Meatballs with millet in sauce - juicy meatballs.
Meatballs with millet in sauce - Dana Drobnjak
Meatballs with millet in sauce - juicy meatballs.
- 300 g of minced meat
- 100 grams of millet
- 1 onion
- 2 cloves of garlic
- 1 piece of carrot
- 1 piece of potato
- 50 g of oatmeal
- 0,5 teaspoon of turmeric powder
- 1 teaspoon of oregano
- 1 tablespoon parsley (chopped)
- so
- ground pepper
- 1 piece of egg
- 2 tablespoons of oil
- 1 piece of green pepper
For the sauce:
- 2 dl cooking cream
- 2 dl of water
- 100 g of mozzarella cheese
- so
- Wash the millet, put it in a bowl, pour 5 dcl of water and cook for 20 minutes. Drain well from the water and leave to cool.
- Put minced meat, boiled cooled millet, finely grated carrot and potato, finely chopped black and white onions, 50 g of ground oatmeal, salt, ground pepper, turmeric, parsley, 2 spoons of oil and 1 egg in a bowl.
- Mix well by hand to combine everything well. Leave to stand for 30 minutes and with wet hands make meatballs (about 26 pieces), place in a greased baking dish.
- Cut 1 green pepper into cubes, add a little salt and pour over 1 teaspoon of oil, mix and arrange the diced peppers between the meatballs.
- Bake at 200 degrees for 30 minutes.
- Mix 2 dcl of cooking cream with 2 dcl of water and 100 g of grated mozzarella cheese, add a little salt, then pour over the meatballs and bake for another 15 minutes.
- Sprinkle with chopped parsley and 2 pinches of crushed red pepper.
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