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Meatballs and Potatoes in Gravy

A hearty dish with a zesty flavor and aroma! Meatballs and potatoes in gravy are perfect for feeding the family. The meat comes out juicy and tender, and the potato pieces round it out beautifully. A sour-cream sauce with spices and capers gives the dish a piquant kick and a wonderful aroma!

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Meatballs with gravy and potatoes
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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 25 % 5 g
Fats 50 % 10 g
Carbohydrates 25 % 5 g
134 kcal
GI: 60 / 0 / 40
    1. Peel, rinse, and finely chop the onion and garlic. Pour a little olive oil into a skillet, add the onion and garlic, and cook over medium heat for 3-5 minutes until translucent. 2. Put the ground meat in a large bowl (a 50/50 mix of beef and pork is best), add the breadcrumbs and the sautéed onion and garlic, and mix well. Crack in the eggs, season with salt and pepper, and add the oregano and paprika. Mix thoroughly by hand. 3. With cold, wet hands, roll the mixture into balls about the size of a tennis ball — this amount makes about 24-25 meatballs. 4. Heat a little olive oil in a large skillet, add the meatballs, and brown them for 5 minutes, turning to color all sides. Transfer them to a plate. 5. Add the flour to the empty skillet and cook it briefly, stirring constantly to avoid lumps, then return the meatballs to the pan. 6. Pour in the meat broth and bring to a boil over medium heat. Add the bay leaf. 7. Add the capers. 8. Wash the lemon, finely grate the zest, and add it to the meatballs. Squeeze in the lemon juice as well. 9. Wash the potatoes thoroughly and quarter them, skins on. Put them in a large pot, cover with water, and bring to a boil. Then drain the water and add the meatballs with their broth and spices to the pot. 10. Cook the potatoes and meatballs together for 45 minutes, or until the potatoes are tender (test with a fork). 11. Once the potatoes are done, stir in the sour cream and simmer everything, covered, for another 5 minutes. 12. Garnish the finished dish with chopped parsley and serve.
  • Enjoy!

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

  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Mixed ground meat - 351  kcal/100g
  • Canned capers - 23  kcal/100g
  • Capers - 23  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Dried oregano - 306  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Meat broth - 34  kcal/100g

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