Creamy Fettuccine with Meatballs and Mushrooms

January 4, 2016


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.