Meatballs with cream sauce. Step by step recipe for meatballs in a creamy sauce. Classic white sauce

Boil rice until tender in salted water.

Finely chop the onion, grate the carrots. Saute vegetables in vegetable oil for 2 minutes.

Mix minced meat, rice and fry. Salt, pepper, mix well.

Form small cakes from minced meat, dip in flour.

Fry in vegetable oil on both sides.

Prepare the sauce: mix tomato paste with sour cream, add a glass of water. Lightly salt, mix well.

Put the meatballs in a refractory form, pour the sauce. Bake under a closed lid in the oven at 150 degrees for 20 minutes. Or in a microwave oven at 800 kW for 15 min.

skushal.ru

Meatballs in a creamy sauce with herbs

Meatballs - small balls of minced meat, fried in butter with flour and stewed in a creamy sauce.

Cooking method

1. Peel the onion and chop finely.
2. Mix minced meat, egg, onion and bread soaked in water. Add salt.
3. Heat up a large skillet with oil.
4. Form meatballs (balls - approximately 3 cm in diameter), roll in flour and put in a pan.
5. Fry meatballs on both sides for 2 minutes on each side. Remove from fire.
6. Prepare the sauce: mix finely chopped greens with cream and milk, add 100 g of processed cheese. Stir until a homogeneous liquid is obtained.
7. Transfer the meatballs to a small saucepan.
8. Add sauce and simmer for 10 minutes over low heat.
9. 2 minutes before the end of the stew, add 1 tablespoon of flour to the meatballs.
10. Mix gently so that there are no lumps.

You can use only milk or only cream for the sauce.

Can be served with boiled potatoes or buckwheat porridge.

www.appetitikus.ru

Chicken meatballs in creamy sauce

2 tbsp. l. flour (without top);

salt, black ground pepper - to taste.

Rinse chicken fillet, dry thoroughly, remove films, etc. Cut into small pieces and then punch in a blender.

Add potatoes, grated on a fine grater, salt, pepper, beat again until the minced chicken is smooth.

With wet hands, shape the chicken meatballs and place them on a cutting board.

TIP #1: The size of the meatballs depends on your taste preferences. Most often, I cook mini meatballs with a diameter of about 1 cm, so they are more liked by all members of our family, especially the child. By the way, such meatballs are eaten much faster than usual ones.

TIP #2: if you are preparing chicken meatballs for future use, then at this stage they need to be sent to the freezer on the board until completely frozen. And after they freeze, just put the meatballs in a bag.

Heat up the pan well. If necessary, add vegetable oil (you can not add oil at all, but fry the meatballs in a well-heated ceramic pan). Fry chicken meatballs on both sides over high heat until half cooked, about 3-5 minutes.

Prepare the bechamel sauce. Melt the butter in a frying pan (set aside a small piece of butter, you will need it a little later), add flour, mix well and fry the flour in butter for about 1 minute. While stirring vigorously, add milk in small portions. Add salt, pepper, stir and bring the sauce to a boil. Reduce the fire, add the fried meatballs, mix.

Simmer chicken meatballs in a creamy sauce over (!) low heat for 10 minutes. Turn off the fire, add the remaining butter, mix, cover the saucepan with a lid and let the meatballs “reach” for about 10 more minutes.

Serve the chicken meatballs hot with your favorite side dishes and drizzle generously with the creamy sauce.

Enjoy your meal! Eat with pleasure!

rutxt.ru

Meatballs in creamy sauce

Chicken fillet, onion and garlic cut into small pieces.

Pass meat, onion and garlic through a meat grinder.

Heat vegetable oil and butter in a frying pan.

Add breadcrumbs and fry for 1 minute.

Add the egg and fried breadcrumbs to the bowl with minced meat.

Salt and pepper.

Mix the stuffing well.

Roll up small meatballs.

In a skillet, heat 1-2 tbsp. tablespoons of vegetable oil and put the meatballs, fry on all sides for 2-3 minutes.

Salt and pepper the yogurt to taste, add 1 tbsp. a spoonful of flour Add cream and mix the resulting sauce well.

Cook for another 10-15 minutes, not low heat.

Arrange the meatballs on deep plates, pour over the rest of the sauce and sprinkle with finely chopped dill.

Our delicious meatballs in a creamy sauce are ready. Can be served at the table.

kedem.ru

Surprise your homemade meatballs with rice in sauce

1 cup pre-cooked rice

1 boiled chicken egg

2 slices of stale loaf

2-3 tbsp. tablespoons of vegetable oil

A little water or vegetable broth

1-2 tbsp. tablespoons cream (25% is best)

1 garlic clove

2 tbsp. spoons of flour

1 st. spoons of sour cream

Salt and pepper to taste

How to cook meatballs with rice in a creamy sauce:

Pour milk into a separate bowl, crumble a loaf there, add rice, half a chopped onion, a chopped chicken egg and all the minced meat. Chop the garlic, which is also put in a container, then salt and pepper the ingredients a little, mix them well.

Roll the mixture into small balls, roll them well in your palms for greater strength, then roll in flour and fry for literally 3-4 minutes in a preheated pan with a little oil. Turn off the stove and start preparing the sauce for the meatballs.

Take a cauldron or ducklings, slightly warm the dishes, add flour, sour cream, salt and all the desired spices to it, while constantly stirring the ingredients so that lumps of flour do not form.

Pour the cream and broth into the cauldron, then cook the sauce over the smallest fire until it thickens slightly.

As soon as this happens, put the meatballs into the container, and then cook them for 12-15 minutes, again at the lowest power.

Meatballs with rice in mushroom sauce

Vegetable oil for frying

200-300 ml stock or warm water

150-200 g sour cream

400-500 g champignons

2 garlic cloves

2-3 bay leaves

Parsley to taste

Salt and pepper to taste

How to cook meatballs with rice in mushroom sauce:

Rinse and cut the mushrooms into cubes, chop the onion very finely, then place these ingredients in a pan with a small amount of vegetable oil, then fry the food until light golden brown.

Pour broth or water into the pan, cook the food in this way until the liquid has evaporated by about half. Add sour cream, salt and pepper, bring to a boil and turn off the heat.

Place raw meatballs in a saucepan suitable for cooking in the oven or oven. Pour mushroom sauce over them from the pan, cover the saucepan with a sheet of foil and place in the oven. Cook meatballs in this way for half an hour at a temperature of 180 ° C.

Meatballs with rice in tomato sauce

2 tbsp. tablespoons of vegetable oil

1-2 garlic cloves

Salt, pepper and herbes de Provence to taste

Carlson adored them! And we, too, have loved these little round cutlets in a wonderful sauce since childhood. Meatballs are cooked quickly, and meatball sauce gives them special tenderness and juiciness.

Meatballs are distinguished from ordinary cutlets by the method of preparing minced meat: it must contain eggs, more soaked bread and onions (and sometimes other ingredients) compared to cutlets, but most importantly, minced meat for meatballs must be beaten off. Otherwise, the meatballs will fall apart during cooking.

The most delicious meatballs are obtained from mixed minced meat. Feel free to add minced chicken or turkey - the taste of meatballs will only benefit from this. And it is a pleasure to sculpt meatballs from such minced meat, it is plastic and juicy.

If you add long-grain rice to minced meat, you get hedgehog meatballs, children love them very much. Sauce for meatballs with rice for a children's menu is best prepared from sour cream, milk or cream, without adding pepper.

However, you now have a great opportunity to choose your own sauce for meatballs. Our site has collected all the most interesting and simple recipes. And for those who decide to cook this dish for the first time, we offer a universal recipe for meatballs.

Meatballs

Ingredients:
500 g mixed minced meat,
2 eggs,
2 bulbs
150-200 g of stale white bread,
200 ml milk for soaking bread
salt, black ground pepper - to taste.

Cooking:
For minced meat, you can take pork, beef and chicken or turkey in equal quantities. If you bought ready-made minced meat, pass it through a meat grinder again to make it even more tender. Grate the onion on a fine grater or chop with a blender until gruel. Soak white bread in milk and squeeze. Combine all the ingredients and mix well, and then beat the minced meat on the countertop or cutting board. Slap the minced meat on the surface for about five minutes, and you will notice how its structure changes. Rolled meatballs - roll them in flour and fry quickly in hot vegetable oil until golden brown. It will seal all the juices inside the balls. Put the meatballs on a baking sheet or in a deep frying pan, pour in the sauce for the meatballs and put in the oven or on the stove, over a slow fire and under the lid.

Grated raw potatoes, boiled rice, cheese (hard or melted) and even cottage cheese can be added to the basic meatball recipe. But the most important thing is still the sauce.

Simple tomato sauce for juicy meatballs

Ingredients:
2 tbsp. water,
2 tbsp. l. tomato paste,
2 tbsp. l. flour,
1 tsp coriander,
5 black peppercorns,
½ tsp salt,
Bay leaf,
sugar - to taste.

Cooking:
Dilute tomato paste with water, add, stirring, flour and other ingredients. Mix thoroughly and pour the finished sauce into a saucepan with meatballs and simmer them together with the sauce until cooked. You can add a clove of garlic to the sauce.

Hot sauce with orange juice

Ingredients:
½ stack ketchup,
1 orange (juice)
¼ tsp hot sauce or chili pepper
2 tbsp soy sauce,
2 tbsp grain mustard,
2 tbsp apple cider vinegar
2 tbsp starch (better than corn starch)
2 tbsp Sahara.

Cooking:
Combine orange juice, sugar, starch and apple cider vinegar and stir until sugar dissolves. In a separate bowl, combine ketchup, soy sauce and hot sauce or ground red pepper and mustard. Pour everything into a heavy-bottomed skillet, place over medium heat and cook, stirring, until thickened, about five minutes. Orange zest can be added to the finished sauce. The sauce is very tasty, sweet and sour, with a citrus aroma.

Classic white sauce

Ingredients:
1 st. l. flour,
½ st. l. butter,
2-3 tbsp. broth.

Cooking:
Rub the butter with flour, put the mass in a pan and bring to a hot state, while the flour should not turn yellow. Combine the mass with vegetable, meat or chicken broth and, stirring with a spatula, bring to the desired density.

sour cream sauce

Ingredients:
½ st. sour cream
1 st. l. butter,
1 st. l. flour,
1 st. broth,
salt - to taste.

Cooking:
Lightly fry the flour in butter, dilute with hot meat broth or vegetable broth, add sour cream and cook over low heat for about 10 minutes. At the end of cooking, strain the sauce, salt and mix.

Sour cream sauce with onion

Ingredients:
½ st. sour cream
1.5 st. l. butter,
1 st. l. flour,
1 st. broth,
1 onion
½ st. l. hot sauce,
salt - to taste.

Cooking:
Fry flour in butter, dilute with hot meat broth or vegetable broth, add sour cream and cook over low heat for about 8 minutes. Separately, fry finely chopped onion in butter and add it to the sauce. Then remove the finished sauce from the heat, salt and add hot sauce to taste.

Sour cream sauce with vegetables

Ingredients:
1.5 st. low fat sour cream
1 st. l. flour,
1 carrot
1 onion
1 sweet pepper
1 st. any broth or just water,
salt and spices - to taste.

Cooking:
Cut the onion into small cubes and fry it in a pan with heated vegetable oil until transparent. Then add the rest of the chopped vegetables to the onions and simmer together until tender. Then add flour to the pan and fry with vegetables until golden brown. Dilute sour cream with broth and gradually pour the mixture into the pan with vegetables. Now salt the contents of the pan, season with spices, let it boil for several minutes and pour the meatballs with the prepared sauce.

Pink sauce for meatballs

Ingredients:
3 art. any broth or water,
2 tbsp. l. tomato paste,
2 tbsp. l. sour cream
1 onion
2 tbsp. l. flour
1 st. l. Sahara,
2 tbsp. l. vegetable oil,
a mixture of peppers - to taste.

Cooking:
Heat vegetable oil in a frying pan, fry chopped onion in it, add flour, mix well. In broth or water, dilute sour cream and tomato paste and pour the mixture, stirring, into the pan. Add sugar and spices to taste there. Let the sauce simmer a little over low heat and pour it over the meatballs laid out on a baking sheet. Cover them with foil and send them to the oven preheated to 180ºС for 30-40 minutes.

White milk sauce for meatballs

Ingredients:
1 st. milk,
1 st. l. flour,
vegetable oil,
salt, pepper, herbs.

Cooking:
Pour the flour into a small amount of vegetable oil heated in a frying pan and stir it quickly. Then, stirring constantly, gradually pour in the milk and add the spices. Stir and quickly remove the sauce from the heat, otherwise it will become too thick.

Mushroom sauce with sour cream

Ingredients:
1.5 st. sour cream
250-300 g champignons,
1-2 bulbs
1 st. l. flour,
vegetable oil,
salt and spices - to taste.

Cooking:
Take two pans. In one, fry the mushrooms cut into small pieces in vegetable oil, in the other - chopped onion. Combine the contents of the two pans, add the flour, mix and cook until the flour turns golden. Then add sour cream, salt and spices, let it boil for a few minutes and, removing from heat, pour the finished sauce into a blender, where mix the sauce until smooth. After that, fill the meatballs with sauce.

Look what a variety! Your meatballs will be a real hit on the dining table!

Larisa Shuftaykina

With the advent of a new day, the question “what to cook today?” Willy-nilly, again surfaced in my mind. Having looked into the refrigerator and having estimated the availability of food, it was decided to cook something from minced chicken, since both I and my children will never refuse such food. But I had another product that had been waiting in the wings for a couple of days - this was homemade cream. Adding two and two in my mind came up with chicken meatballs in a creamy sauce. It only remained to put the idea into practice.

I remember that I already laid out the cooking recipe, but those were pork meatballs, and even in tomato sauce. The essence is the same, but the recipes are completely different. And today I will replenish my collection of meatballs with this very interesting and tasty recipe. Yes, and it will not be difficult for me to do this at all, because chicken meatballs in a creamy sauce are very simple to prepare. And the result of cooking is very impressive with its tenderness, pretty appearance and, of course, soft creamy taste.

In general, I really like recipes based on minced chicken or chicken fillet. By the way, the minced meat for cooking these chicken meatballs in a creamy sauce is made just from the fillet. Of course, you can take ready-made minced chicken or cook it yourself from other parts of the chicken, but this chicken fillet dish is still tastier for me. As for cream for making sauce for meatballs, their fat content should not exceed 20-22%, otherwise the sauce will be too heavy for the stomach. The simplest 15% cream will work great. For the recipe, I used homemade cream, but it was not prohibitively fat, very similar to 20% store-bought.

Cooking time: 45 minutes

Ingredients:

• 700 g minced chicken
• 1 bulb
• 0.5 cups of rice
• 1 glass of water
• 350 ml cream
• 70 g cheese
• pepper
• green onions - a few stalks

Chicken meatballs in a creamy sauce in the oven

So, I have 700 g of minced chicken. With it, we will start cooking chicken meatballs in a creamy sauce. Oh yes, and do not forget to turn on the oven to warm up to 200 degrees. This will save us cooking time (we don’t have to wait for it to warm up later).

Boil half a glass of rice in a glass of water. It turns out a little undercooked, but that's how it is.

Let's take onions. What are meatballs without onions? It will give the dish a noble aroma. In order not to cry over the onion, I chop it in a blender. The smaller the better, you can even turn it into porridge.

We combine minced chicken, rice, onion, a third of a teaspoon of ground black pepper, half a tablespoon of salt and finely chopped green onions. Why are there green onions? Exclusively for color, well, a little for taste and aroma. Such chicken meatballs in a creamy sauce look very nice in the context when colorful dots of green onions come across in them.

Mix the minced meat thoroughly with our hands, and then proceed to “sculpting”. With hands moistened in water, we collect the same portions of minced meat and make pretty balls out of them. Put the raw meatballs in a baking dish.

Bake chicken meatballs at 200 degrees for 30 minutes (until light brown).

While the chicken meatballs were in the oven, I was preparing the cream sauce. More specifically, cream cheese sauce. So, I have 350 ml of cream. We don’t get attached to the figure, if you wish, you can completely get by with 200 ml of cream, just there will be less sauce.

Add about 70 g of finely grated any hard cheese to the cream. Pepper the sauce, but do not add salt, as the cheese will add a salty note to the sauce.

Pour the cream sauce over the chicken meatballs and return the form with them back to the oven. Reduce the temperature to 160 degrees and bake the dish for another 10 minutes.

Chicken meatballs in a creamy sauce are ready. As it cools slightly, the cream sauce will thicken slightly.

You don't have to be a kid or follow a doctor's prescribed diet to love meatballs. The dish itself can be so tasty that both strong men and elegant ladies crush it with great pleasure. And if you cook meatballs in a creamy sauce, it will be completely impossible to tear yourself away from them! We offer a choice of several ways to prepare a wonderful gravy that will make your meatballs a masterpiece. By the way, any of them is suitable for other meat dishes.

Basic Recipe

The base itself is done in the same way in almost all recipes. Of course, you can replace rice with buckwheat or “play” with different types of meat, experiment with seasonings or try a different breading - but these are details. The principle of preparing meat balls remains the same. Half a kilogram of meat is taken, ground with a soaked bun, peppered and salted. A glass of rice is boiled and added to the minced meat along with chopped parsley. If desired, crushed garlic can be added at the same time. An egg is driven in, the minced meat is kneaded, and small balls roll out of it. They are breaded in flour and fried to a crust on all sides for about ten minutes. Then they are transferred to the form and baked - or stewed under the lid on the stove. And to get meatballs in a creamy sauce, the gravy itself is made. One hundred grams of hard cheese is rubbed into a glass with a little heavy cream, the mass is mixed and poured onto meatballs. If you put them in the oven - then for ten minutes. But you should not take it out immediately after the time has elapsed, let them stand warm for the same time.

Fancy meatballs

Differences with basic cooking begin at the stage of minced meat preparation. And for the gravy, the author came up with his own recipe. Meatballs in a creamy sauce will first of all become more tender and acquire a non-standard taste if you add an apple to the minced meat. It is cleaned, crumbled very finely and introduced into the minced meat at the same time as the onion. Rolled meatballs are not fried, but boiled for about three minutes in one and a half glasses of good broth (the calculation of products is based on the same half a kilo of meat). A piece of butter dissolves in a frying pan, a tablespoon of flour is poured into it; when it becomes golden, pour in the broth and a glass of milk. It boils - cream is introduced (near a pile). Grated cheese is poured last, and the gravy is poured into meatballs. Such meatballs are stewed in a creamy sauce for about half an hour. The result is so wonderful that those who have tried the dish demand to cook it almost every day.

Mustard cream sauce

The meat balls themselves are made according to a standard recipe, transferred to a baking sheet (no need to fry) and baked in the oven for about 20 minutes. The highlight of the recipe is in the gravy. And best of all, chicken meatballs are obtained in it - in a creamy sauce with mustard, they acquire a brighter and more pronounced taste. For him, a bunch of dill is finely chopped, a dessert spoon of flour is slightly fried in a dry frying pan, a glass of low-fat cream is poured into it and mixed vigorously to avoid the formation of lumps. As soon as it boils, dill is poured, a tablespoon of grain mustard and the same amount of ordinary (strong or Dijon - depends on how much you like spicy), a third of a spoonful of nutmeg and salt. The gravy is poured onto the toasted meatballs, and the meatballs in a creamy sauce with mustard are placed in the oven for another quarter of an hour.

Tomato cream sauce

Again - cook the balls themselves in the most usual way and lightly fry. You can take other meat, including chicken fillet - under the influence of a tomato, “cutlets” from it become very tender. For gravy, half a glass of homemade tomato juice is mixed with the same volume of cream, salt and selected spices. No juice - you can get by with a third glass of tomato paste, diluted to the top with water. Next, meatballs in tomato-cream sauce are stewed for about a third of an hour. At the end, grated cheese is poured in, and the pan is left on the fire until it melts.

Cranberry Cream Sauce

Meatballs are usually prepared with it from a mixture of beef and pork. However, the principle remains the same: minced meat, rice, spices - and sticky balls are fried in vegetable oil. Differences begin only at the next stage. Firstly, meatballs in a creamy cranberry sauce are usually not baked, but stewed. Secondly, the gravy ingredients are poured directly into the pan, rather than being mixed separately. Cream is the first to go into business - at least 20% fat, an incomplete glass (about 150 ml). Three to four minutes, the contents of the pan warm up, then pour in 40-50 ml of vodka. It is not necessary to take super-quality - it will evaporate anyway - but you should not agree to moonshine either: spoil the taste of the dish. At the same time put a spoonful of cranberry jam and one and a half - frozen berries. You can’t mix with a spoon, you need to occasionally shake the container itself - gently and carefully. When the meatballs in a creamy cranberry sauce boil, the fire is turned down to a minimum, and they are stewed for another five minutes. Delicious and unusual!

Cream sauce with mushrooms

Another recipe for the oven. Although if you want to cook chicken meatballs in a creamy sauce with mushrooms, it will still be better to stew them - about five minutes after adding the gravy. From beef, pork, or a combination of both, it is better to use the oven. The balls themselves are made in a standard way and are fried before applying the sauce. For gravy, two tablespoons of butter are melted, in which a spoonful of flour is allowed for thirty seconds. When it turns brown, a glass of broth is poured in (from the same meat that was put on meatballs). Stir until the sauce becomes homogeneous. Then a large spoonful of brown sugar and pre-fried mushrooms (preferably forest ones) are poured in. After boiling, the gravy is boiled for about five minutes and poured into meatballs. If you are cooking meatballs in a creamy mushroom sauce in the oven, sprinkle them with lemon and leave in the oven for ten minutes. For chicken that is stewed, lemon will be superfluous.

Tender chicken meatballs in a creamy sauce are a great addition to rice, pasta or potatoes. You can diversify a familiar dish with the help of various additives to the sauce: mushrooms, viscous Maasdam cheese.

To make chicken meatballs in a creamy sauce more interesting and tasty for children, they can be molded in the form of small muzzles of animals, houses, Christmas trees. Children will even be able to take part in cooking and will do it with great pleasure.

Traditional recipe. Chicken meatballs in a creamy sauce, cooked in the oven, are more juicy. Chicken fillet makes the dish more tender and literally melts in your mouth.

To prepare meatballs you will need:

• Chicken fillet or minced chicken - 0.5 kg.
• Onion - 150 g.
• Milk - 30 ml.
• White bread - 1 piece.
• Salt/pepper to taste.

sauce ingredients:

• Cream (20%) - 0.5 l.
• Cheese - 300 g.
• Garlic - 3 cloves.
• Greens for flavor.
• Salt to taste.

Cooking method:

• Peel the onion and chop finely.
• Soak a piece of bread in milk and squeeze.
• Pass the fillet through a meat grinder. If minced meat - defrost, gently knead with a fork.
• Add onion, bread, salt/pepper. Mix everything thoroughly.
• Preheat the oven in advance so that the meatballs bake faster.
• Prepare a baking sheet or baking tray. Lubricate with butter or vegetable oil.
• Make small meatballs from minced meat. They should not be very large, otherwise the dish may fall apart during cooking. Put the finished meatballs on a greased form.
• Bake for 10-15 minutes at 180 degrees.
• While the meatballs are baking, prepare the sauce. Finely grate the cheese and garlic, cut the greens with scissors. Add cream and mix everything.
• After the signal from the oven, take out the meatballs. Pour the cream sauce evenly over them. Bake for 20 minutes until fully cooked.

Delicious meatballs in a creamy sauce are ready. You can serve them with buckwheat, pasta, rice.

Meatballs cooked in a pan

Meatballs in, cooked in a pan, are more fried and not so tender. Crispy lovers will love it.

Required for cooking:

• Chicken fillet or minced chicken - 400 g.
• Milk - 30 ml.
• Cream 20% - 200 ml.
• Onion - 2 pcs.
• A piece of white bread.
• Egg - 1 pc.
• Salt/pepper to taste.

Cooking steps:

• Pass the chicken fillet through a meat grinder and make minced meat.
• Remove the minced meat from the freezer and defrost. To speed up the process, you need to add more salt. It absorbs quickly and disperses water. After defrosting, knead the meat with your hands to get a homogeneous mass.
• Peel the onion, cut into cubes. The smaller they are, the worse the onion will feel in the dish. For example, in meatballs in a creamy sauce for children, onions should hardly be felt, since many kids cannot stand them.
• Soak white bread in milk, squeeze thoroughly.
• Add the onion and bread to the minced meat, break the egg there. Mix everything until a homogeneous consistency is formed.
• Add salt and pepper to taste (if salt was added when defrosting minced meat, you do not need to re-salt).
• Additionally, mix the minced meat with your hands to make it more airy. Make a few small balls out of it.
• Preheat the pan by adding vegetable oil. It is better to take not a flat frying pan, but a stewing dish - it is deeper and the meatballs will be able to steam properly in it.
• Fry on each side until golden brown, about 2-3 minutes.
• Reduce gas to the maximum. Pour cream over meatballs, stir lightly.
• Cover the pan with a lid and let it simmer for 10 minutes.

Meatballs in creamy sauce are ready. Open the lid carefully so as not to get severe burns from the steam escaping. Top dish can be sprinkled with grated cheese.

Read also: Turkey medallions - 6 cooking recipes

Cooking in a multicooker

The recipe for tender meatballs with creamy sauce in a slow cooker is suitable for those who do not have the time and desire to stand at the stove, constantly stirring and turning the burnt dish. By setting the correct mode, you can safely go about your business and not be afraid that delicious meatballs will not work out.

Meatballs in a slow cooker will be useful for people suffering from diseases of the gastrointestinal tract, since they do not need to be fried. Suitable for feeding young children.

List of ingredients:

• Minced chicken or fillet - 700 g.
• Cheese - 250 g.
• Fat cream (20%) - 400 ml.
• Onion - 100 g.
• Milk - 100 ml.
• White bread - 2 pcs.
• Carrot - 1 pc.
• Egg - 1 pc.
• Breadcrumbs or semolina for frying - 2 tbsp.
• Vegetable oil.
• Salt/pepper to taste.

Cooking steps:

• Salt minced meat, knead with your hands to make it softer and more tender. If using chicken fillet, pass it through a meat grinder.
• Finely chop the onion, rub the carrots on a fine grater. Mix vegetables, transfer to a dish with minced meat. Add egg, bread, pepper and other spices there (to taste). To mix everything.
• If the minced meat turns out to be too liquid, it can be “thickened” with the help of bran, which will actively absorb all excess moisture. Otherwise, the cutlets will not be able to give the necessary shape, and they will fall apart.
• Lubricate the bottom of the multicooker with a small amount of oil (otherwise the dish will turn out to be very greasy). Make small meatballs out of minced meat and carefully arrange them in a bowl. It is desirable that the cutlets do not touch each other too much and do not stick together.
• Close the multicooker bowl. Set the “Frying” mode on the panel for 10 minutes.
• After the timer signal, open the lid and turn the meatballs over with a wooden spatula. Fry for another 10 minutes in the same mode.
• Separately, prepare the cream sauce. Grate the cheese on a coarse grater, pour the cream and milk into one bowl. Mix everything thoroughly.
• Pour the meatballs with the resulting sauce. Set the "Extinguishing" mode for 45 minutes.

Advice! Meatballs in a creamy sauce can be served with stewed vegetables. Vegetables are cooked in a separate container (for example, a saucepan) or in the same slow cooker. You need to lay them immediately after frying the cutlets and then stew everything together.

Meatballs in cream sauce with mushrooms

Chicken and mushrooms are a traditional combination used in many dishes. Therefore, meatballs in a creamy sauce are no exception. With mushrooms, they will turn out to be more satisfying and original.