Ingredients

The following ingredients have 4 Servings
  • 1½ pounds ground meat (turkey, pork, chicken, beef, approx. 7% fat)
  • 1½ medium soft bun/roll (or 1 large, torn into small pieces)
  • 1 small onion (finely chopped)
  • ⅔ teaspoon fine sea salt (plus pepper to taste)
  • 2½ tablespoons butter
  • 2 tablespoons flour
  • 4 tablespoons white wine
  • ⅔ cup semi-skimmed/light milk
  • ⅔ cup+1tbsp vegetable/chicken stock
  • 1 teaspoon dijon mustard
  • ¼ teaspoon garlic granules
  • 3 tablespoons fromage blanc/fromage frais (yogurt/sour cream)
  • Sea salt and pepper to taste

Instruction

  • Tear the bun into small pieces, add to the food processor along with the chopped onion and pulse until crumbly and moist.
  • Add the ground meat, salt and pepper and pulse a few times until the ingredients are well incorporated (but do not overprocess).
  • Form good size meatballs and set aside.
  • In a large shallow dish melt the butter, add the flour and whisk until smooth.  Add the wine, some of the milk and continue whisking until the mixture thickens.  Gradually add the rest of the milk, stock, mustard and garlic granules and cook until the sauce thickens whisking all the time. Whisk in the fromage frais and adjust the seasoning if needed.
  • Place the meatballs in the sauce (without overlapping one another), cover and simmer for about 15 minutes or until the meatballs are fully cooked, turning a couple of times. Remove from the heat and serve immediately.