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.

Summary

Ingredients

• Minced meat (pork + beef) – 0.5 kg
• Long grain steamed rice – 0.5 cups
• Bulb onions – 2 pcs.
• Carrots- 1 pc.
• Egg- 1 pc.
• Vegetable oil
• Salt
• Ground black pepper

For the sauce:

• Tomatop – 5 tbsp
• Sour cream – 3 tbsp
• Water – 2 glasses
• Salt

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Instructions

1. Put 0.5 cups rice in a saucepan with cold water. Bring to a boil over high heat, stirring occasionally. Cook for 10-15 minutes until half cooked, then remove from heat.
2. Finely chop both onions. Grate the carrot using a fine grater.
3. Heat vegetable oil in a large pan over medium-high heat. Add the onions and cook for 3-5 minutes until golden brown. Increase heat to high, add the grated carrot, stir well, and fry for 5-10 minutes until softened.
4. Transfer the onion-carrot mixture to a large bowl. Add the minced meat, egg, semi-cooked rice, salt, and black pepper. Mix thoroughly with your hands for 2-3 minutes.
5. Form the mixture into meatballs, each roughly 4-5 cm in diameter.
6. Heat vegetable oil in a large pan over high heat and add the meatballs. Fry for 4-5 minutes until golden brown on one side, then flip and fry another 4-5 minutes until golden brown on the other side.
7. Pour roughly 1-2 cups of water around the meatballs. Add salt to taste. Cover with a lid and simmer over medium heat for 20 minutes until the internal temperature reaches 63 °C / 145 °F.
8. Serve the meatballs with the sauce.

Enjoy your meal!