Chicken meatballs with sauerkraut
4 servings
30 minutes
Chicken meatballs with sauerkraut are an original dish of Russian cuisine, where traditional minced meat is complemented by the tangy flavor of cabbage. It evokes the coziness of home and the warm atmosphere of family gatherings. Tender and juicy meatballs baked with pasta and aromatic sautéed vegetables soak in a rich sour cream-tomato sauce, creating a harmony of flavors. The dish surprises not only with its combination of ingredients but also delights with its simplicity of preparation. It can be served as a full lunch or dinner and enhanced with fresh herbs for even more aroma. This is an ideal option for those seeking interesting interpretations of classic Russian cuisine.
1
Blend the minced meat, greens, egg, sauerkraut, salt, and spices to taste until smooth.
- Ground chicken: 500 g
- Fresh herbs: to taste
- Chicken egg: 1 piece
- Sauerkraut: 100 g
- Salt: to taste
2
Chop the onion and grate the carrot. Then sauté them.
- Onion: 2 pieces
- Carrot: 1 piece
3
Take a deep dish. Grease the bottom of the dish with olive oil, add a layer of pasta (dry), then some sautéed vegetables (onion and carrot), form meatballs from the minced meat and place them on top of the pasta, then sprinkle with the remaining sautéed vegetables. Prepare the sauce by mixing 180 grams of sour cream with a tablespoon of tomato paste, adding salt and spices to taste and diluting slightly with water.
- Olive oil: 1 teaspoon
- Pasta: 150 g
- Onion: 2 pieces
- Carrot: 1 piece
- Ground chicken: 500 g
- Sour cream: 180 g
- Tomato paste: 70 tablespoons
- Salt: to taste
4
Pour everything with sauce and place in the oven. The dish will be ready in about 30 minutes.
- Sour cream: 180 g
- Tomato paste: 70 tablespoons
- Salt: to taste
