Today, cooking is probably the most delicate, in my culinary practice, and very tasty meat meatballs with Pshenko... The idea is that the whole principle of the preparation of meat, usually only added to the finished millet porridge. And I have them still baked in the oven, with sauce a la "Bechamel" ...
Ingredients:
For the meatballs:
Approximately 1 kg of minced meat
Large onions
3-4 cloves of garlic, peeled
One cup of millet grains, or 2 cups of ready-made millet porridge
One egg
Salt, spices, herbs to taste
more need 1 carrot, 1 onion head - for zazharki
For the sauce a la "Bechamel":
3 tablespoons flour
2-2.5 cups of milk
A piece of butter, 50-60 grams
Begin to cook... If there is a ready millet porridge, boiled in water, natural sugar, if you are, of course, greatly reduces cooking time meatballs. If not... One cup of millet is necessary to boil in lightly salted water at the rate of 1: 3, to a state of "al dente", or around 90% complete ...
Onions and garlic crushed in a blender with knife nozzles, or scrolls through a meat grinder or finely crumble knife... Or grind in any other way, you know.
Add the chopped onion, garlic and cooked in a bowl Pshenko to the already cooked minced meat (I had beef + pork). Divide the egg, put fresh or dried herbs, spices, black pepper and salt to taste. Well knead it all.
Of cooked mince to make small meatballs and put them in a baking dish, which had previously been lightly grease with vegetable oil.
Now, grated carrot and chopped onion head spassirovat need a small amount of vegetable oil.
Put the roasted vegetables on top of the meatballs ...
Pour sauce on top of a la "Bechamel". you must first lightly fried to prepare this sauce on a flour Dry! pan, Then add a piece of butter, grind. Then pour the milk, stirring constantly, bring to a state of "paste"... According to the classic recipe add more nutmeg, I do not do it, so it turns out, as it were "inferior" - that is, a la "Bechamel"!
Well, all ... We send the meatballs in the oven. Will be baked at 180 degrees for about 40 minutes.
Highly recommend to cook the meatballs in my recipe, I'm sure you'll like them. Very gentle, soft, juicy. Bon Appetit!
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