Instructions
Prepare the Meatballs
- Place the panko bread crumbs in a large bowl and set aside.
- Melt the butter in a skillet over medium heat.
- Add the onion, salt, pepper, allspice, and nutmeg. Cook for 5 minutes, stirring often.
- Add the garlic and cook 2 more minutes.
- Reduce heat to low/medium and add the milk. Bring to a simmer.
- Pour the mixture over the panko and stir well. Let cool.
- In another large bowl, beat the eggs.
- Add ground beef, ground pork, and the cooled onion mixture. Mix together (hands work best).
- Form about 30 meatballs and chill them for 30 minutes.
- Heat the oil in a large skillet over medium heat.
- Cook the meatballs in batches for about 15 minutes, browning all sides. Set aside.
Prepare the Pasta
12. Cook the shell pasta al dente according to package instructions.
13. Drain and place it in a 9 x 13-inch oven-safe baking dish.
Prepare the Sauce & Assemble
14. Preheat the oven to 375°F (190°C).
15. Place the meatballs into the baking dish, nestled into the pasta.
16. Melt the butter in a large skillet over medium heat.
17. Add the flour and stir constantly for 2 minutes.
18. Add beef broth, water, Worcestershire, salt, and pepper. Bring to a simmer.
19. Reduce heat to low/medium. Add parsley and heavy cream. Cook until the sauce thickens, about 10 minutes.
20. Pour the sauce over the meatballs and pasta.
21. Bake for 30 minutes.
Recipe Details
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