Meatballs in cream sauce – a recipe with a photo

Today we are preparing meatballs in a creamy sauce. This is an aromatic and incomparably tender meat dish. Perfect for any side dish or simply with a salad of fresh vegetables. Will make your lunch or dinner very tasty and filling. Provencal herbs and cream sauce give the meatballs an unusually delicate and delicate taste.

minced meat – 600 g;
rice (boil until almost ready) – 100 g;
cream (10% fat) — 330 ml;
hard cheese – 100 g;
garlic – 2 cloves;
potato starch – 1 teaspoon;
Provencal herbs – to taste;
sіl for relish.

Output — 15 pcs.
Bake in an oven heated to 190 degrees: 20 minutes without sauce + 25-30 minutes with sauce.

The process of cooking meatballs in a creamy sauce.

Add salt and garlic passed through a press to the minced meat. We also put pre-boiled rice and Provencal herbs into the minced meat. Mix well.

With hands dipped in water, form small round meatballs and place them in a baking dish greased with oil. We got 15 meatballs. Bake in an oven heated to 190 degrees for 20 minutes.

While the meatballs are in the oven, prepare the cream sauce. Grate the cheese on a coarse grater.

Add grated cheese, Provencal herbs, a little salt and starch to the cream. Mix everything.

20 minutes have passed. We take the meatballs out of the oven. Spread the sauce with a spoon so that cheese remains on each meatball. Pour the rest of the cream sauce between the meatballs. Put it back in the oven and bake for another 20-25 minutes.

And the aromatic meatballs are ready.

In total, they spent 50 minutes in the oven: 20 minutes without sauce and 30 minutes with sauce. Bon appetit!

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