Meatballs with vegetables in cream.
Description
Meatballs are most often made in tomato sauce. But they are also delicious when baked in cream. And if you add frozen vegetables to the baking dish, a tasty dinner will be ready in just half an hour, without requiring your constant attention. A small tip—let the meatballs bake slightly first, forming a light crust, and only then pour over the cream or sauce. This way, your meatballs will keep their shape and look neat.
Instructions
- 1
Step 1
Mix the ground meat with cooked rice and dried herbs. Add an egg, season with salt and pepper, and thoroughly mix and knead in a bowl.
- 2
Step 2
Evenly spread the vegetable mixture in the bottom of a baking dish—without thawing. I used a Mexican mix, but basically, you can use any kind. Season with salt and pepper to taste, and add your favorite spices.
- 3
Step 3
With wet hands, roll the minced meat into medium-sized meatballs and place them on top of the vegetables. Put the dish in the oven and set the temperature to 200 degrees.
- 4
Step 4
After about 15 minutes, take out the baking dish with the meatballs. They should have formed a crust by now. Pour the cream over the meatballs and vegetables. Return the dish to the oven for another 10-15 minutes.
- 5
Step 5
Then turn off the heat and serve. Call everyone to the table after 10 minutes.
- 6
Step 6
Fresh seasonal vegetables can be served alongside the meatballs with vegetables baked in cream, garnished with herbs. I additionally served a sauce made by blending cream with feta cheese.