Description
The first taster and judge my recipes-this is my husband! Something he likes and something absolutely not! Eating these meatballs... silently asked for more. Where emotions? Where words? "Don't say a word! It's sooo delicious!"-said... Try it and you. Treat!
Ingredients
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Minced meat
500 g
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Red onion
1 piece
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Pickled cucumber
4 piece
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Chicken egg
1 piece
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Mustard
2 tsp
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Bun
1 piece
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Milk
100 ml
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Salt
0.5 tsp
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Black pepper
0.5 tsp
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Potatoes
4 piece
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Sunflower oil
4 Tbsp
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Butter
10 g
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Cream
200 ml
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Water
200 ml
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Leeks
0.5 piece
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Flour
50 g
Cooking
Boil the potatoes in their skins. Peel and cut into quarters.
Red onion peel and cut in half. Half of onion finely chop and again walk with a knife.
Chop finely cucumber
In a separate bowl, pour the warm milk bun.
In a large bowl, mix the minced meat, chopped onions and cucumbers, lightly wrung bun, egg, salt, pepper and mustard.
Mix well. With wet hands form the meatballs. Each roll in flour.
Preheat 2st. L. sunflower oil in a frying pan and fry the meatballs on two sides for 4-5 minutes.
A baking dish (or bowl) grease 1st. L. sunflower oil. Put alternately, the sliced potatoes and meatballs.
Prepare the sauce-Bechamel In the pan to heat it up 1st. L. sunflower oil and 10g. butter. Add 2st. L. flour. Mix well. Add cream and water, stirring constantly. Bring to a boil. Off.
Pour the potatoes and meatballs with sauce. Leeks cut into slices. Sprinkle on top. Cover form foil. Bake at 180 for 30 minutes, remove foil and bake another 5 minutes.
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