Meatballs in puff pastry
Description
The dish is quite caloric by itself, but it can be made lighter depending on the type of meat you choose for the mince—your meatballs can be more or less fatty. A combination of beef and pork is the most optimal choice. For making meatballs wrapped in puff pastry, you can easily use store-bought ready-made dough: for this kind of recipe, it's no worse than homemade. Choose medium-fat cream; using fat-free cream makes no sense. So, here's the recipe for meatballs in pastry: 1. Peel the onion and finely dice it. Sauté in a frying pan. 2. Prepare the mince: grind beef and pork through a meat grinder, then add the sautéed onion together with the oil, as well as starch and spices. Mix thoroughly. 3. Cut the puff pastry into medium-width strips (it's better to defrost the package beforehand). Set aside for now. 4. Shape the mince into small balls and fry them in oil. 5. Let the meatballs cool down. Then wrap each one with a strip of pastry and brush with cream. Place in a preheated oven at 180°C for 20–25 minutes. Done! Serve the puff pastry meatballs with sour cream.