Ingredients

The following ingredients have 32 Servings
  • 100g/1/2 cup rice (uncooked)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion (chopped)
  • 1 large carrot (grated)
  • 1 lbs ground beef (extra lean)
  • 1 lbs ground pork (extra lean)
  • 1 tbsp fresh dill (chopped)
  • 2 tsp salt
  • 0.5 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion (chopped)
  • 1 large carrot (grated)
  • 2 cloves of garlic (minced)
  • 1 tbsp fresh dill (chopped)
  • 400g/14oz canned tomatoes
  • 250ml/1 cup chicken stock
  • 3 tbsp sour cream (full fat)
  • salt

Instruction

  • Cook rice in plenty of water the same way you would cook pasta until al dente. Rice shouldn't be too soft, which should take about 5 minutes. Drain and set aside.
  • In a frying pan heat olive oil and butter. Cook onions and carrots over low heat for 10 minutes until tender.
  • In a large bowl combine beef, pork, dill, onions, carrots, rice, salt and pepper.
  • Roll meatballs, then brown them on all sides in a little oil but don't cook all the way through. Set aside.
  • In a large and deep pan cook onions and carrots in olive oil and butter over low heat for at least 15 minutes until tender and caramelised, add minced garlic and cook for a few seconds while stirring, add dill, pureed plum tomatoes and stock, turn the heat up and bring to a boil.
  • Take off the heat and stir in sour cream. Return the meatballs back to the pan and spoon the sauce over them. The sauce should nearly cover them. If it doesn't, add more stock.
  • Bake covered at 300F/165C for 40 minutes, then uncover and bake 10 minutes longer. (If baked at a higher temperature sour cream tends to separate!)