Hearty Vegetable Casserole With Meatballs - cooking recipe

Ingredients

3 tbsp oil
1 None onion, chopped
1 None clove garlic, chopped
500 g minced beef
3 tbsp breadcrumbs
1 None medium egg
1 tsp mustard
800 g cauliflower, broken into florets
200 g carrots, chopped
2 tbsp butter or margarine
2 tbsp plain flour
500 ml vegetable stock
200 ml semi-skimmed milk
60 g full-fat cream cheese
pinch None grated nutmeg
1 tbsp slivered almonds
None None cress, to garnish

Preparation

Preheat the oven to 400\u00b0F. Heat 1 tbsp of the oil in a pan and saute the onion and garlic until translucent. Add breadcrumbs to a bowl and mix with beef, egg and mustard. Season with salt and pepper. Shape into 12 meatballs. Heat the remaining oil in a large skillet and fry the meatballs for 5-8 mins, turning. Remove from the pan.
Cook the cauliflower in boiling salted water for about 6 mins, adding the carrots after 2 mins. Remove with a slotted spoon and rinse under cold water.
Heat the butter in a pan, add the flour and cook briefly. Add the stock and milk and cook, stirring, for 5 mins until thickened. Stir in the cream cheese and season with salt, pepper and nutmeg.
Grease a baking dish, and arrange the meatballs and vegetables in it. Pour over the sauce and bake for about 30 mins (cover with foil after 20 mins if needed). Serve garnished with watercress.