- 4
Ingredients
- Meatballs:
- 3/4 lb ground beef
- 3/4 lb ground pork
- 1/3 c Parmesan cheese, grated
- 1/3 c seasoned bread crumbs
- 2 cloves garlic, minced
- 1 large egg
- 1 Tbsp milk
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- kosher salt and freshly ground pepper, to taste
- Sauce:
- 2 c whole milk
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/8 tsp ground nutmeg
- kosher salt, to taste
- 1-1/2 c mozzarella cheese, grated
Preparation
Step 1
Preheat oven to 350º.
In a large bowl, combine beef, pork, Parmesan, bread crumbs, garlic, egg , milk, basil, oregano and red pepper flakes, and season generously with salt and pepper.
Using your hands or two forks, mix everything together until fully combined. Then roll 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 are cooked all the way through and cheese is melted.
Remove from oven and serve hot with garlic bread.
**I used frozen meatballs, and served them with egg noodles.
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