Onion and meat balls in ala-béchamel sauce

Category: Meat dishes
Onion and meat balls in a la béchamel sauce

Ingredients

minced meat (any), I have pork + beef 650-700 gr
turnip onions very large 3-4 pcs
for the sauce: sour cream 200 ml
kefir 200 ml
flour 1/2 cup
salt, spices to taste and desire
my favorite greens, I have green onions and dill to taste and desire
fresh vegetables to serve, I have 5 cucumber plastics optional
toothpicks of necessity

Cooking method

  • We clean the turnip onions, cut the onion in half and carefully remove the largest upper 2-3 layers, from these halves we will get the shell-shirt of the bun. At first I tried on the halves to each other, so that they would comfortably hug each other, so that the shirt was beautiful and even. I had the minced meat ready in advance, we begin to stuff the onion shells-shirts with it, this is done easily. Put the minced meat in one half, a little more than the onion half and embrace this beauty with the second onion half. The result is a LITTLE kolobok? Add minced meat, but you need to remember that onion hemispheres should be decently overlapped because they need to be fixed immediately with a toothpick or two so that when baking the balls do not remain in negligee. Oh, how long I have been telling! So what am I talking about ... Ah! Well, we have stuffed, "buttoned up" onion "shirts" with toothpicks and put all this cheerful company in a baking dish and leave it not for long, let them make friends:
  • Onion and meat balls in a la béchamel sauce
  • Let's start creating a la bechamel sauce. I am a member of the HP-lazy club, and therefore, a long witchcraft over sauces is not for me. I poured kefir, sour cream into a deep cap, salted it, sprinkled seasonings from a bag "for meat", sifted flour there. I mixed everything thoroughly, so that it would be free of lumps, and filled the koloboks, which were already tired of waiting for something, with this still NOT sauce:
  • Onion and meat balls in a la béchamel sauce
  • Koloboks livened up, as FSE began! I sent this hilarious company to the preheated oven for a total of 60 minutes. Time is up and now: Onion and meat balls in a la béchamel sauce
  • We call everyone to the table. Bon Appetit!

The dish is designed for

How much you want, Or how much onion there is!

Time for preparing:

10 minutes for shaping, 3 minutes for sauce, 60 minutes in the oven.

Cooking program:

Manual mode, oven.

Note

Anyone who does not like onions, I recommend running by. I saw the recipe at Stalik Khankishiev on TV, thanks to him. I don't remember the name of his dish, I just remember the principle of preparation. And the way to get the sauce "ala bechamel" came to mind right in the course of cooking. Since I cooked this dish for the first time, I divided the time into the first 20 minutes and then added 40 more, it all depends on your oven or other baking unit. And she didn't make a lot of koloboks ... all of a sudden garbage ... but NO! Delicious! The unobtrusive sweetness of the onion harmoniously complements the meaty taste, and all this is eaten up by a great sauce! Try it, it looks unusual on the plates and is joyfully felt in the stomach!
I forgot to mention that everything was baked under the lid.

kristina1
Ilmirushka, Ilmira, and I cook the onion and then fill it with minced meat
Ilmirushka
Quote: kristina1
and I cook the onion and then fill it with minced meat
You will be okay, you will gain strength and tell me how to make friends with boiled onions!
kristina1
Ilmirushka, Ilmira, yes yes I can, in principle, and now you take the onion, cut it gently to the middle, fill it with hot water and cook it, then carefully begin to remove the first layer of the onion, and put it on the druslyak, etc. then take the minced meat and carefully put it into the onion there is nothing so complicated there. (I will try to recover faster)
Ilmirushka
Quote: kristina1
then you take the minced meat and carefully put it in the onion
Cesarik, and then you still have to bake everything, right? And the bow does not creep away forever?
kristina1
Ilmirushka, Ilmira, so you don't cook it straight, it becomes a little bit slightly soft, it becomes and you gently tear it off, it is very easy there is nothing complicated at all, of course you can bake it ... this is how the Cypriots do it, listen, I will now look for pictures if you have left, I don't know, I threw off my friend, I did it step by step ... then I’ll throw it off for you
Ilmirushka
Quote: kristina1
then throw off
come on, interesting. I understand, this is like cabbage for cabbage rolls, you twist raw figs, oh, a little boiled - please!
kristina1
Ilmirushka, Ilmira, yes, yes, you think correctly .... I'm very sorry for the pictures I deleted, I won't delete them anymore, it's a pity, I showed everything in the pictures and it was clear ... and how to put it in ... sorry ..
Ilmirushka
kristina1, Cesarik, don't be upset, everything is OK with my imagination, I have already presented this whole process
kristina1
Ilmira, you carefully peel off the skin from the onion and cut it to the middle of the onion and cook ......... otherwise you have toothpicks ... it will be easier to just mince the onion overlapped and that's it ... cook

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