Creamy One Pot Orecchiette with Meatballs and Mushrooms

Ingredients for 2 servings:

• 250 g minced beef
• 1 egg(s)
• 3 tbsp breadcrumbs
• 400 g mushrooms
• 1 onion(s)
• 1 handful of parsley
• salt and pepper
• 2 tbsp oil
• 250 ml beef broth
• 350 ml milk
• herbal salt
• 250 g orecchiette

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Knead the ground beef with the beaten egg, breadcrumbs, salt, and pepper into a dough and form into balls (I don’t like them too big, so I made about 20). Clean and slice the mushrooms. Peel and chop the onions. Clean and chop the parsley. Pour oil into a fairly small pan and fry the meatballs until browned. Add the onions and mushrooms and sauté everything for a few minutes. Pour in the beef broth (I made my own; it has a very intense flavor) and the milk. Stir in the herb salt and orecchiette, and cover the pan. Simmer for about 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pan. The sauce will seem much too runny at first, but it’s necessary to cook the pasta. If the vegetables have already cooked but are still chewy, and the sauce is still too runny, simply simmer uncovered and don’t forget to stir. This will make the sauce wonderfully creamy. Add the chopped parsley before serving. Tip: A spoonful of cranberry jam also goes well with this, if desired.