Meatballs with cauliflower in a light sauce

Ingredients for 4 servings:

• 1 cauliflower
• Salt
• 1 pinch of nutmeg
• 1,000 g minced meat, half and half
• e.g. breadcrumbs
• 2 eggs
• Fat for frying
• 2 large onions, finely diced
• 50 g butter
• 50 g flour
• 1 dash of milk or cream for the roux

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Combine the ground meat with the diced onion, eggs, breadcrumbs, and seasoning and knead thoroughly. Don’t skimp on the seasoning—there’s nothing worse than bland meatballs. Taste the ground meat occasionally, or let someone taste it, and adjust the seasoning if necessary. Shape the meatball dough into meatballs (also called patties or balls) as desired. Fry in batches in a hot pan, stirring well on both sides. Keep the cooked meatballs warm and cook the next batch. Wash the cauliflower, separate the florets, and cook in salted water until al dente or tender, depending on your taste—at least 20 minutes. Drain the cauliflower florets well, reserving the cooking water—you’ll need 1/4 liter. Use the reserved cooking water to make a roux (a ready-made “light sauce” would also work, but it won’t be quite as tasty). To do this, melt the butter in a saucepan and gradually stir in the flour until it is completely combined with the fat. Then stir in 1/4 liter of the cauliflower cooking water with milk or broth. Bring to a boil, then season with salt, pepper, and nutmeg. Arrange the meatballs on plates with the cauliflower and the sauce and serve immediately. Serve with boiled potatoes or mashed potatoes. A quick, delicious meal for any occasion.