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 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
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 tasteShredded 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.