How many dishes exist in which meat is combined with mushrooms! Soups, salads, casseroles, stews, fries, meatballs, meatballs, pies and spring rolls. Today I will share 2 recipes for meatballs with mushrooms - chicken and pork-beef. In the first case, with "gifts of the forest" will be prepared gravy, and in the second I will add them directly to the stuffing.
Material Content:
Oven-style chicken meatballs in creamy sauce in the oven
- Cooking time: 1 hour.
- Servings Per Container: 5-7.
To prepare the sauce, I usually take mushrooms - sliced in thin slices, they look great in gravy. And also small mushrooms are suitable - they can be laid entirely. But if you have oyster mushrooms, chanterelles or another type of mushroom, you will also get a delicious dish.
Ingredients:
- chicken meat - 500 g;
- round grain rice - 100 g;
- egg - 1 pc.;
- garlic - 2 cloves;
- fresh champignons - 400 g;
- onion - 1 head;
- cream or milk - 1 cup;
- water - 1 cup;
- flour - 3 tbsp. l for breading + 2 tbsp. l in gravy;
- parsley - several branches;
- salt, black pepper - to taste;
- vegetable oil - for frying.
How to cook meatballs with rice in mushroom sauce:
- Cook the cereal until half cooked in salted water. Boil it for 10-15 minutes over medium heat, not forgetting to stir so that it does not stick to the bottom. Then drain and cool.
- Scroll the chicken and garlic in a meat grinder, add the egg and the cooled rice, salt and pepper. Mix thoroughly with your hands.
Tip. If you want the minced meat to be more uniform, cook the rice groats until tender (about 25 minutes), and when it cools down, put it in a meat grinder along with meat and garlic.
- Form round billets from the resulting mass, roll in flour and fry in vegetable oil over medium heat for 3-4 minutes on each side.Chicken meat is very tender, this time is enough for the meatballs to be caught in a light crust, but not overdried.
- Put the fried meat balls in a deep, fireproof form. It is important to choose a container of the correct size - not too large to fit all the portions at a small distance from each other and from the walls of the dishes, and gravy cover the meatballs at least half. But if the form is still larger than necessary, increase the volume of cream (milk) and water, but so that the proportions remain equal.
- In another pan, add the chopped onion and sliced mushrooms in a small amount of oil. 10 minutes over medium heat will be enough. It is necessary to take just clean dishes, and not the one where the meat preparations were grilled - otherwise the color of the creamy (or milk) gravy will turn out to be yellowish and patchy, with dark “islands” of fat.
- Then add flour, diluted in a small amount of water, salt and pepper.
- Pour in cream or milk, the remaining water, bring the mass to a boil.
- Pour the meatballs with the resulting sauce and send the dish into the oven, heated to 180 degrees, for 25-30 minutes.
- When serving, garnish portions with parsley leaves.
Attention! Before you send the dish to the oven, make sure that all pieces of champignons are “drowned” in the sauce. If they lie on top of meatballs, they can burn.
Recipe in a pan of minced meat and mushrooms
- Cooking time: 1 hour.
- Servings Per Container: 8-10.
I add pork and ground beef meatballs with sour cream and mustard sauce. The dish turns out juicy, a little spicy, but very tender and tasty.
Ingredients:
- a mixture of ground beef and pork - 800 g;
- semolina - 150 g;
- egg - 1 pc.;
- any fresh mushrooms - 300 g;
- onion - 1 pc.;
- flour - 3-4 tbsp. l for breading and 3 tbsp. l in gravy;
- sour cream of any fat content - 300 g;
- mustard - 1 tbsp. l .;
- water - 1 cup;
- greens - to taste;
- salt, spices - to taste;
- vegetable oil - for frying.
Operating procedure:
- Finely chop the onion and mushrooms, add to the minced meat along with the egg and semolina.
- Salt and pepper the mass, knead and refrigerate for 25-30 minutes - this time is necessary for the cereal to swell.
- Then form round billets, bread them in flour, fry in vegetable oil over medium heat for 5-7 minutes on each side. A dense dark golden crust should form. Then put the meatballs on a plate.
- In the same fat, pass the flour for the sauce, stirring constantly. After 3-4 minutes, when it is gilded, in small portions enter half the prescription volume of water. Do not stop disturbing so that lumps do not form.
- Mix sour cream with mustard until smooth, dilute with water and pour to flour. Bring to a boil.
- Put the meatballs in the sauce, reduce the heat to a minimum and simmer for half an hour under the lid.
- 5-7 minutes before cooking, sprinkle with chopped herbs.
You can make minced meat for this dish only from pork or only from beef. But note that in the first case, meatballs will reach readiness about five minutes earlier, and in the second - about ten later than indicated in the recipe.
Oven-style chicken meatballs in creamy sauce in the oven
Ingredients
- 500 g Chicken meat
- 100 g Round grain rice
- 1 PC. Egg
- 2 clove Garlic
- 400 g Fresh champignons
- 1 head Onion
- 1 glass Cream or milk
- 1 glass Water
- 3+2 Art. l for breading + in watering Flour
- several branches Parsley
- taste Salt, black pepper
- for frying Vegetable oil
Step-by-step instruction
- Cook the cereal until half cooked in salted water.Boil it for 10-15 minutes over medium heat, not forgetting to stir so that it does not stick to the bottom. Then drain and cool.
- Scroll the chicken and garlic in a meat grinder, add the egg and the cooled rice, salt and pepper. Mix thoroughly with your hands.
- Form round billets from the resulting mass, roll in flour and fry in vegetable oil over medium heat for 3-4 minutes on each side. Chicken meat is very tender, this time is enough for the meatballs to be caught in a light crust, but not overdried.
- Put the fried meat balls in a deep, fireproof form. It is important to choose a container of the correct size - not too large to fit all the portions at a small distance from each other and from the walls of the dishes, and gravy cover the meatballs at least half. But if the form is still larger than necessary, increase the volume of cream (milk) and water, but so that the proportions remain equal.
- In another pan, add the chopped onion and sliced mushrooms in a small amount of oil. 10 minutes over medium heat will be enough. It is necessary to take just clean dishes, and not the one where the meat preparations were grilled - otherwise the color of the creamy (or milk) gravy will turn out to be yellowish and patchy, with dark “islands” of fat.
- Then add flour, diluted in a small amount of water, salt and pepper.
- Pour in cream or milk, the remaining water, bring the mass to a boil.
- Pour the meatballs with the resulting sauce and send the dish into the oven, heated to 180 degrees, for 25-30 minutes.
- When serving, garnish portions with parsley leaves.
