Pasta Alfredo with Meatballs
Meatballs (adapted from Smitten Kitchen)
Add the pork, milk, panko, garlic, parsley, grated cheese, egg, salt, and pepper. Combine all the ingredients with a fork until they are evenly mixed.
Dust a cookie sheet with flour . Pinch off a small lump of meat, and roll the lump into a ball in the palm of your hands. (I used a cooking scoop and then divided the scooped mixture in half.) When all the meatballs have been shaped, place them on baking sheet. Using a strainer dust the meatballs with flour. Shake the baking sheet back and forth, rolling the meatballs with the flour. Place a few meatballs at a time in the strainer and shake to remove excess flour.
Put enough vegetable oil in a skillet to rise 1/4-inch up the sides of the pan and turn on the heat to medium high. When the oil is hot, put as many meatballs in the skillet as will fit without overcrowding. Brown them until they form a nice crust all around. When one batch is done, transfer it with a slotted spoon to a platter covered with paper towels to drain and do the next batch until all are done.
Sauce & Pasta
At this point bring a large pot of water to boil to cook your pasta. While the pasta cook, in large saucepan at medium heat combine cream cheese, Parmesan, butter and heavy cream, garlic; stirring constantly until smooth. Once the sauce is smooth lower the heat and continue to stir until pasta is ready. If you think the sauce it too thick you can add more milk until it reaches your desired consistency.
Add pasta and as many meatballs as you want to the pan. I had extra meatballs so I froze them for another occasion. Toss until pasta and meatballs are well coated, serve immediately.
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