Creamy Pasta Meatballs (Print Version)
# Ingredients:
01 -
3 cups dry pasta (about 8 oz).
02 -
1 medium onion, finely minced or grated.
03 -
1 pound ground beef.
04 -
1/2 teaspoon salt.
05 -
1/4 teaspoon allspice.
06 -
1/4 teaspoon nutmeg.
07 -
1 egg.
08 -
1 teaspoon salt.
09 -
1/4 teaspoon pepper.
10 -
1/2 teaspoon pepper.
11 -
1/4 cup milk.
12 -
1/2 cup breadcrumbs (panko).
13 -
1 cup heavy cream.
14 -
1 tablespoon Worcestershire sauce.
15 -
2 teaspoon dijon mustard.
16 -
4 cups reduced sodium chicken broth.
17 -
2 tablespoon freshly chopped parsley.
18 -
1/2 cup parmesan cheese.
19 -
2 tablespoon olive oil.
# Instructions:
01 -
Toss all the meatball stuff into a mixing bowl and blend it well. Use your hands to roll small meatballs, aiming for around 2 tablespoons per ball. A scoop helps make them a similar size.
02 -
Warm up the olive oil in a big pot or pan over medium-high heat. Cook the meatballs (in batches if needed) until browned all over. Place on a plate with paper towels to drain.
03 -
In the same pan, pour in the chicken broth, cream, Worcestershire, mustard, pepper, and salt. Mix everything together. Once it bubbles, toss in the pasta and lower the heat to a simmer.
04 -
Keep stirring now and then until the pasta softens up. This usually takes 10–12 minutes based on the noodles. Mix in the cheese and meatballs, taste and adjust seasoning, then top with parsley before serving.
# Notes:
01 -
Store leftovers in the fridge for 3–4 days.
02 -
Freezes well for about 1–2 months, though pasta texture changes.
03 -
Warm it slowly to keep the pasta from falling apart.