Meatballs in Two Sauces

Meatballs immersed in tomato sauce, béchamel, and cheese. Fresh parsley adds the finishing touch.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Balls

  • 800 g Meat, beef, ground

  • 1 piece Onion, raw

  • 1 piece Egg, fresh

  • 2 pod Garlic, fresh

  • 1 teaspoon Spices, mayonnaise, dried

  • 1 teaspoon Spices, thyme, dried

  • 1 bouquet Parsley, fresh

  • 1 teaspoon Butter, unsalted

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Béchamel sauce

  • 50 g Butter, unsalted

  • 50 g Wheat flour, white, multi-purpose

  • 1 dl Milk, whole milk

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 pinch Spices, nutmeg, ground

  • 4 spoon Oil, olive

Posip

  • 50 dag Cheese, edamame

Tomato sauce

  • 400 g Tomato, pieces - can

  • 1 piece Onion, raw

  • 3 dl Soup base, beef, cube

  • 4 spoon Oil, olive

  • 4 pieces Spices, ginger, ground

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Pour the canned tomatoes into a tall and narrow container and blend with an immersion blender until smooth. Wash half a bunch of parsley, shake off excess water, and pluck the leaves, finely chopping them. Peel and wash the onions. Finely chop one and slice the other into thin rings.

  2. Melt butter in a pan and sauté the chopped onion until golden brown. In a large bowl, combine the ground meat, sautéed onion, beaten egg, chopped parsley, thyme, marjoram, crushed garlic, salt, and pepper. Mix well and shape into meatballs of desired size using wet hands.

  3. Heat olive oil in a wider pot and add the sliced onion rings, sautéing until golden brown. Finely chop the bay leaf and add it to the pot along with the tomato sauce. Bring the sauce to a boil and simmer for five minutes. Add clear beef broth, season with salt and pepper, and bring to a boil again. Meanwhile, heat oil in a larger pan and brown the meatballs on all sides. Transfer the browned meatballs to a fireproof dish and pour the tomato sauce over them. Gently stir with a ladle to distribute the meatballs evenly.

  4. Place a high-sided saucepan on the stove and melt butter in it. Sprinkle flour over the butter and stir until the mixture is smooth. Gradually add warm milk while continuously stirring. Season with salt, pepper, and nutmeg. Cook the béchamel sauce over low heat for about 5 minutes, stirring constantly. Pour the prepared béchamel over the meatballs and sauce. Preheat the oven to 180°C (356°F).

  5. Grate the cheese and sprinkle it evenly over the béchamel. Place the dish in the preheated oven and bake for 30 minutes, until the cheese turns golden brown.

  6. Wash and shake off excess water from the remaining parsley, then finely chop it. Remove the prepared dish from the oven and sprinkle with parsley. Grate some additional cheese if desired and serve directly from the fireproof dish.

Nutrition Information (Per 100g)

  • Calories: 235.51 kcal
  • Fat: 17.55 g
    • Saturated Fat: 7.98 g
  • Carbohydrates: 5.03 g
    • Sugars: 0.59 g
  • Protein: 12.61 g
  • Fiber: 0.77 g