Recipe: Perfect Cream Pasta with Meatballs

Cream Pasta with Meatballs.

Cream Pasta with Meatballs You can cook Cream Pasta with Meatballs using 33 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cream Pasta with Meatballs

  1. Prepare of Pasta.
  2. You need 500 g of pack of linguine pasta.
  3. It’s of Pot of water.
  4. Prepare of Plenty of salt.
  5. It’s of Meatballs.
  6. It’s 500 g of minced meat, blood rinsed out.
  7. You need 100 ml of milk.
  8. It’s 1/2 cup of breadcrumbs.
  9. You need 1/2 cup of parmesan.
  10. You need 3 cloves of minced garlic.
  11. Prepare of (optional) 1/4 cup onions.
  12. You need 1 of egg.
  13. It’s 1/2 tsp of dried oregano.
  14. Prepare of Optional: 1/4 cup fresh parsley or 2 tbsp dried parsley.
  15. Prepare of Salt & pepper.
  16. Prepare of Olive oil.
  17. You need of Cream sauce.
  18. You need 5 of or more cloves of minced garlic.
  19. Prepare of Equal amount of minced onions (optional).
  20. It’s of Some salted butter (about 1/4 cup).
  21. It’s cube of Chicken stock.
  22. You need 1 tub of cream cheese, softened at room temperature.
  23. Prepare 1 tub of cream (250/300ml or so).
  24. You need of Milk.
  25. You need 2-3 of dried bay leaves.
  26. It’s Dash of oregano.
  27. Prepare Dash of Italian seasoning.
  28. Prepare of Tiny pinch of nutmeg (opt).
  29. Prepare Dash of dried basil (opt).
  30. You need of Garlic powder (opt).
  31. Prepare Handful of parmesan.
  32. It’s of Pasta water.
  33. You need to taste of Salt.

Cream Pasta with Meatballs step by step

  1. Pasta: Bring a pot of water to a boil. Season with a handful of salt (it should be salty as the Mediterranean Sea, as they say). Boil the pasta as per package instructions (10min or so?). Reserve some pasta water for the sauce, about a cup. Drain pasta in a colander and add olive oil or butter to prevent clumping..
  2. Meatballs: soak breadcrumbs in milk. Beat eggs with salt, pepper and herbs. Mix together with minced meat, breadcrumb mixture and the rest of the ingredients. Form into balls and cook in a wide frying pan with olive oil till nicely charred, flipping as needed..
  3. Cream sauce: Saute the minced garlic and onion in a pat of butter (about 2 tbsp). Add chicken stock cube. At this point, if you wish to add mushrooms or minced meat (if forgoing meatballs) you can do so now..
  4. Add the cream and some milk. Keep the heat at a simmer and not a boil. Gradually whisk in the cream cheese. Add bay leaves and other herbs. Constantly stirring..
  5. Add another pat of butter, some parmesan and pasta water for salt and texture, milk to neutralise the saltiness or increase the volume of the cream sauce. Salt to taste. This is where you play by ear in how creamy or salty you want your sauce to be..
  6. Serve pasta with a ladle full of cream sauce coating the linguine, 2-3 meatballs a plate, add a sprinkle of parsley if you're feeling fancy. Store leftovers in fridge and heat up with a little milk each time..
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