Table of contents:
- Ingredients for meatballs with rice in tomato sauce
- Method of cooking meatballs with rice in tomato sauce
Video: Meatballs With Rice In Tomato Sauce. Step-by-step Recipe With Photo
Meatballs with rice in tomato sauce - a recipe for a delicious lunch in which a side dish, a meat dish and a thick gravy are combined in one dish. One large chicken fillet meatballs with rice is enough for one serving. Served with a thick vegetable sauce and a piece of fresh bread, you get a hearty dish that you can feed an adult.
Traditional recipes can always be prepared in new ways with a little imagination. For example, add a pinch of dried thyme to the minced meat for incredibly fragrant patties. And when preparing the gravy, do not forget about the winter preparations, ordinary squash caviar will be a good base for a thick vegetable stew sauce.
- Cooking time: 45 minutes
- Servings: 5
Ingredients for meatballs with rice in tomato sauce
- 450 g minced chicken;
- 50 g of rice;
- 15 g butter;
- 4 stalks of young garlic;
- 1/2 tsp ground sweet paprika;
- 1/2 tsp dried thyme;
- salt to taste.
For tomato sauce:
- 50 g green onions;
- 100 g of onion caviar or tomato ketchup;
- 200 g of tomatoes;
- vegetable oil, salt.
Method of cooking meatballs with rice in tomato sauce
Any minced chicken is suitable for meatballs, but it is better to cook it yourself, especially since it is very simple: we separate the meat from the bones of the chicken breast, remove the skin, cut into small cubes or grind it in a meat grinder. Agree, it's nice to know that minced meat is made from a whole piece of meat, without unnecessary impurities.
We wash the rice several times in cold water, pour water into a small saucepan (one part of rice per one part of water), put butter, add washed rice, cook under a lid until fully cooked for 10-12 minutes, cool, add to the minced meat.
Finely chop the young garlic stalks, put in a bowl. Instead of stalks, you can use the arrows of garlic, while they are young and tender, it will be very tasty.
Break a raw chicken egg into a bowl.
We season the cutlet mass - pour in sweet ground paprika, about one teaspoon of coarse salt and dried thyme, which successfully replaces the familiar culinary herb - thyme.
Mix the minced meat well, form large round meatballs. Steam for 12 minutes. We use an ordinary saucepan, colander and lid, if there are no special devices, or we cook in any convenient way: in a multicooker, double boiler, microwave oven.
Making the gravy. Heat vegetable oil (about 10 ml) in a saucepan or frying pan, put finely chopped green onions, any vegetable puree - onion caviar, vegetable caviar or thick tomato ketchup will do. Chop fresh tomatoes finely, send to a saucepan. Simmer over medium heat for 15 minutes, salt to taste, when the tomatoes turn into a homogeneous mass, the sauce can be considered ready.
Put the cooked meatballs in tomato sauce, heat everything together for 2-3 minutes over medium heat so that the meat and vegetables are saturated with each other's juices.
Sprinkle the dish with green onions, serve immediately hot. It remains to cut fresh bread, you can eat directly from the pan, it tastes better.
Meatballs with rice in tomato sauce are ready. Bon Appetit!