Filled meatballs are an incredibly tasty dish that has its own secret ingredient - prunes. And the creamy sauce perfectly emphasizes this combination of meat and prunes.
Ingredients:
- Minced veal - 500 g;
- Crumbs of dried stale loaf - 85 g;
- Heavy cream - 150 g;
- Flour - 2 tablespoons;
- Warm water - 50 g;
- Egg - 1 piece;
- Soft butter - 2 teaspoons;
- Small pitted prunes - 100 g;
- Freshly ground black pepper.
- Salt.
Sauce Ingredients:
- Butter - 2 tablespoons;
- Sifted flour - 2 tablespoons;
- Milk - 300 g;
- Heavy cream - 150 g;
- Soy sauce - 1 tablespoon;
- Salt;
- Freshly ground white pepper.
Preparation:
- Put bread crumbs in a bowl, add cream and water. Leave to swell the bread crumbs. Add veal to the mixture, add salt and pepper, break the egg. Stir the mixture well.
- Then preheat the oven to a temperature of 220 degrees. Grease a heat-resistant dish with pre-softened butter. Roll oval balls from the meat mixture, after wetting a tablespoon.
- Press 1 prune into the middle of each ball and roll up the meat mixture again. Breaded the balls in flour. Place on a prepared dish or wire rack and place in the lower part of the oven for 20-25 minutes.
- Now you need to make a delicious creamy sauce that will accentuate the taste of the meatballs. Melt the butter and stir in the flour. Heat the sauce mixture until light yellow, and then cool slightly. Gradually, while stirring, add milk and cream. Cook the cream sauce over low heat for 5-6 minutes, stirring continuously.
- Pour in soy sauce, add salt and white pepper to your liking. Pour the prepared sauce over the meatballs and serve hot. Part of the sauce can be served separately in a gravy boat.
- Serve meatballs with boiled potatoes, Brussels sprouts or cauliflower, pickled cucumbers and cranberry sauce.
