Tender, Soft, Delicious: The Best Meatballs Recipe Without Rice
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Meatballs recipe are tasty and nutritious, and therefore are a favorite dish in many countries. There is a wide variety of recipes for their preparation, including without rice.
Without rice they turn out even tastier: tender, juicy, soft. Try to cook, you will definitely like their exquisite taste and incredible aroma.
Such meatballs can be included in the children’s menu, since not all children eat rice.
Ingredients
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Nutrients
Calories
220.98
220.98
Carbohydrates
7.91
7.91
Fat
14.62
14.62
Protein
13.43
13.43
Step by step method
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Step 1
We take the meat, wash it, pass it through a meat grinder. You can, of course, take ready-made minced meat, if you have it. We put it in a bowl.
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Step 2
Next, chop a medium-sized onion. You can simply chop finely with a knife or chop with a special grater. Add to mince. There we also send semolina, an egg and spices (Provencal herbs, ground black pepper, a mixture of peppers or something else to taste).
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Step 3
Let the mass stand for 20 minutes, then proceed to the formation of meatballs. Roll into balls of the same size. Roll each in flour. We spread the semi-finished products in a pan with heated sunflower oil. Fry on both sides until light brown. Transfer the fried items to a bowl.
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Step 4
Prepare the sauce separately. Pour flour into a bowl and add a small amount of water at room temperature to it. Mix everything well so that there are no lumps left. Next, we introduce tomato paste, sugar and a pinch of salt. Mix everything well and dilute with water to the desired consistency. Pour the meatballs in a saucepan with this sauce. Put on the stove and bring to a boil, add bay leaf. Simmer over low heat for about 30 minutes.
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Step 5
It turns out a very tasty and aromatic dish. Garnish can be anything: rice, buckwheat or boiled potatoes.
Tips & variations
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For minced meat, it is best to take 2 types of meat - beef and pork, a thin layer of fat will give the meatballs a pleasant juiciness.
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Minced meat is divided into small pieces of approximately the same size, give them the desired shape, roll in flour and lay out on the table.
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Before frying, the balls are rolled again in flour. Such a double breading will make the crispy crust denser and the meatballs will not fall apart in the sauce.
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In small batches, the products are placed in a frying pan with hot oil. Moreover, the layer of oil should be such that the meatballs are immersed in it by about a quarter, that is, about 1 cm.
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The best side dish for meatballs will be crumbly boiled potatoes, spaghetti, boiled rice. By the way, this seems unusual for our taste, but in Sweden it is customary to serve lingonberry jam with this dish.
