¾ kg minced beef

1 egg

½ cup milk

½ cup bread crumbs

½ tsp all spice

1 onion, chopped

1 tbsp butter

½ tsp nutmeg, finely grated

Salt and pepper to taste

Oil for frying

2 tbsp butter

3 tbsp flour

1 cup beef broth

½ cup single cream

2 tsp dill, finely chopped

-   Mix egg, milk and breadcrumbs in a bowl.

-   Sauté onions in first quantity of butter over medium heat.

-   Add to mixture in bowl along with the spices mixing well.

-   Shape into balls the size of walnuts.

-   Fry meatballs in hot oil then drain on paper towels.

-   Add second quantity of butter to a saucepan over medium heat and stir in the flour. Continue stirring until roux reaches a light blond colour.

-   Temper in beef broth and cream and whisk into a smooth béchamel.

-   Spoon the meatballs in the béchamel, bring to the boil, then lower the heat and simmer for about 30 minutes.