Most people who grew up in the Soviet Union know about the famous Soviet meatballs. It is a special dish that was served in almost any factory or university canteen. Soviet meatballs contained more rice than meat. But, thanks to the gravy, the groats were almost insensible.
Now many people are nostalgic for Soviet meatballs, as they are not inferior in taste even to their Swedish counterpart. Probably, the secret of meatballs from the USSR will never be revealed, as it is simply not possible to cook exactly the same.
There is a recipe that brings us closer to the Soviet ideal in the preparation of meatballs.
Ingredients for Soviet meatballs:
- minced meat;
- onion – ⅓ of the amount of minced meat;
- rice – ½ of the amount of minced meat;
- tomato paste;
- sour cream;
- water;
- garlic;
- flour.
Preparation of Soviet meatballs:
Boil rice until half-cooked, put it in a bowl with minced meat. Chop onions in a meat grinder, add to the mixture of rice and minced meat, mix thoroughly.
Form balls 5 cm in diameter, leave in the refrigerator for half an hour
.
In a separate bowl mix sour cream, tomato paste and water.
You should get a liquid mixture like sour cream.
Salt the mixture, sprinkle with ground black pepper. Press garlic cloves into the tomato mixture. Mix flour in 50 ml of water and pour into the tomato mixture.
In a frying pan in vegetable oil fry meatballs on one side
.
After turning the meatballs on the other side, pour the tomato mixture over them.
Under a lid, stew the meatballs over medium heat until ready.
Serve such meatballs with gravy can be served with both pasta and mashed potatoes. The plus point of this recipe is that the ingredients are taken based on taste preferences.
