Russianmeatballs Food

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RUSSIAN MEATBALLS (TEFTELI)



Russian Meatballs (Tefteli) image

Soft and juicy meatballs with cooked rice for texture and flavor that's baked in a creamy tomato sauce.

Provided by By Valeriya Aizner

Time 40m

Number Of Ingredients 14

1 lb. ground beef
1 lb. ground pork or turkey
2 eggs
2 cups cooked rice
2 tsp salt
½ tsp black pepper
1 ½ garlic powder
2 tsp Italian seasoning
1 onion
2 cans Italian crashed tomatoes
1 ½ cup chicken broth
¼ cup sour cream
1 tbsp olive oil
Salt, black pepper and Italian seasoning to taste

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Then in a big bawl mix all the ingredients for the meatballs. With clean hands make the meatballs to the size of your fist and lay them out in a baking dish. Add oil to a large heavy-bottomed pot over medium heat. Add the diced onion to the pot and allow the onion to soften stirring occasionally, about 5 minutes and add the crushed tomatoes. Mix all together and let simmer for another 5 minutes. Add the seasoning to your taste and ¼ cup of sour cream. Mix again. Whisk in the chicken broth and cover the meatballs with the sauce. Bake the meatballs for about 30 minutes.

RUSSIAN MEATBALLS



Russian Meatballs image

Make and share this Russian Meatballs recipe from Food.com.

Provided by Diana Adcock

Categories     Meat

Time 45m

Yield 5 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
1/2 cup fine dry breadcrumb
1 egg
1 small potato, finely grated
1 small onion, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic
1 teaspoon seasoning salt
1 jar peach jam
1 (8 ounce) bottle Russian salad dressing
1 package onion soup mix

Steps:

  • Mix all ingredients-except sauce ingredients-together in a large bowl.
  • Roll into balls and fry in a large skillet.
  • Combine the peach jam, salad dressing and soup mix in a saucepan.
  • Cook over medium heat until blended.
  • Pour over meatballs and simmer for 5 minutes.
  • Serve over rice.

KOTLETY (RUSSIAN/UKRAINIAN MEAT PATTIES)



Kotlety (Russian/Ukrainian Meat Patties) image

These are some seriously savory Kotlety (Russian/Ukrainian meat patties) that are like bun-less burgers or large meatballs. This recipe makes about 16 Kotlety so feel free to double if you need them for a larger crowd. They will freeze well also for a future meal.

Provided by Katia

Categories     Main Dish

Time 50m

Number Of Ingredients 11

1 lb grass-fed ground beef
1 lb ground pork
2 slices of whole wheat sandwich bread
1/3 cup milk or water (I prefer milk, but water is fine too)
1 tsp sea salt
3/4 tsp ground black pepper
1 1/2 tsp paprika
1 1/2 tsp granulated garlic
1/3 cup yellow or white onion, grated
2 eggs
Olive oil to grease pan

Steps:

  • Add beef and pork to a large mixing bowl.
  • Place bread in small bowl and pour milk or water on top and let bread soak for 2-3 minutes. After time is up, mash up bread and milk with fingers until it's all wet and smashed up into a thick paste.
  • Mix garlic, paprika, salt and pepper together in a small ramekin.
  • Add bread mixture, grated onion, eggs and spices large mixing bowl with meat.
  • Mix meat mixture well (fingers work best) until fully combined.
  • Preheat your cooking device: cast iron skillet or griddle to Medium/ Medium low and once warm add enough oil just to coat bottom. (If using panini press preheat it now) I do like to use a cast iron skillet sometimes to make these as well, but you need to watch the heat on the cast iron more closely to not burn the kotlety.
  • Form patties with meat mixture, I use a 1/4 cup measuring cup and make them about 1" thick (round or oval, your preference)

Nutrition Facts : ServingSize 2 kotlety, Calories 350 calories, Sugar 1 g, Sodium 305 mg, Fat 27.2 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 2.1 g, Fiber 0.4 g, Protein 22.8 g, Cholesterol 173.8 mg

CLASSIC RUSSIAN KOTLETI (MEATBALLS)



Classic Russian Kotleti (Meatballs) image

Love chicken nuggets? Try these classic Russian kotleti. These juicy and tender meat patties will become your new favorite comfort food!

Provided by Natalya Drozhzhin

Categories     Meats     Side Dish

Time 1h15m

Number Of Ingredients 9

3 lb ground chicken
2 eggs
1 tbsp mayonnaise
1/2 medium onion (grated)
1/2 cup milk
3 bread slices
1 tbsp salt (adjust to taste)
1 tsp ground black pepper (adjust to taste)
oil (for frying )

Steps:

  • Soak the bread pieces in milk for about 10 minutes. Shred the bread into small pieces.
  • Mix ground chicken with egg, mayonnaise, and bread. Mix in onion and season to taste.
  • Preheat oil in a frying pan over medium heat. Spoon equal portions of the meat mixture into the pan, leaving a little bit of space between each patty. Fry on each side until golden brown (about 4-5 minutes on each side).

Nutrition Facts : Calories 312 kcal, Carbohydrate 7 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 189 mg, Sodium 1062 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving

BITOKES - RUSSIAN MEATBALLS



Bitokes - Russian Meatballs image

These have been a family favorite for years. My Mom made them for me when I was a kid and now I make them for my kids! You can use store bought meatballs, but they are MUCH better if you make your own. Be sure to let them sit overnight to let all the flavors blend. Truly Delicious!

Provided by MarlaB

Categories     White Rice

Time 31m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup butter
1 medium onion
1 1/2 lbs ground beef
1 egg
1/4 teaspoon pepper
1/4 teaspoon thyme
1 cup beef broth
2 cups light cream
4 tablespoons butter
1 teaspoon nutmeg
1 1/2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Melt 3 tablespoons of butter in frying pan. Add onions, fry until clear and tender. Remove onions.
  • In large bowl mix hamburger, 2 Tbs butter, salt, pepper, thyme, 1 egg and sautéed onion. Mix and form into balls or patties. Pan fry patties and put them in large casserole dish.
  • Pour fat from pan. Add beef broth and boil until only 1/2 remains. Add cream. Boil 1 to 2 minute Season with nutmeg, lemon juice, salt and pepper. Remove from heat, add butter and pour over meat. Sauce will be thin. Let sit overnight. Reheating it brings out the flavor. Serve over white rice or alone.

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