Meatballs and Spinach Fettuccine with Butter and Garlic Sauce

Recipe

• Fill a large pot of water and bring it to a boil on the stovetop.
• While that’s heating up, begin forming your meatball mixture. In a medium bowl, mix all of the meatball ingredients together until everything is combined.
• Begin assembling the meatballs in 1-inch balls and setting them on a greased cookie sheet. Continue doing so until all of the meat mixture is used. 
• Carefully drop your spinach fettuccine into the boiling water. It should only boil for like 3-4 minutes. Test the noodles and when they’re tender, drain them out of the water immediately and set aside. Do not overcook. 
• While that’s boiling, add the meatballs to the oven on broil for 8-10 minutes depending on the size of your meatballs. 
• While those are broiling, grab a large skillet and melt the butter on medium heat.
• Add the garlic and cook for one minute.
• Add in cream cheese, milk, mozzarella pearls and the seasonings you’ve chosen and slowly stir until the cream cheese is melted. The smell will be AMAZING. 
• Once the mixture is a bit creamy, add the drained spinach fettuccine and gently stir until the noodles and sauce are all incorporated. 
• Plate the noodles and set the cooked meatballs on top. I don’t mix them into the sauce. That’s just preference.

These flavors and textures are so delicious. The noodles have some spice to them and the Italian meatballs are hard to stop at just a few. This 30 minute dinner is simple and takes a lot of ingredients you probably have around the house– with the exception of the spinach fettuccine, but sub with regular noodles if you have them.

I paired this meal with beer bread from Krusteaz. Its sweet taste and thickness pairs nicely with the spinach texture. Okay- let’s get cooking!