500 gr ground beef
1 cup panko bread crumbs
1 cup finely chopped onion
½ cup finely chopped parsley
2 tsp salt
1 tsp pepper
½ tsp chili flakes
1 tsp ground allspice
1 cup milk
1 cup cream
½ ground cumin
½ tsp ground coriander
½ tsp BBQ spice
½ tsp thyme
1 Tblsp Worcestershire sauce
1 Tblsp butter
1 Tblsp olive oil
2 cups beef stock
½ cup grated parmesan cheese
4 cups pasta (I used about 6 nests of Fettucine)
In large bowl, mix beef, bread crumbs, onion, 2 tablespoons of the parsley and spices.
Add ½ cup of milk, Worcestershire sauce and egg.
Shape mixture into meatballs. In a large pot, melt butter and olive oil over medium-high heat.
Add meatballs; brown gently on all sides.
Add stock, remainder of milk and cream and bring to a boil.
Add in noodles; return to boil.
Reduce heat; simmer 15 to 18 minutes, stirring occasionally, until meatballs and pasta are thoroughly cooked. Stir in parmesan cheese until melted.
Garnish with parsley and extra parmesan cheese.
Adapted from Recipe of Betty Crocker
Prepared, tried and tested by: Melanie Kramar