Preparing semi-finished meat products: a step-by-step recipe for meatballs with rice

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An IKEA-style meatball recipe produces tender, juicy and flavorful meatballs. They are prepared in different ways. The main thing is that this Swedish dish leaves no one indifferent. It consists of juicy meat balls, which are poured with cream sauce. Potatoes or fresh vegetables are often chosen as a side dish.

How to cook and freeze meatballs with rice

Place the rice in a saucepan, rinse seven times under running water and drain to remove any excess sticky substance. Then fill the rice with water in a 2:1 ratio and place on low heat. Boil the rice until fully cooked, adding a little salt to the pan at the very end and stirring. Then place the rice in a large bowl and let it cool to lukewarm temperature.

Peel the onion and cut into small cubes. Add the onion pieces to the bowl with the rice.

Peel the carrots too. Grate the vegetable itself on a fine grater and place in a bowl with other ingredients.

Rinse the veal well, cut off excess veins and membranes, cut the meat into small pieces. Place them in the bowl of a food processor and start the device: let it grind the veal into tender minced meatballs.

Carefully sort the minced meat with your hands and throw out any films from it if you find any at this stage. Well, put the clean minced meat into a bowl with the meatball preparation.

Add egg, salt to this mixture and mix everything thoroughly with your hands.

If you want to get beautiful, non-sticky meatballs as a result of freezing, use a large kitchen board and a bag. So, turn the bag inside out and put it on the board. Wet your hands with water (so that the minced meat does not stick), form the meatballs and place them on a bag at a short distance from each other.

Carefully place the board with the laid out meatballs in the freezer so that the board does not tip over and the meat balls do not fall off. Close the freezer and wait 2 hours: during this time the meatballs will have time to freeze.

Once the frozen meatballs are ready, remove the bag from the board so that the meatballs remain inside the bag. Store the semi-finished product in the freezer until the time you need it!

By the way, you can cook meatballs in milk sauce, I recommend it.

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Step-by-step cooking recipe

The meatballs turn out juicy and hold their shape well.

Boil the rice until half cooked, rinse. Finely chop the onion. Add rice, onion, sour cream, garlic, salt, herbs to the minced meat. Mix the minced meat. Let stand in the refrigerator for 20 minutes.

Form meatballs, roll in flour. Place on a baking sheet, pour in sour cream, place in a preheated oven at 200 degrees and bake for 25-30 minutes.

Watch my short video below to see how I prepare these delicious meatballs.

Form meatballs, roll in flour. Place on a baking sheet, pour in sour cream, place in a preheated oven at 200 degrees and bake for 25-30 minutes.

Preparation:

Wash the rice thoroughly so that the liquid drains from it is already transparent. Only then pour the cereal into the cooking vessel. Fill with two glasses of clean water. Add a pinch of salt. After the liquid boils, cook at low power under the lid for 10 minutes. Now the cereal needs to cool. In the meantime, let's prepare all the other products. We pass the meat through a meat grinder into minced meat. You can take pork, beef or chicken. You can even mix 2 or more types of meat. Next, twist the onion.

We also transfer the slightly cooled rice here and pour in the raw egg. Salt to taste (about 1 tsp), pepper and season at your discretion. You can even take a ready-made spice mixture for minced meat. But one ground pepper will be enough. Mix everything thoroughly so that all ingredients are evenly distributed among each other.

We form round balls from the resulting meat mass. One such ball is approximately 1 tablespoon of minced meat.

To keep them tight and not fall apart, each “hedgehog” needs to be tossed from hand to hand several times. The mass will become denser.

Heat vegetable oil in a frying pan. We lay out our products here in one layer.

Fry over high heat for just a minute on both sides. You just need to “seal” them from the outside - there is no need to bring them to readiness. Mix the tomato paste in a glass of clean drinking water. Pour this sauce over the contents of the pan. Simmer over low heat for about 10 minutes. Then mix sour cream with flour. Pour the mixture with another half glass of water, stir and pour into the pan with the meatballs. Simmer for another 15 minutes over low heat, covering with a lid.

At the very end of cooking, place bay leaves on top. Close the lid and simmer for another couple of minutes. After this, you can serve immediately. Pasta, mashed potatoes, buckwheat, vegetables – it doesn’t matter what they go with in the plate! The main thing is that it will be very tasty! Don't forget about the gravy.

Step-by-step cooking process:

1. Let's start cooking by putting the rice to cook. We rinse it thoroughly, pour it into a saucepan and fill it with water. After boiling, cook for 6-7 minutes until the cereal is half cooked. If there is any water left after cooking, drain it and transfer it to a sieve. Let it cool. 2. Cut the onion into small pieces. We separate approximately half of the resulting mound and send it to the minced meat. The second part will serve as a component for the gravy.

3. Heat a little vegetable oil in a frying pan and add the reserved onion. Fry it until translucent. Meanwhile, grate the peeled carrots.

4. We send it to fry with the onions.

Carrots absorb a lot of oil. Therefore, if necessary, you can add a little more.

Fry everything together until the vegetables are soft. Then transfer the roast into a bowl.

5. Add sour cream, tomato paste, ground pepper and salt to taste to the same bowl with fried vegetables. You can also add your favorite spices. For example, a ready-made bouquet of seasonings for meat. Now pour in 100 grams of water and mix everything thoroughly.

6. Gradually add all the water here. At this stage you can add a little more salt if necessary. Mix again. The gas station is ready. Let's put it aside for now.

7. Add the rice, which has already cooled by then, to the minced meat with onions. Salt, pepper, season to your taste. Now this whole thing needs to be mixed thoroughly. It is most convenient to do this with your hands, and not with a spoon or some other device.

Pilaf

Ideally preserved for up to three months. For freezing, crumbly pilaf, freshly prepared and cooled to room temperature, is suitable. Pack it into portion bags (about enough for one dinner) or place in freezer trays and pop into the freezer.

To defrost and reheat, place the pilaf in a dry frying pan, cover with a lid and simmer over low heat.

Pilaf can be frozen (Photo: Pixabay.com)

Pilaf can be frozen (Photo: Pixabay.com)

Meat balls with oatmeal

Recommended age: 10+ months

You will need: ✔️ 50 grams of your favorite meat ✔️ 50 grams of your favorite vegetables ✔️ 2 teaspoons of homemade yogurt ✔️ 2 teaspoons of oatmeal ✔️ 5 grams of seasonal or frozen greens ⠀ Preparation: 1. Place the vegetables on the steam rack of the multicooker and cook for 5 minutes. Or cook on the stove. 2. Make minced meat and herbs. Add vegetables and yogurt there, beat everything. 3. Now add oatmeal and mix well. 4. With wet hands, make circles, place on a steam rack and flatten to form a disk. Steam for 30 minutes in a slow cooker, or 20 in a pressure cooker.

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Description

Difficulty: medium

Minced meat preparations for meatballs and cutlets will be useful to absolutely everyone. This is very convenient, especially if you have little time to cook. All you have to do is prepare the minced meat, form it into cutlets or meatballs and put it in the freezer to freeze. The minced meat for these preparations is prepared from beef, with the addition of bread softened in water. Ready-made cutlets from this minced meat turn out very tasty.

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Recipe Ingredients

Rice balls with dried apricots

Recommended age: 12+ months

You will need: ✔️ 50 grams of rice (round only) ✔️ 120 ml of water ✔️ 150 ml of milk (optional) ✔️ 1 apple ✔️ 1 carrot ✔️ 7 pieces of dried apricots ✔️ 1 egg (optional) ⠀ Preparation: 1. Boil rice in water until half done. 2. Add milk, coarsely grated apple, carrots and finely chopped dried apricots to the rice. Cook until the moisture evaporates. 3. Remove from heat, cool, add egg and stir. 4. Form balls with wet hands. 5. Bake in a preheated oven at 180 * 20 minutes, or in a multicooker on the “baking” mode for the same amount, or on a steam rack (but it tastes better in the oven).

How to cook meatballs

There are a lot of options for preparing meatballs.
They can be prepared from any type of meat (lean pork, beef, chicken or turkey) or fish. Before cooking, meat or fish is filleted and passed through a fine meat grinder. If you are preparing meatballs for feeding a baby, you can pass the minced meat through a meat grinder several times.

To make the meat balls more tender, add white bread soaked in milk.

Onions and garlic are crushed together with meat in a meat grinder. Some housewives replace fresh vegetables with dried ones. According to their reviews, the taste of the finished meatballs only benefits from this.

For spices, you can add ground black pepper and salt. The amount of salt is taken at the rate of: 1 teaspoon per 1 kilogram of minced meat.

To prevent the meatballs from falling apart during cooking, add an egg to the minced meat. There is a proportion: the amount of meat weighing up to 500 grams is 1 egg, up to 1 kilogram is 2 eggs, and so on. To prepare children's meatballs, a chicken egg can be replaced with a quail egg.

You can additionally add grated carrots or zucchini to the minced meatballs frozen for feeding children.

Before forming the meat balls, the minced meat is thoroughly kneaded along with all the ingredients.

See video from the channel “MultiRecept” - Meatballs for traditional lasagna italia

Principles for introducing meat and fish meatballs for babies

Baby meatballs will bring only positive emotions to the baby if the young mother carefully follows the recommended rules for introducing new products:

• A child should try meat for the first time at the age of 8 months. Meat puree or specially prepared homogeneous pate is suitable for this. Fish products are given no earlier than 10 months.
• Meatballs and other multi-component dishes are given to the baby only after familiarization with each component separately.
• A portion of the meat product begins with a teaspoon, gradually increasing to the required volume. At the same time, the child’s body’s reaction to the innovation is carefully monitored. In case of negative manifestations in the form of a rash, stool disorders, sleep disturbances, consultation with a pediatrician is necessary. It is useful to keep a food diary.
• At 8–9 months, the daily allowance of meat products for a toddler is 50 grams. A one-year-old baby is ready to eat 50–70 grams of meat per day. During the period of 1.5–2 years, a child is entitled to 80 grams of meat or fish products daily.
• Until the age of three, it is better to steam the meat for toddlers.

Ingredients:

• Olive oil - 1-2 tbsp. spoons
• Onion – 1 piece
• Minced meat - 600 grams (pork and beef)
• Egg - 1-2 pieces
• Salt - 1 pinch
• Pepper - 1 pinch
• Spices – 1 pinch
• Butter – 100 grams
• Flour - 2 tbsp. spoons
• Cream - 100 Milliliters
• Sour cream - 2-3 tbsp. spoons
• Fresh herbs - 1 pinch
• Dry white wine - 50 Milliliters (optional)
• Breadcrumbs - 100 grams

Number of servings: 6-8

Chicken cutlets with zucchini

Recommended age: 12+ months

You will need: ✔️ meat 100 grams ✔️ 1/2 zucchini ✔️ 1/2 carrots ✔️ 1/2 onions ✔️ fresh or frozen greens 10 grams ✔️ a piece of bread or a tablespoon of semolina or 1 egg ⠀ Preparation: 1. Grate the zucchini on a fine grater , onions and carrots. 2. Using a blender, blend the meat and herbs into minced meat and combine with the vegetables. 3. Add an egg, or a grated piece of bread, or semolina. Leave the mixture alone for 5-10 minutes. 4. Form cutlets with wet hands and fry them without oil on both sides for 5 minutes, in a frying pan or in a slow cooker on the “fry” mode. And then simmer with a small amount of water in the same frying pan or slow cooker on the “stew” mode for another 15 minutes.

Meatballs with cheese

Meatballs with cheese differ from the rest in having a more delicate and pleasant taste. This option will appeal to lovers of pizza and other dishes with melted, pleasantly stretchy cheese. If you want to please your husband with an interesting meat dish, then this recipe is just what you need.

• Minced meat (beef) – 350-400 g
• Hard cheese (grated) – about 2 cups
• Vegetable oil – 3 tbsp.
• Tomatoes (in their own juice) – 700 g
• Dill – 2-3 sprigs
• Onion – 1 pc.
• Egg – 1 pc.
• Mixed peppers - to taste
• Milk – 100 ml
• Garlic – 3-4 cloves
• Bay leaf – 1-2 pcs.
• White bread – 1 piece
• Salt - to taste
• Greens - to taste

1. Let's start with the gravy. Heat the oil in a frying pan and add finely chopped garlic (2 cloves). Simmer for a couple of minutes until it begins to release aroma;
2. Grind the tomatoes into a homogeneous mass and add to the garlic;
3. Bring the mixture to a boil and then add the bay leaf and dill (no need to chop!). Leave to simmer for 7-10 minutes;
4. A few minutes before readiness, add herbs and spices;
5. The bay leaf and dill need to be removed, and the sauce itself should be covered with a lid and moved aside for a while;
6. Separate the bread crumb from the crust, soak in milk;
7. Pass the onion and garlic through a meat grinder. Combine with minced meat and bread and milk mixture;
8. Add half the cheese, egg and spices, mix everything thoroughly;
9. Form into balls;
10. Place the meatballs in a baking bowl (spaced apart) and pour in the gravy. Bake for 15 minutes at 200 degrees;
11. When the time is up, remove the pan from the oven, sprinkle with the remaining cheese and bake for another 10 minutes.

The ideal side dish for meatballs would be pasta or mashed potatoes.

Preparing the sauce

For a tasty sauce, heat the broth. It is better to do this in a saucepan with high sides. Then pour cream into the already hot liquid in a thin stream and stir. Season the sauce with salt and pepper. Add starch and simmer the sauce until it becomes thicker in structure.

Now take out the cooled meatballs. Heat vegetable oil in a frying pan and fry the meat balls on all sides for ten minutes. To keep the meat juicy, after a minute of frying, pour a little hot water into the pan and cover with a lid. Keep it like this for a couple of minutes, then fry it as usual.

Ready-made meatballs according to the IKEA recipe are placed on portioned plates and topped with a thick cream sauce. By the way, if you don’t have starch on hand, you can thicken the sauce with flour. You can serve these meat balls with pasta, potatoes or fresh vegetables. You can also decorate the plate with fresh herbs.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.72%

No, it is very dangerous and not useful.

36.37%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.91%

Voted: 1952

Medical nutrition

When you have intestinal disorders, you have to give up a lot, but our stewed beauties are still suitable. I offer a cooking option. For one serving:

• 100 g of cleaned beef (carp, pike, turkey, chicken);
• garlic clove;
• a pinch of salt.

Preparation:

• We pass the meat through a fine grill of a meat grinder along with garlic, add salt and beat it very well.
• We form four cutlets, which we steam.

If you don't have a double boiler, you can use improvised materials. We take a tall pan, a cup and a plate that will fit into the pan in diameter. Now we assemble: pour water (500 ml) into a saucepan, throw in bay leaf and peppercorns. We put a cup there, and on the cup a plate greased with oil. Now place the meatballs on top, cover with a lid and steam for about half an hour.

Beet meatballs

Recommended age: 10+ months

You will need: ✔️ 1 raw beets ✔️ 1 raw carrots ✔️ 1 onion ✔️ 1 yolk ✔️ spices and herbs to taste ✔️ 1 potato ✔️ minced meat from your favorite meat (if you are cooking purely for adults, take 400 grams of minced meat, if kids are 100) ⠀ Preparation : 1. Grate carrots, beets, onions and potatoes on a fine grater. 2. Add spices and herbs to the mixture. 3. Stir the resulting mass with minced meat and yolk. 4. Form balls with wet hands and place them on the steam rack of the multicooker. 5. Pour water into the bottom of the multicooker, throw a bay leaf there, and place a steam rack. Cook in steam mode for 35 minutes, in a pressure cooker you will need 20 minutes.

Secrets of making meatballs for babies under one year old

To learn how to cook healthy and tasty meatballs for a child, a young mother should follow some secrets during the cooking process.

• Fried foods are contraindicated for children under three years of age, so meatballs should be prepared without frying and without using all kinds of fried vegetables.
• Meat and fish broths under 2 years of age are also not used in the diet of children.
• If you cook the dish in the oven, the meat turns out tender, without excess fat. To prevent the meatballs from drying out, it is recommended to cook them in the sauce in a closed form or using foil. This way the dish will retain moisture.
• Cooking in a double boiler is the best option for a children's table. In this case, you don't need to use gravy. Provided that the meat is properly selected and thoroughly chopped, the meatballs will turn out healthy and tender.
• When choosing recipes for cooking in a slow cooker, they give preference to stewed meatballs with vegetable sauces. You can use the “Steam” mode.
• If you cook in the microwave, you should give preference to glassware. To prevent the meatballs from drying out, use enough sauce or vegetable broth.
• It is not recommended to buy ready-made minced meat. For children's products, use lean pieces of meat and wash them thoroughly. Children with a tendency to allergies resort to the soaking procedure. Such actions will reduce the amount of extractives. The prepared pieces are minced twice in a meat grinder along with vegetables (according to the recipe).
• The cooking time depends on the type of meat and the chosen method of heat treatment. You can cook the meat in advance and make minced meat from the prepared piece. In this case, the beef is cooked for 1–1.5 hours. Tender chicken, turkey and rabbit meat will cook faster. If you first made minced meat and formed meatballs, then the cooking time is from 20 to 40 minutes.
• It is better to prepare children's meals for one meal. You can store food for no more than a day in the refrigerator in a closed container. The best solution would be to store semi-finished products in the freezer. It will be convenient for mom to make several servings at once and freeze them, taking out the required number of meatballs when cooking.

Shelf life of frozen meatballs

The shelf life of meatballs in the freezer is relatively short. It lasts from 1 to 2 months, provided that the container is completely sealed and the temperature is maintained at -18ºС.

In order to know exactly the date when food was placed in the freezer, bags and containers containing the product must be marked.

The needs of a baby up to 6 months are satisfied by nutritious and healthy mother's milk. The arrival of a child in a family requires a special approach to preparing food after the introduction of complementary foods. After six months, children are inquisitive about their surroundings, including their parents’ food. After the introduction of complementary meat in the form of a puree product, dishes become more varied and approach the consistency of adult food.

Children are genuinely interested in meat products: cutlets, meatballs, meatballs. In addition, these tasty and healthy products allow the child to quickly master the skill of chewing. Meatballs deserve special attention in the children's menu. Vegetables and rice are added to the minced meat of this meat product, which makes it a healthy and satisfying dish. This combination of products gives the child’s body the necessary portion of proteins, fats, carbohydrates, acids, vitamins and microelements. The dish is easily digested by a child’s sensitive stomach thanks to gentle heat treatment.

Cutlets, meatballs, sausage

Nothing happens to freshly prepared meat products in the freezer, and their taste cannot be distinguished from fresh ones. Prepare the cutlets, cool them and divide them into portions (for one serving). Wrap each portion in cling film and place in the freezer.

The semi-finished product can be stored for up to three months, and it is convenient to defrost meat dishes in the microwave or by stewing them in gravy with spices or tomato sauce.

Author – Tatyana Torskaya

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What determines the methods for defrosting minced meat?

To understand how best to defrost minced meat, you first need to understand what affects this process.

Does the type of semi-finished product affect the thawing process?

In fact, there are no differences when defrosting minced fish, beef or chicken. The methods are the same when applied to all types. The only minor difference is the amount of time required for defrosting. So, the fish product will thaw the fastest. Defrosting minced chicken will take a little longer; minced meat can last up to 5 hours.

Weight and shape affect defrosting

A frozen piece weighing a kilogram is difficult and long to defrost, because the semi-finished product freezes through and through in the freezer. And even if the top part of the piece has thawed, inside it will retain the temperature of ice for a long time. Therefore, you either have to cut off the defrosted minced meat with a knife, freeing up the access of warm air, or leave it for 4–5 hours until completely thawed.

Chefs and experienced housewives advise dividing fresh minced meat into portions. Place them in different bags and freeze.

There is another storage option in the freezer. Without taking it out of the bag, roll it out into a thin layer, 1–2 cm thick. This makes the minced meat more convenient to store and defrost. Also, the layer can be divided into portions directly in the bag. To do this, use the blunt side of a knife, a skewer or Chinese chopsticks to press the minced meat into equal rectangles. Freeze it. Breaking off the required portion before defrosting is not difficult.

A layer of minced meat, divided into portions, defrosts faster

How does the type of freezing affect the thawing of minced meat?

There are several types of freezing. Let's look at each of them.

Deep freeze

Industrial freezing has the strongest effect. In factories and factories, minced meat is frozen quickly and efficiently, using high-tech equipment. In addition, before being placed in packaging, the meat or fish product is pressed, hermetically sealed in a bag and only then subjected to high temperature treatment. This method is called deep freezing. Products that have gone through a similar procedure retain the necessary vitamins and microelements longer. And after purchase, you can store minced meat for up to 3 months in the freezer. But to defrost such a product, you will have to make a lot of effort and spend quite a lot of time.

Deep freezing allows you to preserve all the necessary vitamins in the product.

Quick home freezing

This method effectively preserves all trace elements. Home quick freezing is used when you urgently need to freeze a product to its full depth. This mode, built into many models of modern refrigerators, perfectly preserves the taste of the product, but is more of an aesthetic value than a practical one. For example, it is useful if minced meat needs to be frozen in the shape of hearts, and quickly so that it does not lose its shape. Housewives affectionately nicknamed this type of freezing “shock therapy for meat and vegetables.” This mode has the same effect on the defrosting speed as regular freezing.

In fact, this function is a regular marketing ploy by the manufacturer and does not provide anything new. In normal mode, the freezer cools the food to -18 and then the refrigerator turns off. When quick freeze is activated (each manufacturer has a different name for this function), the compressor will not stop, but will work until the freezer compartment is cooled to -24 (for some models up to -32), then the refrigerator will return to its normal operating mode. Either -18 or -24, there is not much difference here. Quick freezing is only needed to cool a large number of warm foods loaded at the same time (meat, berries, fruits, etc.). If you load a couple of trays of berries or five kg of meat, then activating this function is not required, the freezer will handle it anyway.

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Regular home freezing

Conventional freezing at home involves the absence of sealed packaging, so this minced meat cannot be stored for a long time. Even if the temperature in the freezer compartment of a refrigerator is from -18 to -24 degrees, some microbes can exist even in these conditions.

Pressed minced meat that has undergone deep defrosting takes 7–10 hours to thaw

Useful tips and tricks

You can find different types of cream on store shelves, but not all of them are recommended for use in sauce and heating:

It is advisable not to store most sauces, but to serve them immediately hot and fresh with warmed meatballs. If there is some sauce left, it should be stored in the refrigerator in an airtight container, and the sauces can be heated in a water bath. Cream sauces are stored for about 2-3 days.

Meatballs from bulgur grains

Recommended age: 12+ months

You will need: ✔️ bulgur 30 grams ✔️ favorite meat 100 grams (we have rabbit) ✔️ frozen or seasonal greens 5 grams ✔️ 1/2 onions ✔️ 2 quail eggs or 1 chicken ✔️ favorite side dish (ideally vegetables, of course) ⠀ Preparation: 1. Wash the bulgur, cook over low heat until tender (15-20 minutes). Important! Bulgur increases in size, so cook in plenty of water, about 1-3m. 2. Make minced meat, eggs, onions and herbs (I do it in a blender) 3. Mix the minced meat with cereal and form into balls with a wet hand. 4. Pour water into the multicooker bowl, place a steam rack, place the meatballs and side dish on it. Cook in a pressure cooker-multi-cooker on the “steam” mode for 20 minutes. In the slow cooker, increase the time to 35 minutes.