Description
Fans of millet, and not only devote. Can be used as a separate dish for Breakfast, dinner, as a side dish for lunch. Don't pass it by!
Ingredients
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Millet
100 g
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Milk
250 ml
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Water
250 ml
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Bacon
70 g
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Chicken egg
1 piece
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Cheese
70 g
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Vegetable oil
50 ml
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Dill
1 coup
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Salt
-
Sour cream
100 ml
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Garlic
1 tooth
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Green onions
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Black pepper
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Bread crumbs
Cooking
To be honest, I'm not a fan of millet. But it happens that I saw the recipe and wanted to cook it, and surprisingly liked it. Generally, these meatballs better to cook already pre-cooked millet porridge. But not having any, take wheat, fill with water, bring to a boil and cook on slow heat for 10-12 minutes, then sprinkle with salt, add milk and continue to cook until tender.
Cooking in General takes about 20-25 minutes. The gruel is ready.
While preparing porridge, cut raw-smoked bacon.
And fry it in a pan.
In the slightly cooled porridge add the bacon and pepper.
Finely chop the dill and grate the cheese. The original recipe specified Parmesan, but I won't bore you with such delights. I took a simple hard Dutch cheese.
For porridge add the dill, grated cheese, egg.
Stir it carefully. If liquid, the author advises to add flour but I've made a thick porridge. With wet hands form the meatballs.
Dip the meatballs in breadcrumbs and fry in a pan in vegetable oil until Golden brown.
Turn over and fry the other side. The meatballs are ready.
These very meatballs combined with a sauce of sour cream (yogurt without additives). For this finely chop the garlic, green onion and mix with sour cream or yogurt. The meatballs are perfect as a separate dish for Breakfast, dinner, as a side dish for lunch.
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