For the Sauce:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- 1 cup heavy cream or sour cream
- 1 tsp Dijon mustard
- Salt & pepper to taste
For the Bake:
- 12 oz (340g) pasta (penne, rotini, or egg noodles work great)
- 1 cup shredded mozzarella or Swiss cheese
- ½ cup Parmesan cheese, grated
- Chopped parsley for garnish (optional)
Instructions:
1. Make the Meatballs:
- In a large bowl, combine beef, pork, breadcrumbs, milk, egg, onion, allspice, nutmeg, salt, and pepper. Mix until just combined.
- Roll into 1-inch meatballs.
- Brown meatballs in a large skillet with butter over medium heat, about 6–8 minutes. Remove and set aside (they’ll finish cooking in the oven).
2. Cook the Pasta:
Boil pasta until al dente. Drain and set aside.
3. Make the Sauce:
- In the same skillet, melt butter and whisk in flour to make a roux. Cook 1–2 minutes.
- Gradually whisk in beef broth, then add cream and Dijon mustard. Simmer until thickened.
- Season with salt and pepper.
For the Sauce:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- 1 cup heavy cream or sour cream
- 1 tsp Dijon mustard
- Salt & pepper to taste
For the Bake:
- 12 oz (340g) pasta (penne, rotini, or egg noodles work great)
- 1 cup shredded mozzarella or Swiss cheese
- ½ cup Parmesan cheese, grated
- Chopped parsley for garnish (optional)
Instructions:
1. Make the Meatballs:
- In a large bowl, combine beef, pork, breadcrumbs, milk, egg, onion, allspice, nutmeg, salt, and pepper. Mix until just combined.
- Roll into 1-inch meatballs.
- Brown meatballs in a large skillet with butter over medium heat, about 6–8 minutes. Remove and set aside (they’ll finish cooking in the oven).
2. Cook the Pasta:
Boil pasta until al dente. Drain and set aside.
3. Make the Sauce:
- In the same skillet, melt butter and whisk in flour to make a roux. Cook 1–2 minutes.
- Gradually whisk in beef broth, then add cream and Dijon mustard. Simmer until thickened.
- Season with salt and pepper.
