Kitchen appliances and utensils:kitchen scales, measuring cup, blender (meat grinder), bowls, spatulas, 2 frying pans with lids, stove.
Ingredients
| Veal | 1 kg |
| Bulb | 4 things. |
| Green onion | 100 g |
| Bread | 100 g |
| Milk | 200 ml |
| Salt | taste |
| Paprika | taste |
| Sunflower oil | 130 ml |
| Tomatoes | 3-4 pcs. |
| Sour cream 20% | 370 g |
| Parsley | 1 bunch |
| Flour | 200 g |
| Water | 100-150 ml |
Step cooking
- We cut into medium slices 1 kg of veal (choosing meat, try not to take lean meat, but with fat - the meatballs will be juicier). Grind pieces of meat with a blender or in a meat grinder.
- Grind very finely 4 onions. You can also do this with a blender or meat grinder. We grind and add 100 g of green onion to the onion - this will give the meat a special taste. Soak in 200 ml of milk 100 g of bread, the milk should be completely absorbed into the pulp.
- We put 3-4 tomatoes in a deep bowl, after making cross-shaped incisions on the "butt" of each. Pour the tomatoes with boiling water for 10 seconds. Drain the water and gently peel the tomatoes from the skin with a knife.
- The milk that has absorbed milk is interrupted by a blender (or scroll in a meat grinder).
- Put meat, onion, bread in a bowl and mix thoroughly - first with a spatula, then with your hands. Salt the minced meat to taste, knead again and beat off well.
- Turn peeled tomatoes with a blender into mashed potatoes. Add a little salt to this mash.
- Pour paprika also - to your liking. Pour in mashed potatoes 30 ml of sunflower (you can take olive) oil. Mix everything again.
- We heat the pan, pour a little sunflower oil.
- From the minced meat we form small meatballs, dip each one on both sides in flour and spread in boiling oil. Fry meatballs on both sides until golden brown, but they should not fry until cooked.
- After heating the second pan, pour the tomato puree into it and pass it on a very small fire for 5-7 minutes.
- Then add 370 g of sour cream (20%) in mashed potatoes, mix and simmer for another 5 minutes. We disconnect.
- At the bottom of the pan with sauce, put a couple of sprigs of parsley. We spread meatballs in the sauce and simmer under the lid for about 15 minutes - over low heat so that they do not boil, but only gurgle. Add 100-150 ml of boiling water to the pan and continue to simmer until the meat is ready, this is another 15 minutes.
- Sprinkle the finished meatballs with chopped parsley or other herbs. Serve with potatoes or rice.
Video recipe
The author of the video demonstrates each step in the preparation of incredibly tender and delicious meatballs in tomato and sour cream sauce.
This recipe is more than half a century old. Have you ever tried these meatballs before? Or do you cook them somehow differently? We are waiting for your feedback.
Other meatball recipes
Enjoy reading!
Loading...