How to learn how to cook delicious meatballs in a sour cream sauce in a pan 🥩

Kitchen appliances and utensils:

• plate;
• fridge;
• teapot;
• kitchen scales;
• 2 deep pans;
• pan;
• beaker;
• cutting board;
• knife;
• 2 deep bowls;
• a bowl;
• fork;
• tablespoon and teaspoon;
• kitchen spatula.

Ingredients

Step cooking

1. You can cook two versions of meatballs - classic meat, and with the addition of rice. Boil approximately 80-100 g of rice in advance. To do this, rinse the rice well in a saucepan, then drain the cold water and pour hot so that the water covers the cereal twice. Add a pinch of salt to the water and bring to a boil, then cook the rice for about 10-12 minutes, so that it is almost ready.
   
2. Peel one onion, rinse, then finely chop into cubes on a cutting board. Peel and chop 1-2 garlic cloves with a knife or grater.
   
3. In a deep bowl, place 500-600 g of minced meat, best mixed. You can use ready-made meat, or make it yourself by twisting in a meat grinder, for example, 300 g of pork and beef, you can use other meat at your discretion. In a bowl with minced meat, add chopped onion and garlic.
   
4. In a separate bowl, beat with a fork one chicken egg with the addition of 1-2 pinches of salt. Pour the egg into the minced meat and add about 1 tsp. mustard.
   
5. Sprinkle minced black pepper, herbs and spices to your taste, such as coriander and dried oregano, or others.
   
6. Mix the minced meat well with all the ingredients by hand and beat it for about 2-3 minutes to make it dense.
   
7. To cook two types of meatballs, separate half the meat into another bowl and add boiled rice to it, mix well until smooth.
   
8. Then dampen your hands in water to make it easier to form meatballs, and make small balls of minced meat.
   
9. Lubricate your hands with vegetable oil and once again roll meatballs, so they will turn out rouge and juicier. Place the prepared meatballs in the refrigerator for 20-30 minutes to cool. You can freeze some of them until the next use.
   
10. In the meantime, cook the sour cream sauce. Peel one onion, rinse and cut into small cubes. Peel one carrot, also rinse and grate on a coarse grater.
    
11. Heat the pan a little on the stove and pour about 2-3 tbsp into it. l vegetable oil, then pour the chopped onion into it and fry it on low heat for about 2-3 minutes, stirring with a spatula. Add the carrots to the onion and fry the vegetables until soft, stirring occasionally.
    
12. Then add 2-3 tbsp to the vegetables. l wheat flour and lightly fry it.
    
13. Optionally, you can add 1-2 tbsp. l tomato paste and sauté all the ingredients for a couple more minutes.
    
14. After that, gradually pour about 500-600 ml of hot water into the pan, stirring it all the time with vegetables.
    
15. Add 200-250 g of sour cream and mix well. Bring the sauce to a boil over low heat.
    
16. Add 2 bay leaves to the sauce, then sprinkle some herbs and spices to taste. For sauce, you can also use oregano and coriander or other spices at your discretion. Then add 1 tsp. sugar, salt and black pepper to taste. Cook the sauce for another 1-2 minutes over low heat.
    
17. In a separate deep frying pan, heat about 2-3 tbsp. l vegetable oil and put chilled meatballs in it. Fry them on both sides until golden brown, about 4-7 minutes, depending on the size of meatballs.
    
18. Place the fried meatballs in the sauce, bring it to a boil, then make a slow fire and simmer the meatballs for another 25-30 minutes under the lid.
    
19. Sprinkle the finished meatballs with finely chopped greens and serve, as your own dish, or with any side dish of your choice.
    

Video recipe

How to cook minced meat for two types of meatballs and tender sour cream sauce, and then combine all the components, you can watch the video.

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