Meat steamed meatballs
1 serving
30 minutes
Meat steamed meatballs are a tender and nutritious dish of Russian cuisine, perfectly suited for dietary nutrition and children's diets. The history of such dishes goes back to the traditions of Russian gastronomy when meat was cooked carefully and without excess fat to preserve its natural taste and benefits. These meatballs turn out airy and soft due to the combination of beef and sticky rice porridge, while steaming makes them especially juicy. Their taste is subtle, meaty with light grainy hints of rice, and adding butter upon serving gives a velvety texture. Meatballs pair well with vegetable side dishes and light sauces, highlighting their natural flavor without unnecessary spices.
1
Remove tendons and fat from the meat, and pass it through a fine grinder two or three times.
- Beef: 150 g
2
Cook sticky rice porridge in water, cool it, mix with meat, pass the mixture through a meat grinder one or two times, add an egg, 5 g of melted butter, beat well, and place small meatballs on a greased pan.
- Rice: 15 g
- Water: 0.5 glass
- Chicken egg: 0.2 piece
- Butter: 15 g
3
Then fill them with cold water, boil for 5 minutes, remove from water, and serve with a piece of butter.
- Water: 0.5 glass
- Butter: 15 g