Servings: 6servings, approximately 40 1" meatballs total
Ingredients
Meatball Ingredients
½cuppanko breadcrumbsgluten free is fine
½cupheavy cream
¾poundground pork
¾poundground beef
1eggbeaten
1teaspoonworcestershire sauce
½teaspoongranulated garlic or garlic powder
½teaspoongranulated onion or onion powder
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
Sauce Ingredients
2tablespoonsbutter
3cupssliced crimini or white button mushroomsapproximately 8-10 ounces
1small onionsliced thin
1large clove garlicminced
2cupsbeef broth
¼cupall-purpose flour or brown rice flour
1teaspoonworcestershire sauce
1cupsour cream
kosher saltadjust to taste
½teaspoonfreshly ground black pepper
12-16ouncesfettuccine noodlesgluten free is fine
Instructions
Meatball Directions: Preheat the oven to 350 degrees. In a small bowl, combine the panko and cream. Stir to combine and let it sit for at least 5 minutes while the cream is absorbed. Crumble the meat into a large mixing bowl. Add the rest of the meatball ingredients, including the breadcrumb and cream mixture.
Stir with a spoon or mix with your hands to combine. Use a 1-inch scoop to portion the meatballs and then smooth them with slightly dampened hands. Place them on a large baking tray, they can be close together. Bake the meatballs for 18 minutes, until they are lightly browned and cooked through. Remove from the oven, transfer to a plate, and tent lightly to keep warm.
Pasta and Sauce Directions: Start a pot of water boiling on the stove while preparing the meatballs. Cook the pasta while the meatballs are in the oven. Drain and set aside. In a large skillet, melt the butter over medium high heat. Add the mushrooms, onions, and garlic. Cook them, stirring occasionally, until the mushrooms have browned and the onions are tender, about 4-5 minutes. Remove to a small bowl.
While the mushrooms are cooking, whisk together the beef broth, worcestershire, and flour. Pour the mixture into the hot and empty skillet and simmer for 2-3 minutes, just until the sauce begins to thicken. Place the sour cream in a small bowl or large glass measuring cup and ladle 1/2 cup of the hot broth into the sour cream, whisk until smooth. Pour the sour cream mixture into the hot pan of sauce and whisk until smooth. Add the meatballs and the cooked vegetables into the sauce and stir to combine. Add the cooked fettuccine to the sauce and toss with tongs to combine and coat all the noodles. Enjoy!
Notes
If you have a large high-sided skillet, (like this one) this is the time to use it. You'll be able to make the sauce and then toss the meatballs and pasta together in the same pan. I'm always in favor of fewer dishes to clean!