Meatballs under a milk cap

Meatballs are always delicious! And, most importantly, they like both the older generation of the family and the smallest!
The recipe is the most common, it's all about the sauce!

Ingredients

• minced pork 400 g, egg 1 pc, garlic 1 clove, bread crumbs 0.5 glass, milk 50 ml, pepper, salt to taste for the sauce: butter 1.5 tablespoons, flour 25 g, milk 90 ml, broth (better chicken, but you can also meat, in extreme cases, and a cube) 300 ml, salt to taste

Directions

1. Combine all ingredients for meatballs, mix thoroughly. Add chopped garlic and stir again. Fight off the minced meat.
2. Turn on the oven at 220C.
3. Make small meatballs from minced meat. Place on a baking sheet covered with foil and bake in the oven for 15 - 20 minutes.
4. While the meatballs are baking, make the sauce: melt the butter in a saucepan, add flour and fry, stirring constantly, for 2-3 minutes (the flour should NOT turn brown). Heat the milk a little.
5. In a thin stream, stirring constantly, pour first warm milk into the sauce, and then the warmed broth.
6. Season with salt and simmer, stirring occasionally, until thickened (the sauce should be like sour cream)
7. Put the meatballs into a deep mold (or dish), fill them with milk sauce and mix gently.
8. Serve as an independent dish with your favorite vegetable salad, or boiled rice is great as a side dish (add boiled rice to meatballs with sauce, stir gently and serve).