- beef - 450 Grams
- milk - 1/4 Glass
- breadcrumbs - 1/2 cup
- garlic - 2 teeth
- Italian seasoning - 1 Art. a spoon
- Parmesan cheese - 1/3 Cups
- egg - 1 piece
- Salt and black pepper - - To taste
- flour - 1 glass
- Sauce: cream cheese - 120 grams
- Parmesan cheese - 1/2 cup
- butter - 1/4 cup
- fatty cream - 1/4 cup
- garlic - 3 teeth
- Pasta Fettuchini - 240 Grams
1. Prepare the meatballs. Grind the garlic. Mix beef, milk, breadcrumbs, garlic, Italian seasoning, grated cheese, egg, salt and black pepper in a bowl. Mix all ingredients with a fork. Sprinkle the baking tray with flour. Take a small piece of meat mixture and roll a ball on the palm of your hand. Thus, to form all meatballs. Sprinkle the meatballs with flour and roll in flour on a baking sheet so that they are evenly covered. Shake off the excess flour, laying the meatballs in a colander with a fine sieve. 2. Heat a sufficient amount of oil in a frying pan over high heat. Lay out as much meatballs in a frying pan, how many fit without overflow. Fry them until brown. Lay the meatballs on paper towels and drain. Fry the remaining batch of meatballs. 3. While the meatballs are fried, bring a large saucepan of salted water to a boil and cook the pasta. While macaroni are cooked, in a large saucepan over medium heat, mix cream cheese, Parmesan cheese, butter, cream and crushed garlic, stirring constantly. 4. After the sauce becomes homogeneous, reduce the heat and continue cooking until the pasta is ready. If the sauce seems too thick, you can add more milk until it reaches the desired consistency. Add the prepared pasta, meatballs, mix and immediately serve.
Servings: 4