An excellent alternative to cutlets is tender and juicy meatballs in sour cream sauce. Pamper yourself and your family with such a wonderful dish that will surely please both adults and children.
Recipe content:
- Secrets and Tips
- Ingredients
- Step by step cooking
- Video recipe
Sour cream sauce is an additive that will make any dish juicy, nutritious and satisfying. If you make meatballs in it, then be sure to delight your home and unexpected guests with delicious meat products. The peculiarity of this dish is quick preparation. You will spend a maximum of half an hour, and the meatballs will already be smoking on the dining table! They are usually served neat, but they can also be served with any side dish.
For the sauce, you need fresh sour cream, which can be replaced with cream. The meatballs are stewed in a frying pan on the stove, but you can also use an oven, multicooker or double boiler. In any case, the food will have a pleasant aroma and creamy taste. Minced meat for meatballs is suitable for any: beef, pork, chicken. I also advise you not to be lazy and cook it yourself to be sure of its quality.
Secrets of cooking meatballs in sour cream sauce and useful tips
- If you make meatballs with cereals, then observe the number of components. Since a large amount of cereals will make balls not meat, but rice or buckwheat with the flavor of meat. About 400 g of minced meat use half a glass of dry cereal.
- After preparing the minced meat, adding cereals, vegetables, spices and other products, let the mixture brew for 15 minutes. The ingredients will be saturated with aromas, from which the meatballs will come out much tastier.
- Soak the ball-blinded meatballs in the refrigerator for 10 minutes, so they come out stronger.
- Caloric content per 100 g - 174 kcal.
- Servings - 15
- Cooking time - 1 hour
Ingredients:
- Pork - 1 kg
- Rice - 1 tbsp.
- Tomatoes - 2 pcs.
- Onions - 2 pcs.
- Eggs - 2 pcs.
- Garlic - 3 cloves
- Basil - 1 tsp (dried or fresh herb)
- Sour cream - 300 ml
- Salt - 1 tsp
- Ground black pepper - a pinch to taste
- Vegetable oil - for frying
- Spices and herbs to taste
Cooking meatballs in sour cream sauce
1. Peel the pork from film and fat. Wash, dry and cut into slices for further twisting in a meat grinder. Peel the onions, rinse and cut into quarters. Divide the washed tomato into slices. Peel the garlic.
2. Install a mincer with a fine wire rack and pass the meat, garlic, onion and tomatoes through it. Instead of tomatoes, you can put a few tablespoons of tomato paste or pour a little juice.
3. Add semi-cooked rice, basil greens to the minced meat and add eggs.
4. Season the minced meat with salt and ground pepper and mix well until smooth so that all the products are distributed throughout the mass.
5. Form the minced meat into round balls about 5 cm in diameter and soak them for 15 minutes in the refrigerator to hold them together.
6. Pour vegetable oil into a frying pan and heat. Spread the chilled meatballs and fry them on all sides over high heat until golden brown.
7. In the meantime, prepare the sauce. Pour the sour cream into a deep container, add salt, ground pepper and any spices. I add ground nutmeg and ginger powder.
8. Stir the sour cream sauce and pour the meatballs over it.
9. Bring the sauce to a boil over high heat. Then reduce the temperature to the minimum and simmer the food under the lid for about half an hour.
10. Serve the finished meatballs to the table, pouring them with sour cream sauce.
See also a video recipe on how to cook meatballs in sour cream sauce.
