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Cutlets in sour cream

Meatballs in Sour Cream Sauce

Tasty, juicy, hearty, and satisfying — a dish the whole family will love! These meatballs in sour cream are the familiar pan-fried patties, finished by simmering in a pot with sour cream. That last step makes them far juicier, richer, and more flavorful, while the sour cream turns into a lovely thick sauce.

sharlis

Recipe author

Composition / ingredients

Servings:

Pork

500

Egg yolks

Onion

Garlic

Bread

Sour cream (for simmering)

200

Flour (for dredging)

150

Vegetable oil (for frying)

200

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 53 % 23 g

Carbohydrates 28 % 12 g

279 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

How do you make meatballs in sour cream sauce? Start with the meat mixture. Rinse the meat, pat it dry, and cut it into small pieces with a sharp knife. Pulse it in a food processor (or run it through a meat grinder) until it's fine and even. I used pork, but beef or chicken work too.
Step 2:

Chop the onion, or just toss it into the food processor with the meat — it's easier. Soak the bread in cold water; any kind works. I used dark bread, but white or a lighter loaf is fine. Day-old bread works better than fresh, and you'll want to trim off the crusts. Once the bread is well soaked, squeeze out the excess water. Add the chopped onion, the bread, salt, ground black pepper, and the garlic run through a press to the meat.
Step 3:

Mix everything well and add the egg yolks. Knead the mixture again until smooth. For extra-tender meatballs, throw the mixture against the side of the bowl a few times to work it.
Step 4:

Scooping up about a tablespoon at a time with wet hands, shape the mixture into oval or round meatballs. Dredge each one in flour.
Step 5:

Heat some vegetable oil in a skillet over medium heat. Add a batch of meatballs and fry them for about 10 minutes per side, until golden. Fry the rest the same way.
Step 6:

Once all the meatballs are browned, transfer them to a pot. Pour a little boiling water into the skillet to make a quick gravy and pour that over the meatballs, then top them with the sour cream. Add a couple of bay leaves for flavor if you like. Cover the pot and simmer over low heat for about 20 minutes. Serve the meatballs with any side dish or vegetables. Enjoy!

For tips and tricks, see the article: "Cream and sour cream in sauces: how to keep them from curdling."
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. For frying, choose a refined oil with a high smoke point.
The right pan matters: a poorly chosen one can spoil even the best recipe, so pick a heavy skillet that heats evenly.