Meatballs with Bechamel Sauce Recipe
Meatballs are a universal work of culinary art. The history of their origin is interpreted in different ways, and it is attributed to both Persia (Iran) and Ancient Rome. I suspect that the idea of chopping meat with spices, and sometimes cereals (kufta, meatballs – the same meatballs, only larger) was in the air on different continents. There, on the other, and settled.
Servings 10
Cook Time 80 minutes
Ingredients
For meatballs:
- 500 gram Venison flesh
- 300 gram Pork the flesh is fat
- 1 piece Onion
- 2 cloves Garlic
- 400 gram Loaf
- 100 ml Milk
- 1 piece Chicken egg
- Salt to taste
- Black pepper to taste
For the sauce:
- 70 gram Butter
- 3 tablespoons Flour wheat / Flour
- 500 ml Cream (30%)
- 100 ml Milk
- 1 teaspoon Nutmeg
- 1 teaspoon Tarragon
- Salt to taste
- Black pepper to taste
Additionally:
- 3 pieces Potatoes
- 1 piece Bulgarian pepper
- 6 cloves Garlic
- 2 twigs Rosemary
- 100 gram Hard cheese
- 1 tablespoon Vegetable oil
Instructions
- Cut the cake from the loaf, finely chop the pulp and soak it in milk. Meat together with peeled onions and garlic should be passed through a meat grinder with a fine grate. Mix the minced meat with the soaked loaf, beat in the egg, salt, pepper, mix – I usually do it with my hands, tap a few times on a hard surface, set aside – let him come to his senses.
- After 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 slices.
- Remove the seeds and partitions from the bell pepper and cut into strips.
- Cut off the leaves from the rosemary sprigs.
- Crush the garlic with a knife.
- Prepare the Bechamel sauce. Melt the butter in a deep frying pan or saucepan, add the flour and fry it over medium heat, stirring with a spatula, until slightly brownish. Add cream, milk, tarragon, reduce the heat to a minimum 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 a baking sheet with vegetable oil, lay out the potatoes overlap.
- Season with salt and pepper. Put the chopped garlic and rosemary leaves on top.
- Place the meatballs on the potatoes.
- Place the meatballs on the pepper strips.
- Pour the Bechamel sauce over everything. Place in a preheated 200 degree oven for 20 minutes.
- Grate the cheese on a coarse grater.
- Take out 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.
- The meatballs with Bechamel sauce are ready.
- Bon Appetit!