Meatballs with white sauce - II type

Submitted by enr on 24 Jul 2011
500 g minced meat (minced meat)
1 onion
1/3 cup Rice
1 egg
1/4 bunch parsley
1 carrot
1/3 cup flour
75 g of fresh butter
# For the sauce:
2 tbsp flour
egg 1
1 cup yogurt
1 tbsp lemon juice
pepper and salt
Meatballs with white sauce - II type
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Minced meat is kneaded well with finely chopped 1/2 onion and parsley, ground black pepper, egg, polusvareniya and cooled rice and salt. The blend formed balls 15 (three in a portion) that is pressed into a flour. Carrot and other baked 1/2 onion placed in salted cold water or broth and cook until soft. The broth was filtered, re-boiled and then added meatballs which are cooked in boiling broth with the addition of part of the butter in a complete mode, which is then removed from the broth. yogurt mix with flour sauce egg and a little cold broth until smooth mash, which is diluted with the remaining broth and seasoned with lemon juice. Meatballs are flooded with the resulting sauce and the dish simmer for 5-10 minutes at a low temperature. In presenting portions pour the remaining melted butter (which are pre-fried shredded carrots).
3 users
24 Jul 2011


I like meatballs with white sauce and nuances that found in their preparation in this recipe are a guarantee for an even better taste.

I love those balls, first I took to do them and were received very well! I congratulate you for the wonderful recipe! The only thing that changed is carrots and onions and blend back into the broth.

A successful recipe and very tasty meatballs with sauce were received.