A simple and delicious recipe for cooking meatballs with rice in a multivark in a gravy. The sauce comes to a variety of side dishes from vegetables and cereals.
Ingredients
Minced meat – 400 g
Rice – 0,5 glasses
Tomato sauce, ketchup – 1,5-2 tbsp.
Sour cream – 1,5-2 tbsp.
Flour – 1 tbsp.
Adjika – to taste
Peppers – to taste
Water – 1-1,5 cups
Vegetable oil – for frying
Salt – to taste
Cooking process
In the multivarquet it is very convenient to cook meatballs with rice, especially, to put out in gravy. The most popular and favorite by many sauce, probably, from tomato sauce with sour cream … Such a sauce comes as a sauce to a variety of side dishes: buckwheat, mashed potatoes, etc. Adding in it different spices, you can please any eater and give variety to the usual dish.
Meat stuffing is best used home from pork and beef, but any other, too, rice can also be of any sort, for example round Krasnodar.
Prepare ingredients for making meatballs with rice and gravy in a multivark.
Rinse and soak the rice for 20-30 minutes.
In the minced meat, add a little salt and spices to taste, for example ground paprika and dry dill.
Mix the minced meat with the prepared podobuhuhshim rice.
From the resulting mass, form round meatballs of the desired size, for example with a walnut.
From sour cream, ketchup and adzhika, prepare a filling in which meatballs will be stewed. To do this, mix them first with flour, and then add water.
Set the quenching mode to 1 hour on the multivark. First fry the meatballs on all sides in vegetable oil.
Then pour the sauce and cook the meatballs until ready.
Meatballs prepared with multivarquet with rice and gravy are ready for serving.
Mashed potatoes for garnish – the most it!
Meatballs with rice in the multivarquet (with gravy)
A simple and delicious recipe for cooking meatballs with rice in a multivark in a gravy. The sauce comes to a variety of side dishes from vegetables and cereals.
Ingredients
Minced meat – 400 g
Rice – 0,5 glasses
Tomato sauce, ketchup – 1,5-2 tbsp.
Sour cream – 1,5-2 tbsp.
Flour – 1 tbsp.
Adjika – to taste
Peppers – to taste
Water – 1-1,5 cups
Vegetable oil – for frying
Salt – to taste
Cooking process
In the multivarquet it is very convenient to cook meatballs with rice, especially, to put out in gravy. The most popular and favorite by many sauce, probably, from tomato sauce with sour cream … Such a sauce comes as a sauce to a variety of side dishes: buckwheat, mashed potatoes, etc. Adding in it different spices, you can please any eater and give variety to the usual dish.
Meat stuffing is best used home from pork and beef, but any other, too, rice can also be of any sort, for example round Krasnodar.
Prepare ingredients for making meatballs with rice and gravy in a multivark.
Rinse and soak the rice for 20-30 minutes.
In the minced meat, add a little salt and spices to taste, for example ground paprika and dry dill.
Mix the minced meat with the prepared podobuhuhshim rice.
From the resulting mass, form round meatballs of the desired size, for example with a walnut.
From sour cream, ketchup and adzhika, prepare a filling in which meatballs will be stewed. To do this, mix them first with flour, and then add water.
Set the quenching mode to 1 hour on the multivark. First fry the meatballs on all sides in vegetable oil.
Then pour the sauce and cook the meatballs until ready.
Meatballs prepared with multivarquet with rice and gravy are ready for serving.
Mashed potatoes for garnish – the most it!