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Pork meatballs with rice, mushrooms in sour cream sauce
Instructions
Rinse the rice (3–4 tablespoons, about 60 g) in several changes of water until it runs clear, then cover with cold water in a ratio of 1:2. Bring to the boil, reduce the heat and cook for 10–12 minutes until al dente – the rice should remain slightly firm inside. This matters, because it will continue cooking as the meatballs bake in the oven and will soak up the juices from the meat. Drain the water and let the rice cool completely – hot rice would start cooking the mince too soon and the meatballs could fall apart.
While the rice cools, prepare the vegetables for the sauce: cut half the onion (about 40 g) into thin half-rings – they will turn soft and sweet in the finished sauce. Grate the carrot (1 pc, about 80 g) on a coarse grater for bright colour and texture. Cut half the mushrooms (75 g) into large slices 5–7 mm thick – they will hold their shape and stand out in the sauce. These ingredients go into the sour cream sauce and create a rich flavour.
Chop the second half of the onion (40 g) into small cubes 3–4 mm in size – they will blend invisibly into the mince and add juiciness. Cut the remaining mushrooms (75 g) very finely, almost into crumbs – this way they create a uniform texture inside the meatballs. Crack the egg into a separate bowl and beat it lightly with a fork – it will bind all the ingredients in the mince and stop the meatballs from crumbling during frying.
Put 500 g of room-temperature pork mince into a deep bowl – cold mince does not combine well with the other ingredients. Add the cooled rice, the finely chopped onion and mushrooms, the beaten egg, 1 teaspoon of salt and your favourite spices (black pepper, paprika, dried garlic). Knead the mince by hand for 3–4 minutes until smooth – well-kneaded mince becomes sticky and holds its shape. Shape the meatballs into balls the size of a walnut (about 40–50 g each), wetting your hands with cold water – this keeps the mince from sticking to your palms.
Heat a frying pan with 2 tablespoons of vegetable oil over high heat until it begins to smoke – this takes about 2 minutes. Place the meatballs 2–3 cm apart so they do not stick together, and fry for 2–3 minutes until golden on each side. The crust seals in the juices and gives the meatballs an appetising look. There is no need to fry the meatballs all the way through – they will finish cooking in the oven in the sauce.
Make the sour cream sauce: into the same pan put the sliced carrot, mushrooms and onion (the half-rings) and fry over medium heat for 5–7 minutes, stirring, until the vegetables are lightly browned. Add 100 ml of water and 500 g of sour cream and stir thoroughly – the water keeps the sour cream from separating during cooking so the sauce stays smooth. Bring to the boil, season with salt to taste and remove from the heat.
Arrange the fried meatballs in a single layer in a deep baking dish or an ovenproof pan. Pour over the hot sour cream sauce so that it covers the meatballs to about two-thirds of their height. Cover the dish with a lid or foil and place it in an oven preheated to 180 °C. Stew for 25–30 minutes – in this time the rice will cook through completely and the meatballs will soak up the aromatic sauce.
The pork meatballs with rice and mushrooms in sour cream sauce are ready! I serve them hot straight from the dish or arrange them on plates, spooning the sauce generously over the top. The perfect side is mashed potato, which soaks up the creamy sauce, or fluffy buckwheat.
FAQ
Can I freeze the cooked meatballs? +
Yes, but it is better to freeze them without the sauce. Cool the fried meatballs completely, lay them out in a single layer on a board and freeze, then transfer them to a bag. Make the sauce fresh when reheating – that way it will be creamy rather than separated.
What can replace the pork mince? +
Use beef, chicken or mixed mince (50% pork + 50% beef). Chicken is lower in calories but can be a little dry – add 30 g of softened butter or 2 tablespoons of sour cream to the mince.
Can I cook this without an oven? +
Yes, after frying, put the meatballs into a deep, thick-bottomed pan, pour over the sauce and stew under a lid for 30–35 minutes over low heat, stirring the sauce from time to time (but not the meatballs, so they do not break).
Why do the meatballs fall apart during frying? +
The mince has not been kneaded enough, or it has too little to bind it. Knead the mince by hand for 3–4 minutes until it reaches a sticky consistency. If they still fall apart, add another egg or 2 tablespoons of breadcrumbs.
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