Meatballs in a Creamy Sauce

Meatballs are descendants of meatballs stuffed from Turkic cuisine (kyufte), which spread to Balkan and Austrian cuisine, and then to other national cuisines.

Ingredients

• beef (hip - ham, boneless shoulder) 400 g
• lard 100 g
• stale bread (slices) 2 pcs.
• milk 200 g
• cream 200 g
• rice 100 g
• egg 1 pc.
• flour 200 g
• cloves of garlic 3 pcs.
• sprigs of raspberry 4 pcs.
• olive oil 75 g
• onions 2 pcs.
• salt 10 g
• freshly ground pepper pinch 1 pc.
• water 120 ml

Directions

1. Soak the crumb in milk, you can cut off the crusts. Boil the rice (pour the washed cereal into boiling water, cook to a hard point in the grain, discard in a colander).
2. Twist the meat (separated from the veins and films), lard (separated from the skin) and onions in a minced meat grinder. Knead the minced meat, egg, bun squeezed from excess milk, rice, salt and pepper.
3. Form meatballs with wet hands, roll in flour so that they do not fall apart when frying
4. Fry meatballs in a hot skillet in a little olive oil with garlic in the skin, 2 sprigs of rosemary and black peppercorns.
5. Remove the fried meatballs in an ovenproof dish. In the remaining meat juice and fat, fry 1 tablespoon of flour until light brown and nutty flavor, then add 120 ml of boiled water. Mix thoroughly so that no lumps remain. Add 2 sprigs of rosemary and an onion cut in half.
6. Add cream, boil until thick. Pour meatballs with the resulting sauce in a heat-resistant container.
7. Cover the container with foil and place in an oven preheated to 175C for 25-30 minutes.
8. Enjoy your meal!