Print Recipe
 Stuffed Meatballs Recipe
We love meatballs, and if it's also with mushrooms, but in sauce, we won't tear off the whole family! Join us!
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 70 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. Put the minced meat in a deep bowl, add two tablespoons of sour cream, grated potatoes. Add salt and pepper to taste. Mix well.
    Put the minced meat in a deep bowl, add two tablespoons of sour cream, grated potatoes. Add salt and pepper to taste. Mix well.
  2. Peel the onion and cut into small cubes. Add to the minced meat, mix well.
    Peel the onion and cut into small cubes. Add to the minced meat, mix well.
  3. Clean and wash the mushrooms. Take about one tablespoon of minced meat, smooth it out, put it in the center of the mushroom.
    Clean and wash the mushrooms. Take about one tablespoon of minced meat, smooth it out, put it in the center of the mushroom.
  4. Form a ball.
    Form a ball.
  5. Wash the cabbage leaves. Put our meatballs on each sheet and turn them over.
    Wash the cabbage leaves. Put our meatballs on each sheet and turn them over.
  6. Pour sunflower oil into a preheated frying pan and lay out the meatballs.
    Pour sunflower oil into a preheated frying pan and lay out the meatballs.
  7. Fry over medium heat and flip to the other side.
    Fry over medium heat and flip to the other side.
  8. In a deep bowl, dilute the water, tomato paste and two tablespoons of sour cream. Add salt to taste. Pour over the meatballs. Turn down the heat, cover and leave for 40 minutes. When serving, sprinkle with herbs (optional).
    In a deep bowl, dilute the water, tomato paste and two tablespoons of sour cream. Add salt to taste. Pour over the meatballs. Turn down the heat, cover and leave for 40 minutes. When serving, sprinkle with herbs (optional).
  9. Bon appetit!
    Bon appetit!
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