How to cook beef meatballs. Ground beef meatballs. Broth recipe with vegetables and minced meat balls

Thoroughly wash the meat, clean it of veins and all other excess and cut it into cubes.

Pour the milk into a turkey or saucepan and put on a small fire. Literally after 1 minute, turn off the burner, and set the container aside. Attention: milk should be lukewarm.

With clean hands, break the bread into several pieces and put it in a deep bowl. Fill the component with warm milk and leave to soak. In the meantime, prepare the remaining ingredients for the meatballs. Attention: bread is best taken from the middle of the loaf and without the crust.

We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the herbs and pour into a clean saucer.

Using a knife, peel the garlic from the husk and then lightly rinse it under running water. Grind the cloves and pour into a free saucer.

Grind pieces of meat using a meat grinder. Attention: It is best to use a shallow wire rack to make the meatballs uniform in consistency.

Now add an egg, finely chopped parsley with garlic, and pine nuts to the container. With clean hands, squeeze the bread well and also put it in a bowl with all the ingredients. Salt and pepper everything to taste and mix thoroughly with a tablespoon. Leave the minced meat aside to brew for 30 minutes.

We wash the bell pepper under running water and put it on a cutting board. Using a knife, remove the tails and seeds. Now cut the vegetables into medium pieces and move them to a free plate.

When the minced meat is infused, we begin to form the meatballs. To do this, pour wheat flour into a clean, dry bowl. Lightly moisten clean hands under running water and collect some meat mass. Attention: the meatballs should be slightly larger than the walnut in size. Roll the finished balls on all sides in flour and leave for a while on a cutting board. Important: to prevent pine nuts from falling out during the frying process, try to press them inward with your fingers.

Now pour a small amount of vegetable oil into the pan and put on medium heat. When the container with the contents is well warmed up, carefully put part of the meatballs into it at a short distance and cook from all sides until a delicate golden crust. Attention: you do not need to overcook the dish. Immediately after that, using a wooden spatula, move the balls back to the middle bowl (for this, the container must be rinsed in advance under running water and wiped well with paper towels). Then put the next portion of meatballs in the pan again and continue to fry. We cook them until they are all covered with a golden crust.

The first course with meatballs is a great alternative to soups cooked with meat fillets. Appetizing meat balls, like small cutlets, make the dish tasty and appetizing, but the main advantage of soups with meatballs is that they cook very quickly. The minced meat in the broth sets within a few minutes. For a quick first course, meatball soup is a good choice. Today we will talk about making minced meatballs, how to mold them correctly, cook them, and what you need to add to them to make them juicy and aromatic.

Secrets of making delicious meatballs

Meatballs from meat for the first courses are usually made from minced pork, beef or mixed (50/50 of both types of minced meat). Boiled meat balls and minced chicken are also good in soup - they quickly acquire the necessary softness in the broth and are very popular with children.

Various ingredients are added to give the meatballs an unusual or interesting flavor. Let's point out the most common and stuck in many cuisines, so that you can choose a proven meatball recipe to your taste.

For softness

Cooking "airy", porous and soft meatballs is very simple - add soaked and chopped crumb of bread to the prepared minced meat. It is better to use yesterday's bread, but by no means fresh baked goods. Pour a couple of pieces of dried bread with hot milk or just water. The bread will swell. Drain the excess liquid, and grind the bread with a blender or turn it together with onions and minced meat through a meat grinder.

For piquancy

If you are used to seasoning dishes with fresh herbs, spices, then you will like meatballs with the addition of chopped parsley, dill or even nuts. These meatballs will become the highlight of the dish and will turn an ordinary everyday soup into a new, interesting dish. After cooking, meat balls with chopped herbs look very, very appetizing, try it!

For "splendor"

In order for the formed meatballs to increase in volume during cooking and become more fluffy, it is necessary to add bread crumbs to the minced meat. Having absorbed the liquid from the broth, they will swell, the meat balls will become larger in size. You get a similar effect by adding semolina instead of bread crumbs.

Important! When adding breadcrumbs or semolina to minced meat, our recipe recommends waiting 7-10 minutes before sculpting the balls so that these ingredients combine well with the minced meat.

For intense taste and aroma

The first dish can be given a very bright taste and aroma in one simple way - pre-fry the meat balls before boiling. Toasted in oil, they will add a new, pleasant flavor to your food. You can use any oil for frying, but the recipe is advised to use butter - it will not weigh down the taste of the dish and will not make the broth fatter.

When preparing meatballs, pay attention to the following points:

Choose medium fat minced meat. If it is with a lot of lard and fat, then it will transfer its fat content to the broth, and the dish will turn out to be high-calorie and not very appetizing.
The optimal size of meatballs is about the size of a medium walnut. Do not make too large copies, otherwise there is a possibility that they will increase during cooking and will strive to "jump" out of the pan.
The meatballs are sculpted by hand. If you have no desire to mess around with minced meat, then you can use a teaspoon. It is necessary to collect minced meat in portions with a spoon, make a round ball and dip it into boiling water. Just remember, in this case, the shape of the meatballs will be improvised and sloppy.
There is no need to add chicken eggs - they will make the resulting portioned balls hard, "rubbery". To prevent the minced meat from disintegrating, it must first be beaten off against the kitchen table or cutting board. Whenever you put meatballs in soup, beaten and chilled minced meat will hold its shape well even without eggs.

Forming meatballs for the first courses

Many hostesses are wondering how to make minced meatballs correctly so that they do not fall apart when cooking in broth and turn out on the first try. It should be noted right away that the dish is not prepared according to the principle of sculpting cutlets, and minced cutlet is not suitable for meatballs - this is a completely different recipe. These mini soup balls should have a more "airy" consistency, which will allow them to fill with liquid when boiling, making them soft and delicate in taste. How to achieve this result, we will tell you in the following tips.

Wet hands before sculpting

To make the meatballs the same size and shape, you need to sculpt them with your hands. Often the minced meat is too "sticky", when forming round cakes, it sticks to your fingers and completely prevents you from making neat balls. This can be avoided by preparing a separate container of water before sculpting. Before taking a piece of minced meat, dip your fingers in water - and you won't have any problems with sculpting meat balls, even if you are using the recipe for the first time.

"Soften" minced meat

Sometimes minced meat behaves unpredictably in preparation and becomes too dense and tough at the moment before modeling. If you make balls from such hard minced meat, then after cooking it will not soften, but retain its consistency, and the finished meatballs will taste unappetizing. Therefore, if you noticed in the culinary process that the meat component is dry and unyielding, then add 3-4 tbsp. tablespoons of melted butter. The oil will give the minced meat a more velvety and pleasant consistency.

We cool the workpiece

Prepared balls of minced meat must be cooled before immersion in broth. After shaping, place them on the bottom shelf of the refrigerator for 20-30 minutes. Chilled meatballs hold their shape better and do not stick together during cooking.

How to cook

The recipe for making meatballs is very simple. Even if you do not know how to handle minced meat, follow the step-by-step instructions, and you will certainly succeed. It is very funny to sculpt "balls" from minced meat by hand, this process can be done with children. We bring you a classic recipe for meatballs for soup so that you can easily remember it and prepare your first courses without the hassle.

Cooking time: ~ 30 min.

Servings Per Container: 6.

To prepare home-style meatballs for the first course, we need the following ingredients (based on a 3.5 L saucepan):

400 g fresh minced meat (pork, beef or mixed);

1 small onion;

2 tbsp. l. bread crumbs;

3 tbsp. l. butter;

salt, black pepper.

As an add-on (optional):

fresh herbs (parsley, dill);

sour cream.

Let's start cooking

1. Finely chop the onion. Dissolve 1 tbsp in a pan. l. butter and lightly fry the onion over medium heat for 2-3 minutes.

2. Minced meat, passed several times through a meat grinder, mix with fried finely chopped onions, salt, pepper, the remaining softened butter.

Note! If the minced meat is dense, then the recipe allows you to add 1-2 tbsp. l. liquids - milk, cream or plain boiled water.

3. From the prepared minced meat, form a neatly shaped meatball with your hands - 8-10 g each ball. Place the blinded balls on a cutting board and refrigerate for half an hour.

4. Put one meatball in soup or boiling salted broth and cook for 5-6 minutes at a moderate boil.

5. Serve boiled meatballs with soup or broth. To improve the appearance of the dish and additional taste, we recommend sprinkling each portion with chopped parsley or dill, and also add 1-2 tsp. sour cream.

Juicy, flavorful meatballs are ready! Bon Appetit!

Now you know how to prepare a delicious dish for the whole family from minced meat and broth in just half an hour. This recipe will become a real salvation and "lifesaver" for everyone who cares about every minute. Working housewives and young mothers for whom it is important to cook not only tasty, but also quickly will especially appreciate such a quick soup. The meatballs can be pre-molded in a double volume and half of them can be frozen for future use. The frozen meatballs do not need to be thawed before cooking, they will quickly reach the desired temperature in the boiling broth.

In contact with

If you are tired of cutlets, goulash, chops, then save our recipes as soon as possible. Today we offer you delicious meatballs in different variations.

We will offer you balls made from different minced meat, different cooking methods and even different dishes. That is, there will be both minced chicken and beef. It will be on the stove, and in the oven, and in sauce, and without it. In addition to all the hot dishes, there will be a light soup with your favorite meatballs.

When preparing meatballs, the quality of the minced meat is very important. It should be as smooth and uniform as possible, and for this you just need to beat it off. Lift all the mass out of the bowl and discard it. Thus, excess air will come out of the minced meat, and it will become homogeneous.

Minced meatballs with sauce

Ingredients	Quantity
butter	- 30 g
eggs	- 2 pcs.
Ground beef	- 0.5 kg
salt	- 5 g
crackers	- 200 g
sour cream	- 40 ml
minced pork	- 200 g
flour	- 40 g
ground black pepper	- 5 g
onion	- 1 head
milk	- 100 ml
beef broth	- 0.5 l

Cooking time

calorie content per 100 grams

If you like simple meat dishes, be sure to try this one. It is as simple as possible and as tasty as possible. For true connoisseurs of home cooking!

How to cook:

Tip: When serving, you can sprinkle the dish with green onions. It will be delicious, fresh and bright!

Minced beef balls with rice

Beef is considered the richest and most satisfying type of meat. We decided to make meatballs out of it too. We chose the softest part to make the dish tender and juicy. Try it yourself.

How much time - 1 hour and 25 minutes.

What is the calorie content - 151 calories.

How to cook:

Wash the beef thoroughly with running water, remove fat and films.
Cut into small pieces and mince. You can also grind with a blender until smooth.
If you use a meat grinder, then the meat can be passed through it twice.
Add nutmeg, salt, pepper, coriander and a little sugar to the minced meat.
Mix everything with a fork or by hand to distribute the spices well.
Pour in the cream and add the chopped bread. You can pre-soak bread in cream, squeeze it, and then add it to the meat.
Roll balls of minced meat with wet hands.
Pour oil into the pan and let it warm up.
Roll the meatballs in flour, then put in a frying pan and fry until golden brown.
Peel the garlic, remove the dry end and pass the wedge through the crush directly into the pan.
Stir and pour in the tomato paste, the rest of the cream.
Add spices to taste, water and stir.
Let it boil and simmer under the lid, stirring occasionally, for thirty minutes.

Tip: to make the balls spicy, add a few cloves of garlic to the minced meat.

Oven minced chicken meatballs

Definitely a dietary version of the dish. There will be minced chicken, sour cream and some spices. All this will be baked in the oven and in an hour and a half will be on your table.

How much time - 1 hour and 35 minutes.

What is the calorie content - 140 calories.

How to cook:

Rinse the rice until clear water, place in a saucepan.
Pour the required amount of water (200 ml) and place on the stove.
Turn on the fire and let it boil. Cook until tender for about twenty minutes.
Then close the lid, remove from heat and let it stand for another ten minutes.
Mix the cooled rice with minced meat in a small container.
Peel the onion, chop with a knife or blender.
Peel the garlic, pass the cloves through the crush.
Mix the onion and garlic, add a third of the herbs, salt, pepper and two tablespoons of sour cream.
Mix all this thoroughly and add to the meat mass.
Leave the minced meat for twenty minutes so that all the ingredients are well combined.
Then moisten your hands and form small balls of the same size from the mass.
Fold them into a mold that is oiled.
Put in the oven for thirty minutes at 200 degrees Celsius.
During this time, mix the remains of sour cream with water, the remains of herbs.
Add spices to taste and pour the sauce over the meatballs after half an hour.
Return them for another ten minutes, then serve.

Tip: add a little paprika to the sour cream. The result is a bright, aromatic and mouth-watering sauce!

Delicious recipe for fish meatballs in tomato sauce

A fish meatball recipe for all seafood lovers. Delicate fish fillets are mixed with spices, vegetables and tomato sauce to make you fall in love from the very first bite.

How much time - 1 hour and 15 minutes.

What is the calorie content - 82 calories.

How to cook:

Rinse the fish fillets, check for bones. If there are bones, remove them with special tweezers.
Cut clean meat into slices.
Finely chop the bread or break it with your hands, pour milk over it for fifteen minutes.
Peel one onion, rinse off the juice from the cut.
Cut into wedges and mix with bread, fish pieces.
Pass everything together through a meat grinder, mix and scroll again.
Add the egg and salt to the resulting mass.
Pour the milk left over from the bread and mix everything by hand thoroughly.
Beat the minced meat and, with wet hands, form small balls from the mass.
Pour oil into a saucepan and heat it over low heat.
Peel the second onion, wash and finely chop with a sharp knife.
Pour into hot oil and simmer, stirring occasionally, until soft.
During this time, peel, wash and grate the carrots.
Add to the onion and simmer together for about five minutes.
When time has passed, pour in the tomatoes and stir.
Peel the garlic and pass through the crush directly into the pan.
Send salt there to taste, black and red pepper, oregano and basil.
Stir, cover and simmer until smooth.
After that, remove from heat and grind the whole mass with an immersion blender.
Place in sauce and cook for about twenty minutes.
Then stir the meatballs with the sauce and serve.

Tip: instead of canned tomatoes, you can use tomato juice or paste, which must be diluted with water.

A dish with vegetables in the oven

The next dish will be very satisfying! Here we decided to please you with tender meatballs baked on a vegetable pillow. Among the vegetables and potatoes, and zucchini, and carrots. You can't miss this!

INGREDIENTS	NUMBER
carrot	2 pcs.
onion	2 heads
chopped meat	700 g
salt	taste
tomatoes	2 pcs.
sour cream	30 ml
ground black pepper	taste
potatoes	0.6 kg
egg	1 PC.
garlic	5 pieces
salt	taste
zucchini	1 PC.
rice	130 g
greens	20 g
vegetable oil	30 ml

How much time - 2 hours.

What is the calorie content - 112 calories.

How to cook:

Peel, wash and finely chop one onion.
Peel half of the garlic, remove the dry ends and pass through the crush.
Peel, wash and chop the potatoes. Then rinse again to remove the starch.
Wash the zucchini, cut off the peel and cut the fruit into cubes.
Wash the tomatoes, make cuts on the surface of each fruit.
Pour boiling water over, cool and peel, cut into slices.
Peel and wash the carrots, cut into strips or grate.
Pour oil into a deep (!) Frying pan, add onion and garlic, simmer for about three minutes.
Then add the carrots, stir and cook the same amount.
Then add potatoes and fry all together for five minutes.
The potatoes are followed by slices of tomato and zucchini.
Mix the tomato paste with a glass of water, pour the resulting liquid over the vegetables.
Add spices, stir and simmer for about ten minutes, covered.
Then transfer the entire contents of the pan to a baking dish.
Smooth everything out with a spatula so that the meatballs can be placed on top.
Rinse the rice until clear water, pour into a saucepan, add water.
Remove to the stove, add salt, turn on the heat and cook until tender.
When the rice is done, remove it from the heat and let it cool.
Peel the remaining onion and garlic, chop and place in a blender.
Grind until smooth.
Mix rice with minced meat, onion and garlic, egg.
Rinse the greens, chop finely and add to the meat.
Mix all this thoroughly, adding spices.
Form balls of the same size with wet hands.
Place them on a vegetable pad that is already in the baking dish.
Brush the tops with sour cream.
Put in the oven for one hour at 180 degrees.

Tip: to get the brownish caps of meatballs, increase the heat to 190-200 degrees in the last ten minutes of baking.

Broth recipe with vegetables and minced meat balls

It is no longer just meatballs, but a full-fledged first course. We will make a vegetable broth with chicken meatballs that everyone loves. Especially children!

How much time - 1 hour and 10 minutes.

What is the calorie content - 95 calories.

How to cook:

Wash fillets thoroughly, remove films and fat.
Cut into small pieces using a sharp knife.
Peel the onion, wash and chop finely.
Remove the husk from the garlic, remove the dry ends and cut into slices.
Add half the onion and garlic to the chicken.
Pass all three ingredients through a meat grinder.
Add the mixture of peppers, salt and nutmeg to the minced meat.
Mix thoroughly and refrigerate.
Pour oil into a saucepan, add the remaining onion and garlic, simmer until soft.
Add spices to taste and stir.
Peel the carrots, rinse and cut into half rings.
Add it to the saucepan along with the green beans. If the beans are fresh, peel them off and chop. Add frozen directly from the freezer.
Stir, close the lid and simmer for about five minutes.
Then pour water to the very top and let it boil.
During this time, peel the potatoes, chop and rinse at random.
Add to boiling soup and stir.
Take out the minced meat, form balls with wet hands and add to the soup.
Send allspice and salt there to taste.
Cook the soup until the meatballs float to the surface.
After that, wait another five minutes, remove from heat and serve.

Tip: for the broth to be transparent, it is imperative to remove the foam from the surface of the soup.

If you want juicy meatballs, we advise you to fry them before you stew them in the sauce. Roasting will give a golden brown crust that "seals" the juice inside.

To make the dish spicy, add a little red pepper to the minced meat or sauce. Instead, you can use fresh chili or a large amount of garlic, black peppercorns.

Meatballs are a delicious meat dish that definitely needs to be complemented with sauce, a side dish and a couple of guests or your own family. It is rich, satisfying, very aromatic and insanely delicious!

We can cook meatballs from minced meat, fish and even vegetable meat. In any variation, it turns out tasty, satisfying and original. Many people mistakenly think that round meatballs consist only of spices. Not at all, unlike meatballs, you can add a variety of cereals, mushrooms, herbs and any other ingredients to their composition. We will describe interesting dishes and tell you how to make delicious meatballs that will delight you with their simplicity - forward to culinary masterpieces!

First recipe

We need the following products:

half a kilo of ground beef (you can do it yourself);
vegetables: one carrot, two onions, four potatoes;
purified water - 3 liters;
fresh herbs - to your taste (dill, cilantro, parsley);
you cannot do without seasonings: black pepper, garlic salt, bay leaf.

We put water without salt on the fire, and while it boils, we will prepare the food. We twist the meat (preferably several times), put the head of very finely chopped onion into it (it is better to grate it), pepper and salt - put in the refrigerator.

During this time, cut the potatoes into small cubes and throw them into boiling water - add a little salt. We proceed to the next step - sautéing vegetables. Lightly fry the chopped onions in oil, add the grated carrots, simmer a little until golden brown and add the mixture to the potatoes.

We make minced beef meatballs, the recipe is as follows: so that during the sculpting of balls the meat does not stick to your hands, they should be periodically moistened in water. For soup, it is better to make small meatballs - for convenience, you can use a spoon. Since we want to achieve transparency, we first boil the sculpted balls in a separate container, and then throw them into a saucepan with vegetables.

To prevent the meatballs from sticking together, they need to be mixed periodically. After about 10 minutes, add the chopped herbs and seasonings, cover and simmer for a few more minutes. If you wish, you can add noodles or pasta, it will turn out to be more rich and satisfying. As you can see, minced meatballs are made very simply, the recipe consists of simple and healthy ingredients. Enjoy the flavor of this aromatic soup.

Second recipe

Ingredients: half a kilo of minced pork and beef, a few cloves of garlic, a red onion, an egg, ½ cup of bread crumbs, grated cheese (one hundred grams). In addition, you will need basil, tomato paste (50 g), two zucchini, Risotti pasta, chicken broth (3 liters), herbs and spices.

Cooking minced meatballs should begin with the preparation of the meat: we take pork and beef in equal proportions (preferably lean), grind in a meat grinder along with onions. Add squeezed garlic, chopped basil, (1/2 part), bread crumbs and beaten egg to the mass.

Form neat balls with a spoon. Pour the broth into a saucepan and let it boil. We throw our meat balls into the boiling water, fill with tomato paste and stir for a few minutes until they rise to the surface. Cook for ten minutes.

Then we throw in the pasta, chopped zucchini - leave for five minutes. Serve with chopped herbs and grated cheese. Serve with sour cream and minced meatballs.

Third recipe

Components:

three hundred grams of chicken or turkey mince;
egg;
bulb;
purified water (one hundred grams);
bread crumbs (two large spoons);
spices (salt, pepper).

Cooking step by step:

Fill the ground crackers with a little water so that they swell. Peel and grate the onion or interrupt in a blender.
We immerse the chicken fillet in a meat grinder and grind it, put crackers, a beaten egg, spices, onion puree in the resulting minced meat; mix.
Now we make meatballs from The recipe is quite simple.
Fry the finished balls in butter.
Serve with or mashed potatoes. Meatballs go well with any side dish and green salad.

In the pan where the meat balls were fried, add a glass of broth (water is possible), a little soy sauce and low-fat cream - stirring constantly, let the sauce boil. It turns out a very spicy creamy dressing.
If you want to add originality to your dish, then we recommend adding coriander, cumin or paprika to the minced meat. These spices accentuate the flavor and add flavor.
If the minced meat is too runny, add breadcrumbs to it, but never use regular bread, otherwise your meatballs will dry out.

The fourth recipe for making minced meatballs with oatmeal

Ingredients: chicken fillet (500 grams), oatmeal (50 g), onion, soy sauce (dessert spoon for taste), black pepper, curry (pinch), fresh herbs.

For Gazpacho sauce: two fresh tomatoes, bell pepper, garlic, onion, tomato juice (glass), apple cider vinegar (5 g), a little salt.

Cooking process

Pour boiling water over the oatmeal and leave until the flakes swell. During this time, we make minced meat from the fillet, put chopped onions, fresh herbs, curry, pepper, salt, soy sauce and swollen flakes in it. You need to mold small balls and put them in a baking sheet, Gazpacho Bay. Bake for no more than half an hour at 180 ° C.

The Gazpacho sauce is made like this: peel the tomatoes, peel the pepper from the seeds, also peel the onion and garlic. Grind all vegetables in a blender. For a milder taste, add olive oil - a small spoonful. Pour tomato juice and vinegar into the finished sauce. The resulting dressing is poured into our meatballs and sent to the oven.

By the way, the dish can be steamed and in a slow cooker. Spaghetti, boiled rice or potatoes are suitable as a side dish.

Minced fish meatballs

A very tasty and satisfying dish will diversify your menu. Required ingredients: boneless fish (half a kilogram, preferably cod), egg, flour (a couple of spoons), butter (50 g), spices to taste.

Grind the fish in a meat grinder, add all of the above components to the mass and mold round balls. Fry in a skillet and serve with sour cream.

Baked minced meatballs: recipe with vegetables

Products: half a kilo of lean ground beef, eggplant, bell peppers, onions, two fresh tomatoes, cheese (one hundred grams), a couple of cloves of garlic, salt and Khmeli-Suneli seasoning.

Preparation

Form small meatballs and place in a greased baking dish.
Peel the eggplant, cut it into circles, place on meat balls.
Put onion, cut into half rings, on top.
Then put pepper and a tomato cut into circles on each ring. Sprinkle each layer with salt, spices, squeezed garlic and pepper.
Cut the cheese into thin slices and place on top of all vegetables.
Bake for half an hour at 200 o C.

Garnish with fresh herbs just before serving.

Vegetable meatballs

Ingredients: zucchini, eggplant, onion, egg, feta cheese (a piece - about 50 g), a spoonful of flour, spices and cilantro.

Peel the eggplants, boil in slightly salted water, chop very finely. Combine with grated zucchini, onions, cheese, egg, flour, cilantro and spices. Knead the mass thoroughly to form balls and fry in a deep bowl, like donuts. Serve with a fresh salad.

The recipes presented are very tasty and do not take much time. Now you also know how to make minced meat and vegetable meatballs from available products. Imagine, please and surprise your loved ones - bon appetit!

Juicy and tender beef or veal meatballs are a dietary dish and easy to prepare. They are baked, fried or boiled. For meatballs, you can take not the best pieces of carcass, while the dish always turns out excellent if you follow the recipe exactly.

Beef meatballs - a healthy homemade semi-finished product

Ingredients

Ground white pepper 1 pinch Chopped nutmeg 1 pinch Meat broth 2 stacks Flour 40 grams Butter 50 grams Cream 80 milliliters Salt 0 tsp Onion 1 piece (s) Milk 100 milliliters White bread 160 grams Boneless beef 0 kilograms

Servings: 6
Preparation time: 40 minutes
Cooking time: 30 minutes

Swedish beef meatballs: a step by step recipe

Meatballs or meatballs are small balls cooked in a sauce. Cook them according to a traditional Scandinavian recipe in a mild milk sauce. Beef can be substituted for chicken or turkey.

Preparation:

Chop the meat into minced meat by hand or grind it in a meat grinder.
Cut the crusts from the bread and soak it in milk, add to the minced meat.
Finely chop the onion or grate it.
Combine the meat with the onion, season with salt and beat to prevent the balls from scattering. To do this, forcefully throw the minced meat ball into the bowl several times.
Roll into small balls and fry in a dry non-stick skillet until golden brown.
Prepare the sauce. Melt the butter in a skillet, fry the flour until soft, creamy. Top with cream, season with nutmeg and pepper. Dilute with broth and simmer for 3-5 minutes, add salt if necessary.
Pour the sauce over the meatballs and simmer for 25-35 minutes covered over low heat. You can put the skillet in a preheated oven. Then the cooking time will be at least 40 minutes.

These meatballs are served with rice or mashed potatoes. You can add a pinch of dried porcini mushrooms to the sauce for flavor. The meat balls do not need to be fried beforehand, but immediately folded into a deep form and baked in the oven.

Diet steamed beef meatballs

Most beef cuts are low fat and dietary. It is easy to cook healthy steamed meatballs from such minced meat. They can be given to children over a year old.

Ingredients:

beef fillet - 0.4 kg.;
young zucchini - 0.4 kg.;
bran - 1 tablespoon;
salt - 0.5 tsp;
ground white pepper - a pinch;
bay leaf - 1 pc.

Preparation:

Grind the beef in a meat grinder, if cooking for a child, then skip it twice.
Grate the zucchini on a fine grater, put in a sieve and squeeze with your hands.
Combine the beef, shredded zucchini and bran. Salt. It is better not to pepper the children's portion; for adults, season with pepper.
Form the meatballs, place them in the steamer bowl or on the special wire rack in the multicooker. If you want a juicy dish, place a layer of foil underneath.
Break the bay leaf into several pieces and sprinkle the balls on them.
How much to steam beef meatballs depends on their size, the smaller the balls, the faster they will be cooked. It usually takes about 20 minutes.

Serve steamed meatballs with fresh vegetables or buckwheat.

Beef or veal meatballs are a simple and dietary meal. They can be frozen and then added to soup or make a quick dinner for the whole family.