Coconut meatballs with bechamel sauce
Persons
5
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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