Cheesy Skillet Meatballs with Garlic Toast

I found this recipe on Facebook from this site here

snip

  • CHEESY BECHAMEL-COVERED MEATBALLS

    Serves 4-6

    Ingredients

    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

    Sauce:

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

    Directions

  1. Preheat oven to 350º F.
  2. 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.
  3. 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.
  4. Place in oven and bake for 10-12 minutes, or until browned on the outside.
  5. While meatballs are baking, melt butter in a medium saucepan over medium heat.
  6. Whisk in flour and cook for 1-2 minutes, stirring continuously, or until roux is golden and smooth and paste-like. 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 meatballs from oven and transfer to a baking dish or oven-proof skillet, then cover with bechamel sauce and mozzarella cheese.
  9. Return meatballs to oven and bake for another 10-15 minutes, or until they’re cooked all the way through and cheese is melted.
  10. Remove from oven and serve hot with garlic bread.

 

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