Christmas Meatballs and Noodles in Spicy Cream Sauce

MEAT BALLS

2 eggs

⅓ c heavy cream

1 t ground pepper

1 T Sicilian seasoning

2 T A-1 or Worcestershire Sauce

1 c Italian Panko breadcrumbs

½ c purple shallot - minced

½ c fresh parsley - minced

1# ground turkey

1# ground beef

Combine everything in a large glass bowl.  Using a tablespoon size scoop, shape into 48 meatballs.  Bake on parchment lined baking sheets for 30 minutes at 350⁰ or until sizzling and browned.  Meanwhile, cook 12 oz. of wide egg noodles.  When they're about ⅔ done, drain and rinse in cold water until they're completely chilled.  Drain and shake to remove the water.

ARRABBIATA CREAM SAUCE

1 c Arrabbiata pasta sauce

1 c sour cream or a mix of

~ sour cream and heavy cream

¼ c fresh parsley - minced

½ c fresh grated Parmesan cheese

TOP WITH

½ c fresh grated Parmesan cheese

¼ c fresh parsley - minced

Put the cold, drained noodles in a roasting pan and mix with half the sauce.  Sprinkle with half the Parmesan, add half the meatballs and gently mix.

Repeat this layers then top with the remaining chopped parsley.  Heat covered, at 300⁰ for 20 minutes.

💝 Merry Christmas Everyone 💝. . . Lin

Langostino and Pasta with Pink Sauce

4 lg. cloves garlic - chopped

2 T butter

6-8 oz. frozen langostino 

3 oz. vodka or dry white wine
~ or fish or chicken stock

5 oz. spicy red sauce

5 oz. sour cream

Cook up your favorite spaghetti, vermicelli or angel hair pasta to al dente doneness, drain then put it in ice water.  This will turn it into a resistant starch that is much healthier than just cooked, hot pasta.

Thaw the langostino which is like a cross between a small lobster and a crawfish.  Do this in a strainer, catching the liquid in a container underneath.  Put the garlic and butter in a cold pan.  Heat and stir until the butter is bubbling and the garlic is starting to brown, then add the langostino.  Continue to saute' and stir just another minute or so.  Add the thawing liquid and get everything all bubbly again.  Pour in the three remaining ingredients that you've stirred together.  Heat only until it bubbles.  Remove from the heat.

Working quickly now, drain the pasta and plunge it into very hot water and drain again, putting it back into the original cooking pot.  Stir in the langostino and sauce.  Toss everything together and once again, while stirring, bring the sauce to a sizzle, then plate it.  Sprinkle with a little fresh chopped basil, parsley or dry dill.  You can also add some grated parmesan if you'd like, although food snobs say 'never combine fish and cheese.'
Your call 😉  This makes two servings. . .Lin