Shaking up spaghetti night with these delicious meatballs in a creamy white sauce. The dish uses the traditional ingredients of tomatoes and herbs. But instead of simmering the tomatoes and herbs into a sauce they are sauteed and tossed in with the pasta.
It is not a replacement for the traditional because hello… you don’t fix something that isn’t broken! It’s a dish on its own. It’s great if you are looking for something different. It’s creamy and flavorful and will make your cheese lovers smile.
Mix 1/3 cup of milk with 1/2 cup breadcrumbs. Let stand for 30 minutes to soften breadcrumbs giving the meatballs a more tender, juicy consistency.
In a medium skillet, cook 1 small diced onion in a tablespoon of olive oil until soft. Add two cloves of minced garlic and 1 tablespoon of fresh minced thyme. Remove from heat.
In a large bowl combine 1 egg, 1/2 cup tomato sauce, 1 pound grass fed ground beef, and 1/2 pound hot Italian sausage with the onion and breadcrumb mixture. Get your hands dirty! When thoroughly combined shape into 28 meatballs. It this was traditional spaghetti and meatballs I would use sweet Italian sausage. But, since the white sauce is a milder sauce I am using a hot Italian sausage to give it some interest.
Wipe out the skillet the onions and garlic were cooked in using paper towels. Heat another tablespoon of oil. Working in batches fry meatballs until brown on all sides.
Place the meatballs in a casserole dish and bake in a preheated 350°F oven for 25 minutes.
Cook 1 pound of spaghetti in lightly salted boiling water for 9 – 12 minutes. While pasta cooks wipe out the skillet the meatballs were cooked in. Add 3 tablespoons of olive oil, 2 pints of cherry tomatoes, 2 cloves of minced garlic and 1 tablespoon fresh diced thyme. Cook over medium heat stirring occasionally until tomatoes are soft and skins have burst.
In a clean skillet, heat 2 tablespoons of butter until melted. Add 3 – 4 cloves of minced garlic cooking until fragrant. Whisk in 3 tablespoons of flour blending quickly to avoid lumps. Gradually add 1 cup of milk stirring constantly until well blended. Let thicken.
Add 1/2 cup each whipped cream cheese and grated parmesan cheese and 1 tablespoon dried Italian seasoning to skillet. Season with salt and pepper to taste.
Put it all together: Drain the pasta and return to pot. Add tomato mixture; toss to combine and season salt and pepper. Spoon a mound of pasta on a plate. Place a few meatballs on top and drizzle with white sauce. Sprinkle with shaved parmesan. Serve immediately. I think you’ll enjoy this one! – Ella
Meatballs and Spaghetti in White Sauce
• 1/2 cup dry breadcrumbs
• 1/3 cup milk
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 egg
• 1/2 cup tomato sauce
• 1 pound grass fed ground beef
• 1/2 pound hot Italian sausage
• 1 pound spaghetti
• 3 tablespoons olive oil
• 2 pints cherry tomatoes
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
White Cream Sauce:
• 2 tablespoons butter
• 3-4 cloves garlic, minced
• 3 tablespoons flour
• 1 cup milk
• 1/2 cup whipped cream cheese
• 1/2 cup parmesan cheese, grated
• 1 tablespoon dried Italian seasoning
• Salt and Pepper, to taste
- Make the meatballs:
- Soak the breadcrumbs in the milk for 30 minutes.
- Heat oven to 350°F.
- Heat 1 tablespoon oil in a large frying pan. Add onion and cook until soft, about 5 minutes.
- Add garlic and thyme and cook 1 minute.
- Remove from heat a set aside to cool slightly.
- Combine the egg, tomato sauce, ground beef, Italian sausage, and onion mixture to the breadcrumbs.
- Shape into meatballs.
- Wipe out skillet using paper towels. Heat another tablespoon of oil and 1 tablespoon butter and fry the meatballs until brown all over.
- Place meatballs in a deep casserole, cover and bake in preheated oven for 25 minutes. Preparing the Pasta:
- Cook the spaghetti in a pot of lightly salted boiling water for about 11-12 minutes.
- In a large skillet, combine oil, tomatoes, garlic, and thyme over medium heat. Cook, stirring occasionally until tomatoes are soft and skins have burst 12 to 15 minutes. Make the White Sauce:
- In a clean skillet, heat butter. Add garlic and cook until fragrant.
- Whisk in the flour quickly avoiding lumps.
- Gradually add milk continuing to whisk as it thickens.
- Blend in the cheeses and Italian seasonings.
- Season with salt and pepper to taste.