Cheesy Bechamel-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, and these ones are covered in a creamy, cheesy bechamel sauce that’s impossible to resist. 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! 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, and these ones are covered in a creamy, cheesy bechamel sauce that’s impossible to resist. 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!

subheading: Meatballs:

¾ pound ground beef

¾ pound ground pork

1 ½ cups mozzarella cheese, grated

⅓ cup parmesan cheese, grated

⅓ cup seasoned breadcrumbs

2 cloves garlic, minced

1 large egg

1 tablespoon milk

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

kosher salt and freshly ground pepper, to taste

subheading: Sauce:

2 cups whole milk

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

⅛ teaspoon ground nutmeg

kosher salt, to taste

Directions at 12tomatoes.com

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