Ingredients

The following ingredients have 6 Servings
  • 1½ cups Panko Bread Crumbs
  • 1½ sticks Salted Butter (12 Tbsp)
  • 1 Medium Sweet Onion (diced)
  • 1 tsp Black Pepper
  • ½ tsp All Spice
  • ¼ tsp Nutmeg
  • 3 Cloves Garlic (minced)
  • ⅔ cup Whole Milk
  • 2 Large Eggs
  • 2 lb Ground Meat (Beef, pork or venison - or a combination)
  • 3 tbsp Olive Oil
  • 2 cups Shell Pasta
  • ½ cup Flour (All purpose)
  • 5 cups Beef Broth
  • ½ cup Water
  • 1 tbsp Worcestershire Sauce
  • ½ cup Heavy Cream
  • 1 tbsp Chopped fresh Parsley

Instruction

  • In a medium sized mixing bowl add the breadcrumbs and set aside.
  • In a skillet add ½ stick of butter (4Tbsp) then add the diced onion, All Spice, Nutmeg and Black Pepper and cook until the onion is translucent.
  • Add the minced garlic and cook a further 2 minutes.
  • Add milk and bring to a simmer.  Add mixture to the breadcrumbs, mix well then set aside to cool.
  • In another medium sized mixing bowl add the eggs and beat.  Add the ground meat and combine well.  Once the breadcrumb mixture has cooled enough add the meat/egg and mix together using hands (I know, it’s yucky, but it’s the best way).
  • Shape into golf ball sized balls (or bigger/smaller, whatever your preference for meatballs) and set onto a baking sheet lined with parchment paper.
  • Put into the refrigerator for 30 mins.  Turn on the oven to preheat to 375°F.
  • While the meatballs are setting, add water to a pot (enough to cook the pasta - about 8 cups) and bring to a boil.  Add salt to water.
  • Add pasta and boil, uncovered until the pasta is Al Dente (still has a little crunch) - about 7-8 mins.  Drain the pasta from the water and put into a 9X13 casserole dish.  Set aside.
  • Wipe out the skillet you used to cook the onions using a paper towel, then add the olive oil.  Bring to a heat on medium and add half of the meatballs  You want enough room for the meatballs to not be crowded.  Brown the meatballs on all sides and put into the casserole dish with the pasta.
  • Do the same with the second batch of meatballs.  Set aside.
  • Using the pot you cooked the pasta in add 1 stick of butter (8Tbsp) and melt.
  • Add the flour and stir continuously for about 5 minutes.  This will cook the flour.
  • Add the beef broth, water, worcestershire sauce, 1 Tsp. black pepper, cream and bring to a simmer.  Cook, simmering for about 10-15 minutes.  The sauce should thicken up and reduce a little.
  • Pour the sauce all over the meatballs and pasta.  It will seem like there’s too much sauce but don’t worry, it will reduce in the oven and won’t be as much.
  • Put the casserole dish into the oven and cook for 30 minutes.
  • Remove, sprinkle with chopped parsley and serve with garlic bread and salad.