Classic Meatballs in Sour Cream Sauce
by Editorial Staff
Often, various additives in the form of rice, vegetables, etc. are added to meatballs, but classic meatballs are prepared exclusively from meat and onions. The meatballs are stewed in sour cream.
Cook: 1.5 hours
Servings: 6
Ingredients
- Minced meat – 800 g
- Bulbonions – 1 pc.
- Sourcream – 400 g
- Flour- 3 tablespoons
- Saltto taste
- Groundblack pepper – to taste
- Vegetableoil – for frying
Directions
- Finely chop the onion and mix with the minced meat. Salt, pepper, mix the minced meat well again. Form the minced meat into balls the size of a small chicken egg, and roll them in flour. Prepare all the balls.
- Heat vegetable oil in a frying pan, put meatballs. Fry until golden brown on both sides. Transfer the finished meatballs to a heat-resistant dish greased with vegetable oil.
- Mix sour cream with 1 glass of warm water, whisk lightly to make the mass homogeneous. Pour meatballs with this mass, cover with a lid or foil, send to an oven preheated to 180 degrees, bring to a boil, and then remove the lid and cook for 1 hour.
- Ready-made meatballs go well with mashed potatoes or other vegetable side dishes.
Enjoy your meal!
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