John Myers
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Penne with Cheese Sauce and Italian Meatballs
The perfect penne with cheese sauce and italian meatballs recipe with a picture and simple step-by-step instructions.
cheesesauce
- 1 Onion
- 1 Clove of garlic
- 40 g Butter
- 30 g Flour
- 125 ml White wine
- 200 ml Milk
- 375 ml Water
- 1 tsp Broth
- 100 g Gouda cheese
- 100 g Cream cheese
- 40 g Parmesan
- Cayenne pepper
meatballs
- 400 g Ground beef
- 1 Onion
- 1 Clove of garlic
- 1 tbsp Tomato paste
- 1 Egg
- 1 disc Toast
- Salt
- Pepper from the grinder
- Sweet paprika
- 1,5 tL Oregano
- 2 tbsp Pine nuts
- 1 tbsp Olive oil
- 1 tbsp Pine nuts for sprinkling
- Cook the penne in boiling salted water until al dente.
- Peel the onion, peel the garlic. Chop both small. Melt the butter in a coated saucepan, fry the onions and garlic until translucent. Dust the flour over it and sweat while stirring. Gradually stir in white wine, water and milk. Let simmer for 5 minutes. Gradually stir in the Gouda, Parmesan and processed cheese. Season with cayenne pepper.
- For the meatballs, finely dice the onion. Peel garlic and chop finely. Soak the toast slice in lukewarm water. Knead the mince, onion cubes, garlic, egg, squeezed toast, tomato paste, paprika, oregano, pine nuts, a little salt and pepper well. Shape the minced meat into mini meatballs. Heat the olive oil in a pan. Fry the meatballs all around for about 4 minutes, then remove them.
- Drain the penne. Put the meatballs in the cheese sauce. Serve with the penne and sprinkle with pine nuts.
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