Meatballs in Cheese Sauce

Meatballs are a traditional dish, savory and easy to adapt, which can be prepared in countless variations. We start by peeling the onion, which we will chop finely, ensuring we have uniform cubes to incorporate perfectly into the mixture. The carrot, rich in vitamins, is carefully peeled and grated on a small grater, so it easily integrates into the meatballs, giving them a pleasant aroma and a soft texture. The potato, an essential ingredient to add moisture and make them fluffier, is peeled and also grated on the small grater.

The bread, which will bind all the ingredients, is soaked in water, then we wring it out very well to eliminate excess water. In a large bowl, we put the minced meat, which can be beef, pork, or a combination of both, and add all the previously prepared ingredients: onion, carrot, potato, wrung bread, salt, pepper, and a fresh egg, which will help bind the mixture. We mix everything patiently to ensure that each ingredient is evenly distributed.

Fresh herbs, such as parsley or dill, are finely chopped, removing the stems to avoid altering the texture of the meatballs. These are added to the meat mixture, bringing an extra flavor and color. We prepare a tray lined with baking paper, ready to receive the formed meatballs. We take pieces of the meat mixture and shape them into appropriately sized meatballs, placing them on the tray. The oven should be preheated to a moderate temperature, and the meatballs will need about 40-50 minutes to brown nicely.

If you prefer a quicker version, the meatballs can be fried in hot oil in a pan, achieving a delicious crust. In the meantime, we take care of the sauce. The cheeses, whether feta, cottage cheese, or cow cheese, are grated on a fine grater to melt evenly. In a saucepan, we melt the butter over low heat, then add the flour, mixing well to avoid lumps. We gradually combine the warm milk, continuing to whisk to obtain a creamy base.

After the sauce has cooked for 6-7 minutes, we add the grated cheeses and stir until they melt completely. We adjust the taste of the sauce with salt and pepper, and if it seems too thick, add a little more milk. The browned meatballs are carefully submerged in the creamy sauce, and for an extra flavor, we sprinkle a few white peppercorns. This dish is best served warm, alongside a side of mashed potatoes or salad. Enjoy your meal!

 Ingredients: For the meatballs: 800 g minced meat mix (beef + pork) 1 onion 1 carrot 1 egg 1 potato 2 slices of bread 3-4 sprigs of fresh parsley 3-4 sprigs of fresh dill salt pepper 1 teaspoon of herbs de Provence For the sauce: 1 heaping tablespoon of butter 1 tablespoon of flour 400 ml of milk 90 g of cheese 70 g of mozzarella 40 g of parmesan salt white peppercorns

 Tags:  eggs onion greenness cheese meat carrots potatoes milk unt flour life pig meatballs