2020-08-13 / test@t

Meatballs in creamy sauce

Meatballs are descendants of meatballs stuffed from Turkic cuisine (kyufte), which spread to Balkan and Austrian cuisine, and then to other national cuisines.

Ingredients

beef (hip - ham, boneless shoulder) 400 g
lard 100 g
stale bread (slices) 2 pcs.
milk 200 g
cream 200 g
rice 100 g
egg 1 pc.
flour 200 g
garlic cloves 3 pcs.
sprigs of raspberry 4 pcs.
olive oil 75 g
onions 2 pcs.
salt 10 g
freshly ground pepper pinch 1 pc.
water 120 ml

STEP-BY-STEP COOKING RECIPE

Step 1

Soak the crumb in milk, you can cut off the crusts. Boil the rice (pour the washed cereal into boiling water, cook until a hard point in the grain, discard in a colander).

Step 2

Twist the meat (separated from the veins and films), lard (separated from the skin) and onions in a minced meat grinder. Knead the minced meat, egg, bun squeezed from excess milk, rice, salt and pepper.

Step 3

Form meatballs with wet hands, roll in flour so that they do not fall apart when frying

Step 4

Fry the meatballs in a hot skillet in a little olive oil with garlic in the skin, 2 sprigs of rosemary and black peppercorns.

Step 5

Remove the fried meatballs in an ovenproof dish. In the remaining meat juice and fat, fry 1 tablespoon of flour until light brown and nutty flavor, then add 120 ml of boiled water. Stir thoroughly so that no lumps remain. Add 2 sprigs of rosemary and an onion cut in half.

Step 6