Creamy Meatball Mushroom Pasta

Elaboración

1. 01
   Paso 1Make the meatballs

   In a bowl, combine the ground pork, light soy sauce, minced garlic, and chopped parsley. Season with salt and pepper. Mix well and form into meatballs.

   Nota

   Make the meatballs uniform in size so they cook evenly

   Ground porkSoy sauceGarlicParsleySaltBlack pepper
2. 02
   Paso 2Sear the meatballs6 min

   Heat 2 tbsp olive oil in a large pan over medium-high heat. Add the meatballs and sear on all sides until golden brown, creating a nice fond in the pan. Remove the meatballs and set aside.

   Nota

   Don't overcrowd the pan—work in batches if needed to get a good sear

   Olive oil
3. 03
   Paso 3Cook the mushrooms5 min

   In the same pan, add the sliced mushrooms and cook until golden and their moisture has evaporated, scraping up the fond from the meatballs.

   Mushroom
4. 04
   Paso 4Make the creamy sauce

   Add the cream cheese and chicken stock to the pan with the mushrooms. Stir until the cream cheese melts and the sauce comes together.

   Cream cheeseChicken stock
5. 05
   Paso 5Cook the pasta10 min

   Add the fusilli bucatini pasta to the creamy mushroom sauce. Stir and let the pasta cook gently in the sauce, stirring occasionally, until al dente.

   Nota

   Add a splash of pasta water if the sauce gets too thick

   Fusilli
6. 06
   Paso 6Finish with meatballs3 min

   Return the seared meatballs to the pan and nestle them into the pasta. Cook for a few more minutes until the meatballs are cooked through but still juicy.

7. 07
   Paso 7Serve

   Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley if desired.

   SaltBlack pepper