- Chicken minced meat - 500 Grams
- Pork forcemeat - 500 Grams
- Ready-made rice - 2 Cups
- Egg - 1 piece
- Garlic - 2 Teeth
- Bow - 1 piece
- Salt - 1/2 Teaspoon
- Black pepper - 1/4 Teaspoon
- Soft white bread - 2 Slices
- Milk - 3/4 Glass
- Breadcrumbs - 2 Cups
- Olive oil - 2 items. spoons
- Carrot - 1 piece
- Flour - 2 Art. spoons
- Sour cream - 1 st. a spoon
- Cream fat - 1 glass
- Water - 1 glass
- Paprika - 1/2 Teaspoon
- Chicken broth - 1 cup
Slices of white bread soaked in milk. Stir well to make the bread soft. In a bowl with soaked bread, add minced meat. In the same bowl, add the following: white rice (ready, 2 cups), chopped garlic, half of the onion (grated in a grater, chopped in a blender or finely chopped - as you like), raw egg, salt and pepper. Mix the entire contents of the bowl well. From the resulting mass we form small meatballs, we pile them in breadcrumbs. Thus, we form and panize all other meatballs - they should all be about 50-60 pieces. In the frying pan, we warm up a little oil, we put our meatballs in a frying pan. Fry about 3 minutes, until the formation of crust, on the one hand. Then turn and fry until crust on the other side. Actually, the meatballs themselves are ready, and now it remains to prepare the sauce. In the brazier we heat up the olive oil, throw a finely chopped half of the onion and grated carrots. Fry over medium heat until the onion is soft. When the onion softens, add the flour into the brazier and quickly-quickly mix. Immediately after this, add the sour cream to the brazier, also mix it quickly. Immediately after this, pour into the brazier a glass of thick cream, a glass of water and add the paprika. Bring to a boil. When it boils - add a little chicken broth and boil to the desired density. Actually, that's all - we pour meatballs with hot sauce and serve it to the table. Bon Appetit! :)
Servings: 7-8