Meatball ciulama with sour cream and dill
(0)
45 min
Under an hour
Sezamo
O rețetă tradițională românească reconfortantă: perișoare fragede din carne de porc, fierte delicat și învăluite într-o ciulama fină și mătăsoasă de smântână, îmbogățită cu mărar proaspăt și usturoi aromat.
Ingredients
Preparation method
Preparing the mixture and shaping the meatballs
Rinse the rice in cold water and drain it well. Finely chop the yellow onion and half of the fresh dill bunch, and finely crush one garlic clove.
In a large bowl, combine the minced pork with the drained rice, egg, chopped onion, crushed garlic, and chopped dill. Season with half a teaspoon of salt and a pinch of ground black pepper. Knead the mixture by hand until smoothly combined.
With hands moistened in cold water, shape small, round meatballs, about the size of a walnut, and place them on a clean plate.
Chef's tip
Tempering the sour cream with a little warm sauce or broth is the secret to achieving a smooth, silky ciulama without the risk of the sauce curdling.
For the fluffiest meatballs, do not squeeze the meat excessively in your palms when shaping them, and let the uncooked rice expand directly while simmering, absorbing the juices of the meat.
15 min
Under an hour
