Creamy Linguini & Meatballs
Delicious homemade meatballs in a classic cream sauce over linguini
Ingredients
- 2 lb Linguini
For the Cheese Sauce
- 2 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 4 tbsp Cornstarch
- 1 cup Milk
- 1 cup Chicken broth
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tbsp Dried Parsley
- 1 cup Heavy Cream
For the Meatballs
- 1½ lb Ground Beef
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Dried Basil
- 1 cup Grated Parmesan
- 1 cup Breadcrumbs
- 1 tbsp Worcestershire Sauce
Instructions
- Preheat oven to 400degF.
- Combine meatball ingredients in a large mixing bowl. Using a 1inch scoop, portion meat mixtures into balls. Roll between your hands to make round. Place on baking rack over a parchment paper covered baking sheet. Bake in oven for 30 minutes.
- Start water boiling for the pasta.
- Add pasta to boiling water and cook as directed on the package. Drain in a colander and return to pot away from heat.
- In a sauce pan over medium high heat, add butter, onion powder and garlic powder. Whisk together chicken broth and cornstarch then whisk it into melted butter. Let cook for two minutes then whisk in milk and let cook for two minutes. Then whisk in seasonings and cook another two minutes. Whisk in heavy cream and cook another two minutes.
- Add cream sauce to pasta and toss to thoroughly combine. Then add in meatballs and toss a bit more.
- Serve up each portion of pasta with about 6-8 meatballs.
Tried this recipe?Let us know how it was!