Kødboller i bechamelsauce

Method

Soak the breadcrumbs in milk for 5 minutes, then combine with minced pork, chopped onion, egg, salt and pepper. Mix gently until just combined and shape into 16-20 balls. Fry the meatballs in oil over a medium-high heat for 8-10 minutes, turning occasionally, until golden brown all over and cooked through. For the bechamel sauce, melt butter in a saucepan, whisk in flour to make a roux and cook for 1 minute whilst stirring. Gradually whisk in the milk, stirring constantly to avoid lumps, then season with salt and pepper. Simmer for 3-4 minutes until thickened. Add the cooked meatballs to the sauce and gently simmer together for 2-3 minutes. Serve hot with boiled potatoes and a crisp salad.