Ingredients:

  • 8 oz Ground Beef (80/20 mix preferred)
  • 8 oz Ground Pork
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 1/4 cup Fresh Parmesan, grated (for meatballs)
  • 1 tsp Dried Oregano
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 12 oz Linguine, Spaghetti, or Penne
  • Salt (for pasta water, as needed)
  • 2 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter
  • 4 cloves Garlic, finely minced
  • 1/2 cup Sun-Dried Tomatoes, oil-packed, drained and sliced
  • 1 cup Chicken Stock (low sodium)
  • 1/2 cup Double Cream (Heavy Cream)
  • 1/2 cup Fresh Parmesan, finely grated (for sauce)
  • 1/4 cup Fresh Basil, chopped (for garnish)

Instructions:

  1. Start the Water: Place the large stock pot with heavily salted water on high heat and bring to a rolling boil.
  2. Mix the Meatballs: In a large bowl, combine all meatball ingredients (meats, breadcrumbs, egg, Parmesan, seasoning). Mix gently with your hands.
  3. Shape: Quickly roll the mixture into 18–20 small, uniform balls (approx. 1.5 inches / 4 cm).
  4. Cook the Pasta: Once the water boils, add the pasta. Cook according to package directions, aiming for 1 minute less than al dente.
  5. Sear the Meatballs: While the pasta cooks, heat olive oil and butter in the large skillet over medium-high heat. Add the meatballs, being careful not to crowd the pan.
  6. Brown: Sear the meatballs vigorously for 5–7 minutes, turning them frequently until nicely browned on all sides. Remove the seared meatballs from the skillet and set aside, keeping the pan drippings and fond in the skillet.
  7. Sauté Aromatics: Reduce the heat to medium. Add the minced garlic and sliced sun-dried tomatoes to the skillet. Sauté for 1–2 minutes until fragrant.
  8. Deglaze: Pour in the chicken stock and scrape up all the browned bits from the bottom of the pan. Bring to a rapid simmer for 2 minutes to reduce slightly.
  9. Add Cream & Cheese: Stir in the double cream (heavy cream) and half of the finely grated Parmesan. Simmer gently until the sauce thickens slightly (2–3 minutes). Taste and adjust seasoning.
  10. Combine: Use tongs to transfer the slightly undercooked pasta directly into the sauce pan (allowing some starchy pasta water to cling to it). Add the seared meatballs back into the sauce.
  11. Toss and Finish: Toss everything together over medium heat for 1–2 minutes, allowing the pasta to absorb the creamy sauce and the meatballs to finish cooking through. Add a splash of reserved pasta water if the sauce is too thick.
  12. Garnish: Stir in the remaining Parmesan and most of the fresh basil. Serve immediately.