Hearty Vegetable Casserole With Meatballs

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.
4. 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.

oil, onion, clove garlic, breadcrumbs, egg, mustard, cauliflower, carrots, butter, flour, milk, fullfat cream cheese, nutmeg, almonds, cress

Taken from recipes-plus.com/api/v2.0/recipes/18422 (may not work)