Good reasons to make meatballs in white sauce
This recipe for meatballs in white sauce is very budget friendly and uses basic pantry staples. The meatballs stay soft and juicy because they are cooked gently in a simmering liquid. Using a homemade white sauce adds a rich and silky texture that complements the meat perfectly. It is a reliable dish that works well for a midweek family dinner.
How to cook meatballs in white sauce
Prepare meatballs: Mix the pork mince, chopped onion, breadcrumbs, egg and 100ml of milk in a large bowl. Add half the salt and pepper to the mixture and stir well. Shape the mixture into small, even rounds using your hands. Place the meatballs on a plate until you are ready to cook them.
Cook meatballs: Bring a large pan of salted water to a gentle simmer. Carefully drop the meatballs into the water and cook for about 10 minutes until they float to the surface. Use a slotted spoon to remove them and set them aside on a clean plate. Keep a small amount of the cooking liquid if you want to add extra flavour to the sauce later.
Make sauce: Melt the butter in a clean saucepan over medium heat. Whisk in the flour to create a smooth paste and cook for one minute. Gradually pour in the remaining milk while whisking constantly to avoid any lumps. Continue cooking until the sauce thickens and starts to bubble gently.
Combine and serve: Season the sauce with nutmeg, salt and pepper to taste. Gently stir the cooked meatballs in white sauce back into the pan. Let everything warm through for a few minutes so the flavours combine. Serve the meal immediately while it is hot and creamy.
Tips and tricks for meatballs in white sauce
To get the best texture for your meatballs in white sauce, make sure the meat mixture is well combined but not overworked. If the mixture feels too sticky, you can add a few extra breadcrumbs to help shape them. Wetting your hands with a little water will prevent the meat from sticking to your skin while rolling. Use a whisk when making the white sauce to ensure there are no lumps in the final dish. If you prefer a thinner sauce, simply add a splash more milk or some of the meat cooking liquid. Adding a pinch of nutmeg is traditional and brings out the depth of the creamy flavour. Make sure to simmer the sauce on a low heat so it does not burn at the bottom of the pan.
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