Minced chicken hedgehogs with rice and gravy in a pan
0
4395
Kitchen
Russian
Calorie content
169.7 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
6.7 g
Fats *
9.8 g
Carbohydrates*
17.6 gr.
Pure minced chicken can be somewhat dry, especially if it is made from breast. To add juiciness, we use classic helper additives: onions, eggs and spices. Additionally, fry the formed meatballs over high heat, quickly sealing the meat juices under a golden brown crust. Considering that "hedgehogs" from such minced meat will still be stewed in sauce, these meatballs will definitely not turn out dry.
Ingredients
Cooking process
Put the minced chicken in a large bowl, break the egg to it, add the cooled rice. Peel the onions, rinse and cut into small cubes, which we also pour into the minced meat. Add salt, black pepper and dried basil. Mix all the ingredients with your hands or with a spoon until you get a relatively homogeneous mass. If the minced meat crumbles, it is worth beating it a little against the bottom of the bowl - this will make it more viscous and dense.
From minced meat with wet hands, we form balls with a diameter of approximately four to five centimeters. We compact them well by rolling them in our palms. In a frying pan, heat a small amount of vegetable oil and fry the prepared meatballs on all sides. We maintain the temperature of the plate at medium-high, and often turn the balls on different sides so that they quickly and evenly become golden brown. After frying, remove the balls from the pan.
In a separate container, whisk the remaining half a glass of tomato juice and flour. Pour the mixture into the pan, while stirring the resulting sauce, then add the cream. Put salt to taste, mix. We immerse the fried meatballs in the gravy, close the lid and simmer for fifteen minutes at a low temperature.
Bon Appetit!