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Who Needs Spaghetti When You’ve Got Cheese-Covered Meatballs??

We’ve said it before and we’ll say it again, meatballs are just as good as a stand-alone dish as they are when paired with spaghetti and red sauce, but these ones happen to be covered in a creamy, cheesy bechamel sauce that’s impossibly delicious. We serve this dish with a crusty loaf of garlic bread and it gets completely demolished when we set it down on the table. Get yourself a side of greens and call it a day… These meatballs steal the show every time!


The method here is pretty similar to the meatballs you’re probably used to making. You form your mixture, make some balls, and pop them in the oven to bake. While they cook, you make your sauce (and in this case… that sauce is what it’s all about). Bechamel sauce is a basic white sauce that’s formed with a roux (a mixture of flour and butter) and it’s creamy and smooth and nearly irresistible… but even more so when it’s topped with a little bit of cheese. You coat the meatballs in the sauce, top them with cheese, and return them to the oven.


They emerge bubbly and browned and all kinds of amazing. The meatballs are hearty but not dense, and the herby flavor running through them is a bright contr

ast to the rich cheesiness that surrounds them. They’re hard to resist for sure, you guys. So go ahead and give in.

To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.