Meatballs with Bechamel Sauce

fromTopatoДарт Вейдър4119871
"It`s not fair that these meatballs vanish so quickly. Everyone wants to try them and they even ask for seconds."
Preparation30 min.
Cooking50 min.
Тotal80 min.
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  • meatballs
  • mince - 14 oz (400 g) mixture
  • onions - 1 head
  • eggs - 1
  • bread - 1 slice
  • spices - salt, black pepper, paprika, savory, cumin
  • breadcrumbs - 1 tablespoon
  • cheese - 7 oz (200 g)
  • Bechamel Sauce
  • flour - 4/5 cup (200 g)
  • butter - 2/3 cup (150 g)
  • milk - 4 1/5 cups (1 liter)
  • nutmeg
  • salt
  • white pepper


To make the meatballs, mix all the ingredients in a bowl. Make sure the onions are finely chopped and bread slice soaked in water.

Stir the mixture well, form walnut-sized meatballs from it (or a bit larger ones if you like).

Arrange them in a small tray - I used the lid of a glass cook pot.

To make the Bechamel Sauce, heat a little oil in a pot and melt the butter. Then add the flour and braise well.

Once ready, pour it into the pre-boiled milk and stir until thickened. Add the spices. Pour the Bechamel over the meatballs and sprinkle generously with cheese.

Bake in a preheated 392°F (200 °C) oven until fully ready. Sprinkle with finely chopped parsley at the end.find similar recipes here

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