The taste of meatballs is familiar to each of us: juicy and aromatic, accompanied by airy mashed potatoes, they created an ideal tandem for a hearty lunch or dinner after a hard day's work.

The gastronomic qualities of a dish directly depend on its basis - chicken, pork, beef or fish as minced meat are reflected in the taste characteristics of meatballs. However, each of the options should be honored.

Meatballs in sour cream sauce

Ingredients	amount
Minced meat -	1000 g
Chicken eggs -	2 pcs.
Bulb -	2 pcs.
Rice groats -	100 g
Salt -	20 g
Pepper, spices -	taste
Carrots -	2 pcs.
Sour cream -	170 g
Time for preparing: 90 minutes	Calories per 100 grams: 224 Kcal

The traditional guide to cooking meatballs in a frying pan will allow, using a minimum of kitchen utensils, to prepare a dish worthy of the best restaurants of national cuisine.

Step # 1. Add spices to the meat minced in advance.

Step # 2. Rinse round pre-cooked until semi-cooked rice under water, dry slightly and send to the meat and egg mixture.

Step # 3. Chop the onions finely, then send them to the frying pan to boiling vegetable oil. Spend up to 10 minutes on frying. Thoroughly mix the golden onion mass into the minced meat.

Step # 4. From the resulting mass, mold balls, some of which place on the board and send to the freezer.

Step # 5. Start preparing the second part of the dish. To do this, peel the vegetables. Grate the carrots with strips, and chop the onions. Simmer the ingredients in a skillet with vegetable oil for 15 minutes.

Step 6. Add meatballs and some water to steamed vegetables. Cover the dish with a lid for 20 minutes, thereby creating conditions for stewing.

Step 7. While the meat and vegetable part of the dish comes to a condition, make a sour cream sauce: mix sour cream with a few tablespoons of water, salt and seasonings.

Step 8. Combine sour cream sauce and meatballs.

The dish will take 5-10 minutes to infuse: you will just have time to set the table and collect all the household, if they have not yet come running to smell.

Meatballs in sour cream sauce, baked in the oven

Meat balls in sour cream sauce, cooked in the oven, do not differ in taste from the same dish prepared using a frying pan: tender, juicy and tasty. Happy cooking!

Products for meatballs in the oven:

• Meat (pork and beef mix) - 1000 g;
• Onion - 1 pc.;
• Garlic - 2 cloves;
• Rice (peeled) - ¾ glass;
• Big egg - 1 pc .;
• Salt and pepper to taste.

Don't forget about gravy products:

• 0.5 l sour cream;
• 1 tbsp. a spoonful of flour;
• 1 onion;
• 1 carrot;
• Sunflower oil.

The total time spent on cooking meatballs is about 1 hour. The calorie content of the dish is 218 kcal.

Step-by-step instructions for a recipe for cooking meatballs in the oven in sour cream sauce:

1. Rinse and boil the rice until half cooked. Drain the "broth" from it. Pass the semi-cooked rice through running water;
2. Introduce the meat base, garlic cloves and onion into the meat grinder;
3. Add the egg and rice to the meat mass, salt and season;
4. Beat off the ground meat - this trick will give the minced meat elasticity and uniformity;
5. Form meatball balls with a radius of 10-15 mm;
6. Place meat balls on a baking sheet previously coated with butter;
7. Peel, chop finely, and then fry the vegetables for no longer than 5 minutes;
8. After adding flour, fry for a few minutes;
9. Stir sour cream into the fried vegetable mass, which then bring to a boil;
10. Pour the resulting sauce into a baking sheet with meatballs;
11. Allow 40-45 minutes for baking in the oven.

Meatballs in tomato-sour cream sauce

A delicious recipe for meatballs in a variation of tomato paste and sour cream sauce, perfect for the summer period. You can invite all your friends for a delicious dinner in the open air: they, no doubt, will be delighted with the gastronomic component of the meeting.

Before cooking, stock up on the following foods:

• Minced pork - ½ kg;
• Bread - 100 g;
• Rice - 50 g;
• Onions - 2 pcs.;
• Salt - 1.5 tsp;
• Flour - 4/5 cup;
• Tomato paste - 60 g;
• Creamy (not spread) butter - 50 g;
• Sour cream - ¼ kg;
• Milk - 150 ml;
• Red and black pepper to your liking.

It will take about 1 hour to cook a meat dish. The calorie content of meatballs in sour cream sauce with tomatoes is about 190 kcal / 100 g of product.

First, soak the bread with milk. Give the onion a cubic shape and fry in a hot skillet, oiled with vegetable oil.

Boil cereals in the ratio of rice to water as 1: 6 until semi-cooked. This takes an average of 10-20 minutes. Drain excess water.

Turn the cold cuts into minced meat, dilute with the milk-bread mixture, boiled rice, salt, pepper. Stir and beat well.

Roll balls with a radius of 2-3 cm from the resulting meat mass. Before frying in boiling vegetable oil, they should be rolled in flour - this will give the meatballs a golden crust.

Put meatballs at the bottom of a deep container, season with tomato-sour cream sauce, prepared by frying melted butter mixed with flour and tomato paste for several minutes, to which add sour cream and a little water, salt and spices and bring to a boil.

Bake meatballs filled with sauce at 200-degree temperature for about half an hour.

Recipe for cooking fish balls in sour cream sauce in a slow cooker

Planning to have a fish day at home? Then write down the recipe quickly!

In the required grocery list:

• ½ kg fish fillet;
• 100 ml of milk;
• 100 g of bread;
• 1 onion;
• 1 egg;
• Salt, lemon juice - to your liking.

As for the amount of gravy products:

• 30 g butter (not spread) butter;
• 60 g flour;
• 100 ml broth / water (purified);
• 50 g sour cream;
• 1 PC. chicken egg yolk;
• Salt, dill, lemon juice - to your liking.

The number of hours that you will have to spend on cooking meatballs from fish is 1 hour. The calorie content of 100 g of a culinary masterpiece has an indicator of 159 kcal.

1. Put the peeled bread into milk;
2. Peel and chop the onion;
3. Wash fish fillets, drain and divide into large pieces;
4. Squeeze the juice from the lemon, and drain the excess milk from the bread;
5. Add all the ingredients from the "teftel" part to the fish passed through a meat grinder, that is, eggs, bread, salt, spices;
6. Divide the minced meat into many parts, each of which give the desired shape;
7. Turning on the "Fry" mode in a multicooker bowl greased with any (preferably vegetable) oil, brown it in flour, pour in the liquid, sour cream, egg yolk, lemon juice, salt and chopped dill;
8. Add the formed meat balls to the sour cream sauce. Switch the multicooker to extinguishing mode;
9. Wait the next 30-40 minutes for the dish to cook;
10. With a signal from the multicooker, you can safely start eating. Enjoy your meal!

Chicken meatballs in sour cream

“Easy, fast and anti-crisis” - and what more praise is needed for the recipe of chicken meatballs and sour cream-based gravy.

A dish is being prepared from:

• Minced chicken - 1 kg;
• Onions - 2 pcs.;
• Garlic - 3 cloves;
• Rice - 0.2 g;
• Eggs - 1 pc.;
• Sour cream - 0.2 l;
• Water - 0.2 l;
• Flour - 1 tbsp. spoons;
• Carrots - 1 pc.;
• Rast. butter - 4 tbsp. spoons;
• Salt and pepper to taste.

On average, cooking minced chicken meatballs takes no more than 1 hour. The calorie content of the finished dish is 182 kcal / per 100 g.

The first step is to rinse the rice grits. Pour water in a ratio of rice to water, like 1: 2, and simmer over low heat for about 7-12 minutes. Chop the peeled onions and garlic.

Add the egg, vegetables and spices, salt to the minced chicken. Mix the minced meat thoroughly, from which to form balls of the desired size. Place meatballs in a Cossack.

Process and chop the carrots and onions into strips and cubes, respectively. Fry vegetables over medium-high heat for several minutes. Connect flour to the carrot-onion tandem. Sour cream mixed in a separate container with boiling water is sent to the pan. Season and season with salt.

Pour the meat balls and rice with the sauce brought to a boil. Cover the semi-finished product with a lid and simmer for 20 minutes over low heat.

Wet your hands while the balls are forming; this will help prevent the stuffing from sticking.

Make sure that the meatballs "bathe" in the sauce during cooking, as this will make their taste more intense. If the sauce isn't enough, use boiled water or broth.

Enjoy your meal!

Description

Meatballs in sour cream sauce today we will bake in the oven under a layer of grated hard cheese. The combination of self-made juicy minced meat with sour cream, cheese and spices will create an exquisite delicacy. In the process of baking, the meatballs will acquire a golden brown crust, the meat is fully cooked, and the cheese will melt and become even more tender. We will dilute the saturated minced meat with boiled rice, onions and spices in small quantities. Such meatballs in sour cream sauce, baked in the oven, can even be served on a festive table.In addition to the sour cream itself, we will add onions, carrots and flour to thicken the sauce. Choose spices to taste: add garlic and red pepper for spice, and paprika for sweetness.

To make it easier and easier for you to prepare such a dish at home, we have prepared a detailed step-by-step recipe with a photo. He will describe and demonstrate each step of the cooking process. Let's start cooking meatballs in sour cream sauce for dinner.

Ingredients

• 
  (1/2 cup)
• 
  (700 g)
• 
  (1/2 for minced meat and 1/2 for sauce)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1/2 pcs.)
• 
  (200)
• 
  (150 g)
• 
  (2 tablespoons)
• 
  (taste)
• 
  (taste)
• 
  (taste)

Cooking steps

We thoroughly wash the specified amount of rice in cold water, then dry and cook until half cooked in any known and convenient way for you.



We wash a piece of the selected meat under running cold water, then dry it and pass it through a meat grinder along with half a peeled onion.



Add cooled and dry rice to meat and onions.



We also add one chicken egg, black ground pepper to taste and salt to the bowl with the future minced meat.



Knead all the ingredients until a homogeneous dense minced meat.



Cut the remaining half of the onion into small cubes. We also cut the washed and peeled bell peppers to match the onion. We wash the carrots, peel and rub on a coarse grater.



Heat a small amount of vegetable oil in a pan, then put the chopped vegetables on it, fry them until soft for 10 minutes over not too high heat. If desired, pepper and salt the vegetables during the roasting process.



Put the required amount of sour cream at room temperature in a pan with vegetables, mix the ingredients, bring the sauce to a boil.



Dilute the flour in half a glass of boiled water, then pour this mixture into the pan. Bring the sauce to a boil again, but don't let it thicken too much.



We form neat small meatballs from the minced meat prepared earlier with wet hands. We put them in a separate rather deep frying pan.



Pour the meat balls in the pan with still hot sour cream sauce, after which we send the pan to the oven for 40 minutes. Preheat the oven to 180 degrees.



We rub all the cheese we have on the finest grater.



10 minutes before the meatballs are completely cooked, sprinkle them with grated hard cheese.



During this time, the cheese should melt and turn into an appetizing golden brown crust.



Put the finished dish on plates and serve it to the table along with boiled pasta or potatoes. Meatballs in sour cream sauce are ready!



Enjoy your meal!

Step 1: prepare rice

First, cover the countertop with a kitchen towel, put rice on it and sort through it, remove any kind of dirt. Then we pour the grains into a colander, rinse them thoroughly under trickles of cold running water and put them in a small non-stick, as if not enameled, saucepan.

Step 2: cook rice.

Fill the cereal with the required amount of purified water and put on medium heat, and after boiling, reduce its level to a minimum. Season the bubbling liquid to taste with salt and mix everything with a wooden tablespoon until smooth.

Cook rice under a covered lid until cooked, if it is long grain - 20 minutes, and other varieties from 15 to 20 minutes.

Step 3: prepare the bread.

We don't waste a minute, break two slices of white bread into small pieces, send them to a clean dish, fill in with whole pasteurized milk and leave in this form until use to soften.

Step 4: prepare the onions.

After that, using a new sharp kitchen knife, peel the onions, rinse them, dry them with paper towels, put them on a cutting board and chop them into small cubes ranging in size from 5 to 7 millimeters.

Step 5: fry the onions.

Then put a deep frying pan on medium heat and pour a couple of tablespoons of vegetable oil into it. After a few minutes, dip the chopped onion into the heated fat and fry it until soft for 2-3 minutes, stirring constantly with a wooden kitchen spatula. It is not necessary to bring the vegetable to a color change, as soon as it becomes tender, transparent, we transfer it to a small bowl and cool it to room temperature near the slightly open window.

Step 6: prepare the boiled rice.

When the rice is cooked, its grains will become soft, but retain their integrity, put them in a colander and leave in the sink for 2-3 minutesto drain excess liquid.

Step 7: prepare the minced meat for the meatballs.

Then we shift the boiled cereal into a deep bowl. There we also add fresh minced pork, as well as beef, fried onions, raw chicken eggs without shells and white bread squeezed from excess milk. Season everything to taste with salt, black pepper and a mixture of spices for meat. Stir these ingredients with clean hands until smooth and proceed to the next step.

Step 8: form the meatballs.

Pour about 100 grams of sifted wheat flour into a small dry dish. Then we wet our hands in running water and put a tablespoon of minced meat in the palm of our hand. We form a ball the size of a walnut out of it, roll it in flour and put it on a cutting board or a flat, clean plate. In the same way we make other meatballs until the rice-meat mixture ends.

Step 9: fry the meatballs.

Now we put the same frying pan on medium heat and pour 60 milliliters of vegetable oil into it, this is about 3–3.5 tablespoons, although more is possible, it all depends on how fatty dishes you like. As soon as it warms up, we lower the first batch of meatballs there and fry them on all sides until a light golden crust, periodically turning from side to side with a table fork. Then, using a wooden kitchen spatula, transfer the browned meat balls to a clean dish, send the next portion to the pan and cook them as well until everything is over.

Step 10: prepare the sour cream sauce.

After the meatballs are fried, rinse the pan, dry it with paper towels and put it back on medium heat. We put a piece of butter there.

When it melts and also warms up well, pour a tablespoon of sifted wheat flour into it.

Pass it to a light yellowish-beige shade, constantly loosening it with a whisk. Then pour a glass of purified water into the pan, put sour cream, salt, black pepper to taste and cook the sauce over low heat until thickened, not letting it boil.

Step 11: we bring the dish to full readiness.

When the sour cream-butter mass begins to resemble a half-thick dough, like on pancakes, we shift the fried meatballs into it. Gently mix them with the sauce, cover with a lid and simmer for and 15-20 minutes... Then turn off the stove and let the aromatic dish brew for more 10 minutes, and after that we go to taste!

Step 12: Serve meatballs in sour cream sauce.

After cooking meatballs in sour cream sauce, insist a little. Then they are laid out in portions on plates and served hot as the second main course for lunch or dinner.

As an addition to these delicious rice and meat balls, you can offer any light side dishes, for example, boiled rice, mashed potatoes, jacket potatoes, cereals from your favorite cereals, pasta, salads from fresh vegetables, pickles or marinades, although a piece of fresh bread, also a great option. Enjoy!
Enjoy your meal!

Very often, onions are fried along with carrots and after that they send the vegetable mixture to rice and minced meat, you can also add a couple of garlic cloves squeezed through a press, finely chopped dill, parsley, basil or cilantro;

Sometimes a couple of tablespoons of tomato paste are added to the sour cream sauce. In this case, the dish acquires a certain pleasant sourness;

Want to make less fatty meatballs? Dip the meat balls in flour, bake in the oven at 200 degrees Celsius for 50 minutes and then stew in the prepared sauce, in this case the consumption of vegetable oil is minimal;

An alternative to sour cream is cream, pungent black pepper is allspice, and butter intended for the sauce is vegetable.

Step-by-step recipe with photos and videos

Today I want to invite you to cook meatballs in sour cream sauce. This is a simple, easy to prepare and delicious dish that is popular all year round.

Juicy meatballs with gravy are already a completely independent dish in themselves. Supplement them with a light salad or side dish - you get a nutritious and very appetizing dish that will leave few people indifferent. You can cook meatballs in sour cream sauce in a pan or in the oven, today I will tell you how to cook both options. Let's start ?!

Prepare ingredients according to the list.

On the basis of the basic minced meat we will prepare two variants of meatballs - classic meatballs and “hedgehog” meatballs with rice.

Boil the rice in advance. To do this, rinse the rice portion, drain the cold water and cover the rice with hot water. Add a pinch of salt, bring the rice to a boil, and cook for 10-12 minutes until almost cooked.

Combine the minced meat, finely chopped onion and garlic in a bowl. Beat the chicken egg with 1-2 pinches of salt.

Add beaten egg, mustard, herbs and spices to taste and ground black pepper to the minced meat. Mix everything thoroughly and beat the minced meat for 2-3 minutes, until it becomes viscous and dense.

To prepare meatballs "hedgehogs" add rice to the minced meat and mix everything thoroughly. I split the minced meat in half and cook two variants of meatballs at once.

With your hands moistened with water, form small meatballs from the minced meat. If you plan to cook meatballs in the oven, you can make them larger in size - they will bake well, and you will not have to worry that the minced meat inside is not fully cooked. For cooking meatballs in sour cream sauce in a pan, it is better to prepare small meatballs - they will cook faster.

Lubricate your hands with vegetable oil and once again roll the meatballs lightly in your hands. The oil will create a thin protective film on the surface of the meatballs - the meatballs will turn out a little more juicy and ruddy.

Place the prepared meatballs in the refrigerator for 20-30 minutes to cool. At this stage, I freeze some of the meatballs.

While the meatballs are cooling, prepare the sauce. Chop the onion finely and grate the carrots.

Add a little vegetable oil to a preheated pan, add the onion and fry for 2-3 minutes, stirring occasionally. Then add the carrots and sauté everything together for a few more minutes, until the vegetables are tender.

Add wheat flour and, stirring occasionally, saute the mixture for a few more minutes until the flour changes color.

If desired, add some tomato paste as well and sauté everything together for a few more minutes.

Gradually, while stirring, pour the hot broth or water into the pan. Add sour cream and mix thoroughly. Bring the sauce to a boil over low heat.

Add 1 to 2 bay leaves, herbs and spices to taste. I have ground coriander, cumin, oregano, dried garlic, hops-suneli and a mixture of Provencal herbs. Also add some sugar, ground black pepper and salt to taste. Reduce heat to low and simmer the sauce for another 2-3 minutes.

Heat a small amount of vegetable oil, place the cooled meatballs in a pan and fry on both sides until golden brown, about 4-7 minutes (depending on size).

Place the fried meatballs in the sauce. Bring the sauce to a boil, reduce heat to low and simmer the meatballs for another 25-30 minutes, covering the pan with a lid.

You can also place the fried meatballs in a baking dish, pour over the sauce, and bake until cooked in the oven (my favorite). Pour the sauce into the mold so that it reaches about the middle of the meatballs. Cover the mold with foil and place in an oven preheated to 100-110 degrees for 30 minutes.

In order to cook raw, not pre-fried meatballs in sour cream sauce in the oven, place the meatballs in a mold, add the sauce so that the meatballs are 2/3 immersed in it. Place the baking dish in the top of an oven preheated to 200 degrees. Bake for 12-15 minutes, until the meatballs are browned, and then cover the tin with foil, reduce the temperature to 180 degrees and bake another 20-25 minutes until tender.

Sprinkle the finished meatballs with fresh herbs and serve.

Meatballs in sour cream sauce are ready! Enjoy your meal!

Carlson loved them! And we, too, since childhood, love these small round cutlets in a wonderful sauce. The meatballs are prepared quickly, and the meatball sauce gives them special tenderness and juiciness.

Meatballs are distinguished from ordinary cutlets by the method of minced meat preparation: it must contain eggs, a greater amount of soaked bread and onions (and sometimes other ingredients) compared to cutlets, but the most important thing is that the minced meat for the meatballs must be beaten off. Otherwise, the meatballs will fall apart during cooking.

The most delicious meatballs are obtained from mixed minced meat. Feel free to add minced chicken or turkey - the taste of meatballs will only benefit from this. And it's a pleasure to sculpt meatballs from such minced meat, it is plastic and juicy.

If you add long-grain rice to the minced meat, you get hedgehog meatballs, kids love them very much. Sauce for meatballs with rice for a children's menu is best made from sour cream, milk or cream, without adding pepper.

However, you now have a great opportunity to choose your own meatball sauce. Our site has collected all the most interesting and simple recipes. And for those who decided to cook this dish for the first time, we offer a universal recipe for meatballs.

Meatballs

Ingredients:
500 g mixed minced meat
2 eggs,
2 onions,
150-200 g of stale white bread,
200 ml of milk for soaking bread,
salt, black pepper - to taste.

Preparation:
For minced meat, you can take pork, beef and chicken or turkey in equal amounts. If you bought ready-made minced meat, pass it through the meat grinder again to make it even softer. Grate the onion on a fine grater or chop with a blender until mushy. Soak white bread in milk and squeeze. Combine all the ingredients and mix well, then beat the minced meat on a countertop or cutting board. Slap the minced meat on the surface for about five minutes, and you will notice how its structure changes. Rolled tefllek - roll them in flour and fry quickly and quickly in hot vegetable oil until golden brown. It will seal all the juices inside the balls. Place the meatballs on a baking sheet or in a deep skillet, pour the meatball sauce and send to the oven or on the stove, over low heat and under the lid.

In the basic recipe for meatballs, you can add grated raw potatoes, boiled rice, cheese (hard or processed) and even cottage cheese. But the most important thing is still the sauce.

Simple tomato sauce for juicy meatballs

Ingredients:
2 tbsp. water,
2 tbsp. l. tomato paste
2 tbsp. l. flour,
1 tsp coriander,
5 black peppercorns,
½ tsp salt,
Bay leaf,
sugar to taste.

Preparation:
Dilute the tomato paste with water, add flour and the rest of the ingredients while stirring. Mix thoroughly and pour the prepared sauce into a saucepan with meatballs and simmer them with the sauce until tender. You can add a clove of garlic to the sauce.

Spicy sauce with orange juice

Ingredients:
½ stack. ketchup,
1 orange (juice)
¼ tsp hot sauce or chili,
2 tbsp soy sauce,
2 tbsp grain mustard,
2 tbsp apple cider vinegar
2 tbsp starch (better than corn),
2 tbsp Sahara.

Preparation:
Combine orange juice, sugar, starch and apple cider vinegar and stir until sugar dissolves. In a separate bowl, combine ketchup, soy sauce and hot sauce or red pepper and mustard. Pour everything into a heavy-bottomed skillet, place over medium heat and cook, stirring occasionally, until thickened, about five minutes. You can add orange zest to the finished sauce. The sauce is very tasty, sweet and sour, with a citrus aroma.

Classic white sauce

Ingredients:
1 tbsp. l. flour,
½ tbsp. l. butter,
2-3 st. broth.

Preparation:
Mash the butter and flour, put the mixture in a pan and bring to a hot state, while the flour should not turn yellow. Combine the mixture with vegetable, meat or chicken broth and, stirring with a spatula, bring to the desired density.

Sour cream sauce

Ingredients:
½ tbsp. sour cream,
1 tbsp. l. butter,
1 tbsp. l. flour,
1 tbsp. broth,
salt to taste.

Preparation:
Lightly fry the flour in oil, dilute with hot meat broth or vegetable broth, add sour cream and cook over low heat for about 10 minutes. At the end of cooking, strain the sauce, salt and stir.

Sour cream sauce with onions

Ingredients:
½ tbsp. sour cream,
1.5 tbsp. l. butter,
1 tbsp. l. flour,
1 tbsp. broth,
1 onion
½ tbsp. l. hot sauce
salt to taste.

Preparation:
Fry the flour in oil, dilute with hot meat broth or vegetable broth, add sour cream and cook over low heat for about 8 minutes. Separately fry the finely chopped onions in butter and add them to the sauce. Then remove the prepared sauce from the heat, salt and add the hot sauce to taste.

Sour cream sauce with vegetables

Ingredients:
1.5 tbsp. low-fat sour cream,
1 tbsp. l. flour,
1 carrot,
1 onion
1 bell pepper
1 tbsp. any broth or just water,
salt and spices to taste.

Preparation:
Cut the onion into small cubes and fry it in a pan with heated vegetable oil until transparent. Then add the remaining vegetables, cut into small pieces, to the onion and simmer together until tender. Then add flour to the pan and fry with vegetables until golden brown. Dissolve sour cream with broth and gradually pour the mixture into a pan with vegetables. Now salt the contents of the pan, season with spices, let it simmer for a few minutes and pour the meatballs with the prepared sauce.

Pink meatball sauce

Ingredients:
3 tbsp. any broth or water,
2 tbsp. l. tomato paste
2 tbsp. l. sour cream,
1 onion
2 tbsp. l. flour
1 st. l. Sahara,
2 tbsp. l. vegetable oil,
a mixture of peppers to taste.

Preparation:
Heat vegetable oil in a frying pan, fry chopped onion in it, add flour, mix well. Dissolve the sour cream and tomato paste in broth or water and add the mixture, stirring occasionally, into the pan. Add sugar and spices there to taste. Let the sauce simmer over low heat and pour the meatballs laid out on a baking sheet. Cover them with foil and send them to an oven preheated to 180 ° C for 30-40 minutes.

White milk sauce for meatballs

Ingredients:
1 tbsp. milk,
1 tbsp. l. flour,
vegetable oil,
salt, pepper, herbs.

Preparation:
Pour flour into a small amount of vegetable oil heated in a pan and stir it quickly. Then, stirring constantly, gradually pour in the milk and add the spices. Stir and quickly remove the sauce from the heat, otherwise it will become too thick.

Mushroom sauce with sour cream

Ingredients:
1.5 tbsp. sour cream,
250-300 g of champignons,
1-2 onions
1 tbsp. l. flour,
vegetable oil,
salt and spices to taste.

Preparation:
Take two pans. In one in vegetable oil, fry the mushrooms cut into small pieces, in the other - chopped onion. Combine the contents of two pans, add flour, stir and cook until the flour turns golden. Then add sour cream, salt and spices, let it boil for a few minutes and, after removing from heat, pour the prepared sauce into a blender, where mix the sauce until smooth. After that, pour the meatballs with the sauce.

See what a variety! Your meatballs will be a real hit on the dinner table!

Larisa Shuftaykina