Meatballs in sour cream sauce - fingers lick

Products made from chopped meat, such as cutlets or meatballs, are deservedly popular among lovers of delicious and satisfying meals. Cooked from natural products, steamed or in an oven, meatballs and cutlets in sour cream sauce are considered a dietary, very nutritious and healthy product. For their manufacture, only natural meat is taken: beef, low-fat pork, chicken or rabbit. To make the stuffing airy and soft, meat is necessarily added to the bread, soaked in milk.

In this article, I want to teach you how to prepare meatballs in sour cream sauce, which will become a favorite dish of all your household members. The secret of their cooking was once discovered by my mother for a very long time. Since that time, this dish is one of my favorite.

So, let's look at the main stages of making meatballs in sauce based on sour cream.

Cooking stuffing

To make one kilogram of meatballs for meatballs, we take 900 g of beef or pork meat (50:50 can be mixed), about 100 g of wheat bread, 100 g of milk or water, onions, garlic and salt to taste. You can safely use chicken or rabbit meat - it's already your taste. From meat pulp, peeled from rough tendons and connective tissue and cut into small cubes, we make mincemeat. Shredded meat is combined with pre-soaked in milk bread, salt, garlic and onions, and mix well. To meatballs in sour cream sauce turned out to be light and airy, let the finished mixture through the meat grinder again.

We form meatballs

In the finished mince we add 30 g of butter, 2 eggs and mix well. The resulting mass is cut into balls the size of a chicken egg and boiled for a couple or in slightly salted water until half-ready. For one serving, we form about 4-5 meatballs.

Cooking sour cream sauce

Sour cream sauce, which we will use to make this dish, is made from dried flour and sour cream with the addition of white sauce cooked on meat broth or vegetable broth. If at this point in time you do not lose weight and do not adhere to any diet, then it is better to use meat broth and fatty sour cream. For dietary nutrition, a vegetable decoction is more suitable.

So, we will prepare meatballs in sour cream sauce based on classic sauce. It is brewed according to the following recipe:

• We take 50 g of sifted wheat flour, heated, stirring with a wooden spatula. We try not to allow burning or changing its color.

• We dry the dried flour with 50 g of butter and dilute one liter of meat broth or vegetable broth, stirring well until a mass with a homogeneous consistency is formed.

• Then cook the sauce over medium heat for 25-30 minutes.

• 500g sour cream is brought to a boil in a separate bowl, and then add to the boiling sauce.

• The resulting mixture of salt to taste, cook for 3-5 minutes, remove from heat and filter.

Meatballs, like cutlets in sour cream sauce, can be cooked with tomatoes. To do this, add 200g of tomato juice to sour cream or 300g of tomato sifted through a sieve. Only after this we combine the sour cream with the meat broth and finish the sauce.

We finish the preparation of food

If you want to cook meatballs in the oven, then lightly undercooked meat balls are put in a saucepan, pour sour cream sauce and put in a preheated oven for 200 degrees for 30 minutes. You can finish the preparation of this dish and on ordinary fire with weak boiling.

As a rule, meatballs in sour cream sauce are served with garnish. As a side dish, you can use vermicelli or boiled noodles, porridge of oatmeal, potato or carrot puree, as well as buckwheat, barley and oat porridge. Good for this purpose and boiled potatoes, rice or carrots.

Bon Appetit!