Meatballs "Hedgehogs"

[Meatballs "Hedgehogs"]

There are tons of great old recipes that we simply forget about in pursuit of new culinary experiences. Let's prepare the old, good ones today

Meatballs "Hedgehogs"

500 gr of meat (pork, beef)
2 onions
1 egg
0.5 cups (250 ml cup) raw, washed rice
salt, pepper to taste
For gravy:
2 onions, 1 carrot, 200 gr sour cream, 1 tsp. a spoonful of sugar, salt, pepper, nutmeg, vegetable oil, broth or water.

Pass the meat together with the onion through a meat grinder, add the egg, salt, pepper, rice.
In a cauldron, fry 2 onions (cut into cubes), carrots (grate on a coarse grater). When the vegetables turn appetizing golden brown, add sour cream, stew a little, season and pour in broth or water (I always pour water).
Form meatballs from the minced meat, roll each slightly in starch (shake off the excess starch) and put it in a boiling sauce. Simmer, covered, for 40 minutes. At the end, add fresh herbs (dill, parsley).
For a side dish, it is very tasty to warm up carrots and green peas in gravy from meatballs (I have frozen vegetables from a bag).

And I crumble cabbage into such hedgehogs instead of rice, so that you can't see it ... the effect of "lazy cabbage rolls" without rice?

If you add cabbage, then it will not be hedgehogs.
The point is that the rice sticks out like needles, hence the hedgehogs.

It's funny, after 2.5 years came a comment

Even how pieces of cabbage stick out, not like a hedgehog - they will pull a porcupine, only you need to crumble it not into porridge, but into a cube

I am a diabetic, I don’t eat white rice, and only occasionally for the sake of the taste of pilaf, I don’t use whole grain rice, certainly not in meatballs

It's funny, after 2.5 years the comment came @

- I am wandering around the forum in search of interesting things, so I come across ...

And porcupines are probably great, you need to try.
I use unpolished rice in "hedgehogs", not bad either.

Recently I cooked meatballs according to this recipe, it turned out very tasty, the sauce is tender, tender. So today I looked into the recipe, I plan to make it for dinner. Directly some kind of childhood memory. Thanks for the good old recipe!