Oven meatballs - 2 baking recipes

Hello! Today I will tell you how to bake meatballs in the oven. I offer 2 recipes to choose from - beef and pork. In the first case, tomato sauce will be an addition to the dish, and in the second - sour cream. Thus, you will receive not only a mouth-watering and satisfying main course, but also a fragrant sauce that can be supplemented with a side dish - mashed potatoes, pasta or porridge.

Juicy beef patties with gravy

• Cooking time: 1 hour 15 minutes.
• Servings Per Container: 10-12.

Beef, in addition to excellent taste, is also good because the minced meat from it is quite dense. Cutlets perfectly keep their shape and do not fall apart even with prolonged stewing in sauce.

Stuffing Ingredients:

• beef - 1 kg;
• onion - 2 pcs.;
• garlic - 1 clove;
• egg - 1 pc.;
• bread - 2 pieces;
• milk or water - 100 ml;
• flour - 4-5 tbsp. l .;
• salt, spices - to taste;
• vegetable oil - for frying and lubricating the form.

Tip. If you purchased lean meat, add 60-80 g of lard to the minced meat - so its taste will become more saturated.

Ingredients for Gravy:

• water - 500 ml;
• tomato paste - 5-6 tbsp. l .;
• garlic - 2-3 cloves;
• flour - 2 tbsp. l .;
• salt, sugar - 1 tsp;
• cilantro is a bunch.

Step-by-step recipe for cutlets in the oven:

1. Start by soaking the bread - it should soften well before you add it to the minced meat. Put slices in a bowl and fill with water or milk.
2. Pass sliced ​​meat and a clove of garlic through a meat grinder.
3. Squeeze the bread a little from the liquid, so that it does not drip from the slices, and chop in the same way.
4. Finely chop the peeled onions with a knife and add to the minced meat. Grinding them together with beef is not recommended, since in this case a lot of vegetable juice is formed, and the cutlet mass becomes watery. Be patient, and in order not to "cry" during cutting, constantly rinse the knife with cold water.
5. Beat in the egg, salt, pepper and mix thoroughly. It will also need to be beaten off with the edge of the palm of your hand or, folded in a bag, 10-15 times with a force toss on the table surface.
6. Form round or oblong cutlets, roll in flour and fry in warmed vegetable oil over medium heat for 3-4 minutes on each side. Fold the blanks in a plate and temporarily set aside.
7. Now make the gravy - in the same fat where the beef was fried, simmer the chopped garlic over low heat. It is enough that it softens a little, it is not necessary to fry it for a long time, 2-3 minutes are enough.
8. Add tomato paste, flour, mix, pour water in portions, pour sugar and salt. If you want to be sharp, put hot pepper to taste.
9. Stir occasionally, bring to a boil, and after 3-4 minutes, extinguish the fire.
10. Fold the cutlets into a high-rimmed dish, pre-lubricating it with oil. Fill with vodka and send to the oven preheated to 180 degrees for 40-45 minutes.
11. Sprinkle the finished dish with finely chopped cilantro.

Tip. If you want to give beef patties a more pronounced taste and spicy notes, add 1-2 tsp to the minced meat. mustard sauce.

How to bake pork meatballs

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 8-10.

Pork cutlets are softer than beef cutlets. Sour cream sauce will help to make them even more tender.

Stuffing Ingredients:

• pork - 800 g;
• potatoes - 1 large tuber;
• onion - 1 head;
• egg - 1 pc.;
• bread - 1 slice;
• water or milk - 50 ml;
• flour - 3-4 tbsp. l .;
• salt, spices - to taste;
• vegetable oil - for frying and lubricating the form.

Tip. To make minced pork more juicy, put 1-2 tbsp. l sour cream.

Sauce Ingredients:

• water - 400 ml;
• sour cream - 200 g;
• flour - 2 tbsp. l .;
• dill - a bunch;
• salt, pepper - to taste.

Sequencing:

1. Soak the bread in water or milk for 10 minutes, then gently squeeze and scroll in a meat grinder.
2. In the same way, chop the pork and potato chopped into small pieces.
3. Carefully chop the onion with a knife, so that very small cubes are obtained.
4. Combine the prepared ingredients, beat the egg, add salt and spices.
5. Stir and beat the minced meat with the edge of the palm of your hand. This procedure should take at least 5 minutes - then the cutlet mass will be conveniently sculpted, and the finished dish will turn out to be juicy.
6. Make rounded portions, roll them in flour and brown in a frying pan with warmed vegetable oil, setting medium heat, for 4-5 minutes on each side. Pork is not as dense as beef, so you need a firm crust to form on the cutlets - it will not let them fall apart in a liquid sauce.
7. Fold the blanks in a greased form.
8. Make the gravy - mix sour cream with flour, break the lumps, pour salt and spices, and then gradually add water. The mass should be homogeneous.
9. Pour the patties into the sauce and send them to bake at 180 degrees for 25-30 minutes. Sprinkle the finished dish with chopped dill.

Sour cream pork chopsticks can be combined with any side dishes. Choose to your taste and enjoy a delicious and satisfying lunch or dinner!

Juicy beef patties with gravy

Beef, in addition to excellent taste, is also good because the minced meat from it is quite dense. Cutlets perfectly keep their shape and do not fall apart even with prolonged stewing in sauce.

Training15 mins

Cooking1 hr

Total time1 hr 15 mins

Dish on: Lunch, Dinner

Kitchen: Russian

Persons: 10

Calories 2858.88kcal

Ingredients

• Stuffing Ingredients:
• 1 kg Beef
• 2 PC. Onion
• 1 clove Garlic
• 1 PC. Egg
• 2 a piece Bread
• 100 ml Milk or water
• 4-5 tbsp Flour
• taste Salt, spices
• for frying and greasing molds Vegetable oil
• Ingredients for Gravy:
• 500 ml Water
• 5-6 tbsp Tomato paste
• 2-3 cloves Garlic
• 2 tbsp Flour
• 1 tsp Salt, sugar
• beam Cilantro

Step-by-step instruction

• Start by soaking the bread - it should soften well before you add it to the minced meat. Put slices in a bowl and fill with water or milk.
• Pass sliced ​​meat and a clove of garlic through a meat grinder.
• Squeeze the bread a little from the liquid, so that it does not drip from the slices, and chop in the same way.
• Finely chop the peeled onions with a knife and add to the minced meat. Grinding them together with beef is not recommended, since in this case a lot of vegetable juice is formed, and the cutlet mass becomes watery. Be patient, and in order not to "cry" during cutting, constantly rinse the knife with cold water.
• Beat in the egg, salt, pepper and mix thoroughly. It will also need to be beaten off with the edge of the palm of your hand or, folded in a bag, 10-15 times with a force toss on the table surface.
• Form round or oblong cutlets, roll in flour and fry in warmed vegetable oil over medium heat for 3-4 minutes on each side. Fold the blanks in a plate and temporarily set aside.
• Now make the gravy - in the same fat where the beef was fried, simmer the chopped garlic over low heat. It is enough that it softens a little, it is not necessary to fry it for a long time, 2-3 minutes are enough.
• Add tomato paste, flour, mix, pour water in portions, pour sugar and salt. If you want to be sharp, put hot pepper to taste.
• Stir occasionally, bring to a boil, and after 3-4 minutes, extinguish the fire.
• Fold the cutlets into a high-rimmed dish, pre-lubricating it with oil. Fill with vodka and send to the oven preheated to 180 degrees for 40-45 minutes.
• Sprinkle the finished dish with finely chopped cilantro.