Italian Cheesy Meatballs with Casarecce Alfredo

Makes 4 Servings


¾ lb ground lean beef
1 egg
1 T dried basil
¼ t dried dill
¼ t dried oregano
Pinch of turmeric
2 T 2% milk
Handful (about 1/3 C) Progresso Italian Bread Crumbs
1/3 C grated Pecorino Romano cheese
1/3 C grated ParmigianoReggiano cheese
4 C cooked Casarecce pasta al dente
Bottle of your favorite Alfredo sauce
1/3 C white wine
2 T oil
1 C sliced tri color peppers


  • Combine all ingredients down to and including the cheese. Form into about 10 large meatballs. Heat a pan with 1 T oil. Brown the meatballs on each side, about 2 minutes each. Remove meatballs from pan and cover. Add the peppers and cook till soft, about 1 minute. Deglaze with the wine, let simmer until reduced. About 2-3 minutes. Add the Alfredo sauce, and return the meatballs to the pan. Cover and let heat and cook through, about 10-12 minutes.
  • While meatballs are cooking, prepare a pan of boiling water. Add pasta to boiling water and cook to al dente, about 7 minutes. Add the pasta to the cheese mixture, and let simmer on low about 3 or 4 minutes until pasta is cooked.
  • Serve with fresh basil.

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