Step by step recipe "Hedgehogs" with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

"Hedgehogs" is a great dish for a family feast. After the first spoon, both adults and children will love it. They are very reminiscent of prickly animals, because when cooked, rice grains stick out in different directions, like hedgehog thorns. With children, you can beat the dish on a plate by making a muzzle and eyes from sour cream.

The shape of the products resembles meatballs, usually made into a ball, but this does not really matter, since they will turn out wonderful in the form of cutlets. The only difference from meatballs with rice is the fact that the rice is put into the minced meat raw, and not boiled until half cooked.

Hedgehog recipes may be different, depending on the place of their preparation and the chosen meat. Such a dish remains delicious after boiling in a saucepan, cooking in the oven or microwave. And what fragrant they turn out in a slow cooker! You can make "Hedgehogs" according to the recipe for those who are on a diet.

In the article, we will look at how to cook this delicious dish according to different recipes. Let's start with the traditional oneknown to everyone since childhood. Even novice hostesses will cope with cooking, since the recipe for "Hedgehogs" does not contain any difficulties and special wisdom.

Cooking compound ingredients

We advise you to make any minced meat yourself, because a meat grinder is an item that is available in every home, and self-twisted minced meat is much tastier. You will be sure that this is really meat, and not ground veins, illiquid pieces or a large amount of fat, from which "Hedgehogs" can crumble into pieces when cooked, but we absolutely do not need it.

Choose lean meat. You can use beef, veal, pork, poultry fillet if you are on a diet. When grinding meat according to the "Hedgehogs" recipe, immediately twist one medium-sized onion, cut into 4 pieces.

Some onions are stewed separately before being thrown into the minced meat, but this is not necessary. Then washed raw rice is added, and everything is kneaded by hand with the addition of s alt and black pepper. Some do not add an egg, but if you do put it in minced meat, then it will better hold all the components together.

Meat should be taken much more than rice. For example, if you cook "Hedgehogs" according to the minced meat recipe, then the meat should be 600-700 grams, and rice is taken only 100.

Cooking recipe

Form rounded balls with hands and spread on a heated frying pan with a bottom covered with a layer of vegetable oil. "Hedgehogs" are fried on both sides andlaid out in a cauldron in layers. If there are not enough of them, then you can use a saucepan or a deep frying pan. Some cooks dip the balls in flour before frying, but this is an optional step in cooking.

Then the prepared balls are filled with water and put on fire, after boiling the gas is reduced, and the dish is boiled until the rice is ready. Sometimes either a spoonful of tomato or a glass of tomato juice is added, from which the "Hedgehogs" get a sour-sweet taste. There are recipes according to which, instead of water, a special fill is made for meat balls. Consider several options for such cooking.

Tomato Gravy Sauce

The following ingredients are involved in the recipe for "Hedgehogs" with rice and gravy:

• fried in a pan with vegetable oil, small strips of one large carrot;
• a glass of tomato juice;
• a teaspoon of tomato;
• a heaping tablespoon of sour cream;
• tablespoon of white flour;
• spice to taste.

In a separate deep bowl, put all the ingredients and mix well. Then a glass of water is added, and everything is thoroughly stirred again so that there are no lumps of flour. You can pour both raw and fried balls. The dish is cooked directly in the filling until cooked.

Sour cream free gravy

After frying the balls, they are laid out on a deep bowl in anticipation of furtheractions. At this time, you need to prepare everything for the gravy. Sliced onions and grated carrots are sautéed in vegetable oil. When the vegetables have acquired the desired consistency, namely the onion becomes golden in color, add a spoonful of tomato to the pan and simmer for another minute.

You can add crushed garlic. Then everything is poured with water and stewed for a couple of minutes. Then the balls are laid out in gravy and cooked over low heat for 10 minutes. You can also put raw products in the gravy, then the cooking time will be longer until the "Hedgehogs" according to the recipe with gravy are fully cooked. The dish is served hot. If you still want to use some kind of additional sauce, then you can put a spoonful of sour cream or mayonnaise on a plate (optional).

Recipe "Hedgehogs" in the oven

To prepare this type of "Hedgehogs" we take the following products:

• 100 grams long-grain washed rice. You can pour boiling water over it before mixing it into minced meat so that it brews for a while.
• 300 grams of any minced meat (personal preference).
• One garlic clove and one medium onion are minced together with meat.
• Tomato paste - 1 table. spoon.
• 2 tablespoons of sour cream.
• S alt and various seasonings can be added both to minced meat and sauce to taste.

Cooking a dish

Dip your hands into the water, make tight balls and putrows of them either on a baking sheet or in a pan without handles. The egg in this case is not added. Pre-lubricate the bottom of the container with vegetable oil. For filling, mix sour cream, tomato paste and add water. You can add s alt and spices to the liquid, bay leaf if desired. All balls are filled either completely or 2/3 so that the tops are slightly browned from the heat of the oven.

"Hedgehogs" according to the recipe of minced meat with gravy, made in the oven, are fragrant and very tender. They are prepared at a temperature of 200 degrees for 30 or 40 minutes. When the container is placed in the oven, the top is covered with foil. And a few minutes before turning off the gas, you need to remove it so that the balls are already baked without it.

Balls in sour cream sauce

To prepare such "Hedgehogs" you need to pick up the following components:

• minced meat in the amount of 400 grams;
• medium carrots and onions one each;
• half a cup of washed rice;
• one egg for better mince bonding;
• vegetable oil for frying meat balls in a pan;
• butter for cooking vegetable fry.

Mix lean meat in a meat grinder, add washed rice. Carrots and onions are finely chopped and sautéed in a frying pan with the addition of butter. All vegetables are transferred to a bowl with minced meat and rice. Then the mixture must be s alted and one chicken egg is driven into it. Hands knead everything thoroughly and form beautiful round balls, whichfried on both sides in vegetable oil. Then they are laid out in a deep container, waiting for the gravy.

Cooking sauce

To make sour cream sauce, you need to mix the following ingredients in a deep bowl:

• filtered water - one and a half 250-gram glass;
• 3 level tablespoons of sour cream;
• one st. l. wheat flour;
• spices such as s alt and black pepper, optional.

All ingredients are kneaded so that there are no lumps from adding flour. Then the mixture is poured into the balls in the prepared container. Put everything on fire and cook after boiling over low heat for up to 20 minutes. Ready-made "Hedgehogs" are very tender, each piece will simply melt after getting into your mouth.

"Hedgehogs" from chicken in a slow cooker

Minced meat for such a dish is prepared mixed. 130 grams of ground chicken fillet is combined with 250 grams of minced beef or veal. One head of onion, a clove of garlic, a piece of white bread, a third of a glass of water will also come in handy. Rice is desirable to use basmati - 5 tablespoons. Spices are added to taste - s alt and black pepper.

This dish is prepared to be eaten immediately. This is due to one peculiar moment in the recipe. The fact is that rice in this version does not mix with minced meat. The cereal is pre-washed and dried on a paper towel. Then pour into a bowl. At this time, minced meat is being prepared. Different types of meat add uniqueness to the taste of the dish. Also, it is necessary to throw onion, garlic into the meat grinder and grind a piece of white bread. Only it must first be soaked in water and squeeze out excess liquid with your hand. Then s alt and seasonings are added to taste and the minced meat is thoroughly kneaded.

Each prepared ball is rolled in basmati from all sides. The rice should stick well to the meat. Then the balls are laid out in a special dish with holes for steaming and put in a slow cooker. "Hedgehogs" are being prepared according to the recipe (photo in the article) for half an hour. You need to eat right away, because after cooling, the basmati dries up and becomes hard.

Cook with pleasure according to our recipes! Bon appetit!