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Ingredients
1 lb. grass fed ground beef
½ cup Kinnikinnick Bread Crumbs Panko Style - gluten free
¼ cup milk
2 tablespoons parsley plus more for garnish
⅓ cup parmesan cheese
½ teaspoon kosher salt
½ teaspoon Lea & Perrins Worcestershire Sauce - gluten free
¼ teaspoon black pepper
1 egg
½ of small onion, chopped
1 bag (12 oz) Bionaturae Organic Fusilli Pasta - gluten free
3 tablespoons butter
16 oz white mushrooms, sliced
¼ cup Krusteaz All purpose Flour - gluten free
16 oz Pacific Beef Broth - gluten free
1 tablespoon Lea & Perrins Worcestershire Sauce - gluten free
4 oz Philadelphia Cream Cheese, cut into small cubes - gluten free
¼ cup heavy whipping cream
salt and pepper
olive oil
Instructions
- Cook the pasta according to package directions and set aside.
- In a bowl, combine ground beef, parmesan cheese, 2 tablespoons chopped parsley, bread crumbs, milk, egg, ½ teaspoon Worcestershire sauce, ½ teaspoon salt and ¼ teaspoon black pepper. Form into small balls.
- Heat a cast iron pan, add a splash of olive oil then cook the meatballs until done and set aside. Alternatively, you can also bake at 400 degrees F. for 18 to 22 minutes.
- On the same pan add butter. Sauté mushrooms and onions for few minutes until soft then season with salt and pepper.
- Sprinkle flour over mushrooms and stir. Gradually add beef broth and Worcestershire sauce. Stir until slightly thickened. Stir in the cream cheese and let simmer until melted.
- Remove pan from heat and add the whipping cream.
- Add the pasta and stir nicely. Adjust taste with salt and pepper. Top with the meatballs and parsley. Serve
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