Legumes and Cereals Meatballs with Blueberry Bechamel

Pour the Legù mix into a bowl, add the grated carrot and a little water until you achieve the right consistency. Mix well.

Form meatballs of the desired size and heat them in a pan with a drizzle of oil for a few minutes, turning them often.

Pour the blueberry drink into a small saucepan, add about 1 tablespoon of sifted flour, a drizzle of evo oil, and a pinch of coarse salt.

Thicken the sauce while stirring. It will take a few minutes.

Let the bechamel cool in a glass cup, covering it with cling film directly on the surface.

Serve the warm meatballs with the blueberry bechamel.