12 oz package of Valicenti Fresh Herb Pappardelle
1 Tbsp butter
1/2 large yellow or white onion, diced
1/3 c breadcrumbs
1 large egg
3/4 pound ground beef
1/2 pound ground pork
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cardamom
Salt & pepper to taste
2-3 c beef stock
1/4 tsp thyme
2 tbsp sour cream
4 oz baby bella mushrooms, sliced (optional)
1 tsp flour, as needed for thickening
Heat butter in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
In a large bowl, combine ground beef, ground pork, breadcrumbs, egg yolks, spices, and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned. Then, simmer in beef stock until reduced (optional, add sliced baby bella mushrooms during this step). Add a pinch of thyme and sour cream. If you prefer a thicker gravy, try adding in 1tsp of flour, or some of your pasta water from boiling our pappardelle until thickened.
Serve atop cooked Fresh Herb Pappardelle with some shaved parmesan!