Prep 20 mins
Cook 20 mins
From an old Good Housekeeping magazine. I am a recipe pack rat because I made this recipe probably in 1992 and then packed it away and lost it! From what I remember, it was pretty good. In fact, one of my friends who was trying to be a vegetarian ate it and liked it!
- 16 ounces fusilli or 16 ounces spaghetti
- 1 lb ground beef
- 1 small onion, minced
- 1 large egg
- 1⁄2 cup dried breadcrumbs
- 1⁄2 teaspoon ground sage
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 3 tablespoons olive oil
- 1⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons dry mustard
- 2 (14 1/2 ounce) cans beef broth
- 2 cups milk
- 1⁄4 cup grated parmesan cheese or 1⁄4 cup romano cheese
- 1 tablespoon chopped parsley
- Cook fusilli as label directs; drain.
- Meanwhile, in a large bowl, mix ground beef, onion, egg, bread crumbs, sage, salt, and pepper. Shape meat mixture into 1 inch meatballs.
- In a 12 inch skillet over medium high heat, in hot oil, cook meatballs until browned on all sides, removing meatballs to a shallow 3 quart casserole as they brown. When all meatballs are browned, add fusilli; toss to mix well. Set aside.
- Into drippings in skillet over medium heat, stir flour and mustard; cook 1 minute. Gradually stir in beef broth and milk; cook until sauce boils and thickens, stirring constantly. Stir in grated parmesan cheese.
- Pour sauce evenly over meatball mixture; cover and bake 20 minutes or until sauce is hot and bubbly and the meatballs are cooked through. Garnish with parsley.