Stained meatballs in sour cream are good both on their own, and in a company with thick sauces-gravy, based on tomatoes or sour cream / cream. In the recipes, we will turn our attention to the latter. We guarantee that meatballs in sour cream sauce will turn out to be extremely tender and will become a universal companion for any garnish.
Chicken meatballs in sour cream sauce
Ingredients:
For meatballs:
- minced chicken - 730 g;
- egg - 1 piece;
- milk - 55 ml;
- handful of bread crumbs;
- onion - 55 g;
- Nutmeg, hot pepper, sugar - a pinch;
- vegetable oil - 35 ml.
For gravy:
- butter - 15 g;
- olive oil - 15 ml;
- flour - 25 g;
- chicken broth - 740 ml;
- sour cream - 95 ml.
Preparation
Soak the bread crumbs in the milk and squeeze them. Add the minced meat from the chicken with an egg, soaked in breadcrumbs, as much as possible chopped onions and spices. Refrigerate the mixture, and then with moistened hands roll from the stuffing balls and place them in the freezer until the time of need.
Prepare the base for the sauce by frying the flour in oil until tender. Divide the floury lump with broth, add the sour cream and leave everything to cook until thick. In the meantime, individually brown the meatballs and place them in the sauce.
Meatballs in sour cream sauce should be cooked for 13-15 minutes or until fully grasped inside.
Fish balls in sour cream sauce
Ingredients:
- fish fillet - 420 g;
- onion - 65 g;
- a bunch of parsley;
- sour cream - 125 ml;
- flour - 10 g;
- fish broth - 65 ml.
Preparation
Combine the fish with chopped garlic and greens, season everything, add the egg roll into the meatballs. Rinse the fishballs in a frying pan, sprinkle them with flour, and then fill with sour cream and broth. Wait until the sauce thickens and start tasting.
Meatballs in sour cream sauce in the oven
Ingredients:
- minced pork - 580 g;
- handful of almonds;
- butter - 15 g;
- pinch of fennel seeds, thyme leaves;
- peel half a lemon;
- garlic teeth - 2 pieces;
- egg - 1 piece;
- flour - 25 g;
- chicken broth - 480 ml;
- sour cream - 175 ml.
Preparation
Mix the minced meat with herbs, eggs, chopped nuts, citrus peel and garlic cloves. Season the meat with a pinch of salt and make from a minced meatball. Fry them until blubbered in butter, put in a suitable for baking dishes and pour sauce from a mixture of sour cream, flour and broth. Bake the dish in a preheated 175 degree oven for half an hour.
You can also make meatballs in sour cream sauce in the multivarquet, selecting the "Quenching" mode for 30 minutes immediately after adding the sauce.