Meatballs in a cauldron
Description
The dish is prepared without unnecessary complications. For making meatballs in a cauldron, it's better to use a deeper one. Any rice will do, but round rice swells more and works perfectly when combined with minced meat. You can either prepare the minced meat yourself or buy ready-made. Otherwise, everything is quite simple. Here is the recipe for meatballs in a cauldron: 1. Rinse the rice and boil until half-cooked. 2. Then mix the rice with the minced meat and blend thoroughly. 3. Now add spices (coriander, pepper, salt, curry, etc.) and an egg to the mixture. Mix everything again. 4. Take a frying pan (preferably deep, as the meatballs should not only brown well but also simmer). Heat it, pour in 5-6 tablespoons of sunflower oil. Shape medium-sized meatballs from the mixture. Place them in the pan and fry each side for 4-5 minutes over low heat until they turn a nice golden color. 5. Transfer the meatballs to the cauldron. 6. Now prepare the sauce: mix sour cream and tomato paste, add half a cup of water and spices. 7. Pour the sauce over the meatballs, cover the cauldron with a lid, and simmer over low heat for 30 minutes. Ready! Serve the meatballs with or without a side dish, optionally sprinkled with fresh herbs. The finished dish can be served at the table.