Legume and Cereal Meatballs with Blueberry Béchamel

Pour 100g of the Legù mix into a bowl, add the grated carrot and a little water gradually until the right consistency is achieved. 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 200g of the blueberry drink into a small saucepan, add about 1 tablespoon of sifted flour, a drizzle of extra virgin olive oil, and a pinch of coarse salt.

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

Let the béchamel cool in a glass cup, covering it with cling film in contact.

Serve the warm meatballs with the blueberry béchamel.