•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Meatballs on Siberian Recipe
A delicious and simple dish for a family lunch and dinner.
Cuisine Serbian
Cook Time 60 minutes
Servings
Ingredients
Cuisine Serbian
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In the finished minced meat (600 gr.) add finely chopped onion (1 PC.), add finely chopped celery stalk (1/2 PC.), add garlic powder (1/2 tsp.), add salt and ground black pepper to taste. I want to pay attention, if you are preparing this dish for children, black pepper should be excluded or add a minimum amount. Mix the minced meat well.
    In the finished minced meat (600 gr.) add finely chopped onion (1 PC.), add finely chopped celery stalk (1/2 PC.), add garlic powder (1/2 tsp.), add salt and ground black pepper to taste. I want to pay attention, if you are preparing this dish for children, black pepper should be excluded or add a minimum amount. Mix the minced meat well.
  2. Red rice (3 tablespoons) boil until half-cooked. Add the boiled red rice to the mince. Mix the minced meat well again.
    Red rice  (3 tablespoons) boil until half-cooked. Add the boiled red rice to the mince. Mix the minced meat well again.
  3. Shape meatballs 3-4 cm in size with wet hands. Add 3 tablespoons of vegetable oil to the pan.
    Shape meatballs 3-4 cm in size with wet hands. 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 saucepan. Fry the flour over low heat until light beige without adding oil.
    Add flour (2 tablespoons) to the saucepan. Fry the flour over low heat until light beige without adding oil.
  6. Then gradually add water in portions. Water may be required from 400 to 500 ml., all will depend on your preference. If you like thick sauces, 400 ml may be enough. water, if you prefer a more liquid sauce, you will need 500 ml. Put the saucepan on a slow fire and boil the sauce to the desired thickness.
    Then gradually add water in portions. Water may be required from 400 to 500 ml., all will depend on your preference. If you like thick sauces, 400 ml may be enough. water, if you prefer a more liquid sauce, you will need 500 ml. Put the saucepan on a slow fire and boil the sauce to the desired thickness.
  7. Grate the carrots (1 PC.).
    Grate the carrots (1 PC.).
  8. Add carrots to the sauce, add paprika (1/2 tsp), add salt and 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), add salt and 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. The 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.
The Siberian meatballs are ready.
  10. Bon Appetit!
    Bon Appetit!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of