Composition / ingredients
Cooking method
Rinse the rice in cold water.
Put the rice in a saucepan and pour 1/1 water. Put on high heat. As soon as the water boils, reduce the heat to a minimum, cover with a lid and cook until tender.
Mix tomato paste, sour cream and mayonnaise.
Soak the bun in milk, squeeze a little and add to the minced meat.
Add rice, salt, pepper. Mix it up.
Form balls.
Pour the sauce over the meat balls. Bake for 40-45 minutes at 180 C
Meatballs — minced meat dishes in the form of balls, under various names exist in the cuisines of many peoples of the world, for example, it is considered one of the main national dishes of Sweden (Swedish meatballs). In addition to meat, meatballs may include rice, bread, breadcrumbs, onions, various spices, as well as eggs. Meatballs are fried, baked, steamed or stewed in sauce.
The history of the appearance of meatballs Dishes of minced meat or fish with various fillers, additives and spices can be found in the kitchen of almost every nation inhabiting our planet. And in some countries they are traditional, such as Swedish meatballs. As for meatballs, their ancestor is considered to be the Turkic dish "kufta", which is a dried fruit placed in a ball of minced meat, cooked in broth or sauce. Culinary historians believe that it was from the Turkic national cuisine that the recipe for meatballs with rice came first to the Balkan, then to the Austrian cuisine, and then spread around the world, gradually changing and adapting to local requirements. The main difference between meatballs and cutlets is the addition of different cereals and vegetables to them. In addition to traditional rice, meatballs may include buckwheat, oat flakes, potatoes, dried fruits. Breadcrumbs, starch or cheese crumbs are not used for breading meatballs with rice, only rice or wheat flour is used for this. In addition, meatballs with rice are most often not fried, but stewed or baked in a thick and rich sauce, in which they are served to the table.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raw wild Rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Dietary bun - 242 kcal/100g
- Diet bun on sorbitol - 266 kcal/100g
- Bun - 242 kcal/100g
