Meatballs With Vegetables (garnished) Recipe
This main dish provides a balanced protein, vitamins and carbohydrates with vegetables cooked in minced meat bowls. Since it is baked in the oven, it is very light, and with the béchamel sauce and cheddar cheese you add on top, it turns into an elegant and delicious invitation meal. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 30 min.
🕐 Cooking: 30 min.
| For the Meatball: | ||||
|---|---|---|---|---|
| Ground Beef | 200 | Grams | ||
| Lamb Mince | 100 | Grams | ||
| Stale Bread (Drink) | 3 | Slice | ||
| Egg White | 1 | Qty | ||
| Dry Onion (Grater) | 1 | Qty | ||
| Tomato Paste | 1 | Tsp (large) | ||
| Salt | 1 | Tsp (large) | ||
| Black Pepper | 1 | Tsp | ||
| Cumin | 1 | Tsp | ||
| For the Bechamel Sauce: | ||||
|---|---|---|---|---|
| Butter (Heaping) | 1 | Tbsp | ||
| Flour (Deletion) | 1 | Tbsp | ||
| Salt | 1 | Tsp | ||
| Milk | 1 | Cup | ||
| Kashar (Cheddar) (For Topping) | 50 | Grams | ||
| For the Internal Filling: | ||||
|---|---|---|---|---|
| Garniture (680gr) | 1 | Jar | ||
| For the Sauce: | ||||
|---|---|---|---|---|
| Tomato Paste | 1 | Tbsp | ||
| Liquid Oil | 1/2 | Half Cup | ||
| Water (Hot) | 1.5 | Cup | ||
| Salt | 1 | Tsp | ||
Instructions:
-
For the meatballs, peel, wash and grate the onion. Squeeze out excess water in your palm and discard.
-
Soak the stale bread and squeeze it to remove excess water. Knead the minced meat, egg white, grated onion, tomato paste, salt, spices and bread thoroughly for 5-10 minutes until combined.
-
Stretch the kneaded meatball mixture and let it rest in the refrigerator for at least 30 minutes.
-
If you are not going to use ready-made vegetable garnish, peel 1 carrot and 1 large potato and cut them into pieces the size of backgammon dice. Add 1 cup of canned peas, boil for 15-20 minutes and rinse in cold water.
-
For the béchamel sauce, melt the butter over medium heat, add the flour and fry for 2-3 minutes until the smell disappears and the color changes. Add hot milk little by little to obtain a smooth sauce. Add salt, black pepper and 1/4 grated nutmeg if available.
-
Separate palm-sized pieces from the rested meatball mixture and shape them into a bowl. Place the vegetables inside the meatballs you placed on the baking tray. Divide béchamel sauce over them.
-
Bake in a preheated oven at 180 degrees for 15-20 minutes and remove it in the last five minutes. Share the grated cheddar cheese over them. Pour the tomato paste sauce you prepared and bake again until the cheddar melts.
-
You can serve the meatballs hot from the oven on a bed of mashed potatoes or eggplant. Enjoy your meal!
Beef & Lamb Meatball Vegetable
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