Meatballs in Tomato-Sour Cream Sauce

Rinse the round-grain rice (80 g) in 3–4 changes of water until relatively clear. Transfer the rice (80 g) to a small saucepan, add water (250 ml), bring to a boil, salt with salt (2 g), and cook for 8 minutes over low heat until partially cooked. Drain the rice in a sieve/strainer and cool completely. Peel the onion (150 g) and dice as finely as possible.

In a large bowl, combine the ground meat (600 g), cooled rice (80 g), onion (150 g), egg (1 pc), garlic (2 cloves), salt (8 g), ground black pepper (1 g), and sweet paprika (2 g, optional). Knead thoroughly for 2–3 minutes until uniform and slightly sticky.

Wet your hands with water and shape the mixture into evenly sized meatballs, about 60–70 g each (you’ll get about 10–12). Arrange the meatballs on a plate in a single layer.

Heat the vegetable oil (20 ml) in a wide skillet or sauté pan over medium heat. Add the meatballs and brown for 5–6 minutes, turning carefully, until lightly golden on all sides.

Push the meatballs to the edges of the pan. Add the wheat flour (15 g) to the center and cook for 30–40 seconds, stirring, to remove the raw flour smell. Add the tomato paste (50 g) and heat for another 30 seconds, then pour in the hot water (450 ml) in small additions, whisking/stirring well each time to prevent lumps.

Stir in the sour cream (150 g) and mix until smooth. Add the bay leaves (2 pcs). Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low.

Nestle the browned meatballs into the sauce so they are at least half covered. Cover with a lid and simmer for 20 minutes over low heat, gently shaking the pan once or carefully turning the meatballs. Taste the sauce and, if needed, add salt (up to 2 g) and a little more ground black pepper (to taste).