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Pork and Rice Meatballs Braised in Gravy

Delicious pork-and-rice meatballs in a tomato-and-sour-cream gravy. These meatballs are perfect for a gathering — the recipe makes plenty, and they're a wonderful hot meat course. The dish is also ideal for feeding a big family at lunch; serve it with a side of boiled potatoes or pasta.

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Pork meatballs in a saucepan with rice and gravy
Pork meatballs in a saucepan with rice and gravy Pork meatballs in a saucepan with rice and gravy
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 6 g
Fats 40 % 12 g
Carbohydrates 40 % 12 g
174 kcal
GI: 9 / 64 / 27
  • Ground meat with rice is great for making meatballs, cabbage rolls, and stuffed vegetables — and the meatballs it makes are second to none. For meatballs, use either short-grain rice or broken rice; you want it to be nice and sticky. Choose moderately fatty pork suited for grinding, such as shoulder or brisket. Rinse the rice, add two parts water to one part rice, and simmer, stirring, until the water is absorbed. Transfer the hot cooked rice to your mixing bowl and let it cool. Peel and wash the carrots and onion; dice the onion and grate the carrots (fine or coarse, your choice), then sauté them with 2 tablespoons of vegetable oil in a skillet over low heat for 10 minutes. Cut the pork into pieces and run it through a meat grinder twice. First mix the cooled rice with the sautéed onion and carrots — make sure the mixture isn't hot; once it's just barely warm, you can add the ground meat. Add the spices and 2.5 teaspoons of salt, then beat in the egg. Now knead the mixture thoroughly by hand until it's supple and moderately firm. Put some flour on a plate for dredging the meatballs, and set a skillet with vegetable oil (about 1/4 inch / half a centimeter deep) over the heat. Quickly shape round meatballs, roll them well in the flour, and add them to the skillet. Fry the meatballs over high heat, turning them on 3-4 sides so the surface just barely browns. Transfer the fried meatballs straight from the skillet to a pot. Once all the meatballs are fried, whisk the sour cream and tomato paste into a liter of water, add 1 teaspoon of salt to the sauce, and pour it over the meatballs in the pot. Bring the pot up to a boil over high heat, then reduce to the lowest setting, cover, and cook the meatballs for 40 minutes. Serve the meatballs and rice hot as a main dish, with the gravy.

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream with 25 % fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Table salt - 0  kcal/100g
  • Round rice - 330  kcal/100g

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