Creamy White Sauce Meatballs

 Ingredients

For the Meatballs :

• 500 g ground beef
• 1 small onion, grated
• 2 cloves garlic, minced
• Salt to taste
• Black pepper
• Ginger powder
• Chopped parsley and cilantro
• 1 tablespoon oil

For the White (Béchamel-Style) Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups warm milk
• Salt to taste
• Black pepper
• A pinch of nutmeg (optional)
• Grated cheese (optional)

 Instructions

 Prepare the Meatballs

1. In a large bowl, combine the ground beef with grated onion, minced garlic, salt, black pepper, ginger, parsley, and cilantro.
2. Mix well until all ingredients are incorporated.
3. Shape the mixture into small meatballs, or leave the meat loose if you prefer a more saucy dish.

 Cook the Meatballs

1. Heat 1 tablespoon of oil in a pan over medium heat.
2. Add the meatballs carefully and cook until they are lightly browned on all sides and partially cooked inside.
3. Remove the meatballs from the pan and set them aside.

 Make the White Sauce

1. In the same pan, melt 2 tablespoons of butter over medium heat.
2. Add 2 tablespoons of flour and stir continuously for 1–2 minutes until well combined (do not let it brown).
3. Gradually pour in 2 cups of warm milk, stirring constantly to avoid lumps.
4. Cook the sauce until it thickens, stirring often.
5. Season with salt, black pepper, and a pinch of nutmeg (if using).

 Combine Meatballs with Sauce

1. Return the meatballs to the pan with the creamy sauce.
2. Simmer on low heat for 5–10 minutes until the meatballs are fully cooked and the sauce is rich and creamy.
3. Optional: Add grated cheese on top and stir gently until melted.

 Serve

• Serve the creamy meatballs hot with white rice, pasta, or fresh bread.
• Garnish with extra parsley or cilantro for a fresh touch.