Veal Meatballs with Béchamel Sauce

27/02/2014
Ефросия
fromЕфросияNovice8491
"There are some lunch ideas we just can`t resist!"
Preparation25 min.
Cooking50 min.
Тotal75 min.
Servings2
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Ingredients

  • mince - 17.5 oz (500 g), veal
  • eggs - 1
  • salt - 1 pinch
  • parsley - 2 sprigs, fresh
  • nutmeg - 1 pinch
  • butter - 1 tbsp, melted
  • rusks - 2 tbsp, crushed
  • oil - 3 1/3 tbsp (50 ml)
  • for the béchamel
  • flour - 2 tbsp
  • eggs - 1 egg yolk
  • milk - 2 cups (500 ml)
  • lemon juice - 1 tbsp, freshly squeezed
  • salt - 1 pinch
  • cheese - 3.5 oz (100 g), grated
  • butter - 2 tbsp

Preparation

Knead the veal mince with 1 egg, a pinch of salt, a pinch of nutmeg, 1 tablespoon melted butter and 1 teaspoon finely chopped parsley. Leave it for 20 minutes to season and form 4 balls, then roll them in finely crushed rusks. Fry in hot oil.

To make the béchamel sauce, put the flour in a bowl. Add 2/5 cup (100 ml) of milk and stir until you get a smooth porridge-like mixture. Heat 2 tablespoons of butter in a pan on the stove. Add the milk mixture and stir for 3-4 minutes to fry it. Then, add the remaining milk.

Stir to thicken the béchamel and flavor it with a pinch of salt and freshly squeezed lemon juice. Leave the resulting sauce aside for 10 minutes to cool.

Add 1 egg yolk to the sauce and stir it continuously until you get a homogeneous mixture. Put the meatballs in a baking dish and pour on the béchamel. Sprinkle with grated cheese and bake until they form a golden brown crust on top.find similar recipes here

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