So, make the stuffing. Fillet remove the membranes and dice. Grind in a blender or in the blender with one onion. Add to the meat salt, pepper, eggs and flour. Mix well minced.

Clean the mushrooms and onion, cut into small cubes.

Heat the pan with sunflower oil and put chopped onion. When the onions become Golden brown, add the mushrooms and a little deep fried. Salt, pepper and remove from heat. 2-3 tbsp set aside for sauce.

Proceed to our meatballs. Take no wooden a plank! Lubricated with sunflower oil, and the pens can smear. And on a plank spread tbsp of the stuffing. Mash slightly with fingers, spread the mushrooms and form a meatball.

Fry slightly in a frying pan and put in a baking dish. When fry all the meatballs, start the sauce.

In fact this is a classic béchamel with the addition. Heat the pan with butter. When the butter melt, add flour and stir well, but do not remove from heat. When the butter with the flour was thick like mashed potatoes - add milk, a little at first, and then everything else and mix well to avoid lumps. When the sauce podrastaet, remove from heat. Salt, pepper to taste and grate a little nutmeg. Add mushrooms and fennel, grind in a blender. Try the taste, add what is missing. If the sauce is thick, add more milk. It needs to be medium density, because it still needs to be baked. All the sauce is ready, there are very little.

Cover with the sauce, our meatballs and put in oven at a temperature of 160 degrees for 30 minutes. no More, I was overexposed, and I have the oil separates.

All meatballs with mushroom stuffing with mushroom Bechamel sauce is ready. On the side was served mashed potatoes with dill. My family are meatballs really hit the spot.