What can I say? This is sooo delicious. Delicate, juicy meatballs melt in your mouth. Yummy.

Cook: 1 hour
Servings: 6

Ingredients

• Food (for 8 servings)
• Minced pork – 500 g
• Carrots – 1 pc.
• Bulb onions – 1 pc.
• Rice – 60 g
• Chicken eggs – 2 pcs.
• Tomato paste – 2 tbsp
• Sour cream – 2 tbsp
• Boiling water – 0.5 l
• Vegetable oil – 4 tbsp
• Pepper – 1 teaspoon
• Salt – 2 teaspoon

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Instructions

1. Rinse rice and add cold water with salt. Cook until tender, about 20-25 minutes. Drain rice in a colander.
2. Wash, peel, and grate the carrot coarsely. Wash, peel, and cut the onion into small cubes.
3. Heat vegetable oil in a frying pan over medium heat. Add carrots and onion, fry for 2-3 minutes stirring occasionally. Cool to room temperature.
4. In a large bowl, combine minced pork, cooked rice, cooled vegetables, eggs, salt, and pepper. Mix thoroughly.
5. Wet your hands and form the mixture into meatballs roughly the size of a small tangerine.
6. Heat vegetable oil in a frying pan over medium heat. Add meatballs and fry for 2-3 minutes on each side until browned.
7. Transfer browned meatballs to a large pot.
8. Mix tomato paste and sour cream in a bowl. Stir in 0.5 liters of boiling water, season with salt and pepper, and stir well.
9. Pour the sauce over meatballs until covered. Bring to a boil over medium-high heat.
10. Reduce heat to the lowest setting, cover with a lid, and simmer for 40 minutes until meatballs reach an internal temperature of 63 °C / 145 °F.
11. Serve meatballs with rice in tomato sauce alongside your favorite side dish.