Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg, beaten
- ½ cup grated parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ cup milk
- ½ cup fine dry breadcrumbs
- 2 cloves garlic, minced
- ¼ cup onion, finely chopped
Sauce
- 1 can (10¾ ounces) cream of mushroom condensed soup
- 1 cup sour cream
- 2 teaspoons onion powder
- ½ teaspoon granulated sugar
- 2 teaspoons black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon kosher salt
Pasta
- 16 ounces Cavatappi noodles, cooked al dente
Instructions
Meatballs
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Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
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In a large bowl, combine ground beef, ground pork, beaten egg, cheese, parsley, salt, and pepper. Mix together until just combined.
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In a medium bowl, combine the milk, breadcrumbs, garlic, and onion.
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Add milk mixture to the meat mixture being careful not to overwork ingredients.
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Form into desired size meatballs, greasing hands before starting to keep the meat from sticking, and place on the parchment-lined baking sheet.
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Place in preheated oven and roast until the outsides are browned and they read 165°F on a meat thermometer (about 25 minutes).
Sauce
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In a mixing bowl, combine the sauce ingredients until mixed well.
Assembly
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Place the cooked meatballs in the slow cooker. Top with the pepper sauce and cook on high for 2-3 hours (or on low for 5-6 hours).
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When ready, cook the pasta al dente. Serve the peppered meatballs over the cooked pasta. Garnish with fresh parsley (optional).
