later I found out that in this way they were trying to get all the ingredients to “unite”, exchange their juices. Rice, with this method of manufacture, becomes almost transparent, having been fed on meat and onion juice. After "driving in", it should be some time to let the stuffing lie down.

Here is such a small nuance. And now I suggest to go to the recipe.

Meatballs with ground beef and vegetables with gravy

We will need:

• Ground beef - 500 gr.
• Rice - 3/4 cup
• Egg 1 pc.
• Bow -2 heads
• Potatoes -2 pcs.
• Tomatoes - 2 pcs.
• Bulgarian pepper -1 pc.
• Carrots -1 pc.
• Garlic - 2 cloves
• Greens - parsley, dill.
• Vegetable oil 3-4 tbsp. spoons.
• Red chilli pepper.
• Salt, black ground pepper, bay leaf

Cooking:

1. Prepare the stuffing. Meat for him should be taken fresh or chilled. From fresh meat any dish is always tastier. We twist it in a meat grinder. Onion cut into small cubes, try to cut into smaller ones.
2. To meatballs were really tasty, you need to fill the stuffing with different ingredients. They give the finished dish a unique rich flavor. Add minced greens, spices to the mince, there can be paprika, basil, oregano, rosemary and saffron. Be sure to salt, pepper, add crushed garlic clove.

1. We drive in egg, we add washed rice. And we begin to knead the stuffing in any way described above. Give insist.
2. We take a cauldron, or a thick-walled pan. If there is neither one nor the other, we will fry in a frying pan, and then transfer it to a regular saucepan, in which we will subsequently cook.
3. Rinse the tomatoes with boiling water, peel, cut into cubes. Peel the carrots, bell peppers and potatoes and cut them into cubes.
4. Pour into a cauldron 3-4 Art. spoons of butter, warm it. Put the tomatoes, allow them to stew until smooth. You can pour a little bit of hot water to make the tomatoes steamed better.
5. Add carrots and bell peppers. Mix everything, put out another 5 minutes. Prepare hot water (boil in a kettle).
6. During this time, mix the mince again. Properly made stuffing is not liquid, but rather elastic, elastic. Meatballs from it are formed easily, do not break up.
7. In the cauldron add chopped potatoes, pour a little hot water. To mix everything. Now carefully put our products, and quietly, on the edge of the cauldron (not to damage them) add hot water. Some pre-fry meatballs, and then lay, and pour water. But I think it is absolutely unnecessary. Meatballs and so will not fall apart. And the taste of them will be refined and delicate.
8. Give the opportunity to boil, add a slice of red capsicum. (How to love sharper or not). But add necessarily, even the smallest. Rice is friends with such a spice as zira (cumin). Add it too a little, pinch. You can pre-rub it in the palms.
9. Salt, remove the sample. Consider that the minced meat is salty, and the water during the cooking process is partially evaporated, and partly nourishes the workpiece. Therefore, be careful not to overdo it.
10. Reduce heat, close the lid. Cook over low heat. Do not open the lid for 30 minutes. Then open it slightly, add another crushed garlic clove, black ground pepper and bay leaf.
11. After another 10 minutes, our delicious meatballs with vegetables are ready. But do not open the lid immediately, let it brew for 10 minutes. And do not agree to open a minute earlier, no matter how your friends would persuade you. They are likely more than once resorted to the kitchen to smell. The smell will be not only in your apartment, but throughout the entrance. And if neighbors come to the smell, treat them and share the recipe.

Pull out the meatballs carefully and put the steamed vegetables on top of each plate. Add a small amount of broth. Serve them with sour cream, sprinkled with a mixture of chopped greens.

Here is our tasty dish and ready. Try it, I think everyone will like it. When my friends are going to visit me, and I ask them what to cook, they often say: "And meatballs, can I?" You're welcome. And you, eat on health!

Enjoy your meal!

I suggest cooking delicious meatballs. They were very tender due to the fact that there are vegetables in the stuffing, and vegetable sauce and bulgur perfectly complemented them.

Ingredients

For cooking meatballs with vegetables you will need:

For meatballs:
350 grams of minced meat (I have beef) ;
1 squash;
1 small carrot;
0.5 pcs. onions;
4 (approximately) Art. l semolina;
1 egg;
salt;
paprika.
For vegetable garnish (sauce):
400 g pumpkin;
1 celery stalk;
1 tomato;
0.5 pcs. onions;

garlic;
salt;
paprika;
thyme (I have dried).

Cooking stages

For cooking meatballs, zucchini was ground on a fine grater, squeezed out juice (I got 120-150 grams of pressed zucchini). In a bowl, mixed minced meat, zucchini, grated onions and carrots on a fine grater. She added egg, seasonings and semolina, mixed everything well.

From the minced meat produced balls of the desired size.

Fried in a pan until golden brown, took the meatballs from the pan.

For the preparation of vegetable sauce, cut a pumpkin into small cubes, carrots, onions, garlic and celery, too, ground. In the same pan, where the meatballs were fried, they fried the onions, garlic, and celery a little. Then grated a tomato there, added a pumpkin, seasoned it.

Stewed about 5 minutes, laid out the meatballs on vegetables.