Cheesy Herb Meatballs
Ingredients
Meatballs
3 lbs of ground beef, pork & veal mix
8 slices bacon
½ bunch flat leaf parsley, chopped
1/3 of a 1oz package fresh sage, chopped
1/3 of a 1oz package fresh thyme, chopped
1/3 of a 1oz package fresh oregano, chopped
3 tsp salt
2 tsp pepper
1 tsp smoked paprika
6-7 cloves garlic, crushed
3 eggs
½ cup whole grain crackers, crushed
½ cup milk
Cheese Sauce
¼ bacon fat
¼ cup flour + more to get a thick roux
1 ½ cups milk
½ cup half & half
2/3 of a 1oz package fresh sage, chopped
2/3 of a 1oz package fresh thyme, chopped
2/3 of a 1oz package fresh oregano, chopped
Approx 1 ½ lbs Cabot cheddar cheese, private stock
topping: ½ bunch flat leaf parsley, chopped
Directions
The meatballs are best if they are put together a day or two ahead of cooking. Watch a movie while you pull all the leaves off the parsley and other herbs.
- Combine the milk with the crushed crackers and let them sit for at least 15 minutes.
- Cook the bacon, break it up into bits, and save the fat for later.
- Mix together the crackers, bacon bits and all the rest of the ingredients for the meatballs. Use a large spoon to measure mixture and shape into evenly-sized meatballs. Cover them and store in the refrigerator until cooking.
- Preheat the oven to 425.
- Use vegetable oil or bacon fat to brown the meatballs on all sides in batches in the skillet.
- Transfer them to the oven and bake for 10-12 minutes.
- For cheese sauce, start by toasting a roux made with 1/4 cup butter or bacon fat with 1/4 cup flour. Add flour until the roux until it is thick and browned, stirring constantly. Add all the herbs (except parsley) and stir for 1-2 minutes.
- Slowly add milk and half & half, stirring constantly over medium-low heat.
- Add the cheese and turn the heat to low. The cheese should melt but not simmer.
- Mix cheese sauce with meatballs and top with chopped parsley.