Cheesy Bechamel-Covered Meatballs
Description
Serve these delicious, decadent meatballs in pasta, with a crusty garlic bread, or on a meatball sandwich. Serve with a side salad.
Ingredients
Meatballs:
3/4 lb. ground beef
3/4 lb. ground pork
1 1/2 c. Mozzarella cheese, grated
1/3 c. Parmesan cheese, grated
1/3 c. seasoned breadcrumbs
2 cloves garlic, minced
1 large egg
1 T. milk
1/2 t. dried basil
1/2 t. dried oregano
1/4 t. red pepper flakes
kosher salt, to taste
freshly ground black pepper, to taste
Bechamel Sauce:
2 c. whole milk
3 T/ unsalted butter
2 T. all-purpose flour
1/8 t. ground nutmeg
kosher salt, to taste
Directions
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Preheat oven to 350 degrees.
In a large bowl, combine ground beef and pork, Parmesan cheese, breadcrumbs, garlic, egg, milk, basil, oregano and red pepper flakes; season with salt and pepper.
Mix everything together until fully combined; roll into 1 inch balls and place on a large baking sheet.
Bake 10-12 minutes, or until browned on the outside.
While meatballs are baking, melt butter in a medium saucepan over medium heat.
Whisk in flour; cook 1-2 minutes, stirring continuously, or until roux is golden and smooth and paste-like, for 5-7 minutes. While continuing to whisk, stir in milk; bring mixture to a boil; cook 10 minutes, or until thickened. Add nutmeg.
Remove meatballs from oven; transfer to a casserole dish or oven-proof skillet; cover with Bechamel sauce and Mozzarella cheese.
Return meatballs to oven; bake 10-15 minutes, or until cooked all the way through and cheese is melted. Remove from oven.
Serve hot with garlic bread.
4-6 servings.