Grandma's Meatballs with White Sauce (with Video)
Meatballs with white sauce are an undisputed classic in Bulgarian cuisine, but we recommend that you also try the meatballs with tomato sauce or the classic Chirpan-style meatballs.
Ingredients · Servings 4
- minced pork - 500 g
- rice - 100 g
- eggs - 4 pcs.
- yogurt - 1 bucket
- onion - 1 head
- brashno - 3 - 4 tbsp.
- black pepper
- salt - to taste, I put 1.5 - 2 tsp.
- parsley - fresh
Method · 1 h 10 min
- The preparation of delicious meatballs with white sauce begins with preparing the minced meat. The onion is peeled and chopped very finely. The fresh parsley is also washed and chopped.
- Place the minced pork in a large bowl. Add the finely chopped onion and parsley. Add the rice and one egg. Season with salt and pepper.
- All products are kneaded very well until a homogeneous mixture is obtained.
- Form the minced meat into small, approximately equal-sized meatballs. Roll them lightly in flour, which will help them hold their shape while cooking and will help thicken the sauce slightly.
- Pour about 1.5 liters of water into a deep saucepan and add a little salt. When the water boils, carefully drop the formed meatballs in. Cook over medium heat until the rice and meat are fully cooked. This usually takes about 20 minutes.
- While the meatballs are cooking, prepare the white sauce. In a deep bowl, beat the remaining eggs. Add the yogurt and flour. Stir the mixture well until smooth.
- To prevent the sauce from curdling, gradually add a little of the hot broth that the meatballs were cooked in. Add the broth slowly, stirring constantly, until the mixture reaches an even temperature.
- Then carefully pour the sauce back into the pot, stirring constantly. The dish is left to simmer for about 10 more minutes, until the sauce thickens and coats the meatballs.
- Finally, sprinkle with a little black pepper and finely chopped fresh parsley for a fresh flavor.
- Garnish the grandma's meatballs with white sauce with finely chopped parsley.
