1 lb. ground beef
3 slices white bread, crusts removed
1/2 cup milk
3/4 cup leeks, finely chopped
butter and oil for frying
10-12 small carrots
1 Tbsp. butter
1 red onion, finely chopped
2 Tbsp. butter
2 Tbsp. flour
1 1/4 cups milk
1/2 cup chopped parsley
salt and pepper to taste
For the Meatballs
In a large bowl mix the egg and milk.
Place the bread in to the milk and egg mixture. It will absorb the liquid and become mushy.
Add the ground beef and chopped leek. Season with salt and pepper. Let the mixture rest for 10-15 minutes.
Wet your hands to prevent sticking and form the mixture into small balls.
In a large fry/sauté pan at medium heat, add the butter or oil. Add the meatballs and fry them for 10 minutes. Test a meatball to ensure they are fully cooked.
For the Carrots
Peel the carrots and place them in a pot of boiling water along with the chopped onion. Season with salt and pepper, and boil until the carrots are softened but still slightly firm.
For the Sauce
In a small sauce pan melt the butter and add the flour slowly, making sure to incorporate it fully after each addition to avoid lumps. Slowly whisk in the milk and let simmer for 10 minutes, stirring occasionally. The sauce should have a thick, creamy texture. Season the mixture with salt and pepper. Prior to serving, drain the carrots and onions and add them to the sauce with the parsley.