Meatballs, option number 2 (recipe for public catering establishments, 1982)

[Minced meat]

Meatballs, option number 2 (recipe for public catering establishments, 1982)

Category: Meat dishes

Ingredients
Minced meat (amount per serving):
minced cutlet meat (any, mixture)	76gr
water	12gr
dry rice groats / cooked friable boiled rice	11gr / 30gr
onions raw / sautéed	24gr / 12gr
wheat flour
fat for frying
salt pepper
Sauce (for the amount of minced meat from 1 kg of meat, approximately 1 l):
sour cream	250gr
broth, broth, water	600-700ml
wheat flour	30gr
tomato paste	1 tbsp. l. with a slide (more)
frying oil
allspice, black feather, salt, sugar, bay leaf

Cooking method

• Ah, meatballs ... In my family they just adore them. It turned out that the people in the bulk consider the meatballs exactly their version with rice, although the classic meatballs did not contain rice, but contained a large amount of wheat buns.
• In the Collection for public catering enterprises from 1968, the recipe for meatballs Novelty with boiled rice appears, and for the Collection of 1982. they are simply included in the recipe table as Option 2. I have already laid out the recipe for the classic ones from 1955. They are awesome!)) Here are classic Meatballs, 1955.
• Now, thanks to the Temka with educational materials, I was prompted to post the second one.
• Minced meat:(how to recalculate the recipe for your amount of meat, see the note).
• 1. Pass the meat through a meat grinder, if you don't have minced meat.
• 2. Finely chop the onion and pass it.
• 3. Boil rice until cooked in the form of crumbly.
• 4. Mix everything into minced meat, salt, pepper, cut into balls (3-4 per serving), roll in flour, fry.
• 5. Transfer to a shallow dish in 1-2 rows, pour over the sauce and simmer for 8-10 minutes.
• Sauce:
• For meatballs, several sauces of choice are allowed. It is very lazy to cook the classic red table sauce (it is cooked for about an hour below, which gave the recipe, if anyone moves along), although it is the most delicious, to be honest. And this red sauce for mashed potatoes and cutlets, which is often remembered from childhood in a kindergarten or a school cafeteria - this is it.
• For meatballs, I make a simpler option, without vegetables and calcining flour: the flour is quickly sauteed in loosened heated oil, tomato paste is also there, fried a little, poured with liquid (about half!), While stirring intensively with a whisk. Mix the other half of the liquid with sour cream and also pour into the sauce. Add allspice, salt black pepper and add sugar to taste (the sauce should taste a little sweet !!), bay leaf and pour into meatballs.
• Main red sauce (all products in grams and net, i.e. without husks, peels, etc.):
• Broth (in the original it is brown broth, it is boiled separately, specially, on the bones) - 1000g
• fat 30g
• wheat flour 50g
• tomato puree 200g or tomato paste 80g (for a paste with a dry matter content of 30%)
• carrots 80g
• onion 40g
• parsley root 20g
• sugar 25g
• Chopped onions, carrots are sautéed in a pan, then tomato puree is added and sautéed for another 10-15 minutes. Flour is sautéed (without fat !!!) at 150-160 degrees on a stove or in an oven with a layer of no more than 4 cm until light brown.
• Chilled to 70-80 g flour, pour warm broth (about 1/4 part), stir thoroughly until smooth, and then pour in the rest of the broth while already hot (boiling water). Then add the passaged vegetables and cook at low boil for 45-60 minutes. At the end of cooking, add salt, sugar, bay leaves, peppercorns. Grind the sauce (so that the vegetables become homogeneous with the puree sauce).In this regard, I advise before adding spices with a blender to break the sauce in mashed potatoes, into a homogeneous mass, add spices, bring to a boil and turn off. All. This is the base sauce for a number of other sauces (there is a separate sauce for meatballs, where carrots are added to this one, etc., but this is too confusing, in my opinion).

The dish is designed for

recipe for 1 serving

Time for preparing:

1 hour

Note

Plush is simply overeating with them. She eats nothing like meatballs, for some reason calling them differently every time: cutlets, meatballs, etc.)))

You can ask a question - then what are hedgehogs? And hedgehogs are almost the same, but they are filled with RAW (in the sense, dry) long-grain / medium-grain rice. When boiling, it will bristle in all directions with "needles" from which the hedgehogs got the corresponding name. Meatballs are cooked in soup, and cutlets and meatballs (cutlets - elongated, meatballs - round from the same minced meat) - are fried only in a frying pan (or baked / baked in the oven), without pouring any sauce. Here.

The procedure for recalculating recipe recipes for your number of products (taken from my own casserole theme)

At the same time, now I will teach you how to recount recipes to fit your needs. Suddenly someone does not know how. I do this all the time, because I really love the recipes of the Soviet public catering. I have a lot of books, but there it is forever either for 5 kg of flour (it's good if, or even for 100 kg, they come across))), then for a portion (some kind of minced dumplings: 146g of meat, 43g of onion ...). And so sit and count.))

So that's it. Equip yourself with a calculator - it greatly simplifies the process.

We take a casserole with raisins, which is 120g of cottage cheese. For example, you have 680g of cottage cheese in the refrigerator and you would put it all in a casserole and attach it. It's simple. Divide YOUR 680gr. for 120g of the RECIPE and get 5.66. This is the factor by which all other ingredients in the RECIPE must be multiplied.
I.e. cottage cheese 680gr
semolina 5.66X10 = 56.6g (rounded to 60g)
sugar 5.66X15 = 84.9g (of course, we round up to 85g)), etc.

If you have fewer products than in the recipe, everything is the same, but your coefficient will simply turn out to be less than one. For example, the recipe contains 4800 g of flour, but you want to take 500 g of flour. Anyway, divide YOUR amount of product by the amount of the RECIPE. 500/4800 = 0.104 is the factor by which you will multiply the rest of the recipe. Mandatory rule: the products that you divide must be in the same amount: both in grams or kilograms, both in liters or milliliters ...

It is very lazy to cook classic red table sauce (it takes about an hour to cook), although it is the most delicious, to be honest. And this red sauce for mashed potatoes and cutlets, which is often remembered from childhood - this is it.

and move on to the sauce ?. for the most delicious?

and move on to the sauce ?. for the most delicious?

You must, you are right. I have cooked it several times in my life. For the first time, I still have a carrot burnt in a thick mass))). And so usually everything is faster, faster, and after all, it must be cooked in advance so that it is ready by the time the meatballs are fried). But it's really delicious.

This is a must

just about .. I also have a delicious hachu sauce!

Oooh, thanks Natasha! I will cook them one of these days! I hope the children will like them, they love hedgehogs very much.

I posted the sauce above in the recipe itself. Go for it!)))

[Scarecrow]

Scarecrow, Nata, mnliiin, so I wanted a meatball with a puree with a cucumber ......... How delicious!
Natal, referring to the 1955 meatballs does not work, fix it, eh? I'll go and cry there)
Ooooh, the sauce has tightened. Thank you Natasha.

And they will suit me with such a sauce !!!
I'm already at a low start, ready to break off at any second and already faster, faster fly home to make these wonderful meatballs / meatballs / cutlets)))!
But I still have to sit out the dances and draw the IZO
And then there will be meatballs!

Dear Queen Mother, at last she has issued a recipe! - bookmark this deliciousness!

[Scarecrow]

Scarecrow, and I was waiting for this recipe, waiting ...You have already mentioned it several times in different Temko - about this version of meatballs number 2. It's good that I didn't get lost and published I'll definitely try it with sauce.

Only now I returned from a Crimean sanatorium with a Soviet history, which, surprisingly, has preserved a high-quality food system of the times of the USSR ... There are these meatballs, sauce and many other tasty things ... So I'm all "inspired" for exploits like sauce for 1 hour

I wonder if this sauce is made more and frozen? I can even cook broth on a beef shank for this

[Svetlenki]

Svetlenki,

It seems to me that you need to cook it once on the stove with high quality, and freeze a small excess. Then try how he behaves. And after that, you can do more in volumes. And then it will be a pity for the labor / time if it stratifies or tastes so-so after freezing.

freeze a small excess.

Honestly, in my family, this will not work - they lick all the bowls after delicious sauces and creams .. so much so that the dishes do not need to be washed. It's good if the old and small do not fight

[Scarecrow]

Scarecrow, Natasha, I love the same thing with rice, but I make the usual sauce, onions and carrots, a little flour and sour cream, ground dried mushrooms, seasoning, and that would be baked in the oven with an open lid, for some reason they don't like with a closed lid. Delicious meatballs are obtained.

[AlenKa]

Honestly, in my family, this will not work - they lick all the bowls after delicious sauces and creams .. so much so that the dishes do not need to be washed. It's good if the old and small do not fight

AlenKa, I also thought about this about lovers of sauces, and there is also me, who likes to "try" a sauce over a frying pan ... and then "try" again ... (and don't ask me if I change the spoon every time)

But we have one big plus - the sauce must be set aside for freezing test BEFORE sending it to meatballs

there is also me, who loves to "try" sauce over a frying pan ... and then "try" again ..

I also had such a habit before, until I looked into the Temka of Slenderness ... I figured that while I was cooking, I was eating a full portion of everything, I stopped constantly trying to shoot ... there was a case, then unsalted, but with this it's easy to cope ... otherwise I'll ambassador it twice ... then I got used to it))))

And how much weight do you have for 1 meatball? This question torments me: girl-th: The last time I did it weighing 50 grams, maybe they should be more? or less?

I also did 50 grams.
Here is my report

Minced chicken.

fried onions


mixed everything


made meatballs 50 g each, rolled in flour and fried


sauce made with homemade cream


Stewed meatballs in sauce and Bon appetit!

I also cooked these meatballs, and even made a red sauce.But it turned out that I’m embarrassed to show ... The rice sticking out of the meatballs was simply indecent, but I did everything according to the scales, the meatballs were falling apart ... and the sauce ... I forgot the sauce rub it through a sieve, I came to my senses when I plumped it in meatballs
In general, I will certainly work on the mistakes, but something tells me that I like fish meatballs and rolls with meatballs better

[Olekma]

Olekma,

Something you screwed up somewhere))). Moreover, at the stage of minced meat and precisely in the proportions of water. Did you have minced meat ready? Not too watery? If home, then defrosted? Was the boiled rice crumbly or paste? It should be crumbly. Moreover, after cooking, directly open a saucepan in hot rice and let the moisture still go away (the residual will evaporate). You are clearly overkill with water. That is why they kept their shape so badly, they did not fry normally and crawled: the fried crust "went" over the very moist and poorly shaped pulp. In the original, they perfectly keep their shape. I have done them many times. Do not stick to hands, dense and tight ball. In this case, I can advise you not to add water until the rice is added. Just minced meat, rice, onions and look at the consistency. If it's a bit tough, pour in water a little at a time.For the last time, I also topped up a little over the water. Such a rice cooker cooks rice for me - rice to rice. Apparently, it is rather dry for meatballs.

Added Saturday 05 Nov 2016 12:27 pm

DJ,

Do not find fault! They are beautiful!

The second (for me) version of your meatballs. Everything is the same as in the first one - the minced meat is mixed, the onions are not sautéed, rolled, fried.
Sauce - chicken broth + 10% cream + flour.
The result was again unspeakably pleasing. These meatballs seemed a little denser than those cooked according to the first option, but also very tender.
I am using both options. I will cook based on the available products.
Thank you and the authors of that wonderful book!

[Olekma]

Olekma,

Something you screwed up somewhere))). Moreover, at the stage of minced meat and precisely in the proportions of water. Did you have minced meat ready? Not too watery? If home, then defrosted? Was the boiled rice crumbly or paste? It should be crumbly. Moreover, after cooking, directly open a saucepan in hot rice and let the moisture go away (the residual will evaporate). You are clearly overkill with water. That is why they kept their shape so badly, they did not fried normally and crawled: the fried crust "went" over the very moist and poorly shaped pulp. In the original, they perfectly keep their shape. I have done them many times. Do not stick to hands, dense and tight ball. In this case, I can advise you not to add water until the rice is added. Just minced meat, rice, onions and look at the consistency. If it's a little tight, pour in water a little at a time. For the last time, I also topped up a little over the water. Such a rice cooker cooks rice for me - rice to rice. Apparently, it is rather dry for meatballs.

Yes, somewhere it all went wrong. But, without rice, I have cooked your meatballs many times, they always work out. And then I twisted the minced meat myself, the meat was good, the minced meat came out good, I cooked the rice in a slow cooker, it was not sticky, but not crumbly, I kneaded it into the minced meat with my hands, did not add water at all, there was also the thought that the minced meat was dry, as if, but the raw meatballs kept the shape perfectly, I baked in the oven for 10 minutes under the convection grill at 200 degrees, then poured the sauce and set it for another 10 minutes, then immediately pulled it out.
so I gathered them in a pile to photograph

[IvaNova]

IvaNova,

Tell me, does the bun give that long-sought texture? Without her, everything will be completely different.

Posted Saturday 05 Nov 2016 1:53 PM

Olekma,

Yes, completely normal meatballs with you. what are you doing ??

Olekma,

Yes, completely normal meatballs with you. what are you doing ??

Yes? but in your photo they are not like that, the rice does not stick out so well, and Larisa does not look like that. And I have
But I'll try to cook them again. My husband will return from the hunt and cook again, honestly!

[IvaNova]

IvaNova,
Tell me, does the bun give that long-sought texture? Without her, everything will be completely different.

Yes, Natasha! That very soft "creamy". It is a lying loaf, not fresh, not crackers and not, God forbid, semolina or potato.
And with frying you need to "hit" so that the pan is correct and the temperature on it is correct. So that it is not browned and does not burn, namely gently fried

[Scarecrow]

Scarecrow, Natasha, thanks for the recipe: rose: meatballs are amazing, soft and tender. I did the right sauce, though I almost spoiled the meatballs with water, but in time I remembered that these were meatballs, not meatballs. I will print all your recipes "for enterprises", I love them. The next step is fish meatballs. Thank you!

[Kirks]

Kirks,

How do you like the right sauce? Yes?)))

[Nata]

Nata, I take it to bookmarks And I have something called "hedgehogs" Is this another dish?

Yesterday I cooked meatballs and made a sauce like that. She stirred a tablespoon of flour in about a glass of water with a whisk, then poured about a glass of liquid lecho sauce (purchased) into this mixture, stirred it again with a whisk and poured the meatballs. I understand that it is primitive, but it took 2 minutes and it was very tasty in the end. It is better to make more sauce.

I am sorry for the arbitrariness. ..

[Albina]

Albina,

Raw rice is placed in the hedgehogs. In meatballs - boiled. A little differently.

Ekaterina2,

Oh, come on, direct arbitrariness))). How delicious you are - that's how you should do it!

Thank you for the meatballs. It seems that I always did the same, but I took everything by sight. Now I have not deviated from the recipe. I usually put less rice. I thought it would be superfluous. But no, the truncated is excellent No wonder the GOSTs were invented)).
Here they are not filled with sauce yet. They turned out so thick

[caprice23]

caprice23,

They look great! In the sauce, they generally become beautiful, I think yours appreciated!

Husband and I appreciated. And children, strange creatures, do not like gravy in any form