Its name was given to the variety of meatballs because of the presence of rice in the list of ingredients. Due to this, during cooking, "hedgehogs" in sour cream sauce become more relief, and rice grains begin to resemble spines on the surface.
Meat "hedgehogs" with rice in sour cream sauce in a frying pan
You can make the dish more useful by cooking meatballs for a couple or in the oven instead of frying them. After the sauce is ready, it will only be necessary to combine both components of the dish and can be served.
Ingredients:
For "hedgehogs":
- rice - 1 1/4 of the item;
- minced meat - 980 g;
- eggs - 2 pieces;
- onion - 55 g;
- Dried oregano - 1/2 tsp.
For sauce:
- beef broth - 910 ml;
- milk - 355 ml;
- sour cream - 130 g;
- starch - 30 g;
- Worcestershire sauce - 15 ml;
- on a pinch of nutmeg and dry mustard.
Preparation
Put together all the ingredients from the list for "hedgehogs", divide the forcemeat into portions and roll into balls. Fry the meatballs until they are browned, or put them in the oven for 20 minutes at 180 degrees.
While the meatballs are in the oven, prepare a simple sauce. Dissolve the starch in milk, add sour cream and broth. Pour in a wooster, pour in the spices and leave everything boiling until thick. Add the meatballs in the final.
If you decide to make "hedgehogs" in sour cream sauce in the multivarquet, then first fry the meat balls on the "Baking", and then add all the components of the sauce and leave on "Quenching" for 15 minutes.
Recipe for "hedgehogs" in tomato sour cream sauce
Ingredients:
For meatballs:
- pork-ground beef - 980 g;
- egg yolks - 2 pieces;
- handful of rice;
- onion - 80 g;
- pinch of nutmeg.
For gravy:
- Butter - 55 ml;
- flour - 25 g;
- meat broth - 320 ml;
- tomato paste - 1 tbsp. a spoon;
- sour cream - 170 g.
Preparation
Before you make "hedgehogs" in sour cream sauce, boil the rice. Mix the minced meat with yolks and boiled rice, add chopped onion, nutmeg and a good pinch of salt. Finished minced meat beat off on the work surface and form from it medium-sized teflon. Fry the meatballs in a separate frying pan on rather strong fire to make them brown.
Separately prepare gravy. Melt the butter and quickly fry the flour on it, and then dilute the paste with the broth. Add the tomato and sour cream. Put the meatballs in the sauce and simmer them until cooked in a low heat. Sprinkle with greens before serving.