Meatballs "Po-selyanski" are traditionally prepared by Ukrainian hostesses who want to feed the whole family tasty and satisfying. We offer you four variations of this dish. And we wish you all culinary success!

general information

Outwardly, the meatballs "Po-selyanski" (photo below) strongly resemble cutlets. They are also made from minced meat, but have a round-flattened shape. Cutlets are fried in a pan, then served on the table with various side dishes (vegetable stew, mashed potatoes, rice, and so on). As for meatballs, they are usually stewed in a sauce (creamy, mushroom or tomato). It turns out very juicy and amazing. tasty dish.

simple recipe

Grocery set:

• beef tenderloin (or lean pulp) per 0.5 kg;
• onion- 100 g is enough;
• favorite spices;
• flour (grade is unimportant) - 30 g;
• 50 ml of purified water;
• 50-gram portion of margarine (fat) - needed for frying.

Practical part

1. First we need to get minced meat. Take beef and cut into medium pieces. We send it to the meat grinder. Set aside the bowl of minced meat for now.
2. With a sharp knife, remove the husk from the onion. The pulp must be crushed. Here we choose one of two ways - pass through a meat grinder or just chop with a knife.
3. Add the chopped onion to the bowl with minced meat. We also add water in the right amount. Sprinkle with your favorite spices. Mix it all with a clean hand. The main thing is to achieve mass uniformity.
4. Let's start forming bitochki. This process does not imply any difficulties. We take minced meat and make a thick and fluffy cutlet out of it (round-flattened shape). We continue in the same spirit until the ingredients run out. Each meatball should be rolled in flour. Then fry thick cutlets in a heated pan, using refined oil.

We got ruddy and lush meatballs "In a village way". The calorie content of the dish is 208 kcal / 100 g. Boiled potatoes, light salad and plum compote can also be served on the table. But you must understand that in this case, the total calorie content of lunch (dinner) will increase.

Meatballs "In village style" with mushrooms

Required Ingredients:

• 1 kg of beef + 50 g piece of lard;
• tomato paste - 80 g is enough;
• 650 ml of water, of which 500 ml for sauce, and 150 ml for minced meat;
• spices;
• take 50 g of refined oil and flour;
• 100-gram serving of boiled mushrooms (or 50g dried);
• onions - 520 g, of which we put 120 g in minced meat, and 400 g in the sauce.

Description of the cooking process

We take out a metal cup and put it on the table. We install a meat grinder. We twist the pre-cut pieces of beef together with the lard.

Chop the peeled onions with a knife. Send to a deep bowl. We take 120 g of chopped onion and send it to minced meat. Pour a little water into the same metal cup. Sprinkle with spices. Salt. We begin to knead our minced meat.

Sprinkle the cutting board with flour. From the minced meat obtained earlier, we form balls with a diameter of 5-6 cm. Roll each of them on both sides in flour and lightly press with a wide knife.

Gently place the meatballs into the heated skillet with oil. As soon as one side is covered with a golden crust, turn them over to the other side. Then we shift the meatballs into a saucepan with thick walls.

Now let's take a look at the mushrooms. We must boil them until tender, then chop them. Do you only have dried mushrooms at home? They will fit too. You just need to soak them in water, leaving them for several hours, and preferably overnight.

The remaining chopped onion is sent to a hot pan. Fry in refined oil. When the onion acquires a golden hue, you can lay pieces of mushrooms. We fry these components together for a couple of minutes. Add tomato paste as needed. We mix everything. Reduce the fire to a minimum. Let's take 5 minutes. Pour in water (or the broth left after cooking the mushrooms). Salt.

The resulting sauce is added to the pan in which the meatballs are located. We put it on the stove. We stew the dish. After 10-15 minutes, turn off the fire.

We distribute our meatballs “In a village way” on plates. The recipe with a photo clearly demonstrates how this dish should look like in finished form. You can serve any side dish with it, but stewed potatoes are best.

Country style meatballs: recipe with turkey

Grocery list:

• raw rice - 80 g;
• flour for breading;
• one onion;
• 0.7 kg turkey fillet;
• spices;
• refined oil.

For sauce:

• we take 100 ml of sour cream and cream (both products of medium fat content);
• 300 g of champignons;
• spices, including nutmeg;
• flour - enough 1 tbsp. spoons;
• one bulb;
• refined oil.

How the dish is prepared

Pieces of turkey and diced onion are passed through a meat grinder. In the resulting minced meat, add rice, cooked almost until tender. Mix these ingredients thoroughly. Salt. Sprinkle with spices. Mix again. If the stuffing turned out to be very thick, then you can pour a little milk or cream into it.

We make meatballs, roll in flour. Shake off any excess flour before placing them in the hot pan. Lightly fry the "cutlets" (until golden brown on both sides).

Wash the remaining onion and mushrooms with tap water. I put them on a cutting daughter.

We cut the mushrooms into quarters, and the onion into half rings. We heat up the pan with oil. First lay out the onion slices, then the mushrooms. Fry them until the liquid evaporates. Pour flour (no more than 1 tablespoon). Be sure to mix.

Pour the same amount of sour cream and cream into a pan with mushrooms and onions. Salt. Sprinkle with spices. Bring the sauce to a boil. We lay the beaters. We reduce the fire to a minimum. Cover the pan with a lid. How long will the meatballs "In a rural way" be stewed? Twenty minutes will be enough. We wish you all the best!

Cooking meatballs in a slow cooker

Ingredients:

detailed instructions

Step number 1. Chop the peeled onions into a cube.

Step number 2. We wash the mushrooms, remove the dirt. Cut into small cubes.

Step number 3. To save time, we will use ready-made minced meat. Add chopped mushrooms and onions to it. We break the egg there. Salt. Sprinkle with spices. We mix.

Step number 4. From minced meat, we begin to sculpt round meatballs.

Step number 5. In a separate bowl, combine flour and tomato paste. We add a little water. We mix. We add spices. We got a breading in which you need to roll each meatball.

Step number 6. Coat the bottom of the multibowl with refined oil. We lay out our meatballs.

Step number 7. We find in the menu and set the "Extinguishing" mode. The recommended time is 30-40 minutes. If necessary, you can open the lid and add water. 20 minutes after starting the program, carefully turn the meatballs over using a special spatula. An audible signal will notify us when the dish is ready. We lay it out on plates, watering with sour cream and decorating with sprigs of greenery.

1. If you're making Country Style meatballs for kids, you can sprinkle them with sesame seeds. This ingredient will make the taste of the dish more intense.
2. Do you want to significantly reduce the cooking time of meatballs? We suggest you use not lumpy beef, but ready-made (low-fat) minced meat or turkey (chicken) fillet.
3. Not only flour is suitable for deboning meatballs, but also breadcrumbs for breading. Then, in the process of frying, meat cutlets will be covered with a crispy crust.
4. You can cook this dish not only in a pan, but also in a slow cooker and a double boiler.
5. If you decide to please your children who are not yet 6 years old with fragrant meatballs, then you should not add mushrooms to the minced meat.
6. Ukrainian housewives prepare a special sauce for this dish. First, mushrooms are fried in a pan with chopped onions and chopped herbs, and at the very end, tomato paste is added.

Finally

We do not even doubt that the meatballs "Po-selyanski" will appeal to both kids and adult family members. Looking for a hearty lunch or dinner? Then use beef and lard. And those who follow the figure and adhere to healthy eating, can make meatballs from minced chicken or turkey meat.

• Tenderloin or pulp of lean beef - 500g
• Pure water - 50g
• Flour - 30g
• Onion - 100g
• Margarine or fat for frying - 50g
• Salt, black or red ground pepper - to taste.

Step by step cooking recipe

1 Country style meatballs are essentially the same meatballs, only lighter in taste and not greasy. Therefore, for their preparation, only non-fat beef pulp is used as the main ingredient. We take the beef and pass it through a meat grinder. 2 Peel and finely chop the onion, you can pass it through a meat grinder along with the meat. 3 Add clean water to the minced meat, salt and pepper to taste - mix everything into a homogeneous mass. 4 Form meatballs from minced meat , in fact, as we make cutlets only thicker and more magnificent, roll them well on all sides in flour and fry in a pan with butter on both sides until fully cooked. Serve the village meatballs to the table hot with potatoes, and.

Recipe cooking secrets

Village meatballs are a classic tasty Ukrainian national dish. And no matter what anyone says, but Ukrainian hostesses cook tasty, plentiful, beautiful and nutritious. We will borrow the ideas of recipes from them, and then modernize to suit our tastes.

Variants and secrets of cooking village meatballs

• It is not necessary to use beef if you have ready-made and non-fat minced meat, homemade minced meat - it will take even less time to cook. Or you can use poultry fillets. Like chicken or turkey.

• If you have children over 6 years old, then you can add mushrooms to the meatballs. To do this, boil them until tender, and then pass through a meat grinder with minced meat.

• In Ukraine, meatballs are served with a special sauce, which is prepared as follows: fry mushrooms with onions and any fresh herbs in a pan, add a little tomato paste.

• Children like sesame balls very much.

• You can roll the meatballs not in flour, but in breadcrumbs.

• It is not necessary to fry in a pan, if it is more convenient for you, use a slow cooker.

On the video is a recipe on how to cook the right village-style meatballs in mushroom sauce:

Ingredients

beef, cutlet meat	136.0 (grams)
beef fat, raw	5.0 (grams)
onion	83.0 (grams)
water	65.0 (grams)
Wheat flour, premium	5.0 (grams)
animal fat	24.0 (grams)
dried porcini mushroom	5.0 (grams)
tomato paste	17.0 (grams)
potato	173.0 (grams)
carrot	16.0 (grams)

Cooking method

Grind beef together with raw fat in a meat grinder with a large grate, add finely chopped onions, water, salt, pepper and mix well. From the prepared mass, meatballs are formed (1 pc. per serving), breaded in flour and fried on both sides. Prepared boiled mushrooms are finely chopped and fried together with onions and tomato puree. The fried meatballs are transferred to a bowl, mushrooms fried with onions and tomato puree are added, poured with mushroom broth and stewed for 10-15 minutes. Potatoes and carrots are cut into cubes or slices, fried separately until almost cooked. Then they are combined with finely chopped onion, browned tomato puree, poured with broth or water and stewed until tender. At the end of the stew, pepper and bay leaf are added. They release meatballs with stewed vegetables and the sauce in which they were stewed.

You can create your recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Meatballs in village style (Ukrainian national dish)".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	208.6 kcal	1684 kcal	12.4%	5.9%	807 g
Squirrels	9.8 g	76 g	12.9%	6.2%	776 g
Fats	13.8 g	56 g	24.6%	11.8%	406 g
Carbohydrates	12 g	219 g	5.5%	2.6%	1825
organic acids	0.3 g	~
Alimentary fiber	2.1 g	20 g	10.5%	5%	952 g
Water	93.1 g	2273	4.1%	2%	2441
Ash	1.2 g	~
vitamins
Vitamin A, RE	400 mcg	900 mcg	44.4%	21.3%	225 g
Retinol	0.4 mg	~
Vitamin B1, thiamine	0.1 mg	1.5 mg	6.7%	3.2%	1500 g
Vitamin B2, riboflavin	0.1 mg	1.8 mg	5.6%	2.7%	1800
Vitamin B4, choline	27.9 mg	500 mg	5.6%	2.7%	1792
Vitamin B5, pantothenic	0.4 mg	5 mg	8%	3.8%	1250 g
Vitamin B6, pyridoxine	0.3 mg	2 mg	15%	7.2%	667 g
Vitamin B9, folate	11.4 mcg	400 mcg	2.9%	1.4%	3509 g
Vitamin B12, cobalamin	1 mcg	3 mcg	33.3%	16%	300 g
Vitamin C, ascorbic	7.2 mg	90 mg	8%	3.8%	1250 g
Vitamin E, alpha tocopherol, TE	0.4 mg	15 mg	2.7%	1.3%	3750 g
Vitamin H, biotin	1.5 mcg	50 mcg	3%	1.4%	3333 g
Vitamin PP, NE	4.7268 mg	20 mg	23.6%	11.3%	423 g
Niacin	3.1 mg	~
Macronutrients
Potassium, K	573 mg	2500 mg	22.9%	11%	436 g
Calcium Ca	20.4 mg	1000 mg	2%	1%	4902 g
Silicon, Si	0.05 mg	30 mg	0.2%	0.1%	60000 g
Magnesium	29.4 mg	400 mg	7.4%	3.5%	1361
Sodium, Na	31.2 mg	1300 mg	2.4%	1.2%	4167 g
Sulfur, S	125.4 mg	1000 mg	12.5%	6%	797 g
Phosphorus, Ph	132.5 mg	800 mg	16.6%	8%	604 g
Chlorine, Cl	65.2 mg	2300 mg	2.8%	1.3%	3528 g
trace elements
Aluminium, Al	576.8 mcg	~
Bor, B	120 mcg	~
Vanadium, V	83.5 mcg	~
Iron, Fe	2 mg	18 mg	11.1%	5.3%	900 g
Iodine, I	6.5 mcg	150 mcg	4.3%	2.1%	2308
cobalt, co	7.3 mcg	10 mcg	73%	35%	137 g
Lithium, Li	40.4 mcg	~
Manganese, Mn	0.1767 mg	2 mg	8.8%	4.2%	1132 g
Copper, Cu	171.6 mcg	1000 mcg	17.2%	8.2%	583 g
Molybdenum, Mo	9.9 mcg	70 mcg	14.1%	6.8%	707 g
Nickel, Ni	7.1 mcg	~
Tin, Sn	30.1 mcg	~
Rubidium, Rb	379.6 mcg	~
Selenium, Se	0.07 mcg	55 mcg	0.1%		78571 g
Titanium, Ti	0.1 µg	~
Fluorine, F	51.3 mcg	4000 mcg	1.3%	0.6%	7797 g
Chrome, Cr	9.1 mcg	50 mcg	18.2%	8.7%	549 g
Zinc, Zn	1.7143 mg	12 mg	14.3%	6.9%	700 g
digestible carbohydrates
Starch and dextrins	8.3 g	~
Mono- and disaccharides (sugars)	3.7 g	max 100 g

The energy value Meatballs in village style (Ukrainian national dish) is 208.6 kcal.

Main source: Internet. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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GOAL TIME

USEFUL PROPERTIES OF CHICKS PO-SELYANSKI (UKRAINIAN NATIONAL DISH)

Meatballs in village style (Ukrainian national dish) rich in vitamins and minerals such as: vitamin A - 44.4%, vitamin B6 - 15%, vitamin B12 - 33.3%, vitamin PP - 23.6%, potassium - 22.9%, phosphorus - 16.6 %, iron - 11.1%, cobalt - 73%, copper - 17.2%, molybdenum - 14.1%, chromium - 18.2%, zinc - 14.3%

What is useful Meatballs in village style (Ukrainian national dish)

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformations of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Village meatballs are a very hearty and tasty dish of Ukrainian cuisine. Read their recipes below.

Village meatballs - recipe

Ingredients:

• minced beef - 550 g;
• fresh mushrooms - 350 g;
• onions - 400 g;
• - 70 g;
• wheat flour - 100 g;
• Bay leaf;
• salt;
• garlic - 2 cloves;
• black pepper (peas);
• water - 30 ml.

Cooking

Pour some water into the ground beef, add half the chopped onion, salt and mix. From the resulting mass we sculpt and bread them in flour. Now fry them until crispy. Separately, fry the onion chopped in half rings and then transfer it to a saucepan. Boil the mushrooms, let them cool, and pour 1 liter of broth and cool. Cut the boiled mushrooms into slices and also wait until they cool. Now we put the meatballs in the stewpan on the onion, you don’t need to put them on top of each other, they should be placed in 1 row. Lay the mushrooms on top. Now we are engaged in the sauce: pass the flour in a dry frying pan, then add the tomato sauce, mushroom broth and mix. Add bay leaf, peppercorns. Pour the meatballs in a country style with mushrooms with the resulting mass and put in the oven for 15 minutes.

Meatballs with mushrooms

Ingredients:

• pork - 240 g;
• beef - 230 g;
• champignons - 340 g;
• onion - 300 g;
• rice - 50 g;
• flour - 15 g;
• cream 20% fat - 320 ml;
• milk - 20 ml;
• sour cream - 100 g;
• vegetable oil - 25 ml;
• fresh parsley - 15 g;
• salt;
• pepper.

Cooking

We pass the meat and onions through a meat grinder or chop with a food processor. Boil rice until half cooked. We combine all the ingredients, pour in milk, salt, pepper and mix well. From the minced meat we make meatballs, breaded and fried. Peel the remaining onion and cut into half rings. We fry it in the same pan where the meatballs were previously fried. After 3 minutes, add the mushrooms cut into slices and cook until all the liquid is gone. At the end, add flour and mix. Add sour cream, cream, chopped parsley, salt and mix. If the sauce is too thick, you can add some water. Put the meatballs in a mold and pour over the sauce. We send it to the oven, preheated to 180 degrees and bake for 30 minutes. And the meatballs in mushroom sauce can also be stewed on the stove over medium heat under a closed lid.