Meatballs are small balls of minced meat with the addition of rice, breadcrumbs, onions, spices. Unlike regular cutlets, meatballs are always stewed and served with tomato or cream sauce. This combination makes the meat dish more juicy and tender.
Classic meatballs (sometimes called meatballs) are inherent in many cuisines of the world. Swedes love catbulari in sauce, Sicilians – fried meatballs with rice, Germans – clops with caper sauce. Ukrainian cuisine is characterized by meatballs with tomato or sour cream sauce. Every housewife can cook meatballs to her liking, adding veal or chicken to the minced meat, replacing rice with breadcrumbs, and making her own signature sauce.
PREPARATION
Stage № 1
Pre-boil rice.
Washed groats are filled with hot water in a ratio of 1: 2, add a little salt, bring to a boil and boil for 10-15 minutes. The rice should be slightly firm, as it will still be cooked with the minced meat.
Stage № 2
Pour the minced meat into a deep bowl, add egg, chopped onion, garlic, salt and pepper. There we pour boiled rice. Mix the ingredients well, beat the minced meat for 3-5 minutes until viscous and homogeneous.
Stage № 3
Form small round meatballs. Put them in a baking dish, pre-greased with butter. Put in a preheated oven for 15-20 minutes.
Stage № 4
Prepare the sauce. Melt butter in a frying pan, add flour, mix thoroughly. Pour broth or boiled water, add sour cream. Heat the sauce, salt and pepper to taste. As soon as the sauce starts to boil, remove from the heat and pour it over the meatballs. Bake in the oven for 20 minutes. Before serving, decorate the cutlets with parsley or basil.
Bon appetit!
Meatballs go well with any side dish: potatoes, vegetables, cereals. They are good to cook for lunch and dinner.