1 1/2 lbs ground beef
1/2 cup breadcrumbs
1/2 cup milk
1 egg
2 teaspoons Worcestershire sauce
1 small onion, minced
1-2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon dried oreganoKosher salt and freshly ground pepper, to taste
For the sauce:
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated
2 cups chicken broth
3/4 cup heavy whipping cream
1 clove garlic, smashed
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 400°F and grease a 9×13-inch baking dish. Set aside.
In a small bowl, mix together the milk and breadcrumbs and set aside. The breadcrumbs will absorb the milk and become soggy.
In a large bowl, whisk together the egg, Worcestershire sauce, salt, pepper, parsley, and oregano. Add the meat to the egg mixture and use your hands to thoroughly mix the egg into the meat.
Add the onions, garlic, and soaked breadcrumbs to the meat and mix them together thoroughly with your hands.
Form meat into 1-inch balls and place them in the baking dish. Place in oven to cook for 10 minutes. Turn meatballs over and cook 10 minutes more.
While meatballs bake, make the sauce:
In a medium saucepan over medium heat, melt the butter. Drop in garlic. When butter has melted, whisk in flour and cook for one minute.
Gradually add broth, stirring constantly. Add nutmeg, salt, and pepper, and bring to a boil, let boil 2-3 minutes.
Reduce heat to medium-low, stir in cream, parmesan, and season further if needed. Let cook 2-3 more minutes. Scoop out smashed garlic and pour sauce over meatballs in baking dish. (Drain fat from baking dish first if necessary.)
Top meatballs with mozzarella cheese and return to oven until golden brown and bubbling, 10-15 minutes. Let cool 5 minutes before serving.
Enjoy!
