Name: Veal meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: Water - 100 ml; Flour - 2 tbsp; Flour - 4 tbsp; Sunflower oil - 3 tbsp; Heavy cream - 200 ml; Hard cheese - 200 g; Greenery to taste; Salt to taste; Ground black pepper to taste; Ground black pepper to taste; Butter - 50 g; Salt to taste; Milk - 200 ml; Veal - 1 kg

European

Meatballs are an excellent culinary find when you don't have time to cook. If you have one universal recipe for this meat dish, you can serve it with potatoes, pasta, rice, or buckwheat.

Make minced meatballs. Take 1 kg of veal, rinse and remove films and twist it through a meat grinder twice. Add salt and pepper to taste to the meat and pour in 100 ml of cold water to get juicy balls.

In a saucepan, melt 50 g of butter 82.5% and add 2 tbsp. l. flour. Fry everything until a light nutty aroma appears. As soon as the flour turns brown, add 200 ml of cream 15-20% and 200 ml of milk 2.5%.

Mix thoroughly and beat several times. Add 4 tbsp. l. wheat flour and knead well again. Form the minced meat into small balls. Similar to cherry tomatoes.

Fry the balls in a frying pan with a little oil until golden brown and transfer to a baking dish. Take a mold of such size that the product fits in one layer.

Mix thoroughly with a whisk until you get a homogeneous and smooth sauce. Prove the taste with salt and pepper. Remove from heat and add 200 g of cottage cheese, grated on a coarse grater. Stir the sauce until the curd is evenly distributed.

Fill the mikbols in the baking form with creamy sauce and cook in the oven at 180 degrees for 15-20 minutes in convection or top and bottom heating mode. Focus on the appearance of a golden crust.

Veal meatballs

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Veal meatballs

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