Very tender meatballs in tomato-sour cream sauce
Description
It's better to use fatty beef for juicier results. In addition to salt, you can add pepper or other spices to the meat mixture to taste. There are no eggs in this recipe, but the meatballs hold their shape well and don't fall apart. The sauce makes them tender and very tasty.
Instructions
- 1
Step 1
1. Cut the meat into medium pieces and mince in a meat grinder or blender.
- 2
Step 2
2. Finely chop the onion and green onion stalks or grind them in a blender. Add to the minced meat.
- 3
Step 3
3. Pour milk over white bread. Once the milk is absorbed, mash the bread with your hands or a blender, add it to the meat mixture, and mix thoroughly by hand. Don't forget to season with salt.
- 4
Step 4
4. Make crosswise cuts on the tomatoes and pour boiling water over them for 10 seconds. Drain the water, peel off the skin, and grate finely on a grater or blend with a blender. Add salt, paprika, and sunflower oil.
- 5
Step 5
6. Shape the meat mixture into small meatballs, roll them in flour, and fry in a pan on both sides until golden brown. They should not be fully cooked through inside.
- 6
Step 6
7. Place the tomatoes into a preheated deep skillet and simmer over medium heat for 5 minutes. Then add the sour cream and cook for another 5 minutes.
- 7
Step 7
8. Place a sprig of parsley in the sauce, then add the meatballs and simmer over low heat, covered, until the meat is cooked through.
- 8
Step 8
9. After about 15 minutes, add a little boiling water so that it evaporates and the meatballs don't burn.
- 9
Step 9
10. Cook the meatballs in sauce for just 30 minutes. Sprinkle with herbs and serve with rice or mashed potatoes.