Stuffing (any) – 0.5 kg.
Boiled rice (better to half-cooked) non-steamed round (0.3-0.5 stacks of raw rice before cooking)
Medium bulb – 1 pc.
Salt to taste or 1 incomplete tsp.
Sour cream – 1 tbsp
Flour – 1 tbsp
Tom. pasta – 1 tsp, bay leaf.
1.5 glasses of water
It is better to scroll the minced meat and onions through a meat grinder, and then add rice, salt. , combine with minced meat, rice. Add salt to taste.
Very well knead everything with your hands.
Form small meatballs. Roll them in flour.
Put on a pan well heated with vegetable oil, preferably not very close to each other, fry on one side (3-5 minutes). Do not cover the lid immediately, or the meatballs will fall apart.
Turn gently and fry on the other side so that the meatballs grab (3-5 minutes).
Pour boiling water (about 1 cup) to about half the level of meatballs. Add to the water at the tip of a tsp of salt, tsp. pasta (paste can be diluted immediately in water), bay leaf.
Cover and simmer for 10-15 minutes over medium heat.
At this time, dissolve in 1/2 cup of warm water with a tablespoon of sour cream, mix
add full art. a spoonful of flour. Knead well to avoid lumps.
Pour into meatballs.
Close the lid and, holding the lid, shake everything well to mix.
Simmer another 15-20 minutes on low heat to make it gurgle slightly. It is possible in the middle of stewing meatballs turn over. If the sauce turned thickish, you can dilute it with boiling water to the desired thickness. Mix.
Our dish is ready.
Bon appetit to you and your children!
TIP! It is better to first fry the meatballs in a pan, and then put in a saucepan and simmer. (when roasting in a pan, meatballs crack more often, because they stick to the bottom and turn over heavier …)
Categories: Cooking recipe