Creamy Meatball Pasta (Print Version)
# Ingredients:
01 -
1 medium onion, minced or grated.
02 -
1 teaspoon salt.
03 -
1/4 teaspoon ground nutmeg.
04 -
2 tablespoon freshly chopped parsley.
05 -
1/2 cup breadcrumbs (Panko).
06 -
1 pound ground beef.
07 -
1 egg.
08 -
1/4 teaspoon allspice.
09 -
1/2 teaspoon black pepper.
10 -
1/4 cup milk.
11 -
2 tablespoon olive oil.
12 -
1 cup heavy cream.
13 -
4 cups low-sodium chicken broth.
14 -
1 tablespoon Worcestershire sauce.
15 -
2 teaspoon Dijon mustard.
16 -
1/4 teaspoon pepper.
17 -
1/2 teaspoon salt.
18 -
1/2 cup Parmesan cheese, grated.
19 -
3 cups dry pasta (about 8 oz).
# Instructions:
01 -
Toss all the meatball ingredients into a mixing bowl and get it well combined. Shape the meat mixture into small balls, around 2 tablespoons each. Use a scoop if you want them the same size.
02 -
Heat up olive oil in a large dutch oven or braiser over medium-high heat. Brown the meatballs evenly on all sides, cooking them in batches if your pan’s small. Move them to a plate with paper towels once done.
03 -
In the same pot, pour in chicken broth, cream, Worcestershire sauce, mustard, salt, and pepper. Stir it all up. Bring it to a gentle boil, toss in the pasta, then set the heat low to let it simmer.
04 -
Keep stirring every now and then until the pasta’s cooked just right and is tender. This’ll usually take 10-12 minutes, depending on the pasta. Mix in the Parmesan and cooked meatballs. Adjust seasonings, sprinkle fresh parsley, and enjoy.
# Notes:
01 -
Keeps fresh for 3-4 days in the fridge.
02 -
Freezes for 1-2 months, but pasta may feel different after thawing.
03 -
Warm up gently to avoid pasta breaking apart.