Ingredients
Scale
For the Meatballs
- 1 ¼ cups plain panko bread crumbs
- 4 tablespoons butter
- ⅔ cup yellow onion, finely chopped
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon ground allspice
- ¼ teaspoon nutmeg
- 3 cloves garlic, minced
- ⅔ cup milk
- 2 large eggs
- 1 pound ground beef (85/15)
- 1 pound ground pork
- 3 tablespoons oil
For the Pasta
- 2 cups shell pasta
For the Sauce
- 6 tablespoons butter
- ¼ cup + 3 tablespoons all-purpose flour
- 4 cups beef broth (low sodium; 32 ounces)
- ½ cup water
- 1 tablespoon Worcestershire sauce (<em style="border: 0px solid #e3e3e3;--tw-border-spacing-x: 0;--tw-border-spacing-y: 0;--tw-translate-x: 0;--tw-translate-y: 0;--tw-rotate: 0;--tw-skew-x: 0;--tw-skew-y: 0;--tw-scale-x: 1;--tw-scale-y: 1;--tw-scroll-snap-strictness: proximity;--tw-ring-offset-width: 0px;--tw-ring-offset-color: #fff;--tw-ring-offset-shadow: 0 0 #0000;--tw-ring-shadow: 0 0 #0000;--tw-shadow: 0 0 #0000;--tw-shadow-colored: 0 0 #0000;margin-top: 0px;margin-bottom: 0px">adjust to taste)
- 3 tablespoons fresh parsley, finely chopped
- ½ cup heavy cream
- 1 tablespoon salt (<em style="border: 0px solid #e3e3e3;--tw-border-spacing-x: 0;--tw-border-spacing-y: 0;--tw-translate-x: 0;--tw-translate-y: 0;--tw-rotate: 0;--tw-skew-x: 0;--tw-skew-y: 0;--tw-scale-x: 1;--tw-scale-y: 1;--tw-scroll-snap-strictness: proximity;--tw-ring-offset-width: 0px;--tw-ring-offset-color: #fff;--tw-ring-offset-shadow: 0 0 #0000;--tw-ring-shadow: 0 0 #0000;--tw-shadow: 0 0 #0000;--tw-shadow-colored: 0 0 #0000;margin-top: 0px;margin-bottom: 0px">adjust to taste)
- ½ teaspoon black pepper
Instructions
1. Making the Meatballs
- Prepare the Flavor Base: In a skillet, melt butter over medium heat and sauté onions with salt, pepper, nutmeg, and allspice for about 5 minutes. Add garlic and cook until fragrant.
- Combine with Panko: Stir the cooked onion mixture into a bowl of panko breadcrumbs and milk, creating a thick, flavorful paste. Let it cool.
- Mix the Meatballs: In a large bowl, combine ground beef, pork, eggs, and the cooled panko mixture. Mix until just combined to avoid overworking the meat.
- Shape and Chill: Roll into 30 evenly sized balls and refrigerate for 30 minutes to firm up.
- Brown the Meatballs: Heat oil in a skillet and cook the meatballs in batches until golden on all sides. This step locks in the juices and adds a lovely crust.
2. Cooking the Pasta
- Cook shell pasta al dente according to package instructions.
- Drain and spread the pasta in a 9×13 oven-safe baking dish, creating the base for the bake.
3. Preparing the Sauce
- In a large skillet, melt butter over medium heat. Add flour and stir constantly for 2 minutes to cook out the raw flavor.
- Gradually whisk in beef broth, water, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer, stirring often.
- Reduce heat and add heavy cream and parsley, stirring until the sauce thickens (about 10 minutes).
4. Assembling the Bake
- Preheat your oven to 375°F (190°C).
- Nestle the browned meatballs into the pasta, ensuring even distribution.
- Pour the creamy sauce over the meatballs and pasta, covering everything generously.
5. Baking to Perfection
- Place the dish in the preheated oven and bake for 30 minutes, or until bubbling and lightly golden on top.
- Let the bake cool slightly before serving for easier portioning.
Notes
- Control Salt Levels: Start with less salt in the sauce, as suggested, and adjust to taste. The Worcestershire sauce also adds a salty, tangy note, so balance accordingly.
- Batch Cooking: Brown the meatballs in batches to ensure even cooking and avoid overcrowding the pan.
- Sauce Consistency: For a thicker sauce, let it simmer a bit longer. If it’s too thick, add a splash of milk or broth.
- Prep Time: 40 minutes
- Cook Time: 45 minutes