For the meatballs
- 600 g minced beef
- 1 teaspoon Worcestershire sauce
- 1 small onion – chopped or grated
- 1 garlic – grated
- 2 tbsp minced fresh parsley
- Salt and black pepper to taste
For the white sauce
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1.5 cups chicken broth
- 1/4 cup heavy whipping cream
- 1 garlic – halved
- 1/4 tsp crushed black pepper
- 1/4 tsp mixed herbs
- 1/2 tsp chili flakes (Optional but I added as my family likes it spicy)
- 2 heap tbsp parmesan
- Salt, if required
- 1 cup grated mozzarella
For the meatballs
- Preheat the oven to 400°F.
- In a large bowl, combine the minced beef, worcestershire sauce, salt, black pepper, onion, garlic and parsley.
- Using a blender, process the beef till the beef is a tad finer. Do not process it till too fine though.
- Shape into 1 inch balls and place meatballs on a greased baking pan.
- Bake, uncovered, at 400° for 10 minutes. Turn meatballs and bake for another 10 minutes.
For the sauce
- Melt butter in a saucepan over medium heat. While the butter is melting, drop in the garlic. Stir in the all purpose flour and cook for 1 minute.
- Gradually add broth,mixed herbs and bring to a boil for 2-3 minutes.
- Add in cream, black pepper, chili flakes and parmesan.
- Do add salt if required.
To assemble
- Transfer meatballs on a baking dish/casserole and pour sauce over the meatballs. Sprinkle with cheese and bake for another 10-15 mins till golden.
- Sprinkle with parsley and serve.
