Description
The word "meatballs" is of French origin and has been known since the SEVENTEENTH century. It was a small chops of meat cuts without bones, correct round shape, the type of modern cheesecakes. We have the name more comes from the word "beat", but because the meat on this dish is not very much, ingenuity took over, and began to use any minced meat from different parts of the carcass, but keeping the outer circular shape. And later went for a course of any ingredients, vegetables, cereals, canned. I want to offer the recipe for meatballs from cereals, which is perfect for Breakfast.
Ingredients
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Millet
1 стак.
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Figure
1 стак.
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Water
2 л
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Chicken egg
3 шт
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Curd
200 г
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Milk
250 мл
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Sugar
1 ст. л.
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Starch
1 ст. л.
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Vanilla
Cooking
Water put to boil. At this time, rinse well with cereals and pour in boiling water. Cook until then, until the porridge (I did it in the evening and in the morning just a little warmed up). In hot cereal, add the eggs and mix well. For the meatballs to form a pellet in the center of which put a teaspoon of the curd mass
The filling to close the edges of dough and form a "cutlet". To breaded in semolina (or bread crumbs)
So to make 12 pieces, put on the laid paper baking sheet and bake at 175 degrees for about 15 minutes on each side
For the second variant of the rolls of dough to form small "meatballs", to pyrovate in mahnke (in breadcrumbs) and fry in butter with two sides
While the meatballs are roasting, prepare the jelly. To do this, to put to boil 200 ml of milk, adding a little sugar and vanilla. In the remaining milk to dissolve the starch, pour the mixture into the boiling milk, bring to a boil and turn off the gas.
Ready-made meatballs generously watering jelly
But you can add jam (it's the first option out of the oven). Bon appetit!
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