Hearty Vegetable Casserole With Meatballs

• 3 tablespoons oil
• 1 onion chopped
• 1 clove garlic chopped
• 1 1/8 pounds minced beef
• 3 tablespoons breadcrumbs
• 1 medium egg
• 1 teaspoon mustard
• 7 1/2 cups cauliflower broken into florets
• 1 13/16 cups carrots chopped
• 2 tablespoons butter or margarine
• 2 tablespoons plain flour
• 2 1/8 cups vegetable stock
• 7/8 cup semi-skimmed milk
• 4 1/8 tablespoons full fat cream cheese
• 1 pinch grated nutmeg
• 1 tablespoon slivered almonds
• 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, garlic, beef, breadcrumbs, egg, mustard, cauliflower, carrots, butter, flour, vegetable stock, milk, full fat cream cheese, nutmeg, almonds

Taken from www.yummly.com/recipe/Hearty-Vegetable-Casserole-with-Meatballs-1410614 (may not work)