After reading about chicken meatballs in sour cream sauce, you probably thought that you want to eat a plate right now. But wait, take care of the garnish, imagine meatballs on top of a plate of egg noodles or slides of tender mashed potatoes, choose the suitable option and start cooking.
Chicken meatballs with rice in sour cream sauce - recipe
These meatballs can not even be complemented with garnish, they are quite satisfying, and already due to the content of rice in the stuffing.
Ingredients:
For meatballs:
- chicken mince - 1,3 kg;
- rice - 85 g;
- purple onion - 45 g;
- garlic - 2 teeth;
- flour - 25 g.
For sauce:
- butter - 45 g;
- chicken broth - 460 ml;
- sour cream - 65 g;
- flour - 15 g.
Preparation
Boil the rice until soft, cool it and combine it with chicken. Add crushed purple onions, garlic chopped and pinch of salt. Divide the forcemeat into balls of equal size and cover each with a thin layer of flour, shaking off the excess. Finished meatballs fry on high heat until redden, then shift them to a separate dish.
Melt the butter, pour it flour and mix it. Dissolve the mass with broth and add the sour cream. As soon as the sauce thickens, supplement it with a pinch of salt. Bring meatballs from chicken mince in sour cream sauce until fully cooked on medium heat.
Chicken meatballs in tomato-sour cream sauce in the oven
Saturate and warm in bad weather you can meatballs with tomato-sour cream sauce. If desired, you can replace the mushrooms with any other, more aromatic mushrooms, and sprinkle the surface of the dish with grated cheese in the final baking.
Ingredients:
For meatballs:
- chicken fillet - 520 g;
- milk - 15 ml;
- egg - 1 piece;
- Dried garlic, thyme - 1/2 tsp.
- champignons - 265 g;
- Butter - 20 g.
For gravy:
- sour cream - 135 ml;
- chicken broth - 465 ml;
- starch - 1 tbsp. a spoon;
- tomato (paste) - 1 tbsp. a spoon.
Preparation
After melting the butter, mushrooms on it until they are browned. Connect the remaining ingredients from the list together and form the meatballs from them. Put the meatballs and mushrooms in a mold. Dissolve the starch in a cold broth and add the remaining ingredients to it. Pour the contents of the form with the prepared sauce. Leave the dish for half an hour at 170 degrees.
If you decide to make chicken meatballs in sour cream sauce in the multivark, then repeat the same steps, but fill the sauce with meatballs, select the "Quenching" option for 40 minutes.