Step-by-Step Guide to Prepare Any-night-of-the-week Cream Pasta with Meatballs

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We hope you got insight from reading it, now let's go back to cream pasta with meatballs recipe. You can have cream pasta with meatballs using 33 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Cream Pasta with Meatballs:

1. Use of Pasta.
2. You need 500 g of pack of linguine pasta.
3. You need of Pot of water.
4. You need of Plenty of salt.
5. Use of Meatballs.
6. Get 500 g of minced meat, blood rinsed out.
7. Prepare 100 ml of milk.
8. Prepare 1/2 cup of breadcrumbs.
9. Get 1/2 cup of parmesan.
10. Take 3 cloves of minced garlic.
11. Use of (optional) 1/4 cup onions.
12. Take 1 of egg.
13. Provide 1/2 tsp of dried oregano.
14. Use of Optional: 1/4 cup fresh parsley or 2 tbsp dried parsley.
15. Provide of Salt & pepper.
16. Use of Olive oil.
17. Get of Cream sauce.
18. Provide 5 of or more cloves of minced garlic.
19. Prepare of Equal amount of minced onions (optional).
20. Take of Some salted butter (about 1/4 cup).
21. Use cube of Chicken stock.
22. Provide 1 tub of cream cheese, softened at room temperature.
23. Use 1 tub of cream (250/300ml or so).
24. You need of Milk.
25. Get 2-3 of dried bay leaves.
26. Provide Dash of oregano.
27. Take Dash of Italian seasoning.
28. Take of Tiny pinch of nutmeg (opt).
29. Take Dash of dried basil (opt).
30. Take of Garlic powder (opt).
31. Get Handful of parmesan.
32. Use of Pasta water.
33. Prepare to taste of Salt.

Instructions to make Cream Pasta with Meatballs:

1. Pasta: Bring a pot of water to a boil. Season with a handful of salt (it should be salty as the Mediterranean Sea, as they say). Boil the pasta as per package instructions (10min or so?). Reserve some pasta water for the sauce, about a cup. Drain pasta in a colander and add olive oil or butter to prevent clumping..
2. Meatballs: soak breadcrumbs in milk. Beat eggs with salt, pepper and herbs. Mix together with minced meat, breadcrumb mixture and the rest of the ingredients. Form into balls and cook in a wide frying pan with olive oil till nicely charred, flipping as needed..
3. Cream sauce: Saute the minced garlic and onion in a pat of butter (about 2 tbsp). Add chicken stock cube. At this point, if you wish to add mushrooms or minced meat (if forgoing meatballs) you can do so now..
4. Add the cream and some milk. Keep the heat at a simmer and not a boil. Gradually whisk in the cream cheese. Add bay leaves and other herbs. Constantly stirring..
5. Add another pat of butter, some parmesan and pasta water for salt and texture, milk to neutralise the saltiness or increase the volume of the cream sauce. Salt to taste. This is where you play by ear in how creamy or salty you want your sauce to be..
6. Serve pasta with a ladle full of cream sauce coating the linguine, 2-3 meatballs a plate, add a sprinkle of parsley if you're feeling fancy. Store leftovers in fridge and heat up with a little milk each time..

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