Ingredients:
500g (1 lb) ground beef
1 egg
1/2 cup breadcrumbs
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
250g (9 oz) penne pasta
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth
1/2 cup heavy cream
1/2 teaspoon onion powder
1/2 teaspoon paprika (optional)
Grated cheese (optional, for topping)
Instructions:
Make the Meatballs:
In a large bowl, mix together ground beef, egg, breadcrumbs, garlic, parsley, salt, and pepper. Shape into small meatballs.
Cook the Meatballs:
Fry the meatballs in a pan until browned on all sides and cooked through, or bake them in the oven at 200°C (400°F) for 20 minutes.
Cook the Pasta:
Boil the penne pasta in salted water until al dente. Drain and set aside.
Prepare the Creamy Sauce:
In a saucepan, melt the butter over medium heat.
Add the flour and whisk for about 1–2 minutes until smooth.
Gradually pour in the beef broth, stirring constantly to avoid lumps.
Add the heavy cream, onion powder, paprika, salt, and pepper.
Let the sauce simmer until it thickens (about 5 minutes).
Assemble the Dish:
In a large baking dish, mix the cooked pasta with the creamy sauce. Arrange the meatballs evenly on top. Sprinkle with grated cheese if desired.
Bake:
Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until bubbling and golden on top.
