Baked Meatballs with Napa Cabbage

Ingredients

• Ground meat 20 oz
• Boiled White Round Rice 5 oz
• Napa Cabbage 5 oz
• Mixed Ground Peppers to taste
• Salt to taste
• Wheat Flour 5 oz
• Onion 1 head
• Carrot 1 piece
• Sour Cream 1 tablespoon
• Passata Tomato Sauce 1 teaspoon
• Water 5 fl oz

Step-by-Step Guide

Step 1

Place the ground meat in a deep bowl.

Step 2

Add the round boiled rice.

Step 3

Chop the Napa cabbage in a blender and add it to the meat mixture.

Step 4

Add the mixed peppers to the meat mixture.

Step 5

Add salt to taste.

Step 6

Add 1 tablespoon of flour.

Step 7

Form meatballs and roll them in the remaining flour.

Step 8

Fry on both sides in a well-heated skillet with sunflower oil.

Step 9

Place the meatballs in a heatproof dish.

Step 10

Sauté the chopped onion until golden brown.

Step 11

Add the grated carrot, tomato paste, and pour in the water.

Step 12

Add the sour cream to the sauté and mix well with a wooden spatula. Simmer for 1–2 minutes.

Step 13

Pour the sauce over the meatballs and place in a preheated oven at 390°F for 40 minutes.

Step 14

Serve with any side dish.