More recently, such a variety of cabbage as broccoli has appeared in our stores. It is a real storehouse of vitamins and, with constant use, can protect against many diseases. In the recipe provided, baked vegetables retain all their useful properties, and low-fat meatballs with a delicate bechamel sauce will impress connoisseurs of piquant taste.
It is necessary
- 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.
- - cumin, nutmeg
- For garnish and topping:
- - broccoli 300 g
- - tomato 1-2 pcs
- - potatoes 2-4 pieces
- - hard cheese 50 g
Instructions
Step 1
Wash the meat, cut into pieces and twist in a meat grinder along with onions and garlic. Add salt and spices.
Step 2
From the prepared minced meat, make small balls and fry them in refined sunflower oil over a sufficiently high heat, until a light crust appears.
Step 3
Disassemble the broccoli into inflorescences and boil in water with a pinch of salt for 1, 5-2 minutes.
Step 4
Cut medium-sized tomatoes into large wedges.
Step 5
Divide medium potatoes into quarters and cook until half cooked for 5-7 minutes.
Step 6
Prepare the sauce for the casserole. To do this, fry the flour in melted butter until it is browned, gradually add cream or milk, beat with a whisk. Then pour in the broth and, stirring constantly, bring to a boil. Pour cumin and nutmeg into the sauce.
Step 7
Put previously cooked vegetables in a deep saucepan, place meatballs on them and pour sauce to the top.
Step 8
Preheat the oven to 200 ° C and bake the dish until tender for 20-25 minutes.
Step 9
Grate the hard cheese and sprinkle it on the hot casserole with meatballs and broccoli.
