Russian Meatballs With Rice “Ezhiki” Recipe
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If you’re looking for a comforting and easy meal, these Russian Meatballs with Rice, or “Ezhiki,” are a must-try! This traditional recipe combines ground beef, cooked rice, and a creamy sour cream sauce to create juicy, flavorful meatballs. Perfect for a cozy dinner, these meatballs pair beautifully with mashed potatoes or stewed cabbage for a complete meal!
Ezhiki is an authentic Russian recipe of meatballs with rice. They look fairly similar to Swedish meatballs because just like those Swedish meatballs Ezhiki are not cooked in a tomato sauce, so they remain brown in color. If you want to serve these Russian meatballs with tomato sauce, they’ll taste great too – I actually add the tomato sauce sometimes – it’s just the authentic Russian version of ezhiki doesn’t use the tomato sauce.
Why You’ll Love Russian Meatballs With Rice
- Authentic Russian Flavor: These meatballs are a classic Russian dish, bringing the taste of traditional home cooking to your table.
- Easy To Make: With just a handful of simple ingredients and straightforward instructions, this recipe is perfect for any skill level.
- Budget-Friendly: Adding rice to the meatballs stretches the ground beef further, making it an economical and filling option.
- Rich and Comforting: Simmered in a creamy sour cream sauce, these meatballs are moist, tender, and loaded with flavor.
- Versatile Pairing Options: Serve them with mashed potatoes, stewed cabbage, or even pasta for a complete and satisfying meal.
Instead of mixing the ground meat with the bread crumbs, Ezhiki recipe calls from mixing the ground meat with the cooked rice. The word “Ezhiki” means “hedgehogs” in Russian, and my guess is that these meatballs are called ezhiki because the rice grains in them resemble the tiny hedgehogs needles :)
Ezhiki is a great recipe if you are on a budget, since adding the rice inside the meatballs is a great way to stretch the meat :) My recipe calls for 1/2 cup of cooked rice to 1 lb of meat, but you can increase the rice to 1 cup and these meatballs with rice will still be very yummy!
Ezhiki Recipe – Russian Meatballs With Rice
Ezhiki Ingredients
- 1 lb ground beef – The base of the meatballs, providing a rich and hearty flavor.
- 1/2 cup of cooked rice – Adds texture, stretches the meat, and gives the meatballs their signature look.
- 1 egg – Helps bind the meatball mixture together.
- 1/2 onion, finely chopped or grated (use the food processor) – Finely chopped or grated for extra flavor and juiciness.
- 1 tsp salt – Enhances the natural flavors of the ingredients in the meatballs.
- 1/8 tsp pepper – Adds a subtle hint of spice and warmth to balance the flavors.
- 1/2 tbsp oil – Used to brown the meatballs and add a touch of richness.
- 1/4 cup sour cream – Creates the creamy sauce that the meatballs simmer in.
- 2 cups water – Helps form the sauce and keeps the meatballs tender.
Kitchen Tools You Need To Make Russian Meatballs With Rice
- Large mixing bowl – For combining the ground beef, rice, and seasonings.
- Non-stick frying pan – Used to brown the meatballs without sticking.
- Spatula – Helps flip the meatballs without breaking them apart.
- Pot with lid – Essential for simmering the meatballs in the creamy sauce.
- Measuring cups and spoons – Ensures accurate measurement of ingredients for the best results.
Instructions How To Make Ezhiki Meatballs
- Mix the ground beef, cooked rice, egg, grated onion, salt and pepper.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- Shape the ground beef mixture into meatballs and put them on a frying pan (make sure they are not touching each other).
- Brown the ezhiki meatballs on one side for 3 minutes, then carefully flip them with the spatula and cook on another side for 3 minutes.
- Remove the browned ezhiki meatballs from the frying pan and put into a pot.
- Mix water with sour cream and pour over the meatballs. Bring to a boil, then cover and reduce heat to simmer. Cook ezhiki for 25 minutes.
Enjoy these Russian meatballs – they are really yummy! On the picture on top of this page, they are served with stewed cabbage. Ezhiki also go really well with mashed potatoes!
Serving Suggestions
- Pair these Russian meatballs with Crockpot Mashed Potatoes with Butter and Cream for a comforting and traditional side.
- Serve alongside Cabbage and Vegetable Stew Recipe for a hearty and balanced meal.
- Enjoy them over Air Fryer Zucchini Noodles or Fluffy Instant Pot White Rice for an easy and delicious dinner.
- Garnish with fresh dill or parsley to add a pop of color and a touch of freshness.
- For a lighter option, serve the meatballs with Fresh Lettuce and Tomato Salad with Parmesan or Roasted Zucchini and Squash.
Looking for more Russian recipes? Check out Russian salted salmon, salad Olivie, Golubtsy stuffed cabbage and Holodets!
Tips For Success
- Choose quality ground beef: Use fresh ground beef with a moderate fat content (around 80/20) for juicy and flavorful meatballs. Leaner beef may result in drier meatballs.
- Cook the rice ahead of time: Ensure the rice is fully cooked and cooled before mixing it into the meat mixture. This prevents it from becoming mushy.
- Grate the onion finely: Grated onion blends seamlessly into the meat mixture, adding flavor and moisture without chunks. A food processor can make this step quick and easy.
- Don’t overcrowd the pan: When browning the meatballs, ensure there’s space between them. Overcrowding can prevent proper browning and lead to steaming instead.
- Handle the meat gently: Over-mixing or pressing the meatballs too firmly can make them dense. Lightly shape them for a tender texture.
- Simmer, don’t boil: Once the meatballs are in the pot with the sour cream sauce, maintain a gentle simmer. High heat can cause the sauce to separate.
- Adjust seasoning to taste: Before forming the meatballs, you can cook a small piece of the mixture in the pan to check the seasoning and adjust if necessary.
- Make them in advance: These meatballs can be prepped ahead of time. Brown them and refrigerate or freeze until you’re ready to cook them in the sauce.
Variations And Substitutions
- Swap the ground beef: You can use ground chicken, turkey, or pork instead of beef for a lighter or different flavor profile.
- Make it vegetarian: Replace the ground beef with plant-based ground meat or a mixture of cooked lentils, grated zucchini, and mushrooms. Adjust the binding ingredients if needed.
- Add herbs and spices: Incorporate fresh dill, parsley, or garlic for extra flavor. A pinch of smoked paprika or ground nutmeg can also elevate the taste.
- Use uncooked rice: If you don’t have cooked rice on hand, you can use uncooked rice. The grains will cook as the meatballs simmer, though you’ll need to adjust the simmering time and add a bit more liquid.
- Try a tomato-based sauce: While the traditional recipe uses sour cream, you can swap it out for tomato sauce for a tangy twist. Add a touch of cream to the tomato sauce for richness.
- Gluten-free adaptation: This recipe is naturally gluten-free, but double-check that your sour cream and other ingredients are certified gluten-free if needed.
- Add vegetables: Grated carrots or zucchini can be mixed into the meatball mixture for extra nutrients and a touch of sweetness.
- Dairy-free option: Substitute the sour cream with a plant-based alternative, like coconut cream or dairy-free yogurt.
Storage And Reheating
- Refrigerator: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
- Freezer: For longer storage, place the cooked meatballs (with or without sauce) in a freezer-safe container or bag. Freeze for up to 3 months. To prevent freezer burn, ensure they are fully cooled before freezing and label with the date.
- Reheating on the stovetop: Place the meatballs and sauce in a pot and warm over low heat. Add a splash of water or broth if the sauce has thickened too much. Stir occasionally until heated through.
- Reheating in the microwave: Transfer a portion of meatballs and sauce to a microwave-safe dish. Cover loosely with a lid or microwave-safe wrap, and heat in 30-second intervals, stirring gently between intervals until warmed.
- Reheating from frozen: Thaw frozen meatballs in the refrigerator overnight. Reheat on the stovetop or in the microwave using the methods above.
Frequently Asked Questions
What does “Ezhiki” mean in Russian?
The word “Ezhiki” translates to “hedgehogs” in Russian. These meatballs are named this way because the rice grains inside them resemble tiny hedgehog needles, giving the dish a unique and playful touch!
Can I use uncooked rice instead of cooked rice in the recipe?
Yes, you can use uncooked rice, but you’ll need to adjust the simmering time to ensure the rice cooks through. It’s also a good idea to add a bit more liquid to the sauce to accommodate the rice as it absorbs moisture.
What is the best way to keep the meatballs moist?
Adding grated onion and cooked rice helps keep the meatballs moist and tender. Also, avoid overmixing the meat mixture, as this can make the meatballs dense. Simmering them gently in the sauce prevents them from drying out.
Can I substitute the sour cream in the sauce?
Absolutely! You can replace sour cream with plain Greek yogurt for a similar creamy texture. For a dairy-free version, try using coconut cream or a plant-based sour cream alternative.
What side dishes pair well with these meatballs?
Mashed potatoes, stewed cabbage, or buttered noodles are excellent side dishes. You can also serve the meatballs with a green salad or roasted vegetables for a lighter meal.
Can I make these meatballs ahead of time?
Yes! You can prepare and brown the meatballs in advance, then store them in the refrigerator or freezer. When ready to serve, simmer them in the sauce until fully heated through.
Why are my meatballs falling apart?
Meatballs may fall apart if the mixture lacks enough binding ingredients, like eggs or rice. Make sure to mix everything thoroughly but not overwork the meat, and handle the meatballs gently during cooking.
Other Easy Meatball Recipes
Aldi Earth-Grown Vegan Meatballs in Air Fryer – Easy Plant-Based Recipe: Crispy and delicious vegan meatballs cooked perfectly in the air fryer for a quick and healthy meal.
Air Fryer Impossible Meatballs – Vegan Protein Recipe: Juicy, plant-based Impossible Meatballs cooked to perfection in the air fryer for a high-protein vegan dish.
Instant Pot Frozen Meatballs Recipe – Quick and Easy: A time-saving recipe to cook frozen meatballs in the Instant Pot, ready in minutes for a hearty meal.
Air Fryer Frozen Meatballs Recipe – Simple Appetizer or Main: Effortlessly cook frozen meatballs in the air fryer for a crispy, flavorful appetizer or easy dinner.
Other Easy Rice Recipes
Aldi Earth-Grown Vegan Meatballs in Air Fryer – Healthy Vegan Meal: Enjoy perfectly cooked Earth Grown vegan meatballs in the air fryer for a guilt-free and satisfying meal.
Air Fryer Plant-Based Impossible Meatballs – Quick Vegan Dinner: A simple and tasty way to cook Impossible Meatballs in the air fryer for a plant-based dinner in minutes.
Instant Pot Meatballs From Frozen – Perfect for Busy Nights: A simple and tasty way to cook Impossible Meatballs in the air fryer for a plant-based dinner in minutes.
Frozen Meatballs in Air Fryer – Fast and Tasty: Air-fried frozen meatballs come out crispy on the outside and tender on the inside, ideal for a speedy meal.
Russian Meatballs With Rice (Ezhiki)
Ingredients
- 1 lb ground beef
- 1/2 cup cooked rice
- 1 egg
- 1/2 onion finely chopped or grated
- 1 tsp salt
- 1/8 tsp black pepper
- 1/2 tbsp oil
- 1/4 cup sour cream
- 2 cups water
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Large mixing bowl
- Non-stick Frying pan
- Pot with lid
Instructions
- In a large bowl, combine ground beef, cooked rice, egg, grated onion, salt, and pepper. Mix until evenly blended.
- Heat oil in a large non-stick frying pan over medium-high heat.
- Shape the meat mixture into meatballs and place them in the pan, ensuring they don’t touch each other.
- Cook meatballs for about 3 minutes on one side until browned. Flip carefully and cook for another 3 minutes on the other side.
- Remove the browned meatballs from the pan and transfer them to a pot.
- In a small bowl, mix sour cream with water. Pour the mixture over the meatballs in the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
- Serve hot with your favorite side dish like mashed potatoes or stewed cabbage.
Notes
- Feel free to add tomato sauce for a flavorful variation, though it’s not part of the traditional recipe.
- You can stretch this recipe by increasing the cooked rice to 1 cup for a budget-friendly twist without compromising the taste.
Nutrition
More Russian Recipes
- Russian Solyanka Soup Recipe – Hearty Olive and Meat
- Russian Baklazhannaya Ikra Recipe – Eggplant Spread
- Russian Ground Beef Turnovers Recipe (Chebureki)
