Easy cheesy bechamel smothered meatballs is a delicious meatball recipe that doesn’t need spaghetti. It’s the perfect stand-alone dish that merely requires cocktail picks or forks… and of course, a hungry appetite!
Cheesy Bechamel Smothered Meatballs
When we share this one it’s with TEXAS garlic toast slices cut into triangles, perfect party food!
3/4 pound ground beef
3/4 pound ground pork
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
1 1/2 cups mozzarella cheese, grated
salt and freshly ground pepper, to taste
2 cups milk (OR 2/3 c. powdered milk and 2 cups water)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
kosher salt, to taste
Preheat oven to 350º F.
Prepare the meatballs by combining the beef pork, parmesan, breadcrumbs, garlic, egg, milk, basil, oregano, and red pepper flakes, mixing well. Season with salt and pepper, mix again.
Form into 1-inch balls and transfer to a large baking sheet lined with parchment paper or a silpat.
Place in oven and bake for 10-12 minutes, or until browned on the outside.
As the meatballs are baking, prepare the sauce.
In a medium saucepan over medium heat, melt the butter. Add the flour, whisking constantly for 1 minute. While whisking gently, add the milk, nutmeg, salt, and pepper. Bring the mixture to a boil, stirring constantly to avoid scorching the milk. Continue cooking until the mixture thickens.
When the meatballs are done, transfer them to a casserole dish, cover them with the white sauce, and then smother them in shredded 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.