Meatballs with Rice and Vegetables in Tomato Sauce

Meatballs differ from cutlets in that the former are made with the addition of cereals and vegetables. Meatballs from meat or fish (less often vegetable) mince are formed into balls and breaded in flour, not breadcrumbs, then fried on both sides until golden brown. Usually, after that, the meatballs are poured with sauce (most often tomato) and stewed for several minutes, but sometimes the sauce is served separately. I offer you a recipe for cooking meatballs with rice and vegetables in tomato-sour cream sauce.

Ingredients

Directions

Put the rice in a saucepan, fill it with cold water and put on the fire. Stir occasionally, cook until half cooked – 10-15 minutes. Finely chop the peeled onion. Rub the carrots on a fine grater.
We send the onion to the pan, in the heated oil. Pass until golden brown. Add finely grated carrots to the onion. Mix thoroughly and fry over high heat for 5-10 minutes.
Put the minced meat in a large bowl and break the egg there. Add semi-cooked rice and onion-carrot frying. Add salt, black pepper and knead the minced meat well with your hands. The longer we mix the minced meat, the tastier the meatballs will be.
Pour flour into a clean, dry dish. We form small koloboks in the palms. Roll the meatballs with rice in flour on all sides.
We send the meatballs to the pan, in preheated oil and fry over high heat until golden brown. Then turn over and fry the meatballs on the other side. We put all the meatballs in a clean pan.
We are engaged in sauce: sour cream, tomato paste, salt and water. We mix. Fill the meatballs with this sauce.
Simmer meatballs with rice in tomato sauce over medium heat, covered with a lid, about 20 minutes.
Serve meatballs with rice in tomato sauce to any side dish.

Enjoy your meal!

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Meatballs with Rice and Vegetables in Tomato Sauce

Ingredients

Directions

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