Meatballs with sour cream sauce
Description
The dish is prepared without unnecessary complications. The recipe for meatballs with sour cream sauce is quite simple and, most importantly, universal. Not only can the finished dish be served with any side dish to quickly make an exquisite lunch or dinner, but it can also be either diet-friendly (if you use chicken mince) or quite hearty (if you use a mix of pork and beef). In short, I highly recommend it :) 1. Place the minced meat in a bowl and wait until it thaws slightly. Meanwhile, peel and finely chop one onion and garlic, then add them to the same bowl. 2. Add an egg, spices, salt, and pepper to taste. Mix thoroughly and set aside for now. 3. Wash, peel, and finely slice or dice the remaining onion, carrot, and bell pepper. Sauté them in vegetable oil in a deep frying pan. 4. Once the vegetables are sautéed, pour sour cream over them, and season with salt and pepper to taste. 5. Bring to a boil, then carefully sprinkle in flour and reduce the heat. Stir thoroughly to avoid lumps, then remove from heat before the sauce thickens too much. 6. Take a baking dish, line it with foil, and place meatballs on it. Shape the meatballs with wet hands to prevent them from sticking or falling apart. 7. Pour the sauce with all the vegetables from the skillet over the meatballs, then place the dish in the oven for 40 minutes. 8. About halfway through cooking, take out the meatballs, flip them over, and return to the oven until fully cooked. At this stage, you can also sprinkle them with hard cheese or herbs. I really like this recipe for meatballs with sour cream sauce because when baked in the oven, the meatballs always turn out very tender and juicy, with a delicious crust. Also, the sauce never ends up watery. Therefore, I do recommend spending a little more time and baking them in the oven—you won't regret it :) Serve the finished dish hot.