Minced hedgehogs with rice in sour cream sauce in a slow cooker

We wash the rice until translucent, place it in a saucepan, fill it with water, add some salt and boil for ten minutes. Then we put the cereals in a colander and rinse with cold water. Peel the onions, rinse and dry. Cut two onions into small cubes. Leave the remaining onion until the sauce is prepared. Cut the white bread into pieces and soak in a little water. When the bread has softened, slightly squeeze it out of excess liquid and place it in a large bowl. We spread the minced meat there, half-cooked rice, chopped onions, break the egg, sprinkle salt and black pepper to taste. Mix the minced meat with additives, and then lightly beat it on the bottom of the bowl to make the mass more viscous. So excess air will come out of it, and the minced meat will also be denser.

Peel the carrots, wash and rub on a coarse grater. Cut the remaining two onions into small pieces. In the multicooker bowl, heat the vegetable oil in the "Fry" mode. Place prepared onions and carrots in it and fry with occasional stirring until light blush.

Put sour cream and flour in a separate container. Mix the components with a whisk until smooth. Then pour in water in the specified amount and mix. Put the fried vegetables from the multicooker in the sour cream liquid, add salt to taste and mix again.

From the cooked minced meat, we form small balls (about four to five centimeters in diameter), rolling them well in the palms. If the surface of the meatballs is made smooth, and it is good to compact them, that the future "hedgehogs" will turn out to be dense and regular in shape. We put the meat balls in the multicooker bowl and pour the cooked sour cream sauce with vegetables. We close the device with a lid and set the “Extinguishing” mode for forty minutes.

After the readiness signal sounds, let the dish stand for ten to fifteen minutes under the lid. This will make the sauce thicker, richer, and the meatballs juicier. Serve hot hedgehogs in sauce with any side dish.