Meatballs in Parmesan Cream Sauce with Spaghetti

40 minutes

Mittel

4 people

The Italian meatballs, also known as polpette, made from fine Bavarian organic forest pork mince are a real treat. The meat of the forest pork is tender and tastes like veal. Together with the creamy parmesan cream sauce, this dish becomes a special and delicious family meal. Served with spaghetti, it becomes a real feel-good dish.

Ingredients

480 g mince from forest pork
250 ml cream
200 ml milk
1 large yellow onion
1 handful of chopped parsley
salt & freshly ground pepper
20 g butter (plus a little more for frying)
1 egg
100 g parmesan, grated
500 g spaghetti
1 old bread roll (soaked in milk) or 40 g breadcrumbs
2 tbsp extra virgin olive oil

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Melt 20 g butter in a pan and fry the finely chopped onion. Brown the onion for about 5-7 minutes until soft and golden brown. Remove from the heat and allow to cool.
In a large bowl, mix 480 g of organic forest pork mince with the cooled onion mixture, 1 egg, a handful of chopped parsley, half of the Parmesan (50 g) and a diced bread roll soaked in 50 ml of milk and then squeezed out (or alternatively 40 g of breadcrumbs). Season with salt and freshly ground pepper.
Let the mixture rest in the fridge for about 30 minutes so that it firms up and is easier to shape.
Form the cooled minced meat mixture into small balls, about the size of a walnut. Heat 2 tablespoons of olive oil and a little butter in a large pan. Add the meatballs and fry on all sides over a medium heat for about 5-6 minutes until golden brown and crispy.
Leave the fried meatballs in the pan and add 250 ml of cream and the remaining 150 ml of milk. Stir well and reduce the heat.
Add another 50 g of parmesan and simmer the sauce with the meatballs for about 3 minutes until slightly thickened and creamy.
Bring plenty of salted water to the boil in a large pot and cook 500 g of spaghetti al dente according to the instructions on the packet. Drain the spaghetti and add it directly to the pan with the meatballs and sauce. Mix everything well so that the pasta absorbs the sauce well.
Arrange the spaghetti with the meatballs and the creamy sauce on plates and garnish with some freshly chopped parsley and additional Parmesan if desired.