Philadelphia meatball pasta
Meatballs in a Philadelphia cream cheese sauce served over pasta.
| Philadelphia meatball pasta | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 577 |
| Ready in: | 40 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 26th April 2013 |
|
Best recipe reviewMeh! 2/5 Not the greatest meatball sauce. |
Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300 g spaghetti
- 300 g ready-made meatballs
- 1 dessertspoon sunflower oil
- 1 large onion, finely chopped
- 150 g Philadelphia Original
- 2 teaspoons of wholegrain mustard or 1 teaspoon of English mustard
- 75ml beef stock
Method
- Fry the meatballs in a little oil until browned all over and cooked through. Remove the meatballs from the pan.
- Add the onion to the frying pan and cook gently for several minutes to soften the onions.
- Add the Philly to the onions with the stock (or a little water) and mustard. Gently heat until the Philly has melted then stir in the meatballs.
- Meanwhile drain the pasta and divide between pasta bowls.
- Top with the meatballs and spoon over the Philly sauce to serve.
Recipe source
See also
Other recipes using Philadelphia Original cream cheese:
- Philadelphia dauphinoise potatoes
- Philadelphia meatball pasta
- Philadelphia breakfast muffins
- Easy Philadelphia cheesecake
- Philadelphia spiced lamb
- Philadelphia smoked salmon party crackers
- Philadelphia scallops with sweet ginger and lime
- Philadelphia vanilla ice cream
- Philadelphia jacket potatoes with chicken mustard and honey
- Philadelphia asparagus and parma ham quiche
- Philadelphia cream cheese, sundried tomatoes and capers over spaghetti
- Philadelphia cream cheese, sundried tomatoes and capers over spaghetti (V)
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