Baked meatballs with Chinese cabbage
8 servings
60 minutes
Baked meatballs with Beijing cabbage are a cozy dish reminiscent of a home-cooked family meal. Its roots lie in Russian culinary traditions that value simple yet nutritious recipes. Tender meatballs enhanced by the aroma of Beijing cabbage and spices are baked in a rich sour cream-tomato sauce, soaking up the intense flavor. The slight acidity of the tomato paste harmonizes with the creaminess of the sour cream, creating a delicate and balanced dish. These meatballs can be served with a side of mashed potatoes, buckwheat, or fresh vegetables, making them a versatile option for lunch or dinner. Baked meatballs are not just food; they are a comforting and warming dish that evokes memories of warm family gatherings.
1
Put the minced meat in a deep bowl.
- Mince: 500 g
2
Add round boiled rice.
- Boiled short-grain white rice: 200 g
3
Chop the Beijing cabbage in a blender. Also add it to the minced meat.
- Napa cabbage (pak choi type): 200 g
4
Add a mixture of peppers to the minced meat.
- Ground pepper blend: to taste
5
Add salt to taste.
- Salt: to taste
6
Add 1 tablespoon of flour.
- Wheat flour: 150 g
7
Form the meatballs and roll them in the remaining flour.
- Wheat flour: 150 g
8
Fry on both sides in a well-heated pan with sunflower oil.
9
Place the meatballs in a heatproof dish.
10
Fry the chopped onion until golden brown.
- Onion: 1 head
11
Add grated carrot, tomato paste, and pour in water.
- Carrot: 1 piece
- Tomato paste: 1 teaspoon
- Water: 200 ml
12
Add sour cream to the sauté and mix well with a wooden spatula. Simmer for 1-2 minutes.
- Sour cream: 1 tablespoon
13
Pour the sauce over the meatballs and place in a preheated oven at 200 degrees for 40 minutes.
14
Serve with any side dish.
