Minced hedgehogs with rice in a saucepan with gravy
0
1339
Kitchen
Russian
Calorie content
149.9 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
7.6 gr.
Fats *
12.8 g
Carbohydrates*
16.5 g
Minced hedgehogs are familiar to many housewives, especially in those families with small children. The dish is interesting for its appearance and makes even the little ones appetite. To add a little natural sourness and set off the taste of minced meat, we prepare the sauce based on tomatoes in our own juice. Before stewing in a saucepan, hedgehogs can be quickly fried until golden brown - this will make their taste especially rich. If there is a desire to avoid excess fat in the dish, lay the "hedgehogs" for stewing raw.
Ingredients
Cooking process
Put the minced meat in a large bowl (you can use any mixed version of minced meat to taste), break the egg, add the prepared fried onions. We pre-wash the rice in water, dry it and also pour it into the minced meat. Season the mixture with salt and black pepper to taste and mix thoroughly with your hands or with a spoon.
We beat off the finished minced meat a little to achieve higher viscosity and density. To do this, throw it in the form of a lump on the bottom of the bowl for a couple of minutes. Then, with hands dipped in cold water, we form meatballs of the desired size. We roll well the meat balls between the palms - so the "hedgehogs" will turn out to be beautiful and regular in shape.
Put the saucepan on the stove and heat the gravy to a boil. We lower the prepared meatballs into it, dipping them to the bottom. We close the pan with a lid and simmer the dish for forty to fifty minutes. During this time, the minced meat will become soft, and the rice will swell and come to the surface: the meatballs will become "hedgehogs".
Bon Appetit!