Cooking time 1 hour 40 minutes/Calories: 121 kcal
Supplemented with vegetable garnish (for example, mashed potatoes), buckwheat, rice or a light salad
- rice – 0.5 cups
- minced meat – 400 g
- onion – 1 pc.
- chicken egg – 1 pc.
- salt – 1 tsp;
- freshly ground black pepper – to taste.
- onion – 1 pc.
- carrots – 1 pc.
- garlic – 3 cloves
- sour cream – 200 ml
- water – 200 ml
- salt – 1 tsp
- dried dill – 1 tsp
- sunflower oil for frying
How to cook:
- First, prepare the minced meat for the meatballs, for this we put the rice in boiling salted water (1 teaspoon of salt per 1 litre of water) and boil until half cooked, that is, the rice grains should taste soft on the outside, and hard on the inside. Drain the water through a colander, but do not rinse the rice. Leave to cool slightly.
- Peel one onion and chop very finely (you can grate or grind in a meat grinder or blender).
- Put the minced meat in a bowl, add cooled rice, chopped onion and a raw egg to it, salt and pepper to taste. Mix the minced meat for the meatballs with your hands.
- To prevent the minced meat from sticking to our hands, moisten our hands with water and from the prepared minced meat with wet hands we form round meatballs with a diameter of about 5 cm.
- To prepare sour cream sauce, peel the onion and cut it into half rings.
- Rub the peeled carrots on a coarse grater. Then, Chop the garlic. If you put the garlic through a press, it can burn, so it is better to cut it with a knife into small cubes.
- Add salt to the sour cream, red ground pepper (optional) and dried dill, pour in cold boiled water and stir the sour cream sauce.
- Pour sunflower oil (about 1 tablespoon) into a saucepan, fry the onions and carrots over medium heat. When the vegetables are tender, add the garlic, stir and fry for about a minute.
- Without removing the pan from the heat, put the meatballs in it. Fill the meatballs with sour cream sauce.
- The sauce should completely cover the meatballs. If not, add more water and salt to taste. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 15 minutes, covering the pan with a lid.