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Meatballs in sour cream tomato sauce in a frying pan

Meatballs in Sour Cream–Tomato Sauce (Skillet)

Tender meatballs in a rich, savory gravy! These skillet meatballs in a sour cream and tomato sauce come out wonderfully tasty, juicy, and full of flavor. Serve them over any side you like — potatoes, pasta, or boiled or roasted vegetables.

Clever Girl

Recipe author

Meatballs in sour cream tomato sauce in a frying pan

Composition / ingredients

Servings:

Ground meat

400

Rice

0.5

Carrot

Egg

Tomato paste

Sour cream

Flour

Wheat flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 10 g

Fats 43 % 20 g

Carbohydrates 36 % 17 g

278 kcal

GI: 12 / 76 / 12

Cooking method

Cooking time: 45 min

Step 1:

How do you make skillet meatballs in tomato–sour cream sauce? Gather the ingredients. You can grind the meat yourself or use store-bought — pork, beef, a blend, or chicken all work. My rice is plain white, but you can use whatever kind you have.
Step 2:

Wash, dry, and peel the carrot. Grate it on the coarse side of a box grater.
Step 3:

Rinse the rice well until the water runs clear. Put it in a saucepan with water — two to three times as much water as rice — and set it on the stove. Salt the water and cook the rice until it's half done. Drain off the excess liquid and tip the rice into a colander.
Step 4:

Set out a shallow plate of wheat flour. In a separate bowl, combine the main ingredients: ground meat, grated carrot, half-cooked rice, and a raw egg. Season it all with salt and pepper.
Step 5:

Mix the meat mixture together with a spoon. Shape it into smallish round balls. It's easiest to do this with hands moistened in cold water.
Step 6:

Roll the meatballs in the plate of flour to coat them. Then fry them in a skillet with heated vegetable oil. Fry until golden brown, taking care that they don't fall apart in the process.
Step 7:

Now make the gravy. In a separate bowl, mix the sour cream, tomato paste, and flour. Pour in a cup of water and add salt. Stir well again until you have a smooth mixture with no lumps.
Step 8:

Pour the sauce over the meatballs in the skillet. Simmer everything for about 20 minutes, covered, over low heat.
Step 9:

As it simmers, you can toss in a bay leaf for extra flavor. Our meatballs in sour cream and tomato sauce are ready!

Use an oil with a high smoke point for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils hold up better to heat and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed.
Root vegetables are best scrubbed with a brush or a firm sponge under running water.