Meatball Pasta Bake (Print Version)
# Ingredients:
01 -
1/4 teaspoon ground nutmeg.
02 -
1/2 teaspoon allspice.
03 -
1 teaspoon freshly ground black pepper.
04 -
1 medium onion, finely chopped.
05 -
1 1/2 sticks of butter.
06 -
1 1/2 cups crispy panko crumbs.
07 -
3 cloves of garlic, chopped small.
08 -
2/3 cup whole-fat milk.
09 -
2 big eggs.
10 -
2 pounds of minced meat.
11 -
3 big spoons olive oil.
12 -
2 cups of pasta shells.
13 -
1/2 cup all-purpose flour.
14 -
5 cups of beef stock.
15 -
1/2 cup of plain water.
16 -
1 tablespoon of Worcestershire sauce.
17 -
1/2 cup of thick cream.
18 -
Chopped parsley to top it off.
# Instructions:
01 -
Toast onion with butter, then blend with garlic, milk, and spices into breadcrumbs.
02 -
Stir eggs into meat and combine with your breadcrumb mixture to make meat shapes.
03 -
Pop the meatballs into the fridge for half an hour. Set oven to 375°F.
04 -
Cook pasta just right and fry meatballs in a few rounds.
05 -
Whisk butter and flour to start the sauce, pour in liquids, and let it thicken up.
06 -
Put pasta, meatballs, and sauce in a dish and bake for half an hour.
# Notes:
01 -
Good in freezer for 3 months.
02 -
Mix up different types of meat if you'd like.
03 -
Keeps fresh in the fridge for 3 days.