Cauliflower, peas sauce
1 cauliflower into florets (about 600 g)
1 liter of water
1 tsp salt
200 g of shelled peas
1 cup finely chopped dill
freshly ground pepper

Cheese Sauce:
Sauce for 4 - approx. ½ liter
2 ½ tbsp plain flour
½ liter of semi-skimmed milk
100 g grated yellow cheese
¾ tsp salt

Accessories
1 kg new potatoes

Stir the meat with salt and add milk, eggs, fennel seeds and oatmeal. Shape stuffing - with a wet spoon - to 12 small oblong meatballs. Let the butter be browned in a frying pan. Roast beef meatballs at medium heat approx. 3 min. on three sides (about 9 minutes. total).
Cauliflower peas: Come the cauliflower in a saucepan of boiling salted water. Bring the cauliflower to a boil and cook on low heat, covered, for approx. 5 min. Let the cauliflower drain in a sieve. Bring "cheese sauce"* to a boil. Add the peas, cauliflower florets, dill (save some for garnish) and pepper. Taste the sauce.

• I can buy ready made cheese sauce but you can make your own like this
  Cheese Sauce:
  Stir together flour and 2 ½ tablespoons of milk together in a small, heavy saucepan. Stir the rest of the milk in. Bring the sauce to a boil while stirring. Cook on low heat, still stirring, for approx. 5 min. Add grated cheese and salt and let the cheese melt while stirring. Taste cheese sauce.