Creamy Spaghettio’s & Parmesan Meatballs
Creamy Spaghettio’s & Parmesan Meatballs. Addicted to creamy pastas lately and this is another one you guys need to add to your list to make. Creamy, cheesy, herby spaghettio’s paired with Parmesan meatballs and garnished with fresh basil and sprinkled with red pepper flakes. The perfect comfort food even when it’s hot outside !!
Sometimes Mondays call for a little bit of a pasta pick me up for the perfect comfort food. And work has been a little rough lately, so comfort food is allll I need right now. Tonight’s is a creamy and herby pasta that is both simple and delicious.
I mean if eating Spaghettio’s doesn’t remind of childhood comfort food then I don’t know what does. But this is the adult version that’s coated in a creamy, cheesy basil cream sauce. Then paired with cheesy parmesan meatballs and topped with extra basil leaves for some summery vibes. Finally finish it with some red pepper flakes for the perfect spice.
This pasta is the perfect weeknight dinner and I know Mondays are always a little stressful and depressing for me so pasta is the perfect way to cure those scaries. I am already looking forward to going back to the beach…it was definitely hard to leave yesterday. But one day down !! Oh and don’t forget a nice big glass of white wine to pair with this one…that’s also a Monday essential ;)))
Ingredients
For the Parmesan Meatballs
1/2 cup panko breadcrumbs
1 cup parmesan
2 eggs
1/8 cup milk
1 tablespoon dried parsley
1/4 tablespoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground beef
2 tablespoons olive oil
For the Pasta
2 tablespoons olive oil
2 tablespoons butter
1 garlic clove; minced
1 shallot; chopped
2 tablespoons flour
3 - 4 cups chicken broth
1 1/2 cups whole milk
1/2 cup heavy cream
1 tablespoon corn starch
1/2 cup grated parmesan
1/2 cup shredded mozzarella
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
12 ounces pasta rings
Directions
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Add the breadcrumbs, parmesan, eggs, milk, dried parsley, dried basil, garlic powder, dried oregano, salt, and pepper to a large bowl. Stir to combine. Add the ground beef and mix lightly. Form into balls about 1 tablespoon each.
Coat the bottom of a large non-stick skillet with the olive oil. Heat over medium-high heat. Brown the meatballs on all sides and transfer to the prepared baking sheet. Bake for about 15 minutes or until cooked through.
Make the cream sauce. Mix the corn starch with the milk and set aside. In a large skillet, melt the butter and olive oil. Add the garlic and shallots. Sauté until garlic sizzles. Sprinkle in the flour and cook for about 1 minute. Slowly whisk in 3 cups of the chicken broth. Cook until the sauce starts to thicken. Add the corn starch and milk mixture and the heavy cream. Stir frequently until sauce becomes thickened.
Reduce the heat to low. Stir in the parmesan and mozzarella until melted. Stir in the dried basil, salt, black pepper, and red pepper flakes. Add the fresh basil and parsley. Taste and adjust seasonings.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta and the meatballs to the skillet with sauce and stir to combine. Add additional chicken broth or pasta water as needed. Top with fresh basil and parsley.
