Meatballs with rice in the oven is a hearty and tender dish. Cook them with two types of meat or chicken breast and make a delicious sauce. Appetizing baked balls in juicy gravy are guaranteed to appeal not only to adults, but also to children with their fastidious taste.
Meatballs with rice in tomato and sour cream sauce
Ingredients:
- 350 g of pork;
- 150 g of beef;
- 1 tbsp. boiled rice;
- 1 onion;
- 1 carrot;
- 1 chicken egg;
- 1/2 tsp dried basil;
- 3/4 tsp salt;
- vegetable oil;
For the sauce:
- 1 onion;
- 3 tbsp. sour cream;
- 1 tbsp. tomato juice;
- 1/3 tsp ground black pepper;
- 1/2 tsp salt.
Grate the carrots finely. Peel the onion and cut into small cubes. Cook vegetables golden brown and refrigerate. Cut the meat into cubes and mince. Combine all prepared ingredients with rice and egg, sprinkle with dried basil and salt and mix well, preferably with your hands. Form the meatballs, place them in a greased dish or roaster, and bake at 180oC for half an hour.
Chop the remaining onion finely and sauté in vegetable oil until transparent over medium heat. Add sour cream there, and when it thickens a little, dilute with tomato juice. Keep everything on the stove, season with salt and pepper, stirring constantly with a wooden spatula, for another 3 minutes, then remove from heat.
Remove the dish from the oven, pour the prepared sauce into it and return it back. Simmer meatballs with rice in aromatic gravy for 30-40 minutes.
Chicken meatballs with rice in a creamy sauce
Ingredients:
- 850 g chicken breast fillet;
- 1, 5 Art. well cooked rice;
- 2 cloves of garlic;
- 1/2 tsp ground white pepper;
- 1 tsp salt;
- vegetable oil;
For the sauce:
- 20 g butter;
- 1, 5 tbsp. flour;
- 300 ml of high-fat milk (4.5%) or low-fat cream (10%);
- a pinch of nutmeg;
- 1/2 tsp salt.
Wash the chicken fillet, dry it, cut it into pieces and grind it in a meat grinder or blender. Mix the minced meat thoroughly with boiled rice, pepper and salt. Roll small balls from it in your palms, wetting your hands with warm water each time, and place them on a cutting board. Heat the vegetable oil, quickly fry the meatballs over high heat until golden brown and transfer to an oiled heat-resistant dish.
Melt the butter, saute the flour in it until light brown, then slowly pour in the milk or cream in a thin stream, stirring the sauce continuously. Season with nutmeg, salt and simmer until thick. Pour chicken balls with them and place in an oven preheated to 190oC. Cook meatballs with rice for 20 minutes, then remove, cover with foil and leave for another 15 minutes.
