Meatballs in cheese sauce
Description
The dish is prepared without unnecessary complications. I suggest you try another interesting way of making meatballs—this time, I'll cook them in a cheesy sauce! The sauce is similar to "Béchamel," but in this recipe, we'll also use processed cheese. Thanks to this sauce, the meatballs retain their juice, stay tender, and the dish has a delicious cheesy aroma. You can add any spices to the meat mixture according to your taste. Serve the dish hot.
Instructions
- 1
Step 1
1. Prepare the stuffing. To do this, pass the meat and onion through a meat grinder, add pepper, salt, and stuffing spices. Add the egg and mix well. Add a little flour if the stuffing turns out to be too runny.
- 2
Step 2
2. Shape the minced meat into small balls, fry them in heated vegetable oil, constantly turning them to maintain their round shape. Fry until golden brown. Transfer the cooked balls to a pot in which you will later simmer them.
- 3
Step 3
3. Prepare the sauce. Melt the butter, add flour to it, and mix until lumps form. Gradually add milk, constantly stirring with a whisk.
- 4
Step 4
4. Add the processed cheese and whisk thoroughly with a whisk. Season with salt and add turmeric for color. Stir the sauce until it thickens.
- 5
Step 5
5. Place the pot with meatballs over low heat, pour the sauce over the meatballs. Simmer, covered, for 20-30 minutes.