Meatballs in Sour Cream Sauce
by Editorial Staff
Meatballs in sour cream sauce baked in the oven are a real feast of taste, especially for those who cannot live a day without meat dishes!
Cook: 1 hour
Servings: 6
Ingredients
- Minced meat – 400 g
- Parboiledrice – 100 g
- Bulbonions – 1 pc.
- Garlic- 2 cloves
- Egg- 1 pc.
- Sour cream – 150 ml
- Butter- 50 g
- Broth or water – 150 ml
- Flour- 2 tablespoons
- Seasoning for meat – 0.5 teaspoon.
- Salt to taste
- Pepper to taste
Directions
- Put the minced meat in a deep container, peel, rinse and grate a small onion into it, press the peeled garlic cloves, beat the egg, add the spices and stir the minced meat. Pour the steamed rice into the minced meat and mix thoroughly. (Use only parboiled rice. Otherwise, boil the rice beforehand.) Shape the minced meat into meatballs.
- Grease a baking dish with a wedge of butter, leaving the butter for the sauce. Place the meatballs in the mold. Place in oven for 15-20 minutes at 200 degrees. (Remember that earthenware and porcelain dishes are placed in a cold oven!)
- In a frying pan, melt the remaining butter and add the sifted flour. Stir for 1-2 minutes. Add broth or water, add sour cream and stir gently, leaving skillet over medium heat. Add seasoning for meat. Cook the sauce for about 1 minute. Remove the meatball sauce from the stove – it will thicken before your eyes!
- Remove the baked meatballs from the oven and pour the prepared sauce into it. Place the meatballs in the sour cream sauce in the oven again for 20-25 minutes. Watch the surface of the meatballs, pouring sauce over them from time to time. Remove the baked meatballs in the sour cream sauce from the oven and let cool slightly.
- Then sprinkle the meatballs in sour cream sauce with fresh herbs and serve directly in the pan.
Enjoy your meal!
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