It is considered that meatballs came from a dish of Turkic cuisine under the name of the kyuft representing the meat balls with dried fruits inside welded in broth. Today the traditional meatballs known in the territory of Russia and Ukraine are cooked from mincemeat, rice, onions, carrots, eggs and tomato paste.
For preparation of 10-12 portions you need 600 grams of forcemeat from pork, beef, chicken meat or any other meat to your taste. You can get a ready-made product in the market or in shop or pass previously washed out and dried fresh meat via the meat grinder with an average nozzle. The main thing – that forcemeat wasn't too fine crushing, otherwise because of weak body it won't turn out to create balls.
One large carrots and two average bulbs need to be washed up and peeled. You can grate vegetables on a small grater or crush them in the blender. If you prefer to cook forcemeat independently, then together with meat you can pass via the meat grinder and onions. Besides, it is possible to add to meatballs also other vegetables, for example, paprika or potatoes, previously having crushed them.
150-200 grams of rice need to be washed out several times that water which you drain stopped being hazy. After that fill in grain with water, slightly salt and boil until ready. Then reject rice on a colander and wait until all liquid flows down.
For meatballs in American add cheese to forcemeat. One pack of processed cheese or 100 grams of a hard cheese need to be grated and added to forcemeat. Meatballs in this case will become more gentle and juicy. Connect all ingredients in a deep bowl. Hammer one egg which will connect components in a whole. Add crushed garlic teeth, salt, pepper and other seasonings to taste. All this will add sharpness and savor to a dish. Carefully vent contents. Forcemeat is ready! The half-finished meat for meatballs can be frozen in a plastic tray or in a package of the string lock. At the same time don't forget it to sign at the right time quickly to find a necessary product in the freezer. But the best option is to make fresh ingredients balls at once. For this purpose the hands moistened in water it is necessary to create balls of the identical size and to lay out them in the form for an oven oiled by vegetable. In the oven warmed up to 220 wasps it is necessary to leave meatballs for 20 minutes. For gravy it is necessary to cut half rings an average bulb, to roast on vegetable oil, and then to add two tablespoons of tomato paste. Pour in a glass of water in a frying pan, salt, add some spices and carefully mix contents. Bring gravy to the boil and remove from fire. Get meatballs from an oven, fill in with sauce and send to an oven for 15 minutes. After that the dish is ready-to-serve as independently, and with any garnish.