Minced hedgehogs with rice in a pan with gravy
0
1326
Kitchen
Russian
Calorie content
138.5 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
4.1 gr.
Fats *
2.6 gr.
Carbohydrates*
14.2 g
Minced meat for "hedgehogs" is different: for example, from a mixture of beef with pork or chicken and pork. But rice is recommended to use long-grain. Its tall grains will be especially noticeable after stewing and will really resemble hedgehog thorns. The gravy for such meatballs will be vegetable - it has a rich taste and a thick consistency. Boiled potatoes are well suited as a side dish. Against the background of its crumbly starchy pulp, the taste of "hedgehogs" in the sauce is felt very expressively.
Ingredients
Cooking process
We form small meatballs from minced meat with rice. To make them dense and not fall apart, we throw the minced meat ball between the palms, compacting it, and then roll it around until smooth. So air will come out of the minced meat, and the meatball will become stronger. Place the formed "hedgehogs" in the refrigerator until stewing.
My bell pepper, free from seeds and stalks, cut into small pieces. In a deep frying pan, heat the vegetable oil and place the prepared vegetables in it: chopped onions, grated carrots and pieces of bell pepper. Fry the vegetable mixture at medium temperature until the carrots are soft. This will take approximately ten minutes.
Pour boiling water into the meatballs, put the bay leaf and close the pan with a lid. Cooking the dish for forty minutes. During this time, the gravy will become thicker as the vegetables boil over. The meatballs will be saturated with vegetable juices, and the rice will swell, boil and come out on the surface of the minced meat - "hedgehogs" will form.
Bon Appetit!