Wild Garlic Egg Pasta with Meatballs in an Dill and Garlic Cream sauce



Alrighty guys, I know I have been slacking on the blogging thing for a while due to the fact that we have “Finally” moved into our beautiful new home in New Hampshire. Boston is and always will be my home regardless of where I am. I am so excited that I finally have a big enough and more functional kitchen to cook in. I have kind of been in a cooking “rut” so to speak over the last couple of months which is something I never thought in my life would happen but, I guess things happen or DON’T and there is really not a thing you can do but, to keep trying in hopes that your hard work and dedication might or will finally pay off in the future?? So I am really trying to get a little bit more inspired again. So this dish is actually the “real” first dish I cook in the new kitchen. Nothing really extravagant but, tastes like a dream.

1lb 85% lean ground meat
4 slices of bread ( chopped and soaked in milk and wrung out like you would a towel crumbled into meat mix)
1 egg
2 tablespoons breadcrumbs
2 tablespoons smoked paprika
1 teaspoon nutmeg
5 cloves garlic chopped ( 2 for meatballs and 3 for sauce)
1 med onion finely diced
1 bag ( 1lb) wild Garlic egg pasta
1/2 cup cream
1/2 chicken stock or milk
1/2 cup freshly grated parmigiano
2 tablespoons butter
2 tablespoons flour
2 tablespoons fresh chopped Dill
Salt and pepper

Pasta: boil as directed and salting the water liberally before dropping pasta. Drain and add back to pot adding a teenie bit of olive oil so it won’t stick together while meatballs and sauce are cooking or you can just do this as your last step.


In a large bowl, add ground beef, crumbled bread( soaked in milk), breadcrumb, beaten egg, chopped garlic and onion and mix with hands. Next add smoked paprika, nutmeg and a dash of salt and pepper. Mix thouroughly. Grab a large baking sheet.. With a ice cream scooper or tablespoon, scoop out meatballs and roll with hand to make a tight ball. Place all rounded out meatballs on baking sheet ( should make about 10 to 12 meatballs) and cook for 15 mins in a preheated 350 degree oven. Once browned, remove from oven and set aside. Place a piece of aluminum foil over the top to keep them hot.

Cream sauce: in a med sauce pan over med high heat, add butter and garlic and sautée for about 2 mins. Once bubbling whisk in flour and whisk for 1 min till flour has a chance to cook out. Next add 1/2 cup cream and 1/2 cup CS or Milk. Whisk till sauce starts to bubble and thicken. Once sauce has thickened a bit ( about 2 mins) add grated parm and fresh dill and whisk. Add salt and pepper to taste. Once combined add drained pasta and meatballs right to your pot. Serve and add some extra chopped dill for garnish.

Cooking time: approx 30 mins

Serves 4-6 peeps



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