Meatballs in Bechamel Sauce

Name: Meatballs in Bechamel Sauce
Ingredients: Ingredients for meatballs: 500 g minced meat; 2 medium potatoes; 2 onions; 2 eggs; 1 tablespoon fresh parsley; 1 teaspoon fresh dill; salt and pepper to taste; flour; oil for frying. Ingredients for sauce: 30-40 g butter; 2 tablespoons flour; 1/2 liter milk; 100 g sour cream; juice from 1/2 lemon; fresh parsley; salt; white pepper.

Diverse - Meatballs in Bechamel Sauce by Carina L. - Recipia

To prepare the meatballs with Bechamel sauce, we will start by preparing the necessary ingredients. The first step is to peel and slice the onion into thin pieces, making sure to achieve uniform sizes for quicker and even cooking. In a pan, we add the two tablespoons of oil and let it heat up. Once the oil is hot, we add the sliced onion and sauté it over medium heat, stirring constantly, until it becomes translucent and slightly golden. This step will add a delicious flavor to our meatballs. Meanwhile, we take care of the potatoes. They need to be peeled and cut into small cubes for easier chopping. After the onion is ready, we add the raw potatoes to the meat grinder, along with the sautéed onion. This combination will bring a fine and moist texture to the meatballs. In a large bowl, we put the minced meat, add the two fresh eggs, season with salt and pepper, then add the chopped green parsley and dill. We mix the ingredients with our hands or a spatula until the mixture becomes homogeneous. After obtaining a uniform paste, we start forming the meatballs. We wet our hands to prevent the mixture from sticking and form small balls or meatballs, which we roll in flour to give them a crispy crust. In a deep pan, we heat the oil and fry the meatballs over medium heat, turning them frequently until they become golden on all sides. After frying, we carefully place them in a baking dish. Now, we focus on preparing the Bechamel sauce. In a saucepan, we melt the butter and flour, stirring constantly over low heat, making sure the flour does not brown. This will form a roux, the base of our sauce. When the butter is completely melted, we begin to gradually add 1/2 liter of hot milk, stirring vigorously to avoid lumps. We continue stirring until the sauce becomes creamy and homogeneous. We add salt, white pepper, the juice of 1/2 lemon, and the chopped parsley. Finally, we incorporate the sour cream, which will give the sauce a fine and rich texture. Once the Bechamel sauce is ready, we pour it evenly over the meatballs in the dish. We preheat the oven to 180 degrees Celsius and place the dish with meatballs in the oven for about 15 minutes, until the sauce thickens and a slightly golden crust forms on top. This recipe will bring to the table a hearty, flavorful dish, perfect for a family meal or with friends.