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A pan with patties in bechamel on a blue marble background, overhead photo.

Balkan Béchamel Rissoles (Djulbastije, Đulbastije, Ćulbastije)

Aida
Đulbastije are juicy Balkan-style pan-seared meat patties (rissoles) simmered in a rich, flavorful white sauce (béchamel).
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Bosnian, Montenegro, Serbian
Servings 5
Calories 658 kcal

Ingredients
 
 

Rissoles (Meat Patties/ Djulbastije):

  • 1 pound ground beef
  • 1 pound potatoes or about 3 big ones; Russett, Yukon Gold, or older potatoes; grated (squeeze out the extra liquid)
  • 2 garlic cloves minced
  • 4-5 tablespoons white flour, divided 2 tablespoons (30 grams) for patty mixture, remaining flour for dusting patties before frying
  • 1 egg whisked
  • salt and pepper to taste
  • (Optional) 1 teaspoon Vegeta, stock powder, or a crushed bouillon cube
  • (Optional) 1 yellow onion minced
  • 8-10 tablespoons oil for frying; most types work well

Béchamel:

  • 2-3 tablespoons butter
  • 2-3 tablespoons white flour use as many tablespoons of flour as butter
  • 16 ounces milk (heated)
  • 7 ounces heavy cream
  • 1-2 ounces yellow cheese gouda, cheddar, Edam
  • salt and pepper to taste
  • 2-3 tablespoons parsley

Instructions
 

Make Rissoles (Meat Patties/ Djulbastije)

  • In a large bowl, combine rissole ingredients (except oil), and mix well until thoroughly integrated. Then shape patties by first creating golf ball-sized meatballs, and flattening them out to make patties. (You'll have approximately 14-16 patties.) Heat oven to 400° (200°F).*
  • In a large pan, heat the oil on high. While the oil is heating transfer the remaining flour to a plate. Dip each patty in the flour on both sides and dust off the remaining flour before transferring it to the hot oil. Sear on each side for about 2-2.5 minutes. Transfer each patty to a baking pan.

Make Béchamel

  • In a large pot, melt butter on low. Add flour and whisk vigorously and continuously. (You want to achieve a smooth sauce without crumbs.) After butter and flour combine, add heavy cream to the sauce slowly, continuing to whisk vigorously. Finally, add milk and cheese and stir everything some more. Bring the mixture to a boil (about 3-3.5 minutes), turn the heat off, and then add the seasonings.*

Combine and Bake

  • Pour the sauce over the patties. Cover the pan with foil and transfer to the oven. After 30 minutes, turn the pan around, and take the foil off. Bake for another 15-20 minutes without foil, or until golden.

Handling

  • Serving: Djulbastije taste the best when out of the oven (or soon after). Enjoy them with a side of rice, pasta, potatoes, bread, etc.
    Storing: Transfer leftovers to an airtight container and keep for up to 3 days. However, this dish is best consumed on the day it's made.
    Reheating: Béchamel and rissoles warm up differently so it can be hard to get it just right. Reheat on the stovetop over low heat, continuously stirring. Add a dash of milk if necessary. (If heating them up in the oven you run the risk of the sauce hardening, so check on them often, and stir.)
    Freezing: While you can freeze meat patties (rissoles), don't make the sauce ahead of time. When ready to make the entire dish, thaw patties, make béchamel, and bake.

Video

Notes

  • Béchamel 
Although the sauce will look thin, it's perfectly fine, and it will thicken on its own. Avoid trying to thicken it up by cooking it longer.

Nutrition

Serving: 1of 5Calories: 658kcalCarbohydrates: 29.78gProtein: 34.89gFat: 44.32gSaturated Fat: 22.37gMonounsaturated Fat: 13.5gCholesterol: 207mgSodium: 284mgPotassium: 861mgFiber: 2.4gSugar: 6.85gVitamin A: 1261IUVitamin C: 21.5mgCalcium: 245mgIron: 4.16mg
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