Name: Meatballs in own juice
Yield: 6
Ingredients: Minced meat - 500 gram; Chicken egg - 2 PC.; Sour cream - 2 tbsp; Bulb onions - 1 PC.; Breadcrumbs - 2 tbsp; Salt - taste; Black pepper - taste; Flour - 3 tbsp; Vegetable oil - 3 tbsp; Water - 3 tbsp

Recipe information

Cooking:

Servings per container:

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Ingredients for - Meatballs in own juice

1. Minced meat - 500 gram

2. Chicken egg - 2 PC.

3. Sour cream - 2 tbsp

4. Bulb onions - 1 PC.

5. Breadcrumbs - 2 tbsp

6. Salt - taste

7. Black pepper - taste

8. Flour - 3 tbsp

9. Vegetable oil - 3 tbsp

10. Water - 3 tbsp

How to cook deliciously - Meatballs in own juice

1. Stage

To the stuffing (I have pork/beef 50/50) add the eggs, breadcrumbs, sour cream, onion chopped in a blender. Salt and pepper to taste.

2. Stage

Thoroughly mix all the ingredients until a homogeneous mass. At first glance, the mass may seem liquid, do not be frightened, it should be. Take the ready mixture to the refrigerator for 30-40 minutes.

1. Stage. Meatballs in own juice: Thoroughly mix all the ingredients until a homogeneous mass. At first glance, the mass may seem liquid, do not be frightened, it should be. Take the ready mixture to the refrigerator for 30-40 minutes.

3. Stage

Take the mass out of the fridge, it has thickened a little. Pour the flour into a bowl. Form small balls from the minced meat, roll them in flour. From the indicated amount of products I got 18 meatballs. I put some of them in a plastic tray and put in the freezer for safekeeping.

1. Stage. Meatballs in own juice: Take the mass out of the fridge, it has thickened a little. Pour the flour into a bowl. Form small balls from the minced meat, roll them in flour. From the indicated amount of products I got 18 meatballs. I put some of them in a plastic tray and put in the freezer for safekeeping.

4. Stage

Heat oil in a frying pan, put meatballs, fry on both sides until crispy. About 2-3 minutes on each side.

5. Stage

Pour the water, so that the meatballs are half covered with water. I did not specify the exact amount of water, because its amount depends on the diameter of the pan and the number of meatballs. Once the water boils, cover and cook over low heat for another 10-12 minutes - until done. Serve with side dishes. Pour the resulting juice.