EntranceMeatballs in a creamy sauce in the oven. Chicken meatballs in creamy sauce
Prepare delicious and nutritious dish like meatballs in cream sauce, you can bake in the oven, and stew on the stove. It is worth giving preference to some minced meat, relying solely on your taste preferences. More dietary this dish will turn out from fish or turkey.
creamy chicken meatballs recipe
| Ingredients | Quantity |
|---|---|
| white bun - | 1 PC. |
| onion - | 2 pcs. |
| milk - | ½ st. |
| salt - | taste |
| chicken pulp - | ½ kg |
| oil - | taste |
| ground pepper - | taste |
| cream cheese - | 200 g |
| cream - | 500 ml |
| favorite greens - | 0.5 beam |
| garlic - | 3 slices |
| Time for preparing: 45 minutes | Calories per 100 grams: 124 kcal |
- Pour milk into a small bowl and dip a bun into it, wait for softening;
- We wash the chicken pulp, chop it into convenient pieces and load it into a meat grinder, grind it with the addition of peeled onions;
- We squeeze the bakery product well from the liquid and mix it into the onion-meat substance;
- Be sure to season with spices, add salt and knead abundantly;
- We coat the bottom of the mold with a thin layer of oil and place the meatballs there, forming them in parallel;
- We place in the oven, setting 180 ° C;
- While waiting for 15 minutes, prepare the fill;
- Chop the peeled garlic as finely as possible;
- We chop the washed greens;
- Mix in a bowl cream cheese along with cream, sprinkled with chopped herbs and garlic;
- Knead until smooth;
- When the meatballs are golden, pour them with the prepared mixture;
- Another 20 minutes in the oven and you're done.
Fish meatballs in creamy sauce
- cheese - 100 g;
- fish fillet - 300 g;
- breadcrumbs - 50 g;
- cream - 250 ml;
- salt;
- broccoli - 200 g;
- bulb;
- ground pepper.
Time: 40 minutes.
Calories: 124.9 kcal.
- We twist the fish fillet together with the chopped onion in a meat grinder;
- We supplement the onion-fish substance with breadcrumbs, pepper and salt. We knead qualitatively;
- While the oven heats up to 200 ° C, we form meatballs and put them in a mold;
- Bake for 5-8 minutes;
- During the waiting time, we divide the broccoli into inflorescences and cook the sauce, combining grated cheese and cream together. Add salt and pepper to taste;
- We attach asparagus cabbage to the browned fish balls and pour over with a creamy substance;
- We note 20 minutes, during which the dish will be cooked at 180 ° C.
Note: Broccoli is optional.
Meatballs in cream cheese sauce
- flour - 25 g;
- meat broth (can be replaced with water) - 300 ml;
- cream - 70 ml;
- seasoning "For minced meat" - 15 g;
- apple - 1 pc.;
- ground pepper;
- oil (from cow's milk) - 40 g;
- loaf - 2 slices;
- egg;
- the bulb is large;
- salt;
- pork pulp - 250 g;
- milk - 250 ml;
- cheese - 70 g;
- beef - 250 g;
- salt.
Time: 50 minutes.
Calories: 144.9 kcal.
Spaghetti with meatballs
- Fettuccine or Tagliatelle noodles - 250 g;
- beef - 450 g;
- egg;
- seasoning "Italian herbs" - 1 tbsp;
- breadcrumbs- 50 g;
- parmesan - 60 g;
- oil;
- flour - 100 g;
- garlic - 2 teeth;
- milk - 70 ml;
- pepper;
- salt.
- butter - 50 g;
- cream (33%) - ¼ st.;
- parmesan - 100 g;
- garlic - 3 teeth;
- cream cheese - 120 g.
Time: 40 minutes.
Calories: 263.2 kcal.
Preparing minced meat:
- We twist the beef pulp and combine it with spices, milk and grated parmesan;
- Add chopped garlic, egg and breadcrumbs there;
- Mix well.
Sprinkle a suitable surface with flour and, forming balls from minced meat, place them there. Dust the top with flour and roll on all sides.
We put the boned meatballs in a colander and, shaking, get rid of the excess topping.
On high heat, heat a frying pan with a significant amount of oil and lay meat balls in 1 layer. Fry until golden brown and transfer the finished meatballs to paper towels. We perform the same actions with the following parties.
At the same time, boil water in a saucepan, add salt. After boiling, immerse the noodles and bring to readiness (cooking time is indicated on the package).
We set medium fire under the saucepan, into which we lower butter and minced garlic. Add cheese and mix well. When the substance reaches homogeneity, we introduce fried meatballs into it and simmer for 10 minutes.
We get rid of the boiled noodles from the water and send them to the same saucepan. Mix well and serve immediately.
Pasta with meatballs and mushrooms in cream
- gorgonzola (or other blue cheese) - 100 g;
- minced pork and beef - ½ kg;
- pasta - 250 g;
- champignons - 200 g;
- 3 onions;
- cream - 250 ml;
- soy sauce;
- egg;
- oil and spices.
Time: 40 minutes.
Calories: 195.3 kcal.
- Grate 1 onion into the prepared minced meat;
- Season with spices and, after driving in an egg, mix well;
- Form small balls from the resulting mass;
- Give semi-finished products a golden crust in a pan with butter;
- Separately sauté the chopped onion that remains;
- Place champignons, washed and chopped into slices, in the same place;
- Simmer for 5 minutes and pour over a couple of tsp. soy sauce;
- 3 minutes more to put out;
- Add cream and mix generously;
- Grind noble cheese and flavor it with a creamy mushroom substance;
- After dissolving the cheese, move the meatballs there;
- Boil pasta according to package instructions.
- Put the boiled pasta on a plate and season with meat balls in the sauce.
Cooking Tricks
- before forming the meatballs, leave the minced meat to infuse for 15 minutes, so all its ingredients will exchange flavors;
- for 10 minutes, you can send the formed balls to the refrigerator, so they will turn out tastier;
- it is best to form meatballs with hands moistened with oil or water;
- additional tenderness to minced meat will add a small amount of fresh fat;
- if a piece of cheese or a chopped nut is placed inside each meat ball, then the dish will acquire not only an interesting taste, but also suitable for a festive meal;
- you can also add grated carrots or chopped greens to the minced meat.
Meat in cream is very popular in various cuisines of the world, because such dishes are incredibly tender, very satisfying and tasty. Your Povarenok invites hostesses to find out their favorite recipes that will tell you how to cook chicken meatballs in cream sauce. This treat will be an excellent addition to your favorite side dishes of vegetables, cereals or cereals.
Chicken meatballs in a creamy sauce in a pan
Chicken meatballs fried in a pan are elastic, but not rubbery, they boast a crispy appetizing crust and keep their shape perfectly.
Ingredients
- Chicken fillet (or minced meat) - 400 g;
- Milk - 50 ml;
- Yesterday's bread - 2-3 slices;
- Onion - 2 pcs.;
- Chicken eggs - 1 pc.;
- Cream - 200 ml;
- Salt - to taste;
- Freshly ground black pepper - 2 pinches.
How to fry chicken meatballs in a skillet
- If you bought chicken fillet, then first you need to pass it through a meat grinder to make minced meat. If you have already ground meat, then knead it with your hands properly, and then leave it for a while at room temperature to stop being cold.
- For now, let's take care of other ingredients: peel the onion and cut it into large pieces to pass it through a meat grinder. If you like individual pieces of onion in homemade cutlets, then you can simply finely chop the vegetable with a knife.
- Pour a little milk into a plate and lower the cured milk into it. White bread(not fresh!) to soak.
- We begin to mix the warm minced meat with our ingredients: first mix it with onions, then squeeze the bread from excess moisture and also send it to the minced meat. Add chopped onion.
- We drive one egg into the minced chicken, salt and pepper the meat to taste. Thoroughly knead the mass into meatballs so that it turns out homogeneous.
- In order for the meatballs to turn out not clogged, but lush and juicy, before cooking the minced meat should be beaten off with your hands for 5-7 minutes. Then we form small balls out of it, laying them out on a countertop or on a cutting board.
- We fry the meatballs as follows: first we take out a fairly roomy pan, pour a little vegetable oil, dip our chicken meatballs into it and fry for 2-3 minutes on each side, until we notice the appearance of a golden brown crust.
- When the meat balls are fried on the outside, reduce the heat and pour an incomplete glass of cream into the pan. Cover the meatballs with a lid and simmer them until fully cooked. Important point: so that the balls do not fall apart during cooking, it is better not to mix the meatballs.
Finished chicken meatballs best served with spaghetti or mashed potatoes.
Chicken meatballs in cream in the oven
Ingredients
- - 0.5 kg + -
- - 1 PC. + -
- - 1 PC. + -
- - 1 PC. + -
- — 200 ml + -
- - taste + -
- - 3-4 pinches + -
How to cook chicken meatballs in the oven
- First of all, we peel the vegetables: remove the peel from the potato tuber and onion head, rinse under running water and cut into medium pieces to pass through a meat grinder.
- The best ready-made purchased minced meat from chicken meat also grind again so that the meatballs are not clogged, but soft and tender.
- In a large bowl we send minced meat, ground potatoes and onions. We knock out egg, salt and pepper.
- We knead the minced meat on meatballs with our hands and knead it well, after which we beat the meat to make it softer.
- We roll the minced meat into separate medium-sized balls - large ones can fall apart, and small ones simply lose their shape during the baking process.
- In a large frying pan, fry the meatballs in vegetable oil for 3-5 minutes on all sides so that they stick together. This is an optional step, but if you fry the minced meat before sending it to the oven, then the meatballs will turn out to be noticeably tastier and juicier.
- Then we prepare the baking dish: grease a deep container with oil so that the minced meat does not dry out to it. We spread our chicken meatballs on the bottom of the form, trying not to press them together too tightly.
- Pour the cream on top of the dish and send it to the oven, heated to 170-180 degrees. For medium-sized meatballs, pre-fried in a pan, usually 30-35 minutes are enough until they are fully cooked.
Herbs will help to make the dish more fragrant and solemn: if you sprinkle meatballs in cream on top with green dill or parsley, you get a treat that is quite suitable even for a festive table!
Chicken meatballs in a creamy gravy in a slow cooker
The easiest way is to make chicken meatballs in a slow cooker - it will take a minimum of time and effort.
Ingredients
- Minced chicken meat - 300 g;
- Chicken egg - 1 pc.;
- Cream - 200 ml;
- Purified water - 250 ml;
- Onion - 1 head;
- Rice - 100 g;
- Dried or fresh greens - 2-3 pinches;
- Salt - to taste;
- Allspice black pepper - 3 pinches.
How to make chicken meatballs in a multicooker
- Let's cook rice for our chicken meatballs. Let's wash it well cold water, and then send it to the slow cooker along with 250 ml of purified water. We set the “Rice” mode in the menu and turn on the household assistant for 15-20 minutes.
- After the specified time, we take out the rice from the multicooker, pour it into a separate bowl and wait until it cools down. After that, we send the minced chicken to the rice and knead the mass into meatballs with our hands for 5-7 minutes.
- Peel the onion head, rinse under running water and cut into small cubes. Pour the vegetable into a bowl with minced meat, salt and pepper it to your taste, add herbs for aroma and taste.
- We beat the egg into the minced chicken and knead the future meatballs well with our hands again so that the mass is homogeneous. If the chicken meat was tough (for example, minced meat was made from an old chicken), then it does not hurt to beat it a little before winding the cutlets.
- Pour cream into a multicooker bowl, a third of a glass of water, a little salt and pepper. We roll medium meatballs from minced meat, after which we send them to a creamy sauce. We put the bowl in the car and slam the lid of the multicooker.
- In the Simmer mode, chicken meatballs with rice will cook for approximately 30 minutes. If you didn’t finish cooking the rice or the meat was too dry and tough, you can add another 5-7 minutes to the indicated time.
chicken meatballs in cream sauce - a universal dish that can be offered even to children if you make meatballs in a slow cooker.
We used ready-made minced chicken for this dish, but you can cook it yourself by twisting the same amount of chicken fillet through a meat grinder, and in addition to ground nutmeg, you can add any spices to your taste to the recipe.
How to cook chicken meatballs in a creamy sauce
- In a large bowl, grate the peeled onion and garlic, add the minced chicken, breadcrumbs, egg, salt and pepper to taste. Thoroughly knead the minced meat and leave for 15-20 minutes.
- Wetting your hands with cold water, form the minced meat into equal balls and fry until lightly browned in a frying pan greased with vegetable oil, then put them in a baking dish.
- Preheat the oven to 180 degrees. In a dry frying pan, fry the flour for 3-4 minutes, then add nutmeg, salt and pepper to taste and pour in the cream. Bring to a boil, stirring constantly, then remove from heat and pour over the meatballs. Send to the oven and bake for 20-25 minutes. Ready meal sprinkle with any chopped herbs.
Meatballs are products made from minced meat.
Usually they are small, slightly larger walnut, and a spherical shape.
They can be fried, stewed or baked just like that, with tomato, but meatballs in a creamy sauce, stewed or baked in the oven are especially delicious.
General principles for cooking meatballs with cream sauce
You can cook meatballs in a creamy sauce from any meat, poultry, fish, and even seafood, such as squid. In the sauce, in addition to cream, garlic and cheese are usually added, and often greens. You can also use various "secret" ingredients (curry, pesto, etc.), this will give the meatballs in a creamy sauce a more interesting and piquant taste. However, they are very tasty. Children especially love this dish.
For meatballs in cream sauce, you should prepare the minced meat yourself, and not buy it in a store in ready-made. In addition to the fact that this way you will be one hundred percent sure of the composition, you will also be able to choose the degree of meat grinding. It is usually recommended to pass meat, poultry or fish through a fine mesh grill, then the meatballs in a creamy sauce will turn out to be especially tender. But if you do not like "downy" chopped products, choose a grate with larger cells.
In minced meat, you need to add a roll soaked in milk. In this case, changing it to cabbage is impractical. But replacing part of the bun with raw potatoes is quite acceptable.
It is also customary to add chopped onion to minced meatballs in a creamy sauce. But if you don't like onions, replace them with garlic and don't worry about anything.
As a side dish for meatballs in a creamy sauce, you can serve anything: vegetable stew, potatoes, rice or buckwheat, pasta.
Recipe 1. Chicken meatballs in a creamy sauce
Ingredients
Fillet chicken breast(you can take turkey fillet) - 750 g
Bun - about 100 grams
Bulb - one medium
Garlic - 4-5 cloves
Cream 20% - half a liter
Maasdam type cheese - 200 g
Greens (parsley, dill, etc.) - medium bunch
Milk for soaking the bun
Salt, pepper - in moderation
Cooking method
Cut the chicken breast fillet or take ready-made. Break the bun and pour over lukewarm milk. Cut onion. Chop the greens very finely. Grate cheese on a special cheese grater; if there is none, then it is possible on an ordinary fine grater.
Pass chicken, onion and bun through a meat grinder with a fine-mesh grate. Season the minced meat with salt, pepper, pour half of the chopped greens into it.
Stir the minced meat and let it brew for at least 15 minutes.
Form minced meat into small meatballs. Lay them in a single layer in a baking dish.
In a bowl, mix cheese, remaining herbs and garlic. Pour in cream, add salt and pepper.
Put the meatballs in the oven for 15 minutes at a temperature of 170 degrees. Then pull out the mold, pour the sauce over the meatballs and return to the oven, increasing the temperature to 180-190 degrees, for another 20 minutes.
Recipe 2. Meatballs in a creamy mushroom sauce
Ingredients
Turkey fillet (can be replaced with chicken or pork) - 600 g
Mushrooms fresh or frozen - 300 g
Bun or wheat bread- 4-5 pieces
Milk - glass
Egg - 2 pieces
Cream 20% - glass
Salt, pepper - to taste, but a little
Onion - 1 large onion
Flour - 2 tablespoons
Oil for frying and baking
Cooking method
Wash and clean mushrooms. Cut randomly. Peel and finely chop the onion. Put both ingredients in a frying pan with hot oil and fry a little. Leave in the same pan to cool to a warm temperature.
Rinse the turkey and cut into pieces that can be put in a meat grinder.
Soak bread in milk.
Turn the turkey, bun and mushrooms with onions in a meat grinder. Season with salt and freshly ground pepper, add the egg and mix well. Let the stuffing stand for half an hour.
Lightly grease the mold in which the meatballs in the creamy sauce will be baked. With wet hands, form meatballs and place them in a mold. Put in the oven at 160 degrees for a quarter of an hour.
Lightly heat the flour in a dry frying pan. Pour cream over it and immediately mix well with a whisk. Boil for a minute and remove from heat.
Pour the meatballs with this sauce and hold in the oven for another 10 minutes at a temperature of 180 degrees. If desired, you can sprinkle the dish with grated cheese.
Recipe 3. Meatballs in Spicy Cream Sauce
Ingredients
Pork with fat - 350 g
Beef - 250 g
Egg - 1 piece
Garlic - 3 cloves
Onion - half an onion
Fresh basil - a bunch (you can take a tablespoon with the top of ready-made pesto sauce if it is impossible to get basil)
Broth (water) - 100 ml
Cream (preferably 20% fat, but 10% is also possible) - 200 ml
Hard cheese like "Parmesan" or "Soviet" - 100 g
Salt - a little
Cooking method
Pass pork and beef through a meat grinder using a fine-mesh grate. Crack the egg into the minced meat and squeeze the garlic through the press. Mix everything well and refrigerate for an hour.
Chop the onion very finely and lightly sauté with a little oil.
Chop the basil very finely or chop with a blender. Cheese grate on the smallest grater.
Onions, greens (or pesto), grated cheese, pour cream and broth and warm slightly, constantly stirring with a whisk.
From the minced meat, form medium-sized meatballs, put them in a mold or a deep baking sheet and bake for 20 minutes at a temperature of 180 degrees. Take out the mold and pour the meatballs with cream sauce. Send back to the oven for another 15 minutes, while you can increase the temperature to 200 degrees to get a golden crust.
Recipe 4. Meatballs in a creamy sauce with vegetables
Ingredients
Minced pork or pork and beef - 700 g
White bun - 150 g
Egg - 1 piece
Onion - large onion
Canned corn - half a can
Carrot - 2 medium sized root vegetables
Fatty cream - 0.2 l
Broth or water - 0.2 l
Flour - 1 tablespoon
Salt, pepper, oil for frying
Cooking method
Cut the onion into fairly small cubes, grate the carrot. Fry the vegetables with the addition of oil until half cooked.
In minced meat, put onions with carrots, corn, an egg, a bun soaked and chopped with a blender, tomato paste, salt pepper. Mix everything very well and let it brew a little.
Pour flour into the pan, heat. Pour into flour, constantly whisking with a whisk, broth, add curry, salt a little and cook for a couple of minutes. Pour in the cream, mix well again with a whisk and bring to a boil.
Form small meatballs from minced meat and put them in a refractory form in which they will be baked. Pour in the sauce and cook for about half an hour in the oven at 180 degrees.
Recipe 5. Fish meatballs in a creamy sauce
Fans of red fish dishes will love these meatballs in a creamy sauce.
Ingredients
Pink salmon (fillet) - 400 g
Catfish (fillet) - 300 g
Semolina - 4-5 tablespoons
Egg - 2 pieces
Lemon zest - tablespoon
Cream for sauce (20% fat) - a glass
Cheese type "Kostroma" - 200 g
Curry, salt, pepper - to taste
Cooking method
Pass the fish through a meat grinder; it is better to choose a lattice with small cells. Pour semolina into the minced meat, add salt, pepper and curry and leave in the refrigerator for about a quarter of an hour. Then get it out, beat in the eggs, put half of the whole zest, mix and let stand for another 10 minutes.
Mix cream with cheese and zest, add a little curry, salt, pepper and mix thoroughly with a whisk.
Form meatballs from minced meat and bake them for 10 minutes at a temperature of 180 degrees. Pour in the sauce and bake for another 10 minutes.
Recipe 6. Meatballs in a creamy sauce "Economical"
Ingredients
Chicken fillet - 500 g
Buckwheat - half a cup
Onion - 1 large onion
Carrot - 1 large root vegetable
Processed cheese - 3 pieces
Cream 10% fat - 0.2 l
Tomato paste - 1 tablespoon
Egg - 2 pieces
Flour - 1 tablespoon
Any greens - a bunch
Cooking method
Cook from half a glass of buckwheat crumbly porridge and pass it through a meat grinder along with chicken fillet, onion and carrot (however, if you want, onions and carrots can also be chopped with a blender). Drive eggs into minced meat and grate two curds, previously frozen in the freezer. Finely chop the greens and mix half of it into the minced meat. Let stand in the refrigerator for at least half an hour.
Heat the flour in a dry frying pan, then pour in the cream and cook for a couple of minutes until thickened. Add salt, pepper, tomato paste, remaining cheese and herbs. Mix everything well and also let it brew.
Form meatballs, put in a mold and bake for 10 minutes in the oven at 180 degrees. Pour in the sauce and bake for another quarter of an hour.
Meatballs in Cream Sauce - Tricks and Useful Tips
To form meatballs of the most similar size, take the minced meat with a spoon that fits just the right amount of the semi-finished product.
Minced meat often sticks to the hands, which makes it difficult to give the meatballs the correct shape. To prevent this from happening, lightly moisten your palms with water before starting work.
To make the sauce even tastier and more aromatic, instead of water, add chicken or beef broth to it.
To make the stuffing more tender, it is better to beat it off, for which it is thrown several times with force on the table.
The bun should not be soaked in cold and, even more so, not in hot milk, but in a warm, comfortable temperature.
Step 1: prepare the milk.
Pour milk into the Turk and put on a small fire. Literally after 1-2 minutes turn off the burner, and set the container aside. Attention: in order to prepare minced meat for meatballs, we need to soak the bread in milk, which must be warm, but not hot.Step 2: prepare the bread.
With clean hands, crumble the bun into a deep bowl. Then pour the component with warm milk and leave aside to soak.
Step 3: prepare the meat.
Thoroughly rinse the chicken or turkey fillet under running water and spread it on a cutting board. Using a knife, we clean the meat from veins, films and fat. Now cut the component into medium pieces and transfer to a small bowl.
Step 4: prepare the bow.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and finely chop into squares. Pour the chopped onion into a free plate.
Step 5: Prepare the minced meat for the meatballs.
Using a blender or meat grinder, grind chicken pieces to the state of mincemeat. Attention: when using the first inventory, grind the meat in turbo mode until homogeneous mass. If you want to grind the component with a meat grinder, then be sure to use a fine grate so that chicken pieces do not come across in the dish.
We spread the minced meat, chopped onion, squeezed bun in a medium bowl, and also pour salt and black pepper to taste. With the help of a tablespoon, mix everything thoroughly until smooth and leave aside to brew. for 10 minutes.
Step 6: Form Meatballs.
With clean hands, we collect a little minced meat and roll into balls. Attention: The size of the meatballs should be slightly larger than a walnut. We put the finished meatballs in a deep baking dish, pre-greased with a small amount of vegetable oil. Set the bowl aside while you prepare the other ingredients for the sauce.
Step 7: Prepare the garlic.
Place the garlic on a cutting board and lightly press down with the tip of a knife. Then, with clean hands, remove the husk. Finely chop the cloves and pour into a clean plate.
Step 8: prepare hard cheese.
Using a fine grater, grind hard cheese right on the cutting board. Pour the cheese chips into a free plate.
Step 9: Preparing the Greens
Rinse parsley under running water, shake off excess liquid and spread on a cutting board. Using a knife, finely chop the component and then pour it into a clean plate. Attention: It is not necessary to add greens to the dish at all. I usually do not add, only sometimes, at the request of the workers.
Step 10: Prepare the base for the cream sauce.
Pour the chopped cheese, garlic and parsley into a small bowl. Mix everything thoroughly with a tablespoon.
At the end, pour the cream here. Again, mix everything well with improvised inventory and leave it aside for a while.
Step 11: Prepare Meatballs with Cream Sauce.
Preheat oven to temperature 180 °С. Immediately after that, put the form with meatballs on the middle level and bake the dish for 10–15 minutes.
After the allotted time, we take out the container with the help of kitchen tacks. Drizzle the meatballs with the cream sauce and place back in the oven. We continue to bake the dish for another 20 minutes until a golden brown crust appears on the surface. Immediately after that, turn off the oven, and take out the mold and set it aside.
Step 12: Serve Meatballs with Cream Sauce.
Meatballs with creamy sauce are very tasty and fragrant. Be sure to serve them hot. To do this, we shift the meatballs with a wooden spatula to a special plate. Attention: on top the meat balls will be covered cheese crust, but there will be runny cream sauce at the bottom of the mold. Be sure to pour it into a common container and only after that serve it to the dining table along with such a side dish as pasta, mashed potatoes, boiled rice, buckwheat and fresh vegetables.
Enjoy your meal!
You can use homemade cream to make the sauce. Only for this, be sure to dilute them with a small amount of warm boiled water, since usually this milk product it turns out very fatty, like butter;
Instead of chicken or turkey fillet, you can use any other meat of your choice for making meatballs. Only in this case, before baking meatballs, they must be fried until golden brown in a small amount of vegetable oil, previously rolled in flour;
To make meatballs fragrant and interesting in taste, it is necessary to add chopped Maasdam cheese to the creamy sauce.