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Turkey meatballs stuffed with yogurt-mushroom sauce
Number of servings: 3
Ingredients
- Chops
- Turkey minced meat -
- Eggs -
- Carrot -
- Semolina -
- Chive -
- Salt -
- Black pepper -
- Oregano -
- Sweet pepper -
- Ketchup -
- Stuffing
- Agaricus mushrooms -
- Leek -
- Yellow bell pepper -
- Favorite herbs -
- Sauce
- Agaricus mushrooms -
- Chive -
- Dill -
- Salt -
- Black pepper -
- Natural yogurt -
- Extras
- Basmati rice -
- Ice lettuce -
- Cucumber -
- Cherry tomato -
- Sunflower seeds -
- Sesame -
- Olive oil -
- Balsamic vinegar -
- Dill -
Cooking instructions
Meatballs:
- Mix all the ingredients. If the mixture is too rare, add a little bit of semolina and set aside for a while.
Stuffing:
- Stew mushrooms with leek, and yellow bell pepper.
- Add favorite herbs, optionally a pinch of salt.
- Stuff up cutlets, form balls.
- Bake in a casserole dish at 160-180 degrees for 30 minutes.
Sauce:
- Stew mushrooms with chive, dill, salt, and pepper in a pot.
- Add natural or Greek yogurt.
- Evaporate water, if you want add 1/2 a teaspoon of starch.
Salad:
- Mix ice lettuce, cucumber slices, cherry tomatoes, sunflower seeds, sesame, olive oil, balsamic vinegar, and dill.
Extras:
- Boil basmati rice al dente.
- Olga -
