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Italian Herb Meatballs with Garlic Parmesan Cream Pasta
Isabella

Italian Herb Meatballs with Garlic Parmesan Cream Pasta

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Ingredients Method

Ingredients
  

  • 1 lb ground beef or ground turkey
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons olive oil for frying
  • 12 oz pasta of your choice fettuccine, spaghetti, or penne
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • ½ cup chicken broth
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Directions:

Method
 

  1. Cook the pasta according to the package instructions until al dente. Drain and leave it aside while you prepare the meatballs.
  2. In a large bowl, combine the ground beef, breadcrumbs, ¼ cup Parmesan, egg, 4 minced garlic cloves, oregano, basil, salt, and pepper. Gently work everything together and roll into small, 1-inch meatballs.
  3. Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning occasionally, until nicely seared and cooked all the way through. Transfer them to a plate.
  4. Lower the heat to medium and melt the butter in the same skillet. Add the remaining 4 minced garlic cloves and stir for about 30 seconds.
  5. Pour in the heavy cream and chicken broth. Let the mixture heat until it starts bubbling lightly, then reduce the heat and stir in the remaining 1 cup Parmesan. Season with salt and pepper.
  6. Add the cooked pasta to the creamy sauce and gently fold everything together. Place the meatballs back in the skillet and spoon some sauce over them. Finish with chopped fresh parsley before serving.