Minced hedgehogs in sour cream

Step-by-step cooking

1. Step 1:

   

   How to make hedgehogs from minced meat in sour cream? I usually use raw rice for minced meat, since in this form it holds the minced meat together well during heat treatment and does not allow the meatballs to fall apart. Soak the rice in cold water for 10 minutes, then rinse it and drain.

2. Step 2:

   

   While the rice is soaking, prepare the minced meat. To do this, cut the pork pulp into small pieces and grind in a blender to the desired consistency. The minced meat should be homogeneous.

3. Step 3:

   

   Peel the onion, finely chop and fry in vegetable oil in a frying pan. You can add a pinch of salt to the onion so that it will let the juice.

4. Step 4:

   

   When the onion becomes transparent, add carrots to it, previously peeled and grated on a coarse grater. Fry everything for 7 minutes on medium heat until half-cooked, stirring regularly so that the vegetables do not burn. Turn off the fire and let the roast cool down a little.

5. Step 5:

   

   In a deep bowl, mix the chopped meat, fried meat and rice, add salt, garlic passed through the press, ground black pepper, beat in an egg. You can also add your favorite seasonings to taste. Mix everything with your hands until smooth. The stuffing is ready.

7. Step 6:

   

   With wet hands, type a good piece of minced meat and form round meatballs-hedgehogs. From the specified number of products, 11 small meatballs will be obtained. So use all the minced meat.

8. Step 7:

   

   Put the meatballs in one layer in a saucepan with a wide bottom. It is necessary that they fit in one tier. I cooked in two steps, since my pot is small and all the blanks did not fit at once. Pour cold water so that it covers the hedgehogs half. Add salt to taste and bay leaf. Put on medium heat, bring to a boil and simmer for 30 minutes with the lid closed. Water (hot) can be added.

9. Step 8:

   

   While the meatballs are stewing, prepare the sour cream sauce. To do this, in a small deep bowl, mix sour cream, tomato paste, salt, crushed garlic, nutmeg and flour.

10. Step 9:

    

    Add cold water and beat with a whisk so that there are no lumps.

11. Step 10:

    

    After 30 minutes, remove the bay leaf and add the sour cream sauce to the pan, evenly filling the meatballs with it. Simmer for another 30 minutes until tender on low heat. During this time, you need to control the liquid so that it does not boil out, if necessary, adding hot water. Hedgehogs in sour cream are ready!