Turkey meatballs with zucchini in cream sauce
Author:
Cooking Together
Servings: 4
Cooking time: 45 min
Tender, appetizing turkey meatballs with zucchini baked in cream sauce under cheese — for meat-eaters
Ingredients
| turkey stuffing 0.5 kg |
| zucchini 250 g |
| carrots 120 g |
| egg 1 egg |
| milk 220 ml |
| white dry wine 60 ml |
| cream (20%) 200 ml |
| grated hard cheese 150 g |
| butter 30 g |
| vegetable oil 30 ml |
| wheat flour 50 g |
| TO TASTE: |
| salt |
| sugar |
| dried garlic |
| coriander |
| paprika |
| nutmeg |
| oregano |
| black pepper |
Instructions
Step 1
Grate the coarsely grated zucchini, salt, mix and strain into a sieve. Then squeeze out the moisture and combine with the carrots. Add the minced meat, egg, 20 grams of flour, salt, pepper, dried garlic, paprika, oregano and coriander. Stir.
Step 2
Form meatballs, fry them in vegetable oil until browned, put them in a mold.
Step 3
Fry the remaining flour in the butter until golden. Pour in the wine and then the milk and cream. Cook the sauce until it thickens. Season with salt, nutmeg and sugar.
Step 4
Pour the meatballs over the sauce, sprinkle with pepper and cheese. Bake at 180 degrees for 20 minutes. Bon appetit!
