Dark's Kitchen
Serves 4-6

3/4 lb ground beef
3/4 lb ground pork
1 1/2 C mozzarella cheese, grated
1/3 C parmesan cheese, grated
1/3 C seasoned breadcrumbs
2 cloves garlic, minced
1 large egg
1 Tbsp milk
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp red pepper flakes
kosher salt and freshly ground pepper, to taste
2 C whole milk
3 Tbsp unsalted butter
2 Tbsp all-purpose flour
1/8 teaspoon ground nutmeg


Preheat oven to 350 F degrees.

In a large bowl, combine beef, pork, parmesan, breadcrumbs, garlic, egg, milk, basil, oregano, and red pepper flakes.

Season generously with salt and pepper. Mix until fully combined. Roll into 1 inch balls and transfer to a large baking sheet.

Bake for 10-12 minutes, or until browned on the outside.

Melt butter in a medium saucepan, over medium heat. Whisk in flour.

Cook for 1-2 minutes, stirring continuously, or until roux is golden, smooth, and paste-like. While continuing to whisk, stir in milk.

Bring mixture to a boil and cook for 10 minutes, or until thickened.

Transfer meatballs to a baking dish. Cover with bechamel sauce and mozzarella cheese.

Return to oven and bake another 10-15 minutes, or until cooked through and cheese is melted. Serve with garlic bread.
Cheesy Bechamel-Covered Meatballs
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