Cheesy Bechamel-Covered Meatballs
3/4 pound ground beef
3/4 pound ground pork
1 1/2 cups mozzarella cheese, grated
1/3 cup parmesan cheese, grated
1/3 cup seasoned breadcrumbs
2 cloves garlic, minced
1 large egg
1 tablespoon milk
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
kosher salt and freshly ground pepper, to taste
2 cups whole milk
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
kosher salt, to taste
Preheat oven to 350º F.
In a large bowl, combine beef pork, parmesan, breadcrumbs, 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 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.