Meatballs with sour cream sauce

Name: Meatballs with sour cream sauce - Arina G.
Ingredients: kg of mixed meat (pork + beef) 1 onion 4; 5 cloves of garlic 150 ml milk crumb from a baguette salt; pepper 1; 2 eggs; oil flour 50 g butter 1 box of liquid cream Cuccina

Meat - Meatballs with sour cream sauce by Arina G. - Recipia

Meatballs with sour cream sauce - a classic and comforting delight Preparation time: 30 minutes Cooking time: 25 minutes Total time: 55 minutes Number of servings: 4 Dreaming of a delicious, quick, and easy dinner? This meatball recipe with sour cream sauce is the perfect choice! The combination of pork and beef, seasoned with delicate flavors, offers a savory result, and the creamy sour cream sauce is simply irresistible. Ingredients: - 500 g minced meat (pork and beef mix) - 1 medium onion, finely chopped - 4-5 garlic cloves, crushed - 150 ml milk - The crumb of 1 baguette (approximately 100 g) - Salt and pepper, to taste - 1-2 eggs (depending on desired consistency) - Oil, for frying - Flour, for coating the meatballs - 50 g butter - 1 box of liquid sour cream (approximately 200 g) Step by step for perfect meatballs: 1. Preparing the ingredients: Start by soaking the bread crumb in milk. Let it soak for 5-10 minutes, then squeeze it well to remove excess milk. This trick will make the meatballs fluffier. 2. Mixing the composition: In a large bowl, combine the minced meat, finely chopped onion, crushed garlic, and squeezed bread crumb. Add the eggs, salt, and pepper, to taste. Use a wooden spoon or your hands to mix everything very well, ensuring the ingredients are evenly integrated. 3. Shaping the meatballs: Wet your hands with a little oil to prevent the mixture from sticking. Form meatballs of the desired size (approximately 3-4 cm in diameter). Roll them in flour, ensuring they are evenly coated. 4. Frying the meatballs: In a deep pan, add oil and heat it over medium heat. Fry the meatballs on all sides until they become golden and crispy (about 5-7 minutes). It’s important not to overcrowd the pan to allow even frying. 5. Preparing the sour cream sauce: In the same pan, after removing the meatballs, add the butter and let it melt. Season with salt and white pepper, then add the liquid sour cream. Let the sauce simmer gently, stirring occasionally, until it reaches the desired consistency (about 5 minutes). 6. Finishing the dish: Add the fried meatballs to the sour cream sauce and gently mix to coat them evenly. Transfer everything to a baking dish and bake at 180°C for 15 minutes to allow the flavors to meld. 7. Serving: Garnish the meatballs with boiled or sautéed peas, which add a touch of freshness and a pleasant color contrast. Serve hot, alongside mashed potatoes or a crunchy green salad. Useful tips: - You can experiment with different herbs, such as parsley or dill, to add extra flavor. - If you want a lighter version, you can bake the meatballs instead of frying them, at 200°C for 25-30 minutes until golden. - I recommend using high-fat sour cream for a creamier sauce. This meatball recipe with sour cream sauce is not only simple but also a true feast for the taste buds. Enjoy your meal!

Meatballs with sour cream sauce

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