Meatballs in sour cream and broth sauce

Name: Meatballs in sour cream and broth sauce - Ortansa A.
Ingredients: 500 g of minced pork; 3 potatoes; 1 carrot; 2 eggs; 4 cloves of garlic; 1 bunch of parsley; 3 slices of drier bread; 200 g of sour cream; 2 tablespoons of tomato paste; 3 tablespoons of flour; salt and pepper.

Meat - Meatballs in sour cream and broth sauce by Ortansa A. - Recipia

Meatballs in sour cream and broth: a recipe that brings comfort and joy to every meal When we think of dishes that remind us of our parents' or grandparents' home, meatballs in sour cream and broth are definitely a dish that makes us feel good. This recipe is not only simple but also full of flavor, combining accessible ingredients and cooking techniques that can transform an ordinary meal into an unforgettable feast. Preparation time: 20 minutes Cooking time: 25 minutes Total time: 45 minutes Number of servings: 4 Basic ingredients To prepare meatballs in sour cream and broth, you will need the following ingredients: - 500 g ground pork - you can also use beef or a mix of meats, depending on your preferences. - 3 potatoes - choosing the starchiest ones will give a pleasant texture to the meatballs. - 1 carrot - a fresh carrot will add sweetness to the dish. - 2 eggs - these will help bind the mixture. - 4 cloves of garlic - for a more intense flavor, you can use fresh garlic, but garlic powder works too. - A bunch of parsley - freshly chopped, will add a note of freshness. - 3 slices of drier bread - the bread helps absorb moisture and achieve a finer texture. - 200 g sour cream - use full-fat sour cream for a creamy sauce. - 2 tablespoons of broth - for a rich flavor and vibrant color. - 3 tablespoons of flour - essential for thickening the sauce. - Salt and pepper - to taste. Useful tips about ingredients - Meat: Opt for pork with a medium fat content for juicy meatballs. If you prefer a lighter option, turkey is an excellent choice. - Vegetables: Use fresh vegetables, preferably from the garden, for a better taste. Grated potatoes and carrots will be better integrated into the meat mixture. - Bread: Drier bread is ideal, but you can also use fresh bread, which you leave out for a few hours to dry. Preparing the meatballs 1. Preparing the vegetables: Peel the potatoes and carrot, then wash them well. Use a fine grater to grate them. This will help caramelize them during cooking, bringing a sweet flavor to the meatballs. 2. Mixing the ingredients: In a large bowl, add the ground meat. Add the grated potatoes and carrot, crushed or grated garlic, and finely chopped parsley. 3. Preparing the bread: Soak the slices of bread in cold water for a few minutes, then remove them and squeeze well to eliminate excess water. Add the bread to the bowl with meat and vegetables. 4. Beating the eggs: In a small bowl, beat the two eggs and then add them to the bowl with the other ingredients. Season with salt and pepper to taste. 5. Mix well: Use your hands or a spatula to combine all the ingredients. Make sure everything is well homogenized, but do not overmix to avoid tough meatballs. 6. Forming the meatballs: From the obtained mixture, form balls the size of a golf ball. You can opt for smaller or larger meatballs, depending on your preferences. 7. Frying the meatballs: In a large skillet, add oil and heat well. Fry the meatballs on all sides until golden brown. This step is essential for achieving a delicious crust. Preparing the sauce 1. Preparing the sour cream sauce: In a separate pot, add the sour cream and broth. Place the pot over low heat and stir to combine the ingredients. 2. Thickening the sauce: In a glass, dissolve the 3 tablespoons of flour in cold water. Add the flour mixture to the pot with sour cream and broth, stirring continuously to avoid lumps. 3. Seasoning the sauce: Add salt and pepper to taste, but remember that the sauce will absorb the flavors of the meatballs. You can also add two bay leaves for extra flavor. 4. Add the meatballs to the sauce: Once the sauce has thickened, add the fried meatballs and let them simmer gently in the sauce for 15 minutes. This time will allow them to absorb the flavors of the sauce and become even more delicious. Serving and variations Meatballs in sour cream and broth are served hot, alongside a side of mashed potatoes or a fresh salad. You can add freshly chopped dill on top for a pleasant appearance and fresh taste. To vary the recipe, you can replace the sour cream with Greek yogurt for a lighter version or add feta cheese to the meatball mixture for a more intense flavor. Additionally, if you want to give them a spicy touch, add some chopped hot pepper to the sauce. Frequently asked questions - Can I use chicken for the meatballs? Yes, chicken is an excellent alternative and will provide a lighter flavor. - Can I prepare the meatballs in advance? Absolutely! You can form the meatballs and freeze them. When you want to cook them, you can fry them directly from the freezer. - What other sauces can I use? Besides sour cream sauce, meatballs are also delicious in tomato sauce or curry sauce. Nutritional benefits Meatballs in sour cream and broth are an excellent source of protein thanks to the pork, while the vegetables add essential vitamins and minerals. Garlic is known for its antioxidant and anti-inflammatory properties. Additionally, sour cream provides calcium and B vitamins, essential for bone health and the nervous system. Calories: A serving of meatballs in sour cream and broth has approximately 450-500 calories, depending on the ingredients used. Personal note This recipe for meatballs in sour cream and broth reminds me of family meals, where each ingredient had a story. I encourage you to bring gastronomic memories into every bite and make this recipe not just a dish, but an unforgettable experience. Enjoy your meal!