So first make the stuffing. First, soak the crumb of white bread in water. I had a lonely bread roll, that is what I used. The beef meatballs obtained by turning on the meat grinder one pound Turkey breast (I had boneless thighs). In the resulting mince add the squeezed breadcrumbs, pepper and salt to taste. The author of the recipe is added to minced meat two tablespoons mayonnaise, I do not, just as it should beat off meat. Generated from minced meat rissoles I made 10 pieces the size of a palm. As seen in the photo, from the broken meat meatballs mild without mayonnaise or eggs. Every bitecek coat in breadcrumbs (my crackers red, because it is made from the dried crusts of the aforementioned scones) and fry in pan on each side until Golden brown.

To fill the leek and finely chop mint. The author of the recipe suggested to use a little more dill, but I was afraid that dill "score" with mint, and add it did not. As in the original recipe used fresh chives, but I be thermally processed is a pity, therefore, decided that the leeks will be a good alternative. Sour cream diluted with water, add cut greens. Salt – optional, I'm not salted.

Fried meatballs put in the form in which they would bake, if necessary – to form a little bit of grease. Stacked plump meatballs pour the creamy green mixture and bake it in the oven at 220 degrees for 30 minutes.

The finished rolls spread on a plate, add optional garnish (for us it was boiled potatoes), pour the cooking sauce and happy eat: the meatballs in this casting turned out tender and tasty, sauce is wonderful and gentle taste of the meat stresses.

Well, a few words from myself. Since this dish was prepared in the framework of the action, then do it, I tried to match the original recipe – as you can see, we got a great tasty dish (thanks to its author), but his "two cents" still inserted. Next time to fill I will not be diluted with water sour cream, and just use the yogurt – significant difference in taste will not, and less fat; not going to planirovat the meatballs - don't see the point – they and so well kept, and pohrustyvaniâ after baking in the liquid fill to wait for something as silly; leave a little bit of fresh mint to sprinkle the finished dish to enhance the intoxicating peppermint flavor (after baking, a significant part of it is lost). But what I this dish will cook more than once – that's for sure...!