Ingredients for making meatballs in sour cream sauce
- Minced meat 500-600 grams (pork and beef)
- Raw rice 100 grams
- Chicken egg 1 piece
- Onion 1 piece
- White bread (any grade) 2 slices
- Pasteurized whole milk 1/2 cup
- Sifted wheat flour 100 grams
- Refined vegetable oil as needed
- Salt to taste
- Ground black pepper to taste
- Mix of spices for meat to taste
- Purified water 200 milliliters
For sour cream sauce:
- Sour cream (12% fat) 200 milliliters
- Purified water 1 cup
- Sifted wheat flour 1 tablespoon
- Salt to taste
- Ground black pepper to taste
- Butter 50 grams
- Main Ingredients: Beef, Pork, Eggs, Milk, Sour Cream, Rice, Bread
- Serving 1 serving
- World Cuisine
A glass (200 milliliters capacity), a tablespoon, a kitchen scale, a colander, a kitchen towel, a kitchen knife, paper kitchen towels, a cutting board, a pan with a lid (1 liter capacity), a stove, a table fork, a deep plate - 2 pieces, a deep bowl , deep frying pan with a lid (2 liter capacity), wooden kitchen spatula, wooden kitchen spoon, whisk, portioned plate.
Cooking meatballs in sour cream sauce:
Step 1: prepare the pic.
First, we cover the countertop with a kitchen towel, put rice on it and sort it out, remove any kind of rubbish. Then pour the grains into a colander, thoroughly rinse them under trickles of cold running water and throw them into a small nonstick, as if not enameled saucepan.
Step 2: cook rice.
Pour the cereal with the required amount of purified water and put on medium heat, and after boiling, reduce its level to a minimum. Season the bubbling liquid to taste with salt and mix everything with a wooden tablespoon until a homogeneous consistency.
Cook rice under a covered lid until fully cooked, if it long grain - 20 minutes, but other varieties from 15 to 20 minutes.
Step 3: prepare the bread.
We don’t lose a minute, break into two small pieces two slices of white bread, send them to clean dishes, fill with whole pasteurized milk and leave them in this form until use to soften.
Step 4: prepare the onions.
After that, using a new sharp kitchen knife, peel the onion, rinse it, dry it with paper towels, put it on a cutting board and chop it into small cubes from 5 to 7 millimeters in size.
Step 5: fry the onions.
Then put on a medium heat a deep frying pan and pour into it a couple of tablespoons of vegetable oil. After a few minutes, dip the chopped onion into the preheated fat and fry it until soft for 2-3 minutes stirring constantly with a wooden kitchen spatula. It is not necessary to bring the vegetable to a color change, as soon as it becomes tender, transparent, transfer it to a small bowl and cool to room temperature near the ajar window.
Step 6: prepare boiled rice.
When the rice is ready, its grains will become soft, but retain their integrity, we discard them in a colander and leave them in the sink on 2-3 minutesto glass excess fluid.
Step 7: prepare the meat for meatballs.
Next, we transfer the boiled cereal into a deep bowl. There we add fresh minced pork, as well as beef, fried onions, uncooked raw chicken eggs and white bread pre-squeezed from excess milk. Season to taste with salt, black pepper and a mixture of spices for meat. We mix these ingredients with clean hands to a homogeneous consistency and proceed to the next step.
Step 8: form the meatballs.
Pour about 100 grams of sifted wheat flour into a small dry dish. Then we wet our hands in running water and put in our palm a tablespoon of minced meat. We form from it a ball the size of a walnut, roll it in flour and put it on a cutting board or a flat clean plate. In the same way we make other meatballs until the rice-meat mixture is over.
Step 9: fry the meatballs.
Now we put the same pan on a medium heat and pour 60 milliliters of vegetable oil into it, these are about 3-3.5 tablespoons, although more can be, it all depends on how fatty dishes you like. As soon as it warms up, we lower the first batch of meatballs there and fry them from all sides to a light golden crust, periodically turning from side to side using a table fork. Then, using a wooden kitchen spatula, transfer the browned meat balls to a clean dish, send the next portion to the pan and cook them as well until they all finish.
Step 10: prepare the sour cream sauce.
After the meatballs are fried, we wash the pan, dry it with paper towels and again put it on medium heat. Put a piece of butter there.
When it melts, and also warms up well, pour a tablespoon of sifted wheat flour into it.
We pass it to a light yellowish-beige hue, constantly loosening with a whisk. Then we pour a glass of purified water into the pan, put sour cream, to taste salt, black ground pepper and cook the sauce on low heat until thickened, preventing it from boiling.
Step 11: bring the dish to full readiness.
When the sour cream and butter mass begins to resemble a semi-thick dough, like pancakes, we transfer the fried meatballs into it. Gently mix them with the sauce, cover with a lid and simmer for 15-20 minutes. Next, turn off the stove and allow the fragrant dish to brew more 10 minutesand after that we’re going to taste it!
Step 12: serve meatballs in sour cream sauce.
Meatballs in sour cream sauce after cooking insist a little. Then they are laid out in portions on plates and served hot as a second main course for lunch or dinner.
As a complement to these delicious rice and meat balls, you can offer some light side dishes, for example, boiled rice, mashed potatoes, jacket potatoes, cereals from your favorite cereals, pasta, salads from fresh vegetables, pickles or marinades, although a piece of fresh bread also a great option. Enjoy it!
Enjoy your meal!
- very often the onions are fried along with carrots and after that the vegetable mixture is sent to rice and minced meat, you can also add a couple of garlic cloves squeezed through a press, finely chopped dill, parsley, basil or cilantro;
- sometimes a couple of tablespoons of tomato paste is added to sour cream-oil sauce. In this case, the dish acquires a certain pleasant sourness;
- want to cook less fat meatballs? Roll the meat balls in flour, bake in the oven at a temperature of 200 degrees Celsius for 50 minutes and then extinguish in the finished sauce, in this case, the consumption of vegetable oil is minimal;
- An alternative to sour cream - cream, black pepper - allspice, and butter intended for sauce - vegetable.