Meatballs in sour cream sauce

Name: Meatballs in sour cream sauce
Ingredients: Meatballs 500 g minced meat 100 g rice 1 egg 1 onion 1/2 bunch of parsley 2 tablespoons flour salt pepper 2 cloves of garlic Sour cream sauce 400 g sour cream 2 oni

Diverse - Meatballs in sour cream sauce by Daciana N. - Recipia

Sometimes, when I crave something hearty, meatballs in sour cream sauce are always at hand. They are easy to make and you don't need complicated ingredients. I adapted the recipe from Barbat la Cratiță with minimal adjustments. I love that there's no need to fry anything – the meatballs boil directly in water, and the sauce thickens easily, without having to worry about extra steps. Quick Info Total time: about 45-50 minutes Preparation time: 15-20 minutes Cooking time: 25-30 minutes (meatballs + sauce) Servings: 4 people Difficulty: easy to medium, depending on how patient you are with shaping the meatballs Recipe type: main dish, everyday meal Ingredients For the meatballs: - 500 g minced meat (beef, pork, or a mix) - 100 g rice - 1 egg - 1 small onion - 1/2 bunch of parsley - 2 tablespoons flour - salt - pepper - 2 cloves of garlic For the sour cream sauce: - 400 g sour cream (fat, for cooking) - 2 onions - 1 tablespoon flour - salt - pepper - 2-3 ladles of the water in which the meatballs boiled Preparation method 1. Preparing the meatball mixture Wash the rice in several waters and let it drain. Peel and finely chop the onion. Crush the garlic. In a large bowl, combine the minced meat, rice, egg, chopped onion, garlic, flour, finely chopped parsley, salt, and pepper to taste. Mix everything well by hand until the mixture becomes homogeneous. 2. Shaping the meatballs Wet your hands to prevent sticking. Take a tablespoon of the mixture and shape it into balls of a suitable size (not too big, not too small, about the size of a larger walnut). Place them on a tray or plate. 3. Boiling the meatballs Fill a pot with enough water to cover the meatballs. Bring the water to a boil. When it starts to boil, gently add the meatballs one by one. Let them cook over medium heat, uncovered, for about 15-20 minutes. They will rise to the surface fairly quickly, but you can taste or break one to see if the rice and meat are cooked. Remove them with a slotted spoon and set aside. Do not discard the water – you need it for the sauce. 4. Sour cream sauce Finely chop the two onions. In a pan or pot, add a little oil and sauté the onion for 2-3 minutes until it softens (it shouldn't color). Add a tablespoon of flour and mix quickly to prevent it from sticking. Immediately pour in 2-3 ladles of the water in which the meatballs boiled, stirring continuously to avoid lumps. Let it simmer for a few minutes until the sauce thickens slightly, like a thin cream. Add the sour cream. Stir and let it heat well. When it starts to boil, return the meatballs to the sauce, mix gently, and adjust the salt and pepper. Let it simmer for another 5 minutes to meld the flavors. Why I make this recipe often It's a simple recipe, with no unnecessary steps or complicated techniques. The ingredients are accessible, and the result is always hearty. If there are leftovers, they can be eaten the next day. It's perfect for days when you want something cooked but don't feel like spending too much time by the stove. Tips and variations Tips - If the meatballs turn out too soft, add a little more flour or let the rice drain better. - Cooking sour cream doesn't curdle easily, but if you don't have it, take it out of the fridge in advance to be at room temperature. - Don't stir the meatballs vigorously after adding them to the sauce, so they don't break apart. Substitutions - The minced meat can be pork, beef, or a mix, according to preference. - Cooking sour cream can also be replaced with fermented sour cream, just make sure it's not too sour or liquid. - If you don't have parsley, you can use dill. Variations - You can add a little grated carrot to the meatball mixture for extra color. - For a thicker sauce, add an extra teaspoon of flour when sautéing the onion. - If you want a more intense flavor, add a pinch of sweet paprika when sautéing the onion for the sauce. Serving ideas I prefer them with fresh bread, but they also go well with boiled or mashed potatoes. For those who want, a few sprigs of fresh parsley can be added on top when serving. Frequently asked questions 1. Can I use chicken meat for the meatballs? Yes, but the mixture will be softer. Be careful not to shape the meatballs too large and adjust the amount of flour if you see they are not binding. 2. What if the sauce turns out too thin? Add half a tablespoon of flour, dissolved in a little cold water beforehand, and gradually add it to the sauce. Let it simmer for another 2-3 minutes. 3. Can the meatballs be frozen? Uncooked meatballs can be frozen. Let them thaw in the fridge before boiling. Cooked ones, especially in sour cream sauce, do not keep well in the freezer. 4. Does the rice need to be boiled beforehand? No, the rice is added raw to the meatball mixture. It will cook along with the meat. 5. What type of sour cream do you use? I use cooking sour cream, 20-25% fat. I do not recommend very low-fat options. Nutritional values Approximately, one serving has about 400-450 kcal, with about 20 g protein, 25 g fat, 30 g carbohydrates. Values may vary depending on the meat and type of sour cream used. It is a fairly filling meal. Storage and reheating Meatballs in sour cream sauce store well in the fridge, covered, for up to 2 days. They can be easily reheated over low heat or in the microwave. If the sauce has thickened too much, add a tablespoon or two of milk or hot water when reheating, stirring gently. If left too long, the sour cream may separate, but the taste remains good. I do not recommend freezing the finished dish.

Meatballs in sour cream sauce

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