Name: Little Meatballs in a Goat’s Cheese Sauce
Yield: Serves 5–6
Ingredients: 1 tbsp olive or sunflower oil; 2 rounded tbsp plain flour; 25 g butter; 600 ml milk; 150 ml soured cream or crème fraîche; Parmesan, freshly grated, to serve; 225 g hard mature goat’s cheese, grated; sea salt and freshly ground black pepper; 2 tsp dried oregano; 3 tsp garlic cloves, finely chopped; 2 rounded tbsp tomato purée; 100 g semolina; 350 g beef mince; ¼-½ whole nutmeg, freshly grated

Preparation info

Serves
5–6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

I suppose you could say that these meatballs, with their tomato, garlic and oregano flavouring, have a slightly Greek or Italian character. Whatever the case they are another family and entertainment-friendly dish that can be made ahead and kept warm, giving out a smell that would make even vegetarians salivate. The mingling flavours and textures go really well with broad beans or lightly cooked cauliflower.