Saffron and Nutmeg Bitterballen with White Sauce

Method

1. Before shaping the meatballs, add the saffron and nutmeg to the mixture and mix well.
2. In a bowl, mix beef mince, onion, garlic, egg, breadcrumbs, and Parmesan. Season with salt and pepper.
3. Shape the mixture into 20 small balls and refrigerate for 30 minutes.
4. In a saucepan, melt butter, add flour, and cook for 1 minute. Gradually add milk, white wine, and stock, stirring constantly.
5. Bring to a simmer, then reduce heat and cook for 10 minutes. Serve warm with the bitterballen.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.