Meatballs in Sour Cream Sauce with Rice
Small turkey meatballs simmered in a gentle sour cream sauce, served with soft rice. The juices from simmering moisten the rice, so the side dish does not turn out dry.
- Time
- 45 min
- Serving
- 259 kcal
- Ingredients
- ≈ $0.92
- Protein
- 14 g
Ingredients
- 1 Ground turkeypack 500 g ≈ $5.50 60 g
- 2 Short-grain ricepack 800 g ≈ $2.17 30 g
- 3 Onions≈ $1.60 per kg 15 g
- 4 Carrots≈ $1.50 per kg 15 g
- 5 Sour cream 15%pack 300 g ≈ $1.60 20 g
- 6 Butterpack 180 g ≈ $1.57 3 g
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice, add 80 ml water, bring to a boil, cover and cook over low heat for 20 minutes until soft. Add the butter6 and stir.
Grate the onion3 on a fine grater, mix with the ground1 meat, add salt and 1 tablespoon cold water. Knead for 2 minutes until the mixture is sticky.
With wet hands, roll into 5–6 balls about 2 cm in diameter.
Grate the carrot4 on a fine grater and place in a saucepan with 100 ml hot water. Add the meatballs, cover and simmer over low heat for 15 minutes, turning once.
Thin the sour5 cream with 2 tablespoons of the liquid from the saucepan, pour over the meatballs and simmer for another 5 minutes. Cut one meatball open: there should be no pink inside and the juices should run clear.
Serve the meatballs with the sauce and rice. Cool to lukewarm and cut the meatballs in half.
Tips
- Why it works
- Add water to the mince and mix until sticky. The protein sets and the water stays inside, so meatballs made from lean turkey do not dry out.
- Substitutions
- Swap the sour cream for 20 ml of milk with a drop of oil, and the sauce will be thinner. Swap the round-grain rice for buckwheat, and use 70 ml of water.
- Common mistakes
- The meatballs fall apart in the sauce if the mince is poorly mixed or the balls are shaped with dry hands. The mince should stretch after your palm. Do not boil the sauce hard, as the sour cream will curdle into flakes.
- Storing and reheating
- Keep in the fridge in the sauce for up to 2 days, and reheat covered over low heat for 5 minutes. Keep the rice separate, as it dries out, and add a spoonful of water.
- Serve with
- Serve at lunch with stewed carrot or zucchini in pieces that can be picked up by hand.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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