⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

🍽 Ingredients

• 1 pound Ground beef
• 1/2 cup Breadcrumbs
• 1/4 cup Onion, finely chopped
• 1 Egg
• 1 tablespoon All-purpose flour
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 4 tablespoons Butter
• 2 1/2 cups Milk
• 2 tablespoons All-purpose flour
• 1/2 cup Gruyère cheese, grated
• 1 cup Beef broth

📖 Instructions

1. First, let's tackle those meatballs! In a large mixing bowl, gently combine 1 pound of ground beef (or your preferred substitute!), 1/2 cup of breadcrumbs, 1/4 cup of finely chopped onion, 1 egg, 1 tablespoon of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Don't overmix; you want to keep the mixture slightly loose. If you’re feeling fancy, grind your own meat – it makes a HUGE difference to the texture (although it takes longer, obvs).
2. Roll the mixture into small, 1-inch meatballs. Try to make them relatively uniform in size so they cook evenly. This is where some people get stuck, but you'll get the hang of it with practice. I made a real mess my first time...
3. In a large saucepan, heat 2 tablespoons of butter over medium heat. Add the meatballs and cook, turning occasionally, until they are nicely browned all over. This usually takes about 8-10 minutes. Don’t rush this step! Properly browning the meatballs adds so much flavour!
4. Now for the Mornay sauce: In a separate mixing bowl, whisk together 2 tablespoons of all-purpose flour and 1/2 cup of milk until smooth. Make sure there aren't any lumps; we want a perfectly smooth sauce, ok? (My friend Amy almost ruined her sauce once because of this...)
5. In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour mixture and cook for 1-2 minutes, stirring constantly, until the mixture thickens slightly. This is called making a roux and it's a fundamental ingredient to this sauce.
6. Gradually whisk in 2 cups of milk, a little at a time, continuing to stir constantly. Make sure each addition of milk is fully incorporated before you add more. Once you add the milk, don't stop stirring or you'll get ugly clumps. You’ve been warned!
7. Bring the sauce to a simmer over low heat and stir in 1/2 cup of grated Gruyère cheese (or another hard cheese of your choice – something nutty will pair well!). Stir until the cheese is completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
8. Once the meatballs are browned, add 1 cup of beef broth to the saucepan. Reduce heat to low, cover, and simmer for 15 minutes. This is where they become tender and infused with yummy flavors. It's important not to add too much broth, or your meatballs will end up being soggy.
9. After 15 minutes, gently transfer the meatballs to the saucepan with the Mornay sauce and simmer for another 5-10 minutes, allowing them to gently absorb the creamy sauce.
10. Serve hot! Garnish with fresh parsley, and maybe a little extra grated cheese for extra cheesy deliciousness. Serve it with boiled potatoes, egg noodles, or even some crusty bread to soak up all that creamy deliciousness...

📝 Notes

• For best results, use freshly ground beef. If using pre-made breadcrumbs, you might need to adjust the amount of milk based on the moisture level.
• Feel free to experiment with different cheeses in the Mornay sauce. A sharp cheddar or a nutty Asiago would both be delicious!
• Don't overcrowd the pan when browning the meatballs. Work in batches if necessary.
• Leftovers can make amazing weekday lunches! Just reheat gently and enjoy