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Recipe for: Meatballs with White Sauce. Uniquely Delicious!

Necessary products:

For the meatballs:

500 g minced meat
50 g of rice
1 small onion, chopped
1/2 bunch parsley, finely chopped
1 egg
30 g of breadcrumbs
Salt
Pepper
Savory
Flour for rolling

For the sauce:

400 g of yogurt
3 egg yolks
The stalks of 1/2 bunch parsley and 1/2 bunch celery
1 carrot, coarsely chopped
1 onion, coarsely chopped
2 tablespoons of flour
50 g of cow butter

For the harness:

2 carrots, grated on a coarse grater
Oil

Method of preparation:

Preparation of the meatballs:
Put 2 liters of water in a pot. Add the coarsely chopped onion, carrot, parsley and celery stalks, and 1 teaspoon salt. Turn on the stove and wait for it to boil.
Add the rice, chopped onion, egg, parsley, breadcrumbs, salt, black pepper and savory to the minced meat. Stir well.
Moisten your hands and form meatballs. Roll them in flour.
When the broth boils, drop the meatballs into it and cook over low heat for about 25-30 minutes.
Remove the meatballs from the broth and strain it.

Preparation of the sauce:
In another saucepan, put the yogurt, egg yolks, flour and mix well.
Turn the heat to medium and continue to stir.
Gradually add half of the strained broth, stirring constantly. Don't add all the broth, only about half is needed!
Season with salt and stir. Wait until it bubbles and the sauce begins to thicken slightly.
Add the butter, stir and turn off the heat.
Return the meatballs to the sauce.

Preparing the harness:
Put the oil and the grated carrots in the casserole. Fry for 5-6 minutes on low heat until the oil turns orange.
Pour the fried carrots into a colander to drain the oil.

Serving:
Serve a portion of meatballs with white sauce.
If desired, you can drizzle with a little of the dressing.

Enjoy your meal!