Recipes

Blue Cheese Meatballs With Bechamal Sauce

Cindy Anschtz Barbieri|

Blue Cheese Meatballs With Bechamal Sauce
4 (1 ratings)
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Stuffed meatballs are just delicious. I love these blue cheese meatballs with bechamel sauce. If you are strick on the paleo diet then omit the cheese and you can stuff these with avocado, roasted red peppers or any other of your favorite ingredients. The bechamel sauce is paleo except for the cheese! If you do omit the cheese then add about a 1/4 teaspoon of freshly grated nutmeg. These are great for paleo entertaining! Enjoy… For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
Servings
6
Ingredients
  • 2 pound ground chuck
  • 1 pound ground sirloin
  • 1/2 cup garbanzo bean flour or almond meal
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon simply organic dried basil
  • 1 teaspoon simply organic dried oregano
  • 1 teaspoon simply organic dried parsley
  • 1 teaspoon simply organic red pepper flakes
  • 8 ounce blue cheese, sliced
  • arugula and sliced tomatos, for serving, optional
  • 3 tablespoon butter
  • 1 1/2 cup almond milk or 1 cup heavy cream
  • 1/4 to 1/2 cup blue cheese
  • 3 tablespoon tapioca flour
Directions
  1. Directions
  2. Preheat oven to 350. In a large bowl add beef then flour, eggs, salt, pepper, basil, oregano, parsley, red pepper flakes, and combine well . Lightly form meatballs using a ice cream scoop, then flatten in your hand. Add 1 teaspoon cheese, then fold, close & roll. Bake in oven for 20 minutes. After 20 mins take out of the oven and place Bechamel sauce on a plate and place meatball on top of the sauce.
  3. Directions for Bechamel Sauce
  4. In a saucepan over low heat, melt butter. Add flour and whisk to combine, heating for 1 minute until we get a frothy white roux. Continue whisking. Add in coconut milk or cream and whisk more for 1 minutes. Add in blue cheese and whisk until combined. Remove from heat. The sauce can be served immediately or it can be kept warm until ready to serve. Whisk the additional butter into the sauce just before serving.
 
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