More recently, in our stores there was such a variety of cabbage as broccoli. It is a real storehouse of vitamins and with constant use can protect against many diseases. In the provided recipe, baked vegetables retain all their useful properties, and low-fat meatballs with tender bechamel sauce will not leave indifferent connoisseurs of a piquant taste.
Pick your recipe
You will need
- For meatballs:
- - beef 300 g
- - garlic cloves 3-4 pcs
- - fresh onion 1 pc
- For the sauce:
- - milk cream 1 tbsp.
- - meat broth 1 tbsp.
- - flour 1 tbsp. l
- - butter 1 tbsp. l
- - caraway seeds, nutmeg
- For garnish and powder:
- - broccoli 300 g
- - tomato 1-2 pcs
- - potatoes 2-4 pcs
- - hard cheese 50 g
Instruction manual
1
Wash the meat, cut into pieces and twist in a meat grinder along with onions and garlic. Add salt and spices.
2
From the prepared meat, make small balls and fry them in refined sunflower oil over a sufficiently high fire until a light crust appears.
3
Disassemble broccoli into inflorescences and boil in water with a pinch of salt for 1.5-2 minutes.
4
Cut medium tomatoes into large slices.
5
Divide the medium potatoes into four parts and boil until cooked for 5-7 minutes.
6
Prepare the sauce, which will be filled with casserole. To do this, fry the flour in melted butter until browning, gradually add cream or milk, whisk with a whisk. Then pour the broth and stirring constantly, bring to a boil. Pour caraway seeds and nutmeg into the sauce.
7
Put previously cooked vegetables in a deep stewpan, place meatballs on them and pour sauce to the top.
8
Preheat the oven to 200 ° C and bake the dish until cooked for 20-25 minutes.
9
Grate hard cheese and sprinkle them with hot casserole with meatballs and broccoli.