Ingredients:
Meatballs:
1 lb ground beef
1 egg
1 cup panko breadcrumbs
2 T ketchup
1 tsp garlic powder
1/2 tsp onion powder
1 tsp basil
1 tsp oregano
1/2 tsp salt and pepper
Meatballs:
1 lb ground beef
1 egg
1 cup panko breadcrumbs
2 T ketchup
1 tsp garlic powder
1/2 tsp onion powder
1 tsp basil
1 tsp oregano
1/2 tsp salt and pepper
Cream Sauce:
8 T butter, separated
1/3 cup flower
2 1/2 cups cream
2 cups milk
1 tsp basil
1 tsp salt
1/2 tsp pepper
8 oz mushrooms, choppped fine
1/2 bag spinach, sliced thin
2 cloves minced garlic
1/2 block dubliner or gruyere cheese, shredded
1 /2 cup parmesan
16 oz whole wheat spaghetti
Crushed red pepper flakes
Directions:
Preheat oven to 425. Combine meatball ingredients in the food processor. Bake for 15 minutes. Make sauce by heating 2 T of butter in a skillet and cook mushrooms and garlic until soft, about 10 minutes Add the spinach until wilted, then set aside. In a medium stock pot, melt 6 T of butter. Add flour and whisk for 2 minutes until caramel colored. Add milk and cream. Whisk and let thicken for 8 minutes. Add cheese, very slowly, stirring after each addition. Add salt, pepper, and basil. When the cheese is all added and melted, pour the white sauce into the mushroom/spinach saute pan. Combine for 5 minutes until well mixed. While the sauce is cooking, cook pasta until al dente. Reserve 1 cup pasta water, and use to thin the sauce if needed. To serve, put the spaghetti and white sauce in a shallow bowl and top with meatballs, crushed red pepper flakes, and extra cheese.
1/3 cup flower
2 1/2 cups cream
2 cups milk
1 tsp basil
1 tsp salt
1/2 tsp pepper
8 oz mushrooms, choppped fine
1/2 bag spinach, sliced thin
2 cloves minced garlic
1/2 block dubliner or gruyere cheese, shredded
1 /2 cup parmesan
16 oz whole wheat spaghetti
Crushed red pepper flakes
Directions:
Preheat oven to 425. Combine meatball ingredients in the food processor. Bake for 15 minutes. Make sauce by heating 2 T of butter in a skillet and cook mushrooms and garlic until soft, about 10 minutes Add the spinach until wilted, then set aside. In a medium stock pot, melt 6 T of butter. Add flour and whisk for 2 minutes until caramel colored. Add milk and cream. Whisk and let thicken for 8 minutes. Add cheese, very slowly, stirring after each addition. Add salt, pepper, and basil. When the cheese is all added and melted, pour the white sauce into the mushroom/spinach saute pan. Combine for 5 minutes until well mixed. While the sauce is cooking, cook pasta until al dente. Reserve 1 cup pasta water, and use to thin the sauce if needed. To serve, put the spaghetti and white sauce in a shallow bowl and top with meatballs, crushed red pepper flakes, and extra cheese.
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