You will need
    • 500 g veal;
    • 1/5 Cup of white rice;
    • 1 raw egg;
    • 100 g white bread;
    • 1 Cup milk;
    • 1 onion;
    • 100 g of hard cheese;
    • 1 tablespoon of olive oil;
    • 100 g of green onions;
    • 100 g of dill;
    • 200 g sour cream;
    • salt;
    • ground black pepper;
    • 2 cloves of garlic.
Cut lean veal into small pieces and grind in a meat grinder. So , the meatballs turned out tender, skip the meat two or three times. Instead of beef use chicken or Turkey. Soak a piece of white bread without crust, in milk for 2-3 minutes. Very finely chop onions, grate cheese on a grater, gently squeeze the bread and add all the minced meat. Season with salt and pepper, add one raw egg and mix thoroughly.
Pour in a pan of water. When the water boils, add salt on the tip of a knife and pour the rice. Boil the rice until soft, try not to overcook it. Once the rice is ready, let it cool down and add the stuffing, then mix well. Form round meatballs the size of a small egg.
Pour desired amount of water in a steamer, brush grille steamer with vegetable oil and gently place the meatballs. Try to not touch each other. Put the timer on the steamer 35-40 minutes.
Use an ordinary pot and metal sieve, if no steamers. Put a pot of water on the fire, put a suitable sized sieve on the side of the pan. Make sure that the bottom of the sieve does not touch the water. Carefully put on the sieve meatballs and cover. After boiling water cook the meatballs for 30-35 minutes.
Prepare the sauce while preparing meatballs. Green onions and dill finely chop. Chop the garlic and add it to the greens. Add low-fat sour cream, a spoonful of olive oil, season with salt, if desired, add a little black pepper. All mix thoroughly and place in a gravy boat.
Serve the sauce to the meatballs separately. Garnish well suited mashed potatoes or pasta. If the steamer consists of several tiers, along with meatballs to cook steamed vegetables, e.g., cauliflower or green beans.