Meatballs in white sauce

Кюфтета с бял сос2 681x1024 Meatballs in white sauce

Meatballs in white sauce

Ingredients for the meatballs:

350 g of minced beef
½ onion
1 coffee cup round shaped rice (or 2 slices of bread)
1 egg
1 teaspoon dried savory
Salt and pepper
Finely chopped parsley
2 tbsps of oil

2 tablespoons of flour

1 slice of celery
1 slice of parsnip
1 carrot
1/2 onion

For the sauce:

20 g butter
3 tablespoons flour
3 egg yolks
300 g of yoghurt


In a bowl, combine the minced beef, chopped onion, rice (I prefer bread instead of rice, the meat balls are more tender; soak until soft and then squeeze out all the water and dip in the bowl), egg, savory, parsley, oil and black pepper. Mix well until the ingredients are evenly distributed. Shape round balls of the size of an apricot and roll them on all sides in  the flour.

At the same time, bring a saucepan of water to a boil. Season with salt and add the carrots, parsnips, onion and celery. One by one, dip in the meatballs. Reduce heat, cover the pan and boil for about 30 minutes. The well cooked through meatballs start to float on the surface.

In another deep saucepan, whisk the yoghurt, egg yolks and the flour. Then temper this mixture with 1 cup of the meatball broth (in a thin stream). Cook over medium heat, stirring all the time. Once the sauce thickens, add the butter and more broth (to get the desired amount of sauce and the preferred consistency). Boil until the sauce thickens again. Then put in the meatballs. Season with pepper. Leave on low heat for a further 10 minutes.

Serve the dish hot.

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