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Dans la lune

February 1, 2018

Coconut meatballs with bechamel sauce

Coconut meatballs with bechamel sauce

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Persons
5
Coconut meatballs with bechamel sauce

Ingredients

- Ingredient A -

  • 650g ground beef
  • 2 garlic cloves - finely chopped
  • 15g fresh ginger - finely chopped
  • 2 onions - finely chopped
  • 1 tomato - chopped
  • 20g shredded coconut (unsweetened)
  • 1 tsp ginger powder
  • 1 tsp sugar
  • 1 tsp fine salt
  • 2 tbsp katakuriko/potato starch

For the bechamel sauce

  • 35g unsalted butter
  • 30g plain flour
  • 350 - 400ml milk
  • 125g sour cream
  • 1 tbsp heavy cream (optional)
  • 1/2 tbsp soy sauce
  • 1 tsp salt or more if you desired
  • 1 tsp sugar

Instructions

  • 1. In a large bowl, add all the ingredient A and mix well. Knead mixture with hands until it becomes smooth and elastic.
  • 2. Shape meatball mixture into small balls. Heat up some cooking oil in a wok or pot on medium-high. When the oil is hot, place the meatballs into the frying pan gently. Fry them, turning till browned on all sides and cooked through. Set aside.
  • 3. Make the bechamel sauce In a medium saucepan, heat the butter over medium-high heat until melted completely. Add the flour and stir them together until smooth. Reduce the heat to medium, and then pour the milk a little at a time, whisking constantly, until the mixture thickens and smoothens. Add sour cream, heavy cream (optional), soy sauce, salt, sugar and mix well. Remove from the heat.
  • 4. Dress the meatballs with the bechamel sauce.
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