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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cheeseburger Meatballs & Pasta Recipe

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This recipe for Cheeseburger Meatballs & Pasta is from The Pfeiffer Family Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 slices white sandwich bread, torn into pieces
1 small onion, finely chopped
1 egg
¾ tsp. each salt and ground black pepper
1 lb. ground beef
3 c. chicken stock
2 T. flour
6 oz. uncooked campanelle pasta (1½ c.)
4 oz. chive & onion ⅓ less fat cream cheese spread
6 oz. sharp cheddar cheese, shredded (1½ c.), divided
2 c. broccoli florets (optional)
Directions:
Directions:
Combine bread, onion, egg, salt and pepper in a large bowl; mix until a smooth paste forms. Add beef; mix gently but thoroughly. Using a level Small Scoop, scoop beef mixture, forming about 36 meatballs.

Place balls in Ridged Baker and microwave covered with parchment paper for 5 minutes or until cooked through.

Add stock and flour to Dutch Oven Rockcrock and until smooth; add to pan. Stir in pasta; cook, covered, 9-11 minutes or until pasta is almost tender, stirring occasionally. Stir in cream cheese spread and half of the cheddar until sauce is smooth. Stir in broccoli and meatballs. Cook, covered, 2-3 minutes or until broccoli is tender; remove from heat.

Top with remaining cheddar; cover and let stand 1-2 minutes or until cheese is melted.

 

 

 

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