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
80minutes
Servings
10
Cook Time
80minutes
Ingredients
For meatballs:
For the sauce:
Additionally:
Instructions
  1. 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.
  2. After wetting your hands in cold water, roll meatballs the size of a walnut or slightly larger. Spread on paper or foil.
  3. Peel the potatoes and cut them into 0.5-0.8 cm thick slices.
  4. Remove the seeds and partitions from the bell pepper and cut into strips.
  5. Cut off the leaves from the rosemary sprigs.
  6. Crush the garlic with a knife.
  7. 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.
  8. Grease a baking sheet with vegetable oil, lay out the potatoes overlap.
  9. Season with salt and pepper. Put the chopped garlic and rosemary leaves on top.
  10. Place the meatballs on the potatoes.
  11. Place the meatballs on the pepper strips.
  12. Pour the Bechamel sauce over everything. Place in a preheated 200 degree oven for 20 minutes.
  13. Grate the cheese on a coarse grater.
  14. 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.
  15. The meatballs with Bechamel sauce are ready.
  16. Bon Appetit!
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