Baked Meatballs in Bechamel (low carb)

To make this "low carb", you'll need to make a couple of low carb sandwich buns or if just wanting to use a "healthier carb", a couple of slices of ezekial bread works great!

For Meatballs:

2 Low Carb sandwich buns or ezekial bread, or enough to make approx. 3/4 c. bread crumbles.

1 small to medium onion (grated!, yes... grated!)

2 eggs

3-4 cloves of garlic minced (or run through a press)

3 Tbsp. dried parsley

1/2 Tbsp. of each, dried Basil and Oregano

1/2 tsp. dried Thyme

Sea Salt and fresh ground Pepper

2 tsp. Worchestershire sauce

1/4 tsp. ground Cayenne Pepper

1/2 C. shredded hard cheese (parmesan, paremesan reggiano

, asiago, etc)

1 lb. ground pork

1 lb. ground beef

In a medium/large bowl, combine crumbled up bread buns and shredded/grated onion. Mix well and let sit 5-10 minutes. Mix in eggs and garlic, then add in remaining ingredients and mix until just combined. Don't overmix for tenderest meatballs!

Preheat oven to 375.

While oven is heating, prepare a very large baking sheet with parchment paper. Using a medium cookies scoop (about 1- 1 1/2 inches), scoop balls and drop on parchment. Gently roll the balls between your palms to neaten them up. Bake at 375 for 20-22 minutes.

While meatballs bake, prepare bechamel sauce.

BECHAMEL SAUCE:

2 Tbsp. butter (or 1 Tbsp. Ghee and 1 Tbsp. butter)

1-2 Tbsp. flour (or thickener of your choice) - I use Jovial Einkorn Flour

2 C. milk or cream (I like to use 1 C. half n half, plus 1 C. coconut milk)

1 - 14.5 oz can of fire roasted crushed tomatoes (I like Muir Glen)

Dried Basil

Dried Oregano

pinch nutmeg

12-15 oz tomato sauce

Sea Salt and fresh ground Pepper, to taste

In a medium saucepan, melt butter of med heat. While whisking constantly, sprinkle in flour. Continue to whisk until it is a smoothe paste. Reduce heat to med-low, and add milk (or cream) a little at a time, whisking all the while until it's fully incorporated. Add in crushed tomatoes, tomato sauce and seasonings to your liking. Continue to whisk over medium heat until sauce is slightly thick and creamy. Turn off heat.

REMAINING INGREDIENTS:

Fresh sliced, soft Mozzarella

Grated Parmesan Reggiano

Use one baking dish for a crowd, or single serving dishes for a small group. Lightly oil dishes, pour a thin layer of bechamel on the bottom of dish. Add as many meatballs as desired per serving, top with bechamel (leave room for bubbling!), and layer Mozzarella over the top, sprinkle on grated parm and bake for 10 minutes at 375 or until bubbly! Turn on the broiler and broil 1-2 minutes for a nice browning! Oh yum!