Gravy for meatballs

Delicious fragrant thick gravy for meatballs. Delicious homemade meatballs necessarily need a delicious aromatic sauce. As a result of cooking, you will have a wonderful dinner ready for the whole family: meatballs with rice in a thick tomato-sour cream gravy with a rich taste.

Anna

Recipe author

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Composition / ingredients

servings:

For meatballs:

Minced meat

500

Eggs

Fig

0.5

Onion

Salt

to taste

Ground black pepper

to taste

Vegetable oil (for roasting meatballs)

For gravy:

Tomato paste

Sour cream

Flour

Water

1.5

Salt

to taste

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 50 % 17 g

Carbohydrates 29 % 10 g

222 kcal

GI: 10 / 80 / 10

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the specified products. Cooking gravy for meatballs without meatballs themselves is not at all interesting, so we will cook gravy together with meatballs! I have homemade minced meat from chicken and pork. It is better to take rice round, not steamed, pre-boil until half-cooked: pour rice into boiling water, mix and bring. Turn off the heating and rinse the rice under cold water. You can add your favorite spices to these ingredients.
Step 2:
In a deep bowl, mix the ingredients for meatballs: half-cooked rice, minced meat, egg, finely chopped onion (previously peeled from the husk), salt, you can add ground black pepper or dry spices. Mix everything thoroughly until smooth.
Step 3:
Form small round meatballs with wet hands. In a frying pan, heat the vegetable oil and fry the meatballs on both sides so that they fix their shape. You need to turn them over carefully so that they do not disintegrate. You can pre-roll them in flour.
Step 4:
In a glass of hot water, stir the tomato paste, add salt. You can add spices: ground black pepper, paprika.
Step 5:
Pour the liquid into the pan to the fried meatballs, put the bay leaf and put on medium heat. Cover the pan with a lid and simmer for 10-15 minutes.
Step 6:
In half a glass of water, dilute sour cream and flour to a homogeneous mass without lumps. Pour the sour cream liquid into the pan to the meatballs, mix everything carefully. Try for salt, add if necessary.
Step 7:
Close the lid and simmer for another 15-20 minutes on low heat, with a slight boil. You can turn the meatballs in the middle of quenching. If the gravy is thick, you can dilute it with boiling water to the desired density and mix.
Step 8:
Serve meatballs hot, putting meatballs on a plate and pouring gravy over them abundantly. This is an independent dish, for a change, it seems to me, you can only offer potatoes.