Meatballs with Rice “Nostalgia”

by Editorial Staff

Do you want meatballs for lunch? Such as in childhood. Meatballs with rice, in tomato sauce.

Cook: 1 hour
Servings: 8

Ingredients

  • Minced meat – 800 g
  • Rice- 4 tbsp
  • Egg- 1 pc.
  • Carrots- 1 pc.
  • Bulb onions – 1-2 pcs.
  • Tomato paste – 2 tbsp
  • Flour – 3 tbsp
  • Salt to taste
  • Black pepper – to taste Bay leaf – 1 pc.
  • Vegetable oil – 4 tbsp
  • Water (or broth) – 0.6 l

Directions

  1. Rinse the rice, cover with cold water, put on fire, bring to a boil. Cook rice for 10 minutes over low heat. Throw in a colander. Refrigerate.
  2. Pour flour into a dry frying pan. Fry, stirring occasionally, over medium heat until golden brown (2-3 minutes). Peel, wash onions and carrots. Cut into strips.
  3. Put the minced meat in a bowl. Add rice and egg. Season with salt and pepper. Mix everything well and beat off. Form meatballs (walnut-sized) with wet hands. Preheat a frying pan, pour in vegetable oil. Lay out the meatballs. Fry over medium heat for 1-2 minutes (until golden).
  4. Preheat a frying pan, pour in vegetable oil. Lay out the meatballs. Fry over medium heat for 1-2 minutes (until golden). Then turn over and fry on the other side for 1-2 minutes. Put the meatballs in a saucepan.
  5. Put the onions and carrots in the oil heated in a frying pan. Fry over medium heat, stirring occasionally, for 2-3 minutes (until golden brown). Add toasted flour and tomato. Mix.
  6. Add broth or water. Boil. Cook the sauce for 2-3 minutes. Pour meatballs with sauce, add bay leaf. Cook on low heat, covered for 30-40 minutes.
  7. Meatballs with Nostalgia rice are ready. I recommend serving with sour cream.

Enjoyyour meal!

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