Meatballs in Sour Cream Sauce with Vegetables Recipe
Soft and flavorful meat balls are buried in sour cream sauce and vegetables. Cheese makes its own piquant note, and zucchini with pepper add freshness and acquire a bright taste, while not losing their tenderness.
Cook buckwheat in a convenient way. Cool. Chop the onion and garlic.
Add buckwheat, onion, garlic, seasoning, ground black pepper and salt to the minced meat. Stir.
Cut the zucchini and peppers into cubes.
For the vegetable layer, cut the onion randomly. Fry it in vegetable oil until browned, add zucchini, pepper and continue to fry for another five minutes.
Prepare the sauce: add flour to 1/3 of the milk and mix. Then add sour cream, salt and egg and mix. Add the remaining milk and beat a little.
Grease the baking dish with vegetable oil. Roll the meatball mass into walnut-sized balls and place on the bottom of the mold. Pour over the sauce. Make a layer of prepared vegetables. Preheat the oven to 200 degrees.