Print Recipe
 Meatballs on Siberian Recipe
A delicious and simple dish for family lunch and dinner.
Cuisine Serbian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Cuisine Serbian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Add finely chopped onion (1 pc.) to the finished minced meat (600 gr.), add finely chopped celery stalk (1/2 pc.), add garlic powder (1/2 tsp.), salt and pepper with ground black pepper to taste. I want to draw your attention, if you are preparing this dish for children, black pepper should be excluded or added in a minimum amount. Mix the minced meat well.
    Add finely chopped onion (1 pc.) to the finished minced meat (600 gr.), add finely chopped celery stalk (1/2 pc.), add garlic powder (1/2 tsp.), salt and pepper with ground black pepper to taste. I want to draw your attention, if you are preparing this dish for children, black pepper should be excluded or added in a minimum amount. Mix the minced meat well.
  2. Boil red rice (3 tablespoons) until half cooked. Add boiled red rice to the minced meat. Mix the minced meat well again.
    Boil red rice (3 tablespoons) until half cooked. Add boiled red rice to the minced meat. Mix the minced meat well again.
  3. With wet hands , form meatballs 3-4 cm in size . Add 3 tablespoons of vegetable oil to the pan.
    With wet hands , form meatballs 3-4 cm in size . Add 3 tablespoons of vegetable oil to the pan.
  4. Fry the meatballs over medium heat on all sides.
    Fry the meatballs over medium heat on all sides.
  5. Add flour (2 tablespoons) to the pan. Fry the flour on low heat until light beige without adding oil.
    Add flour (2 tablespoons) to the pan. Fry the flour on low heat until light beige without adding oil.
  6. Then gradually add water in portions. Water may require from 400 to 500 ml., everything will depend on your preferences. If you like thick sauces, then 400 ml may be enough. water, if you prefer a more liquid sauce, you will need 500 ml. Put the pan on a slow fire and boil the sauce to the desired thickness.
    Then gradually add water in portions. Water may require from 400 to 500 ml., everything will depend on your preferences. If you like thick sauces, then 400 ml may be enough. water, if you prefer a more liquid sauce, you will need 500 ml. Put the pan on a slow fire and boil the sauce to the desired thickness.
  7. Grate carrots (1 pc.) on a coarse grater.
    Grate carrots (1 pc.) on a coarse grater.
  8. Add carrots to the sauce, add paprika (1/2 tsp), salt and pepper with ground black pepper to taste. Next, add the bay leaf and a mixture of herbs (1/2 teaspoon), add 1 tablespoon of sour cream. Cook the sauce over low heat until the carrots are soft.
    Add carrots to the sauce, add paprika (1/2 tsp), salt and pepper with ground black pepper to taste. Next, add the bay leaf and a mixture of herbs (1/2 teaspoon), add 1 tablespoon of sour cream. Cook the sauce over low heat until the carrots are soft.
  9. Add the fried meatballs to the sauce. Let the sauce with the meatballs boil for a few minutes (3-5 min.). Remove from the heat. Siberian meatballs are ready.
    Add the fried meatballs to the sauce. Let the sauce with the meatballs boil for a few minutes (3-5 min.). Remove from the heat. Siberian meatballs are ready.
  10. Bon Appetit!
    Bon Appetit!
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