Meatballs baked in tomato and sour cream sauce
The recipe for these meatballs was born by accident - I had to utilize the leftover boiled rice, I had minced pork and calf meat in my stash and had no time to stand at the stove. So I made meatballs out of minced meat and rice and, without frying, put them in a baking dish, poured sauce over them and sent them to the oven. The aroma that soon began to spread throughout the apartment suggested that it could not be unpalatable, which eventually proved to be true. Cooking these meatballs turned out to be very simple and quick, the meatballs are very tasty and, moreover, more healthy than their pre-fried in a frying pan "brothers".
Composition:
meatballs:
- meat mince (pork+telatin) - 750 gr.
- raw rice - 0,75 tbsp.
- onion - 1 pc.
- salt, pepper - to taste
sauce:
- tomato paste - 3 tbsp.
- sour cream - 5 tbsp.
- water - about 0,5 tbsp.
- salt, pepper - to taste .
Cooking meatballs baked in tomato-sour cream sauce:
Rice rinse, pour cold water so that it is 2 cm above the level of the rice and bring to a boil. then reduce the heat and cook the rice until tender. Cool the cooked rice.
Chop the onion through a meat grinder and add to the mince.
Mix the minced meat with the onion and rice.
Mix the minced meat with the onion and rice.
Form the mince into meatballs and place in a baking dish.
For the sauce, mix all ingredients, adjust the amount of water to your preference. Pour the sauce over the meatballs. The sauce should be just above the middle of the meatballs, but not completely covering them.
Add the sauce to the meatballs.
Bake the meatballs in a preheated oven at 180 degrees until cooked through, about 40-60 minutes.
Serve with a side dish or simply with a green salad.
Good appetite!"
