Ciulama zucchini with chicken meatballs

ingredients

For the meatballs:

     1 kg minced meat (75% + 25% chicken leg boneless)
     1 onion
     Rice 1 cup (200 ml)
     1/2 bunch parsley green
     2 eggs
     pepper
     basil
     1 liter boiling water

For ciulama:

     2 medium zucchini
     1 yellow onion
     salt to taste
     100 g butter
     100 gr flour
     150 ml of milk
     1/2 teaspoon nutmeg
     1 tip limngurita pepper
     4-5 cloves of garlic
     1 bunch dill

Preparation

For meatballs, tocam chicken with onion and mix them with rice, parsley and two eggs.

Match the mixture of salt, pepper and basil and form patties.

Put water in a pot on the fire with salt, and when it reaches boiling point dive patties.

Cover the bowl and let the meatballs simmer about 20 minutes, or until the meat is well done and the rice has doubled the volume, then extinguish the fire.

Dovlecelii clean peel and seeds and cut them into cubes.

With a palette, move meatballs in a sieve and the juice boiled put it back on the heat and add chopped onion.

When the onion is translucent, add the zucchini and let them simmer until they pass.

In a pan, heat, put the butter, and when melted add the flour and mix quickly in the rain does not realize the walls of the pan.

Flour mixed well and diluted with hot milk stirring constantly, then add pepper, nutmeg and salt.

Clean it presses garlic and then add zucchini and pass it over everything.

Invert mashed zucchini over sauce flour and blend well everything.

In a baking dish and add the meatballs sit ciulamaua over them.

  May sprinkle spices and salt, if longer the case and give the dish in the oven for 10 minutes, just enough to befriend meatballs with ciulamaua, then remove the dish from the oven and sprinkle with dill.