Meatballs with Peas in a Tomato-Sour Cream Gravy

In a large bowl, combine the ground meat with the egg, breadcrumbs, minced onion, salt, and pepper (you can lightly sauté the onion beforehand if you prefer).

Shape the mixture into bite-sized meatballs.

Sear the meatballs in a skillet on all sides until golden brown (or bake in an air fryer at 200°C / 400°F for about 12 minutes) and transfer them to a pot or Dutch oven.

In the same skillet, whisk together the sour cream, tomato paste, and water, bring to a simmer, and season with salt and pepper.

Pour the sauce over the meatballs and simmer covered on low heat for 25 minutes.