Meatballs in clay pots
Description
Our favorite meatballs have firmly become part of our regular menu. And it's no surprise: meatballs are always filling, and thanks to the rice, they're also light and airy. The minced meat can be of any kind, which is why there are so many meatball recipes. When making meatballs in clay pots, the most important thing is the pots themselves—ceramic ones that give the meatballs an incredible aroma. To prepare the mince, cook the rice beforehand and mix it with the ground meat. How to make meatballs in clay pots: 1. Add finely chopped onion to the prepared mince, and about 150 grams of sour cream. Mix thoroughly so the mixture holds together well when shaping the meatballs. 2. Now, sauté the vegetables. Wash and peel the carrots and onion. Finely dice the onion, grate the carrots, clean the mushrooms, and slice them thinly. Sauté everything in olive oil in a frying pan. Add a little more sour cream and tomato sauce, and cook for about 2 minutes. 3. Meanwhile, briefly boil the meatballs. Then place them into the clay pots, add the sautéed vegetables, and pour in some vegetable broth. Make sure the broth doesn't completely cover the meatballs. 4. Add spices—coriander, basil, whole peppercorns, or anything else your heart desires. Place the pots in the oven at 190°C (375°F) for 30 minutes. Five minutes before they're done, don't forget to add a bay leaf. Ready! Serve the meatballs on individual plates, or straight in the clay pots.