1 pound ground mutton
1pound ground beef
1/2 cup grated Calvander cheese
1 large egg
1 cup bread crumbs
1 head garlic, minced
1 teaspoon fresh oregano, chopped (half teaspoon if using dried herbs)
1 teaspoon fresh basil, chopped (half teaspoon if using dried herbs)
1 teaspoon kosher salt
1 teaspoon pepper
1/4 cup olive oil
1/2 lb unsalted butter
1 medium onion, minced
5 ounces oyster mushrooms, sliced in 1/4 inch strips
1/2 teaspoon fresh oregano, chopped, a little extra for garnish (half teaspoon if using dried herbs)
1/2 teaspoon fresh basil, chopped (half teaspoon if using dried herbs)
1 cup heavy cream
1/2 cup freshly grated Chapel Hill Creamery Calvander cheese, a little extra for garnish
Salt & Pepper to taste
1 pack cooked Melina’s Pasta fettuccine
For meatballs, mix all ingredients in a large bowl with your hands. Make sure all ingredients/flavors are evenly distributed. Roll into balls a little smaller than a golf ball.
Heat the 1⁄4 cup olive oil in a large skillet over medium heat and sauté meatballs until browned and crisp on one side (about 2 minutes per side). Set meatballs aside on paper towels to drain. Repeat until all meatballs are cooked.
For sauce, heat 2 tablespoons butter in a large skillet and sauté onion until it becomes translucent. Add rest of butter, mushrooms, salt and pepper, and sauté 5 to 10 minutes (until mushrooms start to brown). Add cream and herbs and cook another 5 minutes. Add cheese and stir until sauce gets smooth. Add meatballs and stir around in the creamy sauce.
Serve over cooked pasta — toss to coat with sauce and garnish with a sprinkle of chopped herbs and shredded cheese.