Meatballs in sour cream sauce in the oven

Step-by-step cooking

1. Step 1:

   

   How to make meatballs in sour cream sauce in the oven? Start by preparing the necessary ingredients according to the list. Meatballs are dietary, so low-fat minced chicken is used, but you can take minced meat of other types. If you need the least high-calorie meatballs, then it is better not to buy minced meat, but to make it yourself from a couple of chicken fillets, cutting off all the fat from them and scrolling through a meat grinder or grinding in a blender.

2. Step 2:

   

   From yesterday's slice of white bread, cut off the crusts, fill the crumb with milk and leave to swell, then squeeze well.

3. Step 3:

   

   Finely chop the onion. Onions can be added to minced meat in fresh or fried form. I added it fresh.

4. Step 4:

   

   Combine the minced meat, egg, bread crumb, onion, salt and pepper. If desired, you can also add chopped parsley or dill, a pinch of paprika, special spices for meatballs or minced meat dishes, etc . Take a small egg for meatballs, because it can greatly dilute the minced meat.

5. Step 5:

   

   Mix the minced meat thoroughly until smooth. Put the minced meat in the refrigerator for 30-40 minutes so that the mass becomes denser and the meatballs do not fall apart during cooking. If your meatballs do not keep their shape even after cooling, add a couple of tablespoons of semolina to the minced meat. It will absorb excess moisture.

6. Step 6:

   

   While the minced meat is cooling, prepare the sauce. You can use any broth: chicken, meat or vegetable. If there is no broth, you can replace it with ordinary water. I have sour cream with a fat content of 15%, but you can take any fat content to your liking.

8. Step 7:

   

   Dilute corn starch in 50 ml of cold broth. If you have only potato starch available, add it half as much, because it is stronger than corn starch.

9. Step 8:

   

   Pour the broth with starch into the cold sour cream and stir well. Add the remaining broth, salt and pepper and stir everything again. The sauce is ready.

10. Step 9:

    

    With wet hands, form minced meatballs no bigger than a walnut.

11. Step 10:

    

    Fry the meatballs in vegetable oil for about 4-5 minutes until light golden brown, turning them on different sides. It is very important not to fry them too much, because when baked in the oven, they will darken even more and become tougher. And we need to preserve the delicate and juicy texture. We fry meatballs because the minced meat is very tender, there is no binding element like rice in it, and it will disintegrate when baking if not fried.

12. Step 11:

    

    Put the meatballs in a baking dish in one row. For such a large number of meatballs, a large shape with low sides is desirable, so that there is a small distance between the meat pieces and the whole sauce fits. At the same time, the meatballs themselves should be almost completely covered with sauce.

13. Step 12:

    

    Pour the sour cream sauce into the mold. Place the meatballs in a preheated 180 ° C oven for 25-30 minutes. Enjoy your meal!