Most often, children refuse meat and it is very difficult to get them to eat at least a piece. But there is a way out — juicy meatballs from tender minced turkey. I usually cook them in sour cream sauce and add some champignons.
Ingredients
- Turkey stuffing - 500 g
- Onion - 1 piece
- Champignons - 200 g
- Flour - 1 tbsp.l .
- White bread - 50 g
- Milk - 100 ml
- Sour cream - 200 g
- Butter - 60 g
- Paprika (ground) – 0.5 tsp.
- Thyme - 3 twigs
- Salt - to taste
- Water - 800 ml
Step-by-step cooking recipe
Peel the onion from the husk and chop.
Break the bread into small pieces and soak in warm milk for 10 minutes.
Wash the champignons and finely chop them.
Mix the minced meat, onion, salt and lightly pressed bread.
Form small round balls with your hands.
Put the meatballs in a saucepan with boiling water and cook for 15 minutes.
Melt the butter in a frying pan, add the mushrooms and fry until golden brown.
Add 200 ml of broth from the pan, salt and sour cream mixed with flour.
After 5 minutes, put the boiled meatballs in a frying pan, cover with a lid and simmer for 10-15 minutes on low heat.
Turn off the heat, sprinkle with ground paprika, fresh thyme and leave under the lid for another 15 minutes.
