Cooking

Meatballs in honeycombs with bechamel sauce: an unusual serve - excellent result

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European cuisine is striking in its diversity. Meatballs can be called a business card of the Swedes, and it's hard to imagine French cuisine without bechamel sauce. Real gourmets will be delighted with the new filing of ordinary meatballs. Potatoes and a delicate creamy cheese sauce will add spice to them. Such a dish can become a favorite treat of the day off. There is a place for him at the festive table.

For the sauce:

  • butter - 5 tbsp. spoons;
  • flour - 4 tbsp. spoons;
  • milk - 4 cups;
  • salt - 2 tsp;
  • ground nutmeg - 0.5 tsp.

For meatballs:

  • potatoes - 3-4 pcs .;
  • minced beef - 400-500 g;
  • garlic - 1 tooth;
  • chopped parsley - 1 tsp;
  • paprika - to taste;
  • 150 g of mozzarella;
  • salt, pepper - to taste.

We start with cooking the sauce. At the same time use 2 pans. In one, we almost bring the milk to a boil, and in the other we melt the butter and gradually add flour to it. Constantly stir the oil with flour until a golden golden mass is formed. Continuing to stir, we introduce a little hot milk into the mixture. The goal is to obtain a homogeneous mass, which is the basis of the sauce. Give the sauce to simmer for 10 minutes. At the same time constantly stir it. At the end of cooking, add salt and nutmeg. And go to cooking stuffing.

Mix the minced meat with chopped greens and paprika, salt and pepper. Peeled potatoes bring to semi-ready, give a little cool, and then cut into circles. We lay them bottom and sides of heat-resistant capacity. On each mug of potatoes, located at the bottom of the baking dish, place one meatball. Separate the meat balls from each other with circles of potatoes, then pour the contents of the container with bechamel sauce, sprinkle with chopped mozzarella and send to the oven preheated to 200 ° C for 15 minutes.

If desired, you can experiment with minced meatballs, seasonings, greens.

Video recipe attached.

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