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Meatballs with Gravy in a Pan
Instructions
Peel the onion and chop it with the garlic cloves in a blender or chop very finely with a knife; finely chop the dill sprigs.
Put the ready chicken and pork mince into a bowl, add the prepared chopped vegetables and dill.
Crack in the egg, sprinkle with salt and khmeli-suneli (1/2 tsp). Rinse the rice 3-4 times and add it to the bowl.
Mix the meat mixture for the meatballs well, beating it lightly.
Form 8 balls from the prepared meat mixture and place them in the pan.
In a bowl or large cup, combine the mayonnaise and tomato paste. Add khmeli-suneli, salt, and sweet paprika.
Add the flour.
Pour in water (0.5 L) and stir with a whisk. Small lumps of flour may remain; they will dissolve during cooking.
Pour the prepared aromatic mixture over the meatballs with rice, cover, and cook on low heat for 40 minutes. After 20 minutes, open and turn the balls over to the other side.
Once the rice is soft and the gravy has thickened, the dish is ready. Taste the gravy for salt and remove it from the heat.
Transfer the wonderfully aromatic meatballs with gravy onto plates with a hot side dish and serve straight away with a light vegetable salad or pickles. Boiled rice or mashed potatoes go perfectly as a side dish for this meal.
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