Homemade Meatballs and Pasta in Jalapeno Cream Sauce - each homemade meatball is stuffed with creamy goat cheese and then drizzled with a jalapeno cream sauce that has a bit of a kick to it. Pair the meatballs with some pasta, potatoes or even rice and you've got one hearty meal!
With a food processor pulse 150 grams bread crumbs until fine.
In a bowl of a mixer, fitted with a paddle attachment, combine 2 lbs ground pork/ground chicken thighs, 150 grams bread crumbs, 3 eggs, 2 tsp onion powder, 2 tsp garlic powder, 3 tbsp chopped parsley, 1 tsp crushed black pepper and 2 tsp salt. Mix to combine.
Set up your working station, to shape the meatballs. Do this right next to the sink with hot running water, or with a bowl filled with hot water. Have a round bowl with the 1 cup flour ready.
Heat a skillet with 5-6 tablespoons oil on medium-high heat, until almost smoky. Quickly place the meatballs into the pan, trying not to overcrowd (to retain heat better). Brown the meatballs on all sides, covering with a lid in between turns. Remove to a dish.
In a different skillet, heat 2-3 tablespoons oil, add diced onion and sauté until light golden in color. Add the carrots & jalapenos. Sauté for 3-4 minutes more. Remove any excess oil with a spoon and discard it. Add 2 cups milk and 2 cups cream to the sautéed vegetables. Add salt & pepper. Simmer on low heat to reduce, about 5 minutes.
Notes: to serve, place desired amount of pasta in the middle of a bowl, place 2-3 meatballs per serving on top of pasta and top with the jalapeno cream sauce. Garnish with chopped parsley. Enjoy!
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