Meatballs on a Pillow with Sauce and Mozzarella Recipe
This recipe contains several ideas from different traditional dishes (stuffed cabbage, stuffed peppers, meatballs). Such a fantasy on the theme of traditions with creativity. It turned out very tasty. The recipe, at first glance, is complex. In fact, everything is much simpler than it seems. Try to prepare. I'm sure you'll like it.
Preparing minced meat. Twist the pork and beef through a meat grinder.
Wash the rice with water, fill it with hot water and add salt. Put on the fire, bring to a boil. Cook for 5 minutes.
Half-cooked rice is thrown into a colander, washed with cold water to stop the cooking process.
Peel 6 cloves of garlic and remove the middle from each (you can not remove the young garlic). Two cloves are cut into plates. They will go in a vegetable pillow-side dish.
Mince salt and pepper, add two garlic cloves passed through the press. Knead well.
Add the rice to the minced meat and knead again.
Start cooking a vegetable pillow. Clean and cut the onion into cubes.
Carrots are also cleaned and three on a large grater.
Thinly shred the cabbage.
I use hot peppers that grow on my windowsill. I don't know what kind it is, but it is very small (1.5-2) cm, but insanely sharp. One on sharpness quietly replaces the standard chili pepper.
I do not clean the seeds, because I like spicy. You do it to your taste. Finely chop the pepper.
Pour vegetable oil into a hot pan. Toss the garlic and chili plates into the hot oil.
After 1-2 minutes, add the onion. A little of it is salted, so that it does not burn.
Fry the onion until transparent and add the carrots. Fry together for about 5-7 minutes.
Put the vegetables in a form where we will bake meatballs. At the same time, we try to squeeze the oil into the pan.
In this oil, fry the cabbage. Roasting will give the cabbage a brighter taste.
Add the cabbage to the rest of the vegetables and mix.
Shape the balls. This amount of minced meat makes 12 standard meatballs. So that there are 2 per serving. But, because I have a square shape, I formed 16 smaller meatballs and 3 per serving.
To keep the meatballs better in shape and, at the same time, soaked in sauce, they need to be boiled a little. Roasting will give a crust that will not penetrate the sauce, and welding is what you need. We send each meatball for 30 seconds in boiling water. After that, we spread it on a vegetable pillow.
Start cooking the sauce. Dissolve the tomato paste in 250 ml of water or take 250 ml of tomato juice. Add salt to taste, add sugar and freshly ground black pepper.
Add 2 cloves of garlic passed through the garlic press and sour cream. Mix until smooth.
Fill the meatballs with sauce. Send it to a preheated 180 degree oven. First for 20 minutes.
Meanwhile, cut the mozzarella into plates according to the number of meatballs. You can take hard cheese, but it will taste better with mozzarella, because it stretches better.
When 20 minutes have passed, spread a piece of cheese on each meatball. Bake for another 20 minutes.
Sprinkle with chopped herbs before serving. I took the cilantro.
Set the table.
We put them on plates. Vegetables as a side dish, down, and meatballs on top. Savory!