Composition / ingredients
Cooking method
How to make meatballs with a side dish?
To prepare meatballs, first of all boil the rice until ready. To do this, boil the water and add the washed rice to it. Stir and cook for 5-7 minutes, until the rice becomes soft. Then drain the rice, rinse it with a little cold water so that it cools down faster.
Put the required amount of minced meat in a spacious bowl. Add boiled rice and raw egg to it. Add a little salt and spices to taste. Mix everything well. It is most convenient to do this with your hands.
Then preheat the pan to a hot state and pour a little vegetable oil. Form the meatballs with wet hands and put them in a hot frying pan. Fry them on all sides until browned, turning them over with a fork or knife.
At this time, while the meatballs are frying, peel the onion and chop it finely. Add the chopped onion to the meatballs. Mix it up. Fry everything together for a couple of minutes.
In a separate glass of water, stir a little sour cream and pour into the pan to the meatballs. Cover the pan with a lid and cook over medium heat for 10-15 minutes.
To prepare a side dish, peel the potatoes and rinse them. Cut the potatoes into pieces, fill with water and put on fire. Bring to a boil and cook until the potatoes are ready for 15 minutes. Add a little salt to the pan to taste.
When the potatoes become soft, drain the hot water from them. Immediately put the butter on the hot potatoes and start kneading it with a pusher. Gradually add warm milk to it and continue to knead so that the milk is evenly distributed and the potatoes are well soaked in milk.
If you like mashed potatoes to be more liquid, then pour more milk.
Put the finished mashed potatoes on plates. Spread out the meatballs to it and pour over the remains of the sauce in which they were stewed. You can sprinkle a little fresh herbs on top.
Serve the dish to the table and call home.
Bon appetit!
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
