Spicy Meatballs with Cheese Sauce

Preparation

• • In a large non-stick skillet over medium heat, brown the onion in 1 tbsp of the butter. Season with salt and pepper. Transfer to a large bowl. Let cool.
  • In a small bowl, combine the brown sugar and spices. Reserve 1 tbsp of the mixture for the pan sauce.
  • Add the ground beef and pork, breadcrumbs, milk, egg and spice mix to the onions. Season with salt. Mix thoroughly.
  • Shape each meatball with about 1 tbsp of the mixture. Set aside on a plate. You should end up with approximately 50 meatballs.
  • In the same non-stick skillet over medium-high heat, brown the meatballs, half at a time, in ¼ cup (55 g) of the butter until nicely browned on all sides. Set aside on another plate.
  • 6. Sprinkle the flour over the hot fat in the skillet and cook for 2 minutes, stirring constantly until the mixture turns golden brown. Whisk in the broth and reserved spices and bring to a boil. Add the meatballs. Cover and gently simmer for about 5 minutes or until the meatballs are cooked and the sauce thickens. Keep warm.

• Cheese Sauce

  • In a bowl, dissolve the cornstarch in the milk. Set aside.
  • In a small pot over medium heat, melt the butter with the flour, stirring with a whisk. Cook for 1 minute. Add the milk mixture and bring to a boil, whisking continuously. Add the cheese and stir until melted. Adjust the seasoning. If desired, add a few drops of food colouring to give the sauce an even deeper orange hue.
  • To serve, place the meatballs in bowls. Drizzle with the cheese sauce.