Recipe: Cheesy Bechamel-Covered Meatballs

Recipes: Cheesy Bechamel-Covered Meatballs

  • Servings: 6
  • Time: less than an hour
  • Difficulty: easy
  • Print

Ingredients:

Meatballs:

  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 1 1/2 cups mozzarella cheese, shredded
  • 1/3 cup Parmesan cheese, shredded
  • 1/3 cup seasoned breadcrumbs
  • 1/4 teaspoon garlic powder
  • 1 large egg
  • 1 tablespoon milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and white pepper, to taste

Bechamel Sauce:

  • 2 cups whole milk
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • salt and white pepper, to taste

Directions:

  1. Preheat the oven to 350º F.
  2. In a large bowl, combine the beef pork, Parmesan cheese, breadcrumbs, garlic, egg, milk, basil, and oregano. Season the mixture generously with salt and pepper.
  3. Use your hands or two forks to mix everything together until completely mixed, then hand roll into 1-inch balls and transfer to a large baking sheet.
  4. Place in the oven and bake for 10-12 minutes, or until browned on the outside.
  5. While the meatballs are baking, melt the butter in a medium saucepan over medium heat.
  6. Whisk in flour and cook for 1-2 minutes, stirring continuously, or until the roux is golden and smooth and paste-like. This will take 5-7 minutes.
  7. While continuing to whisk, stir in whole milk, then bring mixture to a boil and cook for 10 minutes, or until thickened.
  8. Remove the meatballs from the oven and transfer them to a baking dish or oven-proof skillet, then cover with the bechamel sauce and mozzarella cheese.
  9. Return the meatballs to the oven and bake for another 10-15 minutes, or until they’re cooked all the way through and the cheese is melted.
  10. Remove from oven and serve.

Original recipe from http://www.12tomatoes.com. Recipe was adapted to be acid reflux friendly.

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