- 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
- 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
- 16 ounces Cavatappi noodles, cooked al dente
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine ground beef, ground pork, beaten egg, cheese, parsley, salt, and pepper. Mix together until just combined.
In a medium bowl, combine the milk, breadcrumbs, garlic, and onion.
Add milk mixture to the meat mixture being careful not to overwork ingredients.
Form into desired size meatballs, greasing hands before starting to keep the meat from sticking, and place on the parchment-lined baking sheet.
Place in preheated oven and roast until the outsides are browned and they read 165°F on a meat thermometer (about 25 minutes).
In a mixing bowl, combine the sauce ingredients until mixed well.
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).
When ready, cook the pasta al dente. Serve the peppered meatballs over the cooked pasta. Garnish with fresh parsley (optional).