The truth is, I don't know what to call this recipe . I buried something for a moment, there in the kitchen, without thinking about a specific name or recipe . I went after the word: "whatever it is, either at the ball or at the hospital" :))))
The term "au gratin" is a bit contradictory, with several meanings, not accepted by all. If they weren't " au gratin meatballs " we'll call them " meatballs in white sauce " and we reconciled everyone :))
- For meatballs:
- 1 chicken breast
- 1 or
- 1 carrot
- 2 garlic cloves
- salt and pepper
- For the sauce:
- 250 g sour cream
- 2 eggs
- salt and pepper with garlic
- dehydrated dill
- 100 g cheese
Preparation of au gratin meatballs:
First we will prepare the composition for meatballs. Chop the meat, then mix it with grated carrot, crushed garlic, egg and sage (I put it dry). Season with salt and pepper to taste. With wet hands, form the meatballs and place them in a heat-resistant dish greased with oil.
Mix the cream lightly with the eggs until we obtain a homogeneous composition. Season to taste with salt, pepper and dried dill. Pour the sauce over the meatballs.
Cover with a layer of grated cheese on a low-mesh grater and bake on medium heat until lightly browned on top.
Serve hot, sprinkled with chopped green parsley.