Delicious and tender veal meatballs in tomato-sour cream sauce

Cook: 1 hour
Servings: 8

Ingredients

• Beef (veal) – 1 kg
• Onions- 4 pcs.
• Greenonions – 100 g
• Bread- 100 g
• Milk- 200 ml
• Salt
• Paprika Sunflower oil – for frying + 30 g
• Tomatoes- 3-4 pcs.
• Sourcream 20% – 370 g Parsley

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Instructions

1. Grind the beef into minced meat using a blender or meat grinder (or use ready-made minced meat), and transfer to a large bowl.
2. Roughly chop the onions and green onions, then add to the bowl.
3. Soak the bread in the milk for about 2 minutes. Make an X-shaped cut on each tomato, pour boiling water over them for 5-10 seconds, then drain and peel.
4. Grind the soaked bread, add to the minced meat, stir well, season with salt to taste, and beat for 2-3 minutes.
5. Blend the peeled tomatoes into a smooth puree. Season with salt and paprika to taste, then stir in 30 g sunflower oil.
6. Form the minced meat mixture into roughly golf-ball-sized meatballs.
7. Heat sunflower oil in a large frying pan over medium-high heat. Fry the meatballs on all sides for 8-10 minutes until golden brown.
8. Pour the tomato-paprika puree into the pan. Simmer over medium heat for 5 minutes.
9. Stir in the sour cream and simmer for another 5 minutes.
10. Reduce heat to low-medium, cover the pan, and simmer for 15 minutes. Add a splash of boiling water and continue simmering for another 15 minutes.
11. Garnish with roughly chopped parsley and serve with rice or potatoes.

Enjoy your meal!