Chicken Bulgur Meatballs with Sour Cream Sauce

Steps

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  1. Wash bulgur carefully, shift it to a pan, pour 200 ml of cold water and put on fire. Cook the cereal to readiness. Meanwhile, let’s prepare the meat mince. Wash the fillet, clean from fat and skins, cut into small pieces and transfer into a blender bowl. Add large cut onions and garlic to the meat.
  
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  2. Grind chicken fillet with vegetables into homogeneous mince and then transfer it into deep ware.
  
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  3. In the ready minced meat let’s add boiled bulgur.
  
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  4. Then add salt, ground seasonings and finely chopped fresh dill and parsley to the mixture.
  
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  5. Mix meatballs mince thoroughly, achieving homogeneous consistence.
  
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  6. Wet our hands in cold water, form round meatballs of 4-5 cm diameter from mince. Put the preparations in a heat-resistant form, greased with vegetable oil.
  
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  7. Now let’s make sour cream sauce. In a separate dish combine sour cream, corn starch, ground spices and salt. Mix to homogeneity.
  
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  8. Constantly stirring the mixture, let’s pour in it hot water or chicken broth.
  
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  9. Fill the meatballs with sour cream sauce and add bay leaves for aroma. Cover the ware with meatballs with lid or food foil. Bake the meatballs in sour cream sauce at a temperature of 200 degrees for 30 minutes.
  
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  10. Then remove the lid or food foil from the ware and continue to bake the meatballs in the oven for another 10-15 minutes until the delicious golden brown.
  
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  11. Serve the ready chicken meatballs with bulgur in hot form, watering them with sour cream sauce in which they were baked.
  
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  12. Bon Appetite!