Cheesy Bechamel Meatballs

I’ve said it before and I’ll say it again, meatballs are just as good as a stand-alone dish as they are when paired with a sauce, and these ones are covered in a creamy, cheesy bechamel sauce that’s impossible to resist.

I serve this dish with a crusty loaf of garlic bread, fresh green salad and it gets completely demolished when we set it down on the table.  These meatballs steal the show every time!

Cheesy Bechamel Meatballs

Ingredients:

Meatballs:
3/4 pound ground beef
3/4 pound ground pork
1 1/2 cups mozzarella, grated
1/3 cup parmesan, grated
1/3 cup seasoned bread crumbs
2 cloves garlic, minced
1 large egg
1 tablespoon milk
1/4 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
salt and pepper, to taste

Sauce:
2 cups milk
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
salt, to taste

Directions:
Preheat oven to 350º F.
In a large bowl, combine beef, pork, parmesan, bread crumbs, garlic, egg, milk, italian seasoning and red pepper flakes, then season generously with salt and pepper.
Using your hands or two forks, mix everything together until fully combined, then roll out into 1-inch balls and transfer to a large baking sheet. Place in oven and bake for 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 and cook for 1-2 minutes, stirring continuously, or until roux is golden and smooth and paste-like. 5-7 minutes. While continuing to whisk, stir in whole milk, then bring mixture to a boil and cook for 10 minutes, or until thickened.
Remove meatballs from oven and transfer to a baking dish or oven-proof skillet, then cover with bechamel sauce and mozzarella cheese.

Return meatballs to oven and bake for another 10-15 minutes, or until they’re cooked all the way through and cheese is melted.

Remove from oven and serve hot with garlic bread.