Pork meatballs with rice

Rice should be cooked until 'al dente'.

While the rice is cooking, chop half of the onion into thin half-rings, grate the carrot on a coarse or medium grater, and chop the mushrooms coarsely. These ingredients are for the sauce.

The second half of the onion is chopped into small cubes. The remaining part of the mushrooms is cut into small cubes, and the egg is beaten.

To the minced meat, add the slightly pre-cooked rice, onion and mushrooms (the ones in cubes), 1 beaten egg, salt, pepper, and spices, and mix everything well. Then form balls - meatballs.

In a pre-greased frying pan, fry the meatballs.

When the meatballs are fried, prepare the sauce. For this, in a frying pan (I use a cast iron one that I also use for baking), lightly fry the carrot with mushrooms and onion. When the vegetables are slightly browned, season, add a little water and sour cream. Water is added so that during further thermal treatment, the sour cream does not separate.

In the prepared sauce, carefully place the meatballs, cover the dish with a lid and send everything to the oven. In the oven, it should stew for 25-30 minutes.

Serve pork meatballs with rice, mushrooms in a creamy sauce, and it's time to eat.