One-Pot Meatball Pasta (Print Version)

# Ingredients:

01 - 1/2 cup breadcrumbs (Panko).
02 - 1 medium onion, grated or minced.
03 - 1/4 cup milk.
04 - 1 pound ground beef.
05 - 1 egg.
06 - 1/4 teaspoon nutmeg.
07 - 1/4 teaspoon allspice.
08 - 1 teaspoon salt.
09 - 1/2 teaspoon pepper.
10 - 2 tablespoon olive oil.
11 - 4 cups low sodium chicken broth.
12 - 1 cup heavy cream.
13 - 1 tablespoon Worcestershire sauce.
14 - 2 teaspoon dijon mustard.
15 - 1/2 teaspoon salt.
16 - 1/4 teaspoon pepper.
17 - 3 cups dry pasta (about 8 oz).
18 - 1/2 cup parmesan cheese.
19 - 2 tablespoon freshly chopped parsley.

# Instructions:

01 - Mix meatball ingredients in bowl. Form small meatballs using about 2 tbsp mixture each. Use scoop for uniform size.
02 - Heat olive oil in large braiser or dutch oven over medium-high heat. Brown meatballs in batches. Transfer to paper towel lined plate.
03 - Add broth, cream, Worcestershire, mustard, salt and pepper to pot. Stir well. Bring to bubble.
04 - Add pasta, reduce to simmer. Stir often until noodles are tender, 10-12 minutes.
05 - Stir in parmesan and meatballs. Taste for seasoning, garnish with parsley and serve.

# Notes:

01 - Leftovers keep 3-4 days in fridge.
02 - Can be frozen for 1-2 months though pasta texture may change.
03 - Reheat carefully to avoid breaking pasta.

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