Meatballs in Cream Sauce with Garlic Butter Pasta

This week I got it into my head that I wanted to make meatloaf or meatballs.    I contemplated the Parmesan Meatloaf that had been a previous hit, but decided I wanted something without a red sauce.     I had some heavy cream leftover from a Perfect Chocolate Cake that I'd made earlier in the day, so I decided to give this recipe a try. 

I thought the meatballs on their own needed a little something, maybe garlic, but I think most things are better with a little garlic  :)      The dish as a whole was excellent and I will definitely make it again.    Thank you to Erin at Erinnish for sharing the recipe!

Meatballs in Cream Sauce with Garlic Butter Pasta

     1/2         pound  ground pork -- used 1/2lb
     1/2         pound  ground beef
     1/2           cup  fresh bread crumbs -- 2 slices, used wheat with crusts
     1/8           cup  seasoned dry bread crumbs -- used seasoned panko
  1         teaspoon  dried parsley
     1/4           cup  shredded Parmesan cheese
  1                tsp  kosher salt
     1/4      teaspoon  freshly ground black pepper
     1/8      teaspoon  ground nutmeg
     1/4           cup  warm water
  1              large  egg -- beaten
                        Vegetable oil
                        Olive oil

Cream Sauce:
 1/2 cup  heavy cream
  1 1/2  cups  beef stock -- low sodium
  1  heaping tbsp all purpose flour
     1/2  teaspoon  garlic powder
salt & pepper -- to taste

Garlic Butter Pasta:
1 1/2t minced jarred garlic (or 3 cloves garlic, minced)
1/2 box angel hair pasta
1/2 stick salted butter
salt & pepper to taste
Shredded parmesan and parsley (if desired)

Pulse bread, panko and parmesan in food processor.  In medium bowl, beat egg.   Add salt, pepper, nutmeg, parsley, beef, pork and water.   Mix gently with a fork.   Using a 2" cookie scoop, portion into 20 meatballs.   

Add 1T each vegetable oil and olive oil to a large skillet and heat.    Brown the meatballs in batches, being careful not to overcrowd the pan.   Add more oil as necessary.    Let meatballs drain on a paper-towel lined plate.    When all of the meatballs are browned, discard the oil, and return the pan to the heat.

Add beef stock and whisk gently to deglaze the pan.    Pour in cream.   Add heaping teaspoon of flour, garlic powder, pepper and salt (if needed).    Cook, stirring and let the mixture thicken slightly.     Return meatballs to the skillet, cover and let simmer for about 25 to 30 mins.  

Cook angel hair according to package directions.   Drain.   Return to pot, adding butter, garlic, salt and pepper.

To serve, top pasta with the meatballs, then drizzle with cream sauce.   Sprinkle with parsley and parmesan if desired.



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