Grind the chicken and season it. Put the onion in the food processor or chop it very finely with a knife. Mix the meat with the onion, egg and rice! Mix well.
In a large pot, put water and gently and put it on the iron. When it boils, turn it on low heat and put the periods formed with a wet hand. Boil the meatballs until the rice is cooked. Remove to a plate.
Put butter and oil in a saucepan, when the mixture is homogeneous, add flour and "fry", then pour cold milk, stirring vigorously. Boil the sauce until it thickens. If it has lumps, strain it! Season.
The meatballs are put in sauce and served with parsley.
You can read recipe written or go directly to video recipe below.
The first time the meatballs are made.
Put the minced meat in a bowl, add the finely chopped onion (I pass it through the robot, let it be a fine paste). Stop 1 teaspoon of onion for the sauce. Add the egg, 3/4 of the chopped greens, 2 teaspoons of salt, a teaspoon of pepper, semolina and mix well.
Add 2 tablespoons of cold water and mix well until the paste becomes homogeneous and well bound (see video recipe). The hair dryers will be very fluffy.
Put 2 liters of water to boil.
The meatballs break, a little bigger than the soup meatballs. From this composition I make 16 meatballs. Beautiful balls are modeled, with hands moistened with water.
When the water boils, add the meatballs and let it boil for about 15 minutes. Gather the foam from above. Check that a meatball is well cooked, then take it out on a tray. The juice is set aside, not thrown away.
Now we make the sour cream sauce.
Put the oil in a saucepan, add the onion and mix quickly, leave for 3-4 minutes, until it becomes glassy. Add a little juice in which they boiled the meatballs, strained through a sieve. Not much, about 50 ml. Allow the onion to soften well. If necessary, add a little more soup.
When the onion is well soaked, add the sour cream. I don't put flour. But if you want the sauce to be thicker, now add 1 tablespoon of flour, mixed with sour cream and a little juice in which they cooked the meatballs. Pour over the onion.
God, how good it smells! & # 128578 Now is the time to taste a little & hellipputin more & # 128578
Season with salt and pepper to taste. Bring the sauce to a boil, then add the meatballs. Just let it boil, do not boil more.
Turn off the heat, sprinkle with the rest of the greens and let it rest for 20 minutes before serving. In this way, the meatballs make good friends with the sauce.
Don't forget the secret ingredient: season in abundance with a lot of love and 2-3 smiles.
Generous portions are served, with plenty of sauce and fresh homemade bread.
I can't describe how tasty they are! I better invite you to try the recipe & # 128578
I also leave the video recipe here:
Bechamel sauce - classic recipe and 5 varies.
The classic Bechamel sauce recipe, accompanied by five variations. Bechamel sauce can be eaten with vegetable dishes, but also with chicken ostropel.
Pork meatballs with almonds
Recipe for pork meatballs with almonds, served with boiled rice
Rice with baked meat sauce and beverage sauce.
Rice recipe with meat sauce and bechamel sauce, baked with tomato sauce onion, garlic and olive oil
Meatballs with tarragon and sour cream sauce
Tarragon meatballs prepared from beef and pork and served with sour cream sauce
Chicken meatballs in bechamel sauce
Chicken meatballs in bechamel sauce is a tasty recipe and preferred especially by children.
The meatball recipe is easy to prepare and is very delicious, but care is needed when preparing the sauce.
You can adapt the composition of the meatballs if you prepare this recipe for younger children.
Number of servings: 4 servings
Preparation time: 30 minutes
Serving number: 60 minutes
- 1/2 kg chicken breast
- 1/2 l of milk
- 2 tablespoons rice
- 1 or
- 50 gr butter
- 2 tablespoons flour
- 1 onion
- 1 link parsley
- 2-3 was dafin
- salt pepper
Method of preparation
It's chopping chicken breast and mix with the rice previously soaked. Add the egg, 1/2 of the finely chopped parsley and salt and pepper to taste. Mix the ingredients well until the composition is homogeneous.
With a wet hand we constantly take weights from the composition and model meatballs.
We put on the fire a pot of water in which we add the spices. When the water boils, add the meatballs and let them boil.
Heat the milk in a saucepan and add an onion and a few bay leaves. Bring the milk to the boil, without boiling, but remove the onion and cloves and set aside.
In another pan, melt the butter (or margarine) then add the flour and chew continuously until incorporated, being careful not to burn.
Set aside and add the milk little by little, stirring constantly with a fork or a wooden spoon. After the composition has become homogeneous, without lumps, put it on the stove, over low heat and boil until it reaches the consistency of a sauce. Season with salt and pepper, add the meatballs and bring to a boil.
Chicken meatballs in bechamel sauce serve sprinkled with finely chopped green parsley.
I am a mother, a wife, a housewife. I like to improvise, to juggle the ingredients, for me the real challenge is to create a five star menu from few and cheap ingredients. You can follow me on the blog caietulcuretete.com.
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