Turkey Meatballs, with Peking Cabbage, Stewed in Tomato-Sour Cream Sauce
by Editorial Staff
Very tender, soft, and healthy are minced turkey meatballs if you add Chinese cabbage to them and stew in tomato-sour cream sauce. At the same time, cabbage is practically not felt in the finished dish.
Cook: 1 hour 5 minutes
Servings: 5
Ingredients
- Turkey fillet – 750 g
- Peking cabbage – 400 g
- Bulb onions – 2 pcs. (250 g)
- Large carrots – 1 pc. (250 g)
- Tomato paste – 90 g
- Sour cream – 60 g
- Garlic – 3 cloves
- Flour – 50 g
- Fresh dill – 1 bunch
- Dried Italian herbs – 1 teaspoon
- Vegetable oil – 2 tbsp
- Allspice peas – 3 pcs.
- Bay leaf – 1 pc.
- Sugar – 0.5 teaspoon
- Salt to taste
Directions
- We wash the turkey fillet, cut it into slices, grind it with a meat grinder.
- Peel the garlic and pass it through a press. We wash the dill and chop finely.
- We free Peking cabbage from damaged leaves, wash and cut into large pieces.
- We send the cabbage to the blender bowl and grind until smooth.
- In a bowl, combine the minced turkey meat with chopped cabbage, garlic, and dill. Add salt and Italian herbs. Knead the minced meat until smooth.
- From minced meat, we form meatballs the size of a large walnut.
- Cooking the sauce. To do this, peel and rinse the onions and carrots. Cut the onion into half rings, rub the carrots on a coarse grater.
- Heat 2 tablespoon in a frying pan. tablespoons of vegetable oil spread onions with carrots and sauté for 2-3 minutes until the vegetables soften.
- Pour 500 ml of hot water into the pan. Add tomato paste, sugar, salt. Stir and bring the sauce to a boil.
- In a separate bowl, mix the flour with sour cream, stirring thoroughly so that there are no lumps.
- Add a mixture of flour and sour cream to the sauce, mix, bring to a boil.
- Add bay leaf and allspice to the sauce.
- Put the meatballs in the boiling sauce. Reduce heat and simmer meatballs covered for 40 minutes.
- Turkey meatballs with Peking cabbage, stewed in tomato-sour cream sauce, served hot.
Bon Appetit!
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