Meatballs are a universal piece of culinary art. The history of their origin is interpreted in different ways, and it is attributed to Persia (Iran), and to Ancient Rome. I suspect that the idea of chopping meat by adding spices, and sometimes grits (kufta, meatballs – the same meatballs, only larger) – was floating in the air over different continents. There, on different, and settled.
Cut off the crust from the loaf, finely tear the flesh and soak it in milk.
Meat along with peeled onions and garlic should be passed through a meat grinder with a fine grid.
Mix the minced meat with the soaked loaf, beat in the egg, salt, pepper, mix – I usually do this with my hands, knock a few times on a hard surface, set aside – let it come to its senses.
Wetting your hands in cold water, roll meatballs the size of a walnut or slightly larger. Spread on paper or foil.
Peel the potatoes and cut them into 0.5-0.8 cm thick washers.
Remove the seeds and partitions from the bell pepper and cut into strips.
With sprigs of rosemary to break off the leaves.
Crush the garlic with a knife.
To prepare the Bechamel sauce. Melt the butter in a deep frying pan or saucepan, put the flour and fry it over medium heat, stirring with a spatula,until slightly brownish. Add cream, milk, tarragon, reduce the heat to low and cook the sauce until it acquires the consistency of medium-fat sour cream. At the end, add salt, white pepper and grated nutmeg, and mix.
Grease the baking sheet with vegetable oil, lay the potatoes in a overlap.
Season with salt and pepper. Put crushed garlic and rosemary leaves on top.
Put the meatballs on the potatoes.
Put the meatballs in strips of pepper.
Cover everything with Bechamel sauce. Place in a preheated 200-degree oven for 20 minutes.
Grate the cheese on a large grater.
Remove the baking sheet, quickly cover the dish with cheese, and put it in the oven at the same temperature for another 20 minutes or until it turns pink.