As you can see in my recipes, I do not often cook meat or fish. The reason is simple: I come from a country where there are no oceans and seas, and the fish we ate mainly comes from lakes and rivers. And it is my parents who always cook it for me.
As for meat, it is my husband who chooses, buys, cuts up and cooks. I just eat. Well, this is as it should be: you know, the cave man, mammoth …
But I have the next generation growing up of meat eaters. So sometimes I just roll up my sleeves and do it! As the saying goes: “a talented person is talented in everything” hahaha
Meatballs in tomato and sour cream sauce
500 g minced beef
1/2 tbsp thyme
2 cloves garlic
2 tbsp chopped parsley
3 tbsp grated Parmesan cheese
2 slices of white bread for toast
50 ml of milk
100 ml of canned tomatoes in tomato juice (1/2 can)
250 g of sour cream
1 garlic clove, crushed with a knife and chop
Mix meat with thyme, garlic, salt, parsley and egg. Let it brew. Cut bread into small pieces, pour the milk. Mix with meat and mash it by hands.
In baking dish pour a little oil. From stuffing roll 18 balls and put them in dish. Bake for approximately 10-12 minutes at a temperature of 200 C.
Finely chopped onions fry in melted butter and add salt. When the onions become translucent, add the tomatoes. Then gradually pour the sour cream (not boiling) and remove from heat.
Take the meatballs from the oven, pour the sauce and put to bake for another 15 minutes.