Cheesy Baked Meat Patties in Creamy Sauce

 

Of course! This dish, often known as “Sosiski v syornom sousye” (Сосиски в сырном соусе) in Russian cuisine or simply as a comforting family casserole, features savory meat patties baked in a rich, decadent cheese sauce. It’s the ultimate comfort food.

Here is a detailed recipe and guide to creating this delicious, hearty meal.

Cheesy Baked Meat Patties in Creamy Sauce

This recipe combines homemade meat patties with a simple, from-scratch cheese sauce for maximum flavor.

Ingredients:

For the Meat Patties:

· 1 lb ground beef (or a mix of beef and pork)
· 1 small onion, finely grated or minced
· 1 large egg
· 2 tablespoons breadcrumbs
· 1 teaspoon garlic powder
· 1 teaspoon paprika
· 1 teaspoon Worcestershire sauce (optional, but great for depth)
· Salt and black pepper to taste (about 1 tsp salt, ½ tsp pepper)
· 1 tablespoon olive oil (for pan-frying)

For the Creamy Cheese Sauce:

· 3 tablespoons unsalted butter
· 3 tablespoons all-purpose flour
· 2 cups whole milk, warmed
· 1 cup chicken or beef broth
· 2 cups shredded cheese (a mix like cheddar for sharpness and Gruyère or mozzarella for meltiness)
· Pinch of ground nutmeg (optional, enhances the cheese flavor)
· Salt and white pepper to taste

For the Topping:

· ½ cup additional shredded cheese
· 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Meat Patties:

· In a large bowl, combine the ground beef, grated onion, egg, breadcrumbs, garlic powder, paprika, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined—avoid overmixing to keep the patties tender.
· Shape the mixture into oval or round patties, about ½-inch thick. You should get about 6-8 patties.
· Heat olive oil in a large skillet over medium heat. Pan-fry the patties in batches for about 3-4 minutes per side, just until they develop a golden brown crust. They do not need to be cooked through entirely, as they will finish cooking in the oven. Remove and set aside.

2. Make the Cheese Sauce (Béchamel Base):

· In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until it forms a smooth paste (a roux) and smells slightly nutty. Do not let it brown.
· Gradually pour in the warm milk and broth, whisking constantly to prevent any lumps from forming.
· Continue to cook, whisking frequently, until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
· Remove the saucepan from the heat. Stir in the 2 cups of shredded cheese until it’s completely melted and the sauce is smooth. Season with a pinch of nutmeg, salt, and white pepper.

3. Assemble and Bake:

· Preheat your oven to 375°F (190°C).
· Arrange the seared meat patties in a single layer in a greased 9×13 inch baking dish or similar-sized casserole dish.
· Pour the creamy cheese sauce evenly over the meat patties, ensuring they are mostly covered.
· Sprinkle the top with the remaining ½ cup of shredded cheese.
· Bake, uncovered, for 25-30 minutes, or until the sauce is bubbly around the edges, the top is golden brown, and the meat patties are cooked through.

4. Serve:

· Let the dish rest for 5-10 minutes after removing it from the oven. This allows the sauce to thicken slightly.
· Garnish with fresh chopped parsley.
· Serve hot over mashed potatoes, egg noodles, rice, or with crusty bread to soak up the incredible cheesy sauce. A simple green salad or steamed green beans make excellent sides to balance the richness.

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Why This Recipe Works:

· Searing the Patties: Building a brown crust on the patties first (the Maillard reaction) adds a deep, savory flavor that boiling or baking alone cannot achieve.
· A From-Scratch Sauce: Making a roux-based sauce (béchamel) ensures it is creamy and stable, without any canned soup taste. It won’t separate in the oven.
· Two-Cheese Blend: Using a combination of a flavorful cheese (like cheddar) and a great melting cheese (like Gruyère or mozzarella) gives the sauce both depth and that perfect stretchy, gooey texture.

Tips for Success:

· Don’t Overcook the Patties: They just need a quick sear for color and flavor. They will finish cooking gently in the oven, which keeps them juicy.
· Warm Your Milk: Adding cold milk to a roux can make the sauce lumpy. Warming it slightly in the microwave or a separate pan helps it incorporate smoothly.
· Shred Your Own Cheese: Pre-shredded cheese is coated in anti-caking agents that can make your sauce grainy and less smooth. shredding from a block is highly recommended.
· Make it a Casserole: For a true one-dish meal, layer blanched vegetables like broccoli florets or sliced mushrooms in the baking dish before adding the patties and sauce.

Variations:

· “Sosiski” Style: For an ultra-quick version, use high-quality frankfurters or small smoked sausages instead of making meat patties. Simply brown them and proceed with the sauce and baking.
· Mushroom & Herb: Sauté 8 oz of sliced mushrooms with the onions and add a tablespoon of fresh thyme to the cheese sauce.
· Spicy Kick: Add a dash of hot sauce, a pinch of cayenne pepper, or a diced jalapeño to the meat mixture or the sauce.

This dish is the definition of hearty, comforting, and crowd-pleasing. Enjoy your cheesy, baked masterpiece