Meatballs in white cream sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 onion(s), diced
• 1 egg(s)
• salt and pepper
• Paprika powder
• 2 liters vegetable broth, instant or homemade
• 80 g butter
• 3 tbsp, leveled flour
• ¼ liter vegetable broth, instant or homemade
• ¼ liter of milk
• 1 small can of corn
• 1 package of dumplings (mini dumplings, ready-made product)
• 1 package of parsley (frozen)
• Nutmeg, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine the ground meat, egg, and onion and season. Form the ground meat into small meatballs (the balls should be the size of mini dumplings). Bring the vegetable stock to a boil and simmer the meatballs in the stock over low heat until tender. Remove with a slotted spoon and keep warm. Melt the butter in a saucepan. Add the flour and sauté. Mix the milk with the stock, gradually add the sautéed flour, and simmer while stirring until a creamy sauce forms. Season with salt, pepper, and nutmeg. Add the corn and meatballs. Sprinkle the parsley over the sauce. Cook the mini dumplings according to the package instructions. Serve with the meatballs and cream sauce.