Meatballs in Tomato Cream Sauce (Тефтели в томатном соусе)

Instructions

1. In a large bowl, combine the ground meat, grated onion, egg, cooked rice, salt, and pepper. Mix thoroughly until well combined.
2. Shape the mixture into oval or round meatballs, approximately the size of a golf ball (about 8–10 pieces).
3. Heat oil in a large deep skillet or frying pan over medium-high heat. Add the meatballs and fry for 3–4 minutes per side until golden brown on the outside.
4. In a separate bowl, whisk together tomato paste, sour cream, heavy cream, minced garlic, and water or broth until smooth.
5. Pour the tomato cream sauce over the browned meatballs in the pan, ensuring they are partially submerged.
6. Reduce heat to low-medium, cover the pan, and simmer for 20–25 minutes until the meatballs are cooked through and the sauce has thickened.
7. Taste the sauce and adjust seasoning with salt and pepper as needed.
8. Remove from heat, garnish generously with freshly chopped parsley, and serve hot directly from the pan.