Turkey’s meatballs in creamy sauce are a worthy meat dish, which can be served as an independent dish with fresh vegetables.
Turkey forcemeat – 500 g
Boiled rice – 1 glass
Onion – 2 pcs.
Carrots – 1 pc.
Cream 15-20% – 200 ml
Butter – 50 g
Sunflower oil – 3-4 tablespoons.
Salt, pepper – to taste
Flour – 1 tbsp.
Basil to taste
- 188 kcal
- 1 hour
Meatballs from turkey and gravy are a full second course, which can be prepared for breakfast, lunch or dinner. Supplement meatballs with a vegetable sliced or salad of fresh vegetables. If you want to have more gravy and the meatballs were swimming in sauce, then you need to increase the amount of cream by 2 times. I like when the dish is very thick, because there is no side dish and nothing to water it is not necessary. If you do not like carrots, then it can be excluded and cook only with onions.
For work, prepare all the necessary products from the list.
Stuff the turkey in a bowl, mix with salt and pepper, add the boiled rice.
One onion finely chopped and added to ground meat, sprinkle with dry basil.
Mince thoroughly mix again, then form from it meatballs. Lubricate with a vegetable oil baking dish and lay the meatballs in it.
Next, prepare the gravy. To do this, grate the grated carrots, cut the onions into half rings.
In a frying pan heat the vegetable oil, lay out the vegetables and lightly fry.
Add a spoonful of flour, mix well, add cream and butter. Salt and pepper to taste, bring the sauce to homogeneity.
Form with meatballs put in a preheated to 180 degrees oven and bake for 15-20 minutes, then form to get and pour meatballs from turkey cream sauce.
Put the form again in the oven and bake the turkey meatballs with gravy for 25-30 minutes.
Cut the meatballs into plates, add fresh vegetables and serve them to the table.