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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