Put on the water and add the beef stock
Mix the minced meat with the herbs. Wet your hands and roll the balls. By keeping your hands wet, the minced meat will not stick to your hands.
Cook the balls in the broth for up to 10 minutes.
Brown the balls briefly.
In a large bowl, melt the butter and add the flour. Stir well and you get a roux. Let it warm gently for up to 5 minutes, stirring occasionally. This way you get the flour flavor out of the roux (and therefore the sauce).
Pour the milk into the roux little by little and stir well until the roux is completely absorbed by the milk. Clumps? Don't panic - keep stirring and if it doesn't work, just bring out your mixer.
Add the beef broth as well.
Add the tomato paste can by can until you have a sufficient red tomato sauce (both in terms of sight and taste). This can be up to 3 cans.
Add a dash of whiskey or cognac and season with salt and pepper.
Add the balls.